Indulge in the Delight of Raspberry Almond Puff Pastry Danish
Looking for a simple yet elegant treat that pairs perfectly with your morning coffee or serves as a delightful dessert? This Raspberry Almond Puff Pastry Danish is just what you need. With its buttery layers of puff pastry, creamy almond-flavored filling, and sweet raspberry topping, this pastry is sure to impress. Let’s dive into the recipe!
Ingredients
For the Danish:
- 1 large egg 🥚
- 2 Tbsp all-purpose flour 🌾
- 2 Tbsp granulated sugar 🍬
- Pinch of 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 of salt 🧂
- 1/4 cup sliced almonds, lightly toasted 🌰
Instructions
1️⃣ Preheat the Oven: Preheat your oven to 400°F (200°C). 🔥
2️⃣ Prepare the Cream Cheese Filling: In a small mixing bowl, whisk the egg until smooth. Add the flour, sugar, and salt, whisking until well combined. Stir in the lemon juice and almond extract, then fold in the cream cheese. Mix until the filling is smooth and set aside. 🍋
3️⃣ Roll Out the Puff Pastry: Unfold your thawed puff pastry sheet onto a piece of parchment paper. Gently roll it out to smooth any creases. Cut the pastry into two equal rectangles, approximately 10 inches by 5 inches. 📏
4️⃣ Score and Prepare the Pastry: Lightly score a border around each rectangle, about 3/4 inch from the edges. This will help the edges puff up around the filling as it bakes. Carefully transfer the pastry (still on the parchment paper) onto a baking sheet. 📜
5️⃣ Pre-Bake the Pastry: Brush the edges of the pastry lightly with milk and bake in the preheated oven for 15 minutes, or until the pastry is puffed up and golden. 🥛
6️⃣ Add the Filling: Remove the pastry from the oven. Using the back of a spoon, gently press down the center of each rectangle to create a well for the filling. Divide the cream cheese mixture evenly between the two pastries and spread it smoothly within the well. 🥄
7️⃣ Add the Raspberry Topping: Dollop the raspberry jam over the cream cheese filling—about 4-5 spoonfuls per pastry. Spread the jam gently across the surface. 🍇
8️⃣ Final Bake: Return the pastries to the oven and bake for another 15 minutes, until the pastry is deeply golden and the cream cheese filling is set. If the edges brown too quickly, tent the pastries with foil after the first 5 minutes. ⏳
9️⃣ Cool and Glaze: Allow the pastries to cool completely before adding the glaze. 🌬️
🔟 Prepare the Glaze: In a small bowl, whisk together the confectioner’s sugar, water, almond extract, and a pinch of salt until smooth. Drizzle the glaze over the cooled pastries, then immediately sprinkle with the toasted almond slices. Let the glaze set before slicing and serving. 🌰🍭
Quick Facts
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4 servings
Enjoy this light and flaky Danish, filled with creamy almond goodness and the bright sweetness of raspberry jam. Perfect for any occasion!
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Raspberry Almond Puff Pastry Danish
- Total Time: 50 min
- Yield: 4 1x
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
1️⃣ Preheat oven to 400°F (200°C). 🔥
2️⃣ 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. Set aside. 🍋
3️⃣ 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. 📏
4️⃣ 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. 📜
5️⃣ Very lightly brush the edges of the pastry with milk and bake for 15 minutes. The whole thing should get very puffy. 🥛
6️⃣ Remove from the oven, and gently press down the center portion of the rectangles to form an indentation for the filling to go. Divide the cream cheese mixture evenly between the two pastry rectangles, and use the back of a spoon to gently spread it evenly. 🥄
7️⃣ 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. 🍇
8️⃣ 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. ⏳
9️⃣ 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. 🌰🍭
- Prep Time: 20 min
- Cook Time: 30 min