Imagine biting into a perfectly golden, flaky pastry that erupts with a tantalizing blend of creamy, zesty, and fruity flavors. These Lemon Raspberry Cream Cheese Danish Rolls are not just a breakfast treat—they're a culinary experience that will transform your ordinary morning into an extraordinary gastronomic adventure. With their irresistible combination of buttery puff pastry, velvety cream cheese, bright lemon, and burst of fresh raspberries, these rolls are guaranteed to make your taste buds dance and your family beg for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Danish
Serves: 12 servings
Ingredients
- 1 package puff pastry sheets
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
- 1 cup fresh raspberries
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Thaw the puff pastry sheets according to package instructions. Typically, this takes about 20 minutes at room temperature.
- In a mixing bowl, combine the softened cream cheese and granulated sugar. Use a hand mixer or a whisk to blend until smooth and creamy.
- Add the lemon juice to the cream cheese mixture and mix until well incorporated. The lemon juice will add a refreshing tang to the filling.
- Gently fold in the fresh raspberries into the cream cheese mixture. Be careful not to crush the raspberries too much; you want to keep some whole for texture and flavor.
- Once the puff pastry is thawed, roll it out on a lightly floured surface to smooth out any creases and to make it slightly larger.
- Cut the rolled puff pastry into squares, approximately 4x4 inches in size. You should be able to get about 12 squares from the two sheets.
- Place a generous tablespoon of the cream cheese and raspberry filling in the center of each puff pastry square.
- To form the Danish rolls, fold the corners of each square towards the center, pinching them together to seal the filling inside. Alternatively, you can leave the center open for a more rustic look.
- In a small bowl, beat the egg to create an egg wash. Brush the tops of the Danish rolls with the egg wash to give them a beautiful golden color when baked.
- Place the assembled Danish rolls on the prepared baking sheet, ensuring they are spaced apart to allow for puffing during baking.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
- Once baked, remove the Danish rolls from the oven and allow them to cool slightly on a wire rack.
- Before serving, dust the tops of the rolls with powdered sugar for a sweet finishing touch.
- Serve the Lemon Raspberry Cream Cheese Danish Rolls warm or at room temperature, and enjoy!
Tips
- Ensure your cream cheese is genuinely softened at room temperature for the smoothest filling possible.
- Don't overwork the puff pastry—handle it gently to maintain its delicate, flaky texture.
- Use fresh, ripe raspberries for the most vibrant flavor and color.
- If the pastry edges aren't sealing well, a tiny dab of water can help them stick together.
- For an extra luxurious touch, try adding a hint of vanilla extract to the cream cheese mixture.
- Allow the rolls to cool slightly before dusting with powdered sugar to prevent immediate absorption.
- These danish rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
