Raspberry Cream Cheese Danish

Ingredients

Ingredient notes & substitutions

Puff pastry:

Look for all-butter puff pastry if you can find it — the flavor is night-and-day richer. Keep it cold but pliable while you work; a warm pastry loses its flake.

Full-fat cream cheese:

Full-fat block cream cheese gives the richest, most stable filling that holds its shape as the pinwheels bake. Low-fat gets watery when baked; whipped tub types are too soft.

Raspberry jam or preserves:

Use a thick, spoonable jam — thin jellies or fruit syrups will bleed out and burn on the pan. Seedless is smoothest, but seeded is delicious and rustic if you don't mind the pop.

Lemon zest:

A tiny amount cuts through the rich cream cheese and brightens the whole swirl. Don't skip if you have a lemon on hand — it's a small step for a big flavor bump.

Egg wash:

One egg whisked with a splash of water or milk gives the pinwheels their classic golden shine. Brush lightly — pooling wash can drip down and glue the pinwheels to the pan.

Sanding sugar (optional):

A sprinkle of coarse sanding sugar over the tops before baking adds a beautiful sparkly, slightly crunchy finish. Skip if you'll be adding a powdered-sugar glaze at the end.

Method

1. 1

   Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

2. 2

   In a medium bowl, beat the softened cream cheese, sugar, vanilla, and lemon zest until completely smooth, thick, and pipeable.

3. 3

   Unroll one sheet of thawed puff pastry onto a lightly floured surface. Roll gently with a rolling pin to smooth any creases into a clean rectangle (about 10 x 12 inches).

4. 4

   Spread half of the cream cheese filling in an even layer across the entire pastry rectangle, edge to edge.

5. 5

   Dollop half of the raspberry jam over the cream cheese and gently swirl it in with the back of a spoon, marbling the red jam through the white cream cheese — don't fully mix; you want visible ribbons of red and white.

6. 6

   Starting from a long side, roll the pastry up snugly into a tight log. Transfer seam-side down to a floured surface. Repeat with the second pastry sheet, cream cheese, and jam.

7. 7

   Slice each log into 8 rounds (about 1 inch thick) with a sharp serrated knife, wiping the blade between cuts. You'll get about 16 pinwheels total.

8. 8

   Arrange the pinwheels cut-side up on the prepared baking sheets, leaving 2 inches between each to allow for spread.

   
9. 9

   Whisk the egg with the water or milk. Brush the tops and sides of each pinwheel lightly with the egg wash. Sprinkle with coarse sanding sugar if using.

10. 10

    Bake for 18 to 22 minutes, rotating halfway, until the pastry is deeply golden brown and puffed, and the jam-cream cheese swirl is glossy on top.

    
11. 11

    Cool the pinwheels on a wire rack for 5 to 10 minutes. Optional: whisk the powdered sugar with milk or lemon juice into a smooth glaze and drizzle over the cooled danishes just before serving.

    

Variations to try

• Swap raspberry jam for strawberry, blackberry, apricot, or cherry preserves.
• Add a spoonful of Nutella or dulce de leche swirled with the jam for a decadent twist.
• Sprinkle sliced almonds over the tops before baking for a nutty crunch.
• Add 1/4 teaspoon almond extract to the cream cheese in place of vanilla for a marzipan note.

Storage & make-ahead

Best eaten the same day for peak flake and freshness. Store leftovers in an airtight container in the fridge for up to 3 to 4 days. To bring them back, reheat in a 300°F to 325°F oven or toaster oven for 5 to 10 minutes — skip the microwave, which turns the pastry soft. The rolled-and-sliced unbaked pinwheels also freeze well: flash-freeze on a tray until firm, then transfer to a bag; bake from frozen with 5 extra minutes.

Frequently asked questions

Why did my swirl bleed and run everywhere?

Two likely causes: the jam was too runny (use a thick spoonable preserves, not a syrupy jelly), or the pastry warmed up while you rolled it. If needed, chill the rolled log for 15 minutes before slicing.

Can I use fresh raspberries instead of jam?

Fresh raspberries release too much water for this rolled technique — the swirl gets soggy and won't hold shape. Stick with thick jam here. If you want fresh raspberries, use a different (pocket-style) danish recipe.

How do I keep the swirl clean when slicing?

Use a sharp serrated knife with a gentle sawing motion, and wipe the blade with a damp cloth between cuts. Chilling the log for 15 minutes before slicing also helps for the cleanest spirals.

Can I make these ahead?

Yes — you can assemble and slice the pinwheels, arrange on a tray, and freeze until firm, then transfer to a bag. Bake from frozen with an extra 5 minutes. Baked pinwheels also freeze for up to 2 months; refresh in a 325°F oven.