Description
This Raspberry Danish combines tart raspberries with creamy filling in flaky pastry, perfect for brunch or dessert.
Ingredients
Scale
- 1 sheet Frozen Puff Pastry (Keep it cold for optimal results.)
- 1 cup Flour (For dusting to prevent sticking.)
- 2 cups Fresh Raspberries (Can substitute with blueberries or blackberries.)
- 8 oz Cream Cheese (Must be softened for easy mixing.)
- 1 cup Powdered Sugar (Adjust based on tartness of raspberries.)
- 1 teaspoon Vanilla Extract (Enhances the flavors of the filling.)
- 1 large Egg (For egg wash to promote browning.)
Instructions
- Prepare the Cream Cheese Filling: In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Blend until smooth and creamy, about 2 minutes. Adjust sweetness if needed.
- Roll Out Puff Pastry: Dust work surface with flour, then roll out the puff pastry into a 10.5-inch square to about ⅛-inch thickness. Cut into nine equal squares.
- Assemble Pastries: Place about one tablespoon of cream cheese filling on each pastry square, top with four raspberries. Fold over to create a triangle, sealing the edges with egg wash.
- Chill Before Baking: Arrange on a lined baking sheet, freeze for at least 30 minutes, then preheat oven to 400°F (204°C).
- Bake: After preheating, brush pastries with egg wash and bake for 25-30 minutes until puffed and golden brown.
- Serve: Allow to cool slightly on a wire rack, then dust with powdered sugar before serving. Best enjoyed warm.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 250
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg