Lemon Raspberry Cream Cheese Danish Rolls
These delightful Danish rolls feature a tart raspberry and creamy lemon cream cheese filling, perfect for breakfast or as a sweet snack.
Ingredients
Danish Roll Ingredients
- 1 package puff pastry sheets Thaw in refrigerator overnight
- 8 oz cream cheese, softened Ensure cream cheese is at room temperature for easier mixing
- 1/2 cup powdered sugar Plus extra for dusting
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh raspberries Can substitute with frozen raspberries, thawed and drained
- 1 egg beaten
- 1 tablespoon milk
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry sheets on a floured surface and cut them into squares.
- In a bowl, mix the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
- Place a spoonful of the cream cheese mixture in the center of each pastry square, adding a few raspberries on top.
- Fold the corners of the pastry over the filling to create a sealed pocket.
- Place the rolls on a baking sheet lined with parchment paper.
- In a small bowl, mix the beaten egg and milk and brush it over the pastry rolls.
- Bake for 15-20 minutes or until golden brown.
- Allow to cool slightly, then dust with powdered sugar before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the oven to restore flakiness. Optional: Drizzle with lemon glaze for added sweetness.