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Raspberry Danish with Puff Pastry

Enjoy a delightful Raspberry Danish with Puff Pastry that is easy to make and bursting with sweet-tart raspberry flavor. Perfect for breakfast or dessert!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: Bakery, Danish
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pastry
  • 1 package puff pastry sheets (thawed) Make sure the pastry is well-thawed.
  • 1 cup fresh raspberries Fresh raspberries are recommended; if not available, other berries can be used.
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg for egg wash Beaten egg for brushing on pastries.
  • Powdered sugar (for dusting) Dust before serving.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry sheet on a lightly floured surface until it is about 1/8 inch thick.
  3. Cut the pastry into squares or rectangles, aiming for about 4 inches on each side.
Making the Filling
  1. In a bowl, combine the fresh raspberries, sugar, and vanilla extract. Gently mash the raspberries with a fork to mix the flavors while still leaving some whole.
Assembling the Danish
  1. Place a generous spoonful of the raspberry mixture in the center of each pastry square.
  2. Fold the corners of the pastry over the filling, pinching the edges to secure.
Baking
  1. Beat the egg in a small bowl and brush it over the tops of the pastries.
  2. Place the assembled pastries on the prepared baking sheet and bake for 15-20 minutes until golden brown and puffed.
  3. Let the Raspberry Danish cool for a few moments, then dust with powdered sugar before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them before baking for up to 2 months. Bake from frozen without thawing.