Raspberry Almond Puff Pastry Danish

Introduction

Who doesn’t love a delightful pastry to start the day? The Raspberry Almond Puff Pastry Danish is a delectable treat that combines the rich flavors of almond and the tartness of raspberries, all enveloped in a flaky, buttery puff pastry. Whether you’re making breakfast special or looking for a perfect dessert, this recipe has you covered. Let’s dive into the steps to create this scrumptious danish from scratch!

Preparing the Almond Filling

1. Combine Ingredients: In a mixing bowl, combine almond flour, granulated sugar, and softened butter. Mix until well combined.
2. Add Egg and Extract: Add the egg and almond extract, mixing until smooth and creamy. The filling should have a thick, spreadable consistency.

Tips for Perfect Consistency: Ensure the butter is softened to room temperature to blend smoothly with other ingredients.

Making the Raspberry Filling

1. Cook the Raspberries: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture begins to thicken.
2. Thicken the Filling: In a small bowl, mix the cornstarch with a little water to create a slurry. Add this to the raspberry mixture and cook until thickened. Remove from heat and let cool.

Tips for Using Fresh vs. Frozen Raspberries: If using frozen raspberries, ensure they are fully thawed and drained to avoid excess moisture.

Preparing the Puff Pastry

1. Thaw the Pastry: Follow the package instructions for thawing the puff pastry, typically leaving it in the refrigerator overnight.
2. Roll Out the Pastry: On a lightly floured surface, roll out the pastry to a thickness of about 1/8 inch. Cut into desired shapes (rectangles or squares work best).

Assembling the Danish

1. Add the Fillings: Place a spoonful of almond filling in the center of each pastry piece. Top with a spoonful of raspberry filling.
2. Shape the Danish: Fold the corners of the pastry over the filling to create a square or rectangular shape. Press the edges to seal.

Baking the Danish

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare for Baking: Place the danishes on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
3. Bake: Bake for 15-20 minutes, or until the pastries are golden brown and puffed up.

Tips for Even Baking: Rotate the baking sheet halfway through the baking time for even cooking.

Adding Optional Toppings

1. Sliced Almonds: Sprinkle sliced almonds on top of the danishes before baking for an extra crunch.
2. Powdered Sugar: Dust with powdered sugar once cooled for a classic look.
3. Icing Drizzle: Mix powdered sugar with a little milk to create a simple icing and drizzle over the danishes.

Serving Suggestions

• Breakfast Treat: Serve warm with a cup of coffee or tea.
• Dessert Delight: Pair with a scoop of vanilla ice cream or a dollop of whipped cream.

Storing and Reheating

1. Storing Leftovers: Store any leftovers in an airtight container at room temperature for up to two days.
2. Reheating: Reheat in the oven at 350°F (175°C) for 5-10 minutes to regain the flaky texture.

Variations and Substitutions

1. Alternative Fillings: Try other fruit fillings like blueberry or strawberry, or switch to a chocolate filling for a different twist.
2. Dietary Substitutions: Use a gluten-free puff pastry and replace the egg with a flax egg for a gluten-free, vegan option.

Tips for Success

1. Common Mistakes to Avoid: Don’t overfill the pastries, as the filling can leak out during baking. Ensure the pastry edges are well-sealed.
2. Pro Tips: Chill the assembled pastries in the fridge for 10-15 minutes before baking to help maintain their shape.

Health Benefits

1. Nutritional Value of Key Ingredients: Almonds are a great source of healthy fats and protein. Raspberries are rich in antioxidants and vitamins.
2. Healthier Alternatives: Reduce sugar by using a natural sweetener like honey or maple syrup.

Conclusion

Creating Raspberry Almond Puff Pastry Danishes at home is not only rewarding but also allows you to enjoy a fresh and delicious pastry straight from your oven. With this recipe, you can impress your family and friends with a bakery-quality treat that’s perfect for any occasion. So why wait? Give this recipe a try and savor the delightful blend of almond and raspberry in every bite!

FAQs

1. Can I use store-bought puff pastry?
   • Absolutely! Store-bought puff pastry works perfectly and saves time.
2. How long do these danishes stay fresh?
   • They stay fresh for up to two days at room temperature when stored in an airtight container.
3. Can I freeze the danishes?
   • Yes, you can freeze the unbaked danishes and bake them straight from the freezer. Just add a few extra minutes to the baking time.
4. What can I use instead of almonds?
   • You can use ground hazelnuts or walnuts as an alternative to almonds.
5. How can I make this recipe vegan?
   • Use a vegan puff pastry, replace the egg with a flax egg, and use plant-based butter in the almond filling.
     Yield: 10

     Raspberry Almond Puff Pastry Danish

     

     Print

     Who doesn't love a delightful pastry to start the day? The Raspberry Almond Puff Pastry Danish is a delectable treat that combines the rich flavors of almond and the tartness of raspberries, all enveloped in a flaky, buttery puff pastry. Whether you're making breakfast special or looking for a perfect dessert, this recipe has you covered. Let's dive into the steps to create this scrumptious danish from scratch!

     Prep Time 10 minutes

     Cook Time 30 minutes

     Ingredients

     • 1 large egg
     • 2 Tbsp all purpose flour
     • 2 Tbsp granulated sugar
     • pinch salt
     • 1 Tbsp lemon juice
     • 1/2 tsp almond extract
     • 8 ounces cream cheese, room temperature
     • 1 sheet frozen puff pastry, thawed
     • milk for brushing
     • 2/3 cup raspberry jam or preserves
     • FOR THE TOPPING:
     • 1 cup confectioner's sugar
     • 2 Tbsp water, approximately, to thin
     • 1/4 tsp almond extract
     • pinch salt
     • 1/4 cup sliced almonds, lightly toasted

     Instructions

     Preheat oven to 400F.

     Whisk the egg in a small mixing bowl until smooth. Add the flour, sugar, and salt, and whisk until smooth. Add the lemon juice and almond extract, whisk to combine, and then add the cream cheese, whisking until smooth. If you have some very teeny tiny lumps even after whisking in the cream cheese, don't worry, these won't be apparent once the filling is baked. Set aside.

     Gently unfold and roll out your sheet of puff pastry on a sheet of parchment paper just to flatten and smooth it. Cut it into two rectangles, about 10 inches by 5 inches.

     Gently score around the edge of each rectangle, about 3/4" in from the edges. This will create a frame of pastry that will rise around the filling as it bakes. Transfer the pastry on the parchment paper to a baking sheet.

     Very lightly brush the edges of the pastry with milk and bake for 15 minutes. The whole thing should get very puffy.

     Remove from the oven, and gently press down the center portion of the rectangles to form an indentation for the filling to go. You don't need to press down very hard, and no need to press it all the way to the bottom, because the filling will weigh it down during baking.

     Divide the cream cheese mixture evenly between the two pastry rectangles, and use the back of a spoon to gently spread it evenly.

     With about 4-5 spoonfuls on each pastry, dollop the raspberry jam across the top of the cream cheese filling. Use the back of a spoon to spread it out very gently.

     Bake the pastries for about 15 minutes, until the pastry is a deep golden brown and the cheese mixture is set in the middle. I tented mine with foil after the first 5 minutes to prevent excess browning.

     Remove from the oven and allow the pastries to cool before glazing.

     To make the glaze, whisk together the confectioner's sugar, water, almond extract, and salt until smooth. Drizzle over the cooled pastries, and immediately top with the sliced almonds. Wait until the glaze has set to slice and serve.

     Notes

     It’s important to work with cold puff pastry dough, so don’t leave it out too long or let it get warm. Put it back in the refrigerator to chill if this happens at any point.

     Nutrition Information:

     
     Amount Per Serving: Calories: 335