Roseberry Lime Danish
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Roseberry Lime Danish

This is the perfect treat to bake up for Sunday breakfast, or a special occasion. Of course you can use store bought jam, making it yourself gives it a fresh tang that you can't get from a jar. The secret ingredient here is the rosewater, when combined with the berries and lime, it adds a special touch.
Prep Time45 mins
Cook Time20 mins
Resting Time20 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert, Pastry, Tea
Cuisine: Danish
Keyword: Breakfast, Brunch, Cream Cheese, Danish, Lime, Raspberry, Rosewater, Strawberry
Servings: 8 people


  • 1 Pkg Puff Pastry (2 sheets, thawed)
  • 1/4 Cup Melted Butter for greasing the pan
  • 1 Egg beaten
  • 1/3 Cup Sugar For dusting

Roseberry Lime Filling

  • 1 Cups Sugar
  • 1 Cup Strawberries
  • 1 Cup Raspberries
  • 1/2 Cup Water
  • 3 tsp Rose Water
  • 1 Lime (Zested & Juiced, separated)
  • 1 TBS Corn Starch

Cheese Filling

  • 1 Pkg Cream Cheese
  • 1 Cup Ricotta Cheese
  • 1 Egg
  • 2/3 Cup Sugar
  • 1 tsp Vanilla Extract
  • Sea Salt to Taste


Roseberry Lime Filling

  • Slice the strawberries into quarters, and put in a medium sauce pan with the raspberries, 1 Cup sugar, 1/2 Cup water, rose water, and lime zest (only the zest, not the lime juice).
  • Cook over medium heat until the water starts to bubble, then mash the mixture with a potato masher or a sturdy whisk. You can mash it completely smooth, but I like to keep some pieces intact to give it more texture.
  • Simmer until it is well combined, and looks like a thin jam, instead of fruit in water (10-15 minutes).
  • Mix the juice of the lime with 1 TBS corn starch. Turn the heat under the jam mixture to high, and slowly add the lime juice mixture, while whisking vigorously.
  • The jam will become thick, keep whisking vigorously over high heat for 1-2 minutes. Don't stop whisking, or it will burn immediately. Take off heat and cool.

Prepare Puff Pastry

  • Preheat your oven to 400 degrees F. Grease a 9x13 cookie sheet with butter. Lay both sheets of puff pastry side by side, overlapping about an inch. Press the sheets together with your fingers.
  • Cut 1 inch thick strips into the crust, at a 45 degree angle, about 3 inches in, on each side.

Prepare Cheese Filling

  • In a stand mixer, blend the cream cheese, ricotta, 2/3 C sugar, egg, sea salt, and vanilla together. Set Aside.

Put the Pastry Together

  • Spread the cheese mixture in the middle of the pastry. Be careful not to get it too close to the cut edges.
  • *Be sure that the berry mixture is completely cool*
    Top the cheese with the berry mixture, trying to keep it away from the cut edges.
  • Pulling the sides taut, braid the pastry. It's important to pull each strip as far to the opposite side as you can without tearing it. On each end, tuck the puff pastry under itself, creating a complete closure.
  • Whisk the second egg, and brush it generously over the braided pastry.
  • Sprinkle the top of the pastry with 1/3 cup granulated sugar.
  • Bake for 20-25 minutes. Let cool at least 20 minutes, best if served the same day.