Description
A delicious raspberry danish pastry made with puff pastry and a creamy filling.
Ingredients
- 1 sheet puff pastry (store-bought or homemade)
- 1 cup raspberries (fresh or frozen)
- 4 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg (beaten, for egg wash)
- 1/4 cup powdered sugar (optional, for garnish)
- 1 tsp lemon zest (optional, for added flavor)
Instructions
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Preheat your oven to 400°F (200°C).
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Roll out the puff pastry sheet on a floured surface and cut it into 4-inch squares. Fold the corners of each square towards the center, pressing gently.
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In a bowl, combine the cream cheese, granulated sugar, and vanilla extract. Mix until smooth.
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Spoon a dollop of the cream cheese mixture into the center of each pastry square. Top each with several raspberries.
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Brush the edges of the pastries with the beaten egg to give them a golden shine.
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Place the pastries on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-18 minutes, or until golden brown and puffed.
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Allow the pastries to cool slightly on a wire rack. If desired, sprinkle with powdered sugar or lemon zest before serving.
Notes
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Ensure your puff pastry is cold before baking to achieve the best rise and flakiness.
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You can substitute raspberries with other berries or fruits such as blueberries, strawberries, or peaches.
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Add a drizzle of melted white chocolate for an extra touch of sweetness and elegance.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry