HOW TO MAKE A QUICK AND EASY RASPBERRY DANISH USING STORE-BOUGHT PASTRY SHEETS
This Raspberry pastry is light and flaky and the filling is complemented perfectly with the crispy and buttery pastry sheet.
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Servings: servings (each danish pastry)
Calories: 777kcal
Ingredients
Raspberry Jam:
- 1 cup raspberries fresh or frozen
- 3 tablespoons water
- 1 ½ tablespoon cornstarch
- ½ cup light brown sugar
Filling:
- 1 8 oz cream cheese softened at room temperature
- ½ cup light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- Some lemon zest
Pastry:
- 1 box puff pastry it brings 2 sheets
To make the egg wash:
- 1 egg
- 1 tablespoon water
Some extra coarse sugar for sprinkling pastry.
Icing:
- 1 cup powdered sugar
- 1/4 cup heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
HOW TO MAKE THE RASPBERRY JAM:
- In a saucepan combine the fresh raspberries, sugar, cornstarch and add some water. Constantly stir and bring to simmer and cook for about 4 to 5 minutes over medium-high heat
- Keep cooking and stirring until the mixture starts to thicken. Remove from the heat and let it cool completely.
HOW TO MAKE THE CREAM CHEESE FILLING:
- First, In a standing mixer, beat the cream cheese for about 3 minutes until fluffy
- Add the sugar, egg yolk, lemon juice, and some extract vanilla and beat for 2 extra minutes
- Add some lemon zest to the mixture (optional). Now that the cream cheese filling is ready we can start assembling the Danish
NOW LET’S COMBINE ALL THE RASPBERRY JAM AND CREAM CHEESE FILLING ONTO THE PUFF PASTRY.
- The first step is to unfold the puff pastry sheets onto a lightly floured surface. With a rolling pin, roll to make them into an even square. Using a brush remove any excess flour. Using a spoon, smear cream cheese mixture onto the center of the pastry
- Then proceed to add a few tablespoons of the raspberry jam on top of the cream cheese mixture and lightly spread it
- With a knife, make diagonal cuts (about one inch apart) on both sides
- Fold each flap over and pinch to seal. This will prevent leaks while the pastry is baking.
- Next, make about 8 slits on each side. Make sure each side has the same amount of flaps. Start folding the strips of dough over the filling alternating sides until all is braided
- next, brush the pastry with a beaten egg and sprinkle some sugar on top.
- Bake at 375 degrees F for 25-30 minutes or until golden brown. Allow cooling for at least 10 minutes before adding icing (optional)
How to Make Icing
- Combined powered sugar, vanilla, and heavy cream. Whisk until all is incorporated and smooth. make sure the icing is not too thin as it will run off the Danish
Nutrition
Serving: 1serving | Calories: 777kcal | Carbohydrates: 118g | Protein: 7g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 107mg | Sodium: 194mg | Potassium: 182mg | Fiber: 2g | Sugar: 84g | Vitamin A: 340IU | Vitamin C: 8.3mg | Calcium: 81mg | Iron: 2.5mg