Raspberry Danish Pinwheels come together in minutes and taste simply delicious! The delicious puff pastry, fresh raspberries, and cream cheese filling makes these irresistible.
Don’t you love puff pastry? It’s so flaky and delicious. You can easily whip up appetizers, desserts, pastries; you name it! Like, seriously easy. Sprinkle, spread, roll, and bake. That simple.
The best part about it is everything comes out looking so dainty and delicious. Am I right? Just look at those flaky layers with the cream cheese and raspberries sandwiched in there. They’re the perfect couple of bites to have with coffee or tea at the start of your brunch. You could have them prepped and ready to bake then pop into the oven as people start to arrive. A little amuse bouche if you will before the main event.
We are not huge sweet eaters for breakfast. It’s more sausage, eggs, biscuits, bacon; things like that. However, we have gone to a brunch I usually get some sort of puff pastry-based Danish. Because I love the cream cheese and fruit combination. Actually, it’s just the cream cheese part. The fruit is just a bonus.
And since I’m on a history kick with this post. The Danish pastry is actually based out of Denmark. The story goes that Danish pastry workers went on strike. The bakeries had to hire bakers from outside of Denmark coming from Austria.
These Austrian bakers brought some of their traditional baking methods one of which being laminated dough techniques, which stuck. Of course, Danish bakers adjusted the recipe more to their liking adding more egg or less butter, etc. Thus, the Danish pastry was created.
And boy aren’t we all glad it was! It was brought across the pond by Danish immigrants but was made most popular when one Lauritz C. Klitteng made them for Woodrow Wilson in 1915. After that he toured the country making these little laminated gems.
Now, these raspberry Danish pinwheels are fashioned after French palmier. Palmier being the elephant ear or palm leaf shaped cookies. There’s a sordid past with this dessert and I can’t quite nail down where it comes from. But what I do know is that they’re delicious.
Pinwheels are the lazy man’s palmier.
I have no idea how they came about, but I’m sure it was probably someone who couldn’t quite master the palmier. They just decided to give up and roll them up into one log. And I can totally sympathize. Sometimes puff pastry can be a bit of a pain to work with if you’re not quick and keep it cool.
I’m sure I’m not the only one that has struggled with puff pastry. I think it was the rustic tomato and ricotta tart or the potato leek pie. Or probably both where I had trouble with the laminated dough. Don’t try to roll it out and make it thinner. It just doesn’t work out. I punched holes in it when I tried to do that.
Just look at how pretty those berries are. Sitting on top of the cream cheese Danish filling. On top of the flaky and delicious puff pastry. You can’t tell me these raspberry Danish pinwheels aren’t packed with flavors.
These could be waiting for your guests when they arrive, or when they come down for breakfast. They’re perfect with coffee or tea. The delicate flavor of the raspberries and the cream cheese filling laced with the hint of lemon makes them bright, light, and super delicious.
I chose not to have the berries go all the way to the other side. It made the pinwheels easier to roll up. If you are more confident in your rolling skills and want the raspberries all the way to the edge, then have at it. Just make sure to seal the edges of the pastry to itself or it will open up like some of those on the plate did.
Not that it’s a bad thing, but they’re not as pretty as the completely round ones. In my opinion anyway. Yes, they taste the same. And yes, I devoured them all over a period of a few days. They are perfect for breakfast or dessert. So, don’t think I ate them all in the morning.
You can see the cream cheese there. The berries just blend into that rich, creamy goodness. I was thinking you could use mascarpone, ricotta, or other creamy cheese instead of cream cheese if you want. As I was blending the cream cheese, I thought mascarpone would be good to use. And I had some, but I may save that idea and recipe for another time.
Of course, if you don’t like raspberries, you could use blackberries, strawberries, or blueberries. All of those would be perfectly delicious with the cream cheese base. I wouldn’t use frozen berries, though. They might be a little too juicy for this type of recipe. If you want to use frozen berries, then I would toss them with some flour before rolling them in the puff pastry.
And my last tip is to cut these with dental floss. Knives will just mash them all down and they won’t look so pretty. Dental floss is a great and easy way to cut pinwheels or palmier. Just slide the piece of floss under the log and pull the ends apart. Then you place them on the baking sheet and repeat until you’ve cut them all. Takes less than a minute to cut them all.
I hope you’re enjoying all the berry recipes we’re sharing! There are some really great recipes the group is sharing this week. Follow #BerryWeek to see them all.
- 1 sheet puff pastry
- 4 ounces cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon paste (or 1/2 teaspoon lemon zest)
- 1 tablespoon heavy cream
- 1 cup fresh raspberries
- Preheat oven to 400.
- Combine the cream cheese with the sugar, vanilla extract, and lemon paste in a mixing bowl. Beat with a hand mixer fitted with a whisk attachment until creamy.
- Add the heavy cream and continue to beat until light and fluffy.
- Spread the cream cheese mixture over the puff pastry. Sprinkled the raspberries on top.
- Carefully roll the puff pastry up as tight as possible. Press the edges to seal the seam.
- Using dental floss, slice the pinwheels into 1 inch slices and place on a silpat lined baking sheet.
- Bake at 400 for 25 to 30 minutes or the puff pastry is golden brown.
- Cool before serving.
Nutrition InformationYield 14 Serving Size 1
Amount Per Serving Calories 62Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 31mgCarbohydrates 6gFiber 1gSugar 4gProtein 1g
Wednesday Berry Week Recipes
- Berry Pretzel Dessert by Cindy’s Recipes and Writings
- Berry Sourdough Muffins by Hezzi-D’s Books and Cooks
- Blackberry Glazed Chicken by A Day in the Life on the Farm
- Blueberry and Cream Breakfast Pastry by The Freshman Cook
- Mixed Berry Sangria by Family Around the Table
- Oven Baked Ribs with Blackberry Sauce by Eat Move Make
- Raspberry Danish Pinwheels by A Kitchen Hoor’s Adventures
- Raspberry Peach Jam by The Redhead Baker
- Strawberry Spinach Salad Pizza by The Spiffy Cookie
- Strawberry, Bacon & Brie Panini with Balsamic Honey Sauce by Sweet Beginnings