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Raspberry Danish Recipe

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★★★★★

4.5 from 159 reviews

Delight in these homemade Raspberry Danish pastries featuring flaky puff pastry filled with a creamy sweetened cream cheese mixture and fresh raspberries. Perfectly golden-baked and dusted with powdered sugar, they are an elegant treat for breakfast or dessert.

Ingredients

Scale

Pastry

  • 1 sheet frozen puff pastry, thawed and refrigerated
  • Flour (for sprinkling on cutting board)
  • 1 egg (for egg wash)
  • 1 tablespoon cold water
  • Pinch of salt

Filling

  • 5 ounces fresh raspberries
  • 4 ounces cream cheese, softened
  • 1/3 cup powdered sugar (plus extra for garnish)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the cream cheese mixture: In a medium bowl, combine the softened cream cheese, 1/3 cup powdered sugar, and vanilla extract. Use a mixer to blend until smooth. Taste and adjust sweetness if raspberries are tart.
  2. Make the egg wash: In a small bowl, whisk together 1 egg, 1 tablespoon cold water, and a pinch of salt. Set aside half for brushing pastries later; keep the other half refrigerated.
  3. Roll out the puff pastry: Remove the puff pastry sheet from the refrigerator. Lightly flour your countertop or a large cutting board. Roll out the pastry to a 10.5-inch square, about 1/8-inch thick, adding flour as needed to prevent sticking.
  4. Cut the pastry squares: Cut the rolled pastry into nine 3.5-inch by 3.5-inch squares.
  5. Assemble the Danishes: Place about a tablespoon of the cream cheese mixture in the center of each square. Top with approximately 4 fresh raspberries. Brush one corner lightly with egg wash, then fold the pastry diagonally and pinch the edges to seal.
  6. Chill the pastries: Line a sheet pan or plate with parchment paper. Place the assembled pastries on it and freeze for at least 30 minutes until firm.
  7. Preheat the oven: Set your oven to 400°F (204°C) to preheat while the pastries chill.
  8. Prepare for baking: Arrange the firm pastries a couple of inches apart on a parchment-lined sheet pan. Brush the exposed pastry surfaces with egg wash using a pastry brush.
  9. Bake the pastries: Bake in the preheated oven for 25-30 minutes or until golden brown and cooked through.
  10. Serve: Remove from the oven and let cool slightly. Dust with powdered sugar before serving if desired.

Notes

  • Ensure the puff pastry is well chilled before rolling to prevent sticking and easier handling.
  • Adjust powdered sugar in the cream cheese mixture based on the tartness of your raspberries.
  • Freezing the assembled pastries before baking helps maintain their shape and flaky texture.
  • Brush with egg wash carefully to achieve a shiny, golden finish.
  • Use fresh raspberries for best flavor and appearance.

Keywords: Raspberry Danish, Puff Pastry Dessert, Cream Cheese Danish, Baked Pastry, Breakfast Pastry

Find it online: https://thedishspot.com/raspberry-danish-recipe/