Why You’ll Love This Recipe
I love these danish rolls because they’re simple to make with puff pastry, yet deliver bakery-style flavor. The creamy lemon filling pairs beautifully with raspberry swirls, creating a balance of tart and sweet in every flaky bite.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 sheet puff pastry (thawed, about 9″ × 9″)
4 oz cream cheese, softened
2 tbsp sugar
1 tsp lemon zest
2 tsp lemon juice
1/2 cup raspberry jam (seedless preferred)
1 egg, beaten (for egg wash)
Powdered sugar, for optional dusting
directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a small bowl, I beat the cream cheese, sugar, lemon zest, and lemon juice until the mixture is smooth and fluffy.
I gently unfold the puff pastry on a lightly floured surface. Using a rolling pin, I smooth out any folds and roll it into a 10″ × 10″ square.
Next, I spread the lemon cream cheese mixture evenly over the pastry, leaving a ½” border around the edges. I dollop the raspberry jam over the top in rows or swirls, then use a knife to roughly swirl it into the cream cheese without fully blending.
I roll the pastry from one edge into a tight log and pinch the seam to seal. Using a sharp knife, I cut the log into 8 equal slices, about 1¼” thick, and place each cut-side up on the prepared baking sheet.
I brush the tops with beaten egg and bake the rolls for 15–18 minutes, until golden and puffed. After removing them from the oven, I let them cool slightly on the pan.
Just before serving, I dust the tops with powdered sugar if I want a little extra sweetness.
Servings and timing
This recipe makes 8 rolls. Prep time is 15 minutes, baking time is 18 minutes, and total time is about 33 minutes. Each roll contains approximately 280 kcal.
Variations
Sometimes I swap the raspberry jam for blueberry or strawberry preserves for a different fruit twist. A touch of almond extract in the cream cheese mix adds a bakery-style flavor I really enjoy.
storage/reheating
I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 4 days. I reheat them in a 300°F oven for 5–7 minutes to restore their crispness.
FAQs
Can I use homemade puff pastry?
Yes, homemade puff pastry works wonderfully if I have time to make it—just ensure it’s rolled out to the right thickness.
What type of raspberry jam is best?
I prefer seedless raspberry jam for a smooth texture, but any good-quality raspberry preserve will work.
Can I freeze the rolls?
Yes, I freeze them after baking and cooling. When I’m ready to enjoy, I reheat in the oven from frozen at 350°F for 10–12 minutes.
Can I make these ahead of time?
I prepare the rolls the night before, keep them covered in the fridge, and bake them fresh in the morning.
Do I have to use the egg wash?
No, but I like the golden color and slight shine it gives the tops of the rolls.
Conclusion
Lemon Raspberry Danish Rolls are one of my favorite quick pastries to bake. They look impressive, taste amazing, and bring a little brightness to any breakfast or brunch table. Simple ingredients, big flavor—just how I like it.
Print
Lemon Raspberry Danish Rolls
- Total Time: 33 minutes
- Yield: 8 rolls
- Diet: Vegetarian
Description
Flaky puff pastry swirled with creamy lemon filling and sweet raspberry jam—an elegant, easy pastry perfect for brunch or tea.
Ingredients
1 sheet puff pastry (thawed, about 9″ × 9″)
4 oz cream cheese, softened
2 tbsp sugar
1 tsp lemon zest
2 tsp lemon juice
1/2 cup raspberry jam (seedless preferred)
1 egg, beaten (for egg wash)
Powdered sugar, for optional dusting
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Beat cream cheese, sugar, lemon zest, and lemon juice until smooth.
Roll out puff pastry into a 10″ × 10″ square.
Spread cream cheese mixture over pastry, leaving a ½” border.
Dollop raspberry jam on top and gently swirl with a knife.
Roll pastry into a log, seal edge, and cut into 8 equal slices.
Place on baking sheet, cut-side up. Brush tops with egg wash.
Bake 15–18 minutes, until golden and puffed.
Let cool slightly, dust with powdered sugar if desired.
Notes
Swap jam for blueberry or strawberry for variation.
Add almond extract for a classic bakery flavor.
Serve warm or at room temperature for best texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Pastry
- Method: Baking
- Cuisine: American, European-inspired
