Raspberry Breakfast Pastries

Raspberry breakfast pastries are the perfect make-ahead breakfast! Made with puff pastry (a freezer essential!), these flaky bites are layered with sweetened cream cheese and dollops of sweet raspberry preserves. Recipe makes 12 pastries.

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Easy Raspberry Breakfast Pastries

Puff pastry – Unfold thawed puff pastry sheet on a lightly floured board and roll out into a 12 x 9-inch rectangle. Use a sharp knife to cut the rectangle into 12 squares, and transfer squares to a parchment-lined baking sheet, spacing them 1 inch apart.

Filling – Combine cream cheese, sugar, honey, salt, vanilla, and almond extract in a food processor; process until smooth.

Transfer mixture to a piping bag, and pipe (or spoon) filling into the center of each square. Top with a spoonful of jam (feel free to use any flavor you love).

Chill pastries – Freeze the squares until the filling is firm (about 90 minutes, or overnight if you’re assembling in advance).

Bake – Preheat oven to 400°F. Brush the sides of the pastry lightly with heavy cream and sprinkle with sugar.

Bake pastries for 15 minutes, until tops are golden. Rotate baking sheet and continue baking another 8 to 10 minutes, until pastry is puffed and golden (about 25 minutes total).

Let pastries cool a few minutes before serving with a dusting of powdered sugar.

Serving suggestion: Top the baked pastries with another spoonful of raspberry jam or fresh berries and enjoy!

Make Ahead Danish Pastries

Freeze assembled pastries on a baking sheet, then transfer to a freezer bag and freeze up to 2 months. When ready to bake, brush with heavy cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.

More delicious breakfast ideas:

• Overnight Belgian-Style Yeast Waffles
• Classic Sour Cream Coffee Cake
• Raspberry Almond Crumb Muffins
• Apricot Breakfast Pastries
• Jam Crumb Muffins

Did you try this Raspberry Danish Pastry Recipe? Let me know by leaving a comment and rating below!

Raspberry Breakfast Pastries

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• Author: Laura Kasavan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hr 40 mins (includes chilling)
• Yield: 12 servings
• Category: Breakfast
• Method: Bake
• Cuisine: American

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Description

Raspberry breakfast pastries are the perfect make-ahead breakfast! You’ll love these easy breakfast treats made with frozen puff pastry.

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Ingredients

• 1 sheet frozen puff pastry, thawed
• 4 oz full fat cream cheese, softened
• 3 Tbsp sugar
• 1 Tbsp honey
• pinch of salt
• 1/2 tsp vanilla extract
• 1/8 tsp pure almond extract
• 1/2 cup raspberry preserves

Assembly

• 1 Tbsp heavy cream
• 2 Tbsp sugar

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Instructions

1. Line a rimmed baking sheet with parchment paper. Unfold puff pastry on a lightly floured board and roll out into a 12 x 9-inch rectangle. Use a sharp knife to cut the rectangle into 12 squares, and transfer squares to baking sheet, spacing them 1 inch apart.
2. Combine cream cheese, sugar, honey, salt, vanilla, and almond extract in a food processor; process until smooth. Transfer mixture to a piping bag, and pipe (or spoon) filling into the center of each square. Top with a spoonful of jam. Freeze pastries on baking sheet until the filling is frozen, about 1 1/2 hours.
3. Preheat oven to 400°F. Brush the sides of the pastry lightly with heavy cream and sprinkle with sugar.
4. Bake pastries for 15 minutes, until tops are golden. Rotate baking sheet and continue baking another 8 to 10 minutes, until pastry is fully baked through. Place baking sheet on a wire rack, and let pastries cool slightly (15 to 20 minutes) before serving.

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Notes

Make ahead: Freeze assembled pastries on a baking sheet, then transfer to a freezer bag and freeze up to 2 months. When ready to bake, brush with heavy cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.