Raspberry Danish is a delicious pastry that is perfect for breakfast or brunch. This recipe uses a homemade pastry dough that is buttery and flaky. The raspberry filling is made with fresh raspberries and has a sweet and tangy flavor. The glaze adds a sweet touch to the danishes and makes them look beautiful. Serve the danishes with coffee or tea for a delightful treat. You can also customize the recipe by using your favorite fruit filling or adding cream cheese to the filling. Enjoy!
Ingredients for the pastry dough:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into small cubes
- 1/2 cup ice-cold water
- 1 egg, beaten
Ingredients for the raspberry filling:
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Ingredients for the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Preparation time: 30 minutes Resting time: 1 hour Baking time: 20 minutes
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- Add the ice-cold water to the dough and mix until the dough comes together.
- Flatten the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for 1 hour.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small saucepan, combine the raspberries, sugar, cornstarch, and vanilla extract.
- Cook the raspberry mixture over medium heat, stirring constantly, until it thickens and the raspberries break down.
- Remove the raspberry mixture from the heat and let it cool.
- On a lightly floured surface, roll out the pastry dough into a large rectangle about 1/4 inch thick.
- Use a sharp knife or pizza cutter to cut the dough into 8-10 rectangles.
- Place the rectangles on the prepared baking sheet.
- Use a fork to prick each rectangle several times.
- Brush each rectangle with the beaten egg.
- Spoon the cooled raspberry filling onto each rectangle.
- Bake the danishes for 20 minutes or until golden brown.
- Remove the danishes from the oven and let them cool on the baking sheet for 5 minutes.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle the glaze over the danishes and serve.