Raspberry Almond Puff Pastry Danish
Raspberry almond puff pastry Danish is a shortcut Danish recipe with an easy flaky pastry so you can focus on the creamy filling!
Servings: 10 servings
Video
Equipment
- parchment paper
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
Calories: 335 kcal · Carbohydrates: 45 g · Protein: 5 g · Fat: 21 g · Saturated Fat: 7 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 42 mg · Sodium: 147 mg · Potassium: 116 mg · Fiber: 1 g · Sugar: 15 g · Vitamin A: 332 IU · Vitamin C: 3 mg · Calcium: 48 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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