Easy Raspberry Danish Pinwheels
Create bakery-style pastries at home with flaky puff pastry, a tangy lemon cream cheese filling, and fresh raspberries. These elegant pinwheels look professional but take only 35 minutes from start to finish.
Ingredients
Lemon Cream Cheese Filling
- 8 ounce cream cheese 1 package, fully softened to room temperature
- 1/3 cup granulated sugar
- 2 teaspoons lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract pure vanilla recommended
Pastry and Toppings
- 17.3 ounce frozen puff pastry 1 package, thawed both sheets
- 1/2 cup raspberry jam high-quality preserves
- 1 1/2 cups fresh raspberries rinsed and dried completely
- 1 large egg for egg wash
- pinch sanding sugar optional for crunch
Instructions
- Preheat your oven to 400°F and line two large baking sheets with parchment paper.
- Whip the Filling: In a medium bowl, whisk together softened cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract until completely smooth and lump-free.
- Prepare Pastry: On a lightly floured surface, roll each thawed puff pastry sheet into a 10-inch square. Cut each sheet into 4 equal squares (8 squares total). Transfer to lined baking sheets.
- Add Fillings: Prick the center of each square with a fork. Spoon 1.5 tablespoons of cream cheese mixture into the center, top with a small spoonful of jam, and press 3-4 raspberries into the center.
- Fold Pinwheels: Make a diagonal cut from each corner toward the center (stopping before the filling). Fold every other corner flap into the center and press down firmly to anchor them into the jam.
- Final Touch: Whisk the egg with 1 tablespoon of water. Brush over the exposed pastry edges and sprinkle with sanding sugar.
- Bake: Slide into the oven for 15-18 minutes until edges are puffed and golden brown. Let rest on the tray for 10 minutes before moving to a wire rack.
Notes
Keep your dough cold for the best puff! If it gets too soft, chill it in the fridge for 10 minutes before baking. Reheat leftovers in a 250°F oven for 5-7 minutes to maintain the flaky texture.