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raspberry danish with blueberries

Raspberry Blueberry Danish

Sweetened cream cheese filling, topped with fresh raspberries and blueberries and encased in a tender, lightly sweetened pastry.

Course Dessert
Cuisine American
Keyword danish,raspberry,blueberry,pastry
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings 10
Calories 345kcal



  • 3/4 c cottage cheese
  • 1/3 c granulated sugar
  • 1/3 c milk
  • 1/4 c vegetable oil
  • 1 tsp vanilla extract
  • 2 c all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt


  • 8 oz cream cheese softened
  • 1/2 c sugar
  • 2 lg eggs separated
  • 2 tsp lemon peel grated
  • 2 tsp vanilla extract
  • 1 c raspberries fresh
  • 1 c blueberries fresh

Glaze Topping

  • 3 tsp lemon juice
  • 1/2 c powdered sugar


Pastry Instructions

  • Process cottage cheese in a blender or food processor till smooth.
  • Transfer cottage cheese mixture to a large mixing bowl. Add milk, oil, vanilla, and sugar to the bowl. Mix with electric mixer on medium speed until smooth.
  • Combine flour, baking powder, and salt. Add to wet ingredients and mix on medium speed until a soft dough forms. Dough will be very soft.
  • Turn dough out onto a floured surface and knead 5-6 times, forming a ball. Place in covered bowl and chill for approx. 30 minutes while you prepare the filling.

Filling and Pasty Finish Instructions

  • Preheat oven to 400 degrees.
  • In a mixing bowl, mix cream cheese and sugar until fluffy.
  • Add lemon zest, egg yolks and vanilla. Mix until thoroughly combined.
  • Turn dough out onto a 13x17 inch piece of parchment paper. Roll out to a 12x16 size.
  • Leaving dough on parchment paper, transfer both to a flat baking sheet.
  • Spread filling mixture down length of dough in a 3-1/2 in width, stopping about 1/2 inch before each end.
  • Sprinkle raspberries and blueberries across the filling.
  • On the long edges, cut 1-inch strips, going about 3-1/2 inches in toward the center.
  • Fold strips, at an angle, alternating sides, in toward the center, overlapping each one. Pinch each short end and fold under.
  • Add 1 tbsp. water to one egg white and whip with a whisk or fork to combine. Brush egg white mixture over dough.
  • Bake for 20 minutes or until light golden brown. Cool on wire rack.

Lemon Glaze Instructions

  • Whisk together powdered sugar and lemon juice. Drizzle over cooled danish.
  • Refrigerate any leftovers.


Serving: 1piece | Calories: 345kcal | Carbohydrates: 48g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 257mg | Potassium: 217mg | Fiber: 2g | Sugar: 26g | Vitamin A: 349IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 1mg