This Danish may be the most beautiful dish to grace your breakfast table. Delicate layers of puff pastry are braided across a rich filling of cream cheese and ruby red raspberry jam. A long slow cook gives the puff pastry plenty of time to cook and a final broil step crisps the top to a flakey finish. Although somewhat gratuitous, a simple glaze of milk and powdered sugar adds a little extra sweetness; if you’d like, you can omit the glaze altogether. Whether you use the glaze or not, this dish is every bit as delicious to eat as it is attractive to look at. 

[recipe title=”Raspberry Cheese Danish” servings=”6″ time=”25 minutes” difficulty=”5 hours and 40 minutes”]


  • 1 (8 oz) puff pastry sheet, defrosted
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ cup raspberry jam
  • 1 tsp fresh lemon juice 
  • ½ cup powdered sugar
  • 1 tbsp milk



1) In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese, granulated sugar, and vanilla extract. Beat on medium speed until well combined, about 5 minutes.

2) Whisk raspberry jam and lemon juice together in a small bowl. 

3) Cut a piece of parchment into a 9×12″ rectangle. Lay defrosted puff pastry onto parchment.  Spread the cream cheese mixture lengthwise over the middle of the dough in a 3-inch wide band. Top cream cheese mixture with raspberry jam.

4) Using a sharp knife or scissors, cut ½-inch wide strips at an angle into both sides of the dough.

Alternate pulling strips of dough from each side over the filling to form a braid. 

5) Using the parchment as a sling, carefully transfer danish to a Suvie pan. Insert pan into your Suvie, input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook High for 3 hours

6) After the cook, broil danish for 4-8 minutes until golden brown. Allow danish to cool for 10 minutes.

Whisk powdered sugar and milk together until smooth and then drizzle over danish. Cut into slices and serve.

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 3 hours.




Nutritional Information per serving (6 servings per recipe): Calories 480, Total Fat 27g, Total Carbohydrates 56g, Total Sodium 310mg, Total Protein 5g


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