Cottage Cheese and Raspberry Danish

Flaky puff pastry pockets cradle creamy cottage cheese filling swirled with tart raspberry jam and fresh berries. This lighter Danish delivers bakery indulgence with high protein and reduced sugar—golden, fruity treat ready in 35 minutes.

Why You’ll Love This Recipe

This cottage cheese and raspberry Danish is your bakery shortcut with wellness built in—smooth cottage cheese creates a rich, cheesecake-like filling that’s naturally high in protein (12g per Danish) and lower in fat than traditional cream cheese versions. Tangy raspberry jam and fresh berries cut through the creaminess with bright fruitiness, while store-bought puff pastry ensures foolproof flakiness without hours of work. Naturally portion-controlled, easily customizable, and half the calories of coffee-shop pastries, it’s perfect for brunches, desserts, or meal-prep snacks. Kids adore the fruity pockets, adults love the smart swap—serve warm for melty joy. One sheet pan, zero fuss, healthy Danish delight.

Recipe Tips and Tricks

• Thaw Pastry → Room temp 30 min for easy roll.
• Drain Cottage → Reduces watery filling.
• Egg Wash → Golden shine and seal.
• Chill Filled → Prevents leaks in oven.
• Jam Swirl → Marble for pretty slices.
• Fresh Berries → Add post-bake for pop.
• Parchment Line → No stick cleanup.
• Slice Clean → Serrated knife.

Yield: 9 Servings

Cottage Cheese and Raspberry Danish

Print

Flaky pastry with creamy cottage cheese and raspberry filling—protein-packed healthy Danish.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• ½ cup low-sugar raspberry jam
• ½ tsp lemon zest
• 1 cup fresh raspberries
• 1 large egg, beaten
• 1 sheet puff pastry, thawed
• 1 tsp vanilla extract
• 1½ cups full-fat cottage cheese
• 2 tbsp honey
• Optional: powdered sugar, sliced almonds

Instructions

1. Preheat Oven → Set to 400°F; line baking sheet with parchment—thaw pastry if needed.
2. Drain Cottage → Press cottage cheese in sieve or towel—removes excess liquid for thick filling.
3. Sweet Filling → Mix drained cottage cheese, honey, vanilla, lemon zest—smooth and creamy base ready.
4. Roll Pastry → Unfold puff pastry; gently roll to even square—cut into 9 equal pieces.
5. Score Edges → On each square, score ½-inch border—creates raised edges when baked.
6. Egg Wash → Brush borders with beaten egg—golden shine and seal.
7. Fill Center → Spoon 2 tbsp cottage mixture in center; swirl 1 tbsp jam gently.
8. Berry Top → Press 3-4 fresh raspberries into filling—juicy pockets await.
9. Bake Golden → Transfer to sheet; bake 18-20 minutes until puffed and deep golden.
10. Cool & Garnish → Rest 5 minutes; dust powdered sugar, scatter almonds—serve warm or room temp.

Notes

• Drain cottage cheese well—no soggy pastry.
• Don't overfill—prevents leaks.
• Egg wash borders only—center stays tender.
• Fresh berries post-bake optional for extra pop.

Nutrition Information

Yield

9

Serving Size

1
Amount Per Serving Calories 130Total Fat 4gSaturated Fat 1gUnsaturated Fat 3gCholesterol 28mgSodium 175mgCarbohydrates 19gFiber 2gSugar 12gProtein 6g

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Ingredients Notes

• Puff Pastry → 1 sheet thawed; flaky base.
• Cottage Cheese → 1½ cups full-fat; protein-rich filling.
• Raspberry Jam → ½ cup low-sugar; tart swirl.
• Fresh Raspberries → 1 cup; juicy bursts.
• Egg → 1 beaten; golden wash.
• Honey → 2 tbsp; gentle sweetness.
• Vanilla → 1 tsp; warm aroma.
• Lemon Zest → ½ tsp; bright lift.
• Powdered Sugar → Optional dust.
• Almonds → Sliced toasted garnish.

Variations and Substitutions

• Fruit Swap → Blueberry, strawberry, peach.
• Vegan → Plant cottage + jam + egg wash sub.
• Low-Carb → Almond flour dough.
• Cream Cheese → Traditional richer fill.
• Mini Danishes → Cut smaller squares.
• Nutella Swirl → Chocolate twist.
• Glaze → Lemon icing drizzle.
• Savory → Herb cheese + tomato.

Storage Options

• Refrigerator → Airtight up to 3 days.
• Freezer → Baked or unbaked up to 2 months.
• Reheating → Oven 350°F 10 min crisp.

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