Description
Lemon Raspberry Danish Rolls are flaky, buttery pastry swirls filled with tangy lemon cream cheese and vibrant raspberry jam—perfect for an elegant breakfast or brunch treat.
Ingredients
- 1 sheet puff pastry (or crescent dough)
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/3 cup raspberry jam or fresh raspberries
- 1 egg, beaten (for egg wash)
- Optional: powdered sugar and lemon juice for glaze
Instructions
- Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment paper.
- Beat cream cheese with sugar, lemon zest, lemon juice, and vanilla until smooth.
- Roll out puff pastry into a rectangle. Spread the lemon cream cheese mixture evenly.
- Spread jam or scatter raspberries on top.
- Roll dough tightly into a log from the long side.
- Slice into 1‑inch rolls and place cut‑side up on the baking sheet.
- Brush tops with beaten egg and bake for 15–18 minutes, until puffed and golden.
- While still warm, drizzle with optional lemon glaze made from powdered sugar and lemon juice. Cool slightly before serving.
Notes
- Use strawberry or blueberry jam instead of raspberry for variation.
- Add lemon zest to glaze for extra brightness.
- Sprinkle turbinado sugar on top before baking for sparkle.
- Mix in chopped toasted almonds or pistachios into filling for crunch.
Nutrition
- Serving Size: 1 roll
- Calories: 260
- Sugar: 14g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
