Raspberry Danish

$- 1 package (14 oz) frozen puff pastry, thawed - 1 cup fresh raspberries (or frozen, thawed) - 1/4 cup granulated sugar - 1 tablespoon cornstarch - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon lemon juice - 1 egg, beaten (for egg wash) If you're looking for vegan options, use plant-based cream cheese. For gluten-free needs, seek gluten-free puff pastry. You can also swap raspberries for other fruits, like blueberries or strawberries, for a fun twist. Each serving holds about 200 calories. You get around 10 grams of fat, 25 grams of carbs, and 3 grams of protein. Keep in mind the sugar content is about 5 grams. This tasty treat can fit into many diets, just check your needs. For the full recipe, check the Raspberry Bliss Danish section above. - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - On a lightly floured surface, roll out the thawed puff pastry. Aim for a rectangle about 1/8 inch thick. Cut this into 6 squares. - In a medium bowl, combine 1 cup of raspberries with 1/4 cup of granulated sugar. Add 1 tablespoon of cornstarch and 1 teaspoon of vanilla extract. Gently mix them together and set aside. - In another bowl, make the cream cheese mixture. Blend 4 oz of softened cream cheese with 1/4 cup of powdered sugar and 1 tablespoon of lemon juice until it is smooth. - For each pastry square, slightly score a border about 1/2 inch from the edge. Be careful not to cut all the way through. This creates a nice frame for the filling. - Spread a small amount of the cream cheese mixture in the center of each square. Spoon the raspberry mixture over the cream cheese, but keep it away from the edges. - Place the filled pastries on the prepared baking sheet. Brush the edges with a beaten egg for a golden finish. - Bake in the preheated oven for 20 to 25 minutes. Look for a golden and puffed appearance. They should smell amazing! To achieve a flaky puff pastry, start with cold ingredients. Keep your butter and water very cold. When you roll out the pastry, do it gently. Avoid pressing too hard. This helps create those lovely layers. When working with cream cheese, make sure it is soft. You can let it sit at room temperature for a bit. This makes mixing easier. Mix it well with the powdered sugar and lemon juice. A smooth blend will taste better. For the best experience, serve your Raspberry Danish with fresh fruit. Strawberries or blueberries pair nicely. You can also enjoy it with a dollop of whipped cream. Ideal beverages include coffee or a light tea. Both drinks balance the sweetness well. A glass of cold milk also works great for kids. Garnish your Danish with powdered sugar for a sweet touch. This adds a nice contrast to the red raspberries. For visual appeal, plate each Danish on a colorful dish. A simple white plate lets the colors pop. You can also add a sprig of mint for a fresh look. For more details on how to make this delightful treat, check out the Full Recipe. {{image_2}} You can easily change the taste of your Raspberry Danish. Try adding lemon zest for a fresh zing. Or, mix in some coconut for a tropical twist. If you want more berries, create a mixed berry option. Use blueberries or blackberries for a colorful and tasty treat. If you follow a vegan diet, you can make a vegan Raspberry Danish. Use plant-based cream cheese in place of regular cream cheese. You can also use maple syrup instead of sugar. For gluten-free options, look for gluten-free puff pastry. Many stores offer great alternatives that taste just as good. Seasonal fruits can give your Danish a fun twist. In summer, try peaches or strawberries. In fall, add apples or pears for a cozy vibe. For holidays, think about using cranberries or pumpkin spice. Each season brings new flavors to enjoy! Raspberry Danish lasts about 3 to 5 days in the fridge. To keep it fresh, place the Danish in an airtight container. This helps prevent it from drying out. You can also wrap it tightly in plastic wrap for added protection. To freeze your Raspberry Danish, start by letting it cool completely. Then wrap each piece in plastic wrap. Place the wrapped pastries in a freezer bag. Make sure to remove as much air as possible. This helps avoid freezer burn. You can freeze them for up to 2 months. When you’re ready to enjoy them, remove the Danish from the freezer. Thaw them in the fridge overnight for best results. If you need them fast, you can also thaw them at room temperature for a few hours. For the best texture, reheat your Raspberry Danish in the oven. Preheat the oven to 350°F (175°C). Place the Danish on a baking sheet and heat for about 10-15 minutes. This method warms them without making them soggy. If using a microwave, heat on low power for 15-20 seconds. This is quick but may make the pastry less crispy. Adjust time based on your microwave's power and check often. Enjoy your delicious Raspberry Danish warm! Yes, you can use frozen raspberries. They are easy to find and work well. If you choose frozen, let them thaw first. Drain any extra juice to avoid a soggy Danish. Fresh raspberries taste great too, but frozen can save time. Look for a nice golden color. The pastry should be puffy and flaky. You can also check if the filling bubbles slightly. If it smells amazing, it's likely ready! Let them cool a bit before serving. Don’t toss those scraps! You can use them for mini tarts or savory pastries. Just roll them out and fill with cheese or veggies. You can also cut shapes and bake them as snacks. Puff pastry is versatile and fun to use. You can find prepared Raspberry Danish at many bakeries and grocery stores. Check the frozen section too; some stores sell frozen versions. Online options are available as well, so you can enjoy them at home without baking! In this post, we explored making a delicious raspberry Danish. We covered ingredients, substitutions, and nutritional info. I shared step-by-step instructions to help you bake with ease. We also discussed tips to perfect your pastry and ways to serve it. Don’t forget to experiment with variations and enjoy your Danish fresh or stored. Whether you’re saving it for later or impressing guests, this recipe makes baking fun and rewarding. Baking should be joy, not stress. Enjoy your time in the kitchen and let your creativity shine!$

Indulge in the delightful world of pastries with this simple Raspberry Danish recipe! Perfectly flaky and bursting with fresh raspberry flavor, you can create this treat with just a few ingredients. Whether you're a kitchen newbie or a seasoned pro, follow our easy step-by-step guide to impress your friends and family. Ready to bake your new favorite dessert? Click through for the full recipe and tips that will make your Raspberry Danish truly irresistible!

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Ingredients

1 package (14 oz) frozen puff pastry, thawed

1 cup fresh raspberries (or frozen, thawed)

1/4 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

4 oz cream cheese, softened

1/4 cup powdered sugar

1 tablespoon lemon juice

1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll out the puff pastry into a rectangle, about 1/8 inch thick. Cut the pastry into 6 squares.

In a medium bowl, combine the raspberries, granulated sugar, cornstarch, and vanilla extract. Gently mix and set aside to allow the juices to combine.

For each pastry square, slightly score a border about 1/2 inch from the edge, being careful not to cut all the way through. This will create a frame for the filling.

In another bowl, mix the softened cream cheese, powdered sugar, and lemon juice until smooth.

Spread a small amount of cream cheese mixture in the center of each pastry square, then spoon the raspberry mixture over the cream cheese, avoiding the edges.

Brush the edges of each pastry with the beaten egg for a golden finish.

Bake in the preheated oven for 20-25 minutes, or until the pastries are golden and puffed.

Once baked, let them cool slightly on a wire rack. You can sprinkle a little powdered sugar on top if desired before serving.

Prep Time: 25 minutes | Total Time: 50 minutes | Servings: 6