Description
This delightful pastry combines the flaky, buttery layers of puff pastry with a sweet and creamy filling, filled with juicy fresh raspberries.
Ingredients
Scale
- 2 sheets puff pastry, thawed
- 1 cup fresh raspberries
- 4 oz cream cheese, softened
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- 2 tablespoons raspberry jam (optional)
- Powdered sugar (for dusting)
Instructions
- Begin by thawing your puff pastry sheets and rolling them out on a lightly floured surface. Use a heart-shaped cookie cutter to cut out two heart shapes for each danish: one full heart, and one with the center cut out to create a heart frame.
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Blend these ingredients together until they create a smooth and creamy texture.
- Place the whole heart cutouts onto a parchment-lined baking sheet. Take a spoonful of the cream cheese filling and place it gently in the center of each whole heart cutout. Next, take the heart frames and lay them on top, pressing gently on the edges to seal the pastries.
- Carefully position three to four raspberries atop each danish.
- Whisk an egg together with a tablespoon of water to create an egg wash and apply it along the edges of each pastry.
- Bake your assembled danishes in the preheated oven for 15–18 minutes or until they are puffed and beautifully golden.
- Once baked, allow your creations to cool slightly on a wire rack and dust them generously with powdered sugar.
Notes
Approximately 200 calories per danish; 4g protein; 150mg sodium.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
Nutrition
- Calories: Approximately 200 per danish
- Sodium: 150 mg
- Protein: 4 g