Raspberry Danish

Instructions

1. Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure the pastries bake evenly and don’t stick to the pan.
2. Next, prepare the puff pastry. If you’re using frozen puff pastry, make sure it’s thawed before you begin. Roll out the puff pastry sheet on a lightly floured surface to ensure it doesn’t stick. Gently roll the dough into an even rectangle or square, about 1/8-inch thick. This will ensure that the pastry rises evenly and creates a perfect flaky texture when baked.
3. Cut the puff pastry sheet into 4 equal squares. You can adjust the size depending on how large you want each Danish to be. For a more rustic look, feel free to leave the edges rough rather than perfectly square.
4. Next, add the raspberry filling. If you’re using raspberry jam, spoon about 1 tablespoon of the jam into the center of each puff pastry square. If you prefer fresh raspberries, place a small spoonful of the fresh fruit in the center of each square. You can also lightly mash the fresh raspberries with a fork and mix them with 1 teaspoon of granulated sugar to help release the juice and create a quick filling. If you’d like, add 1/2 teaspoon of vanilla extract to the jam or fresh berries for extra flavor.
5. Fold the corners of the puff pastry squares toward the center to create a pinched, square shape, leaving the raspberry filling visible. You can also fold the sides of the pastry toward the center to form a more traditional rectangular Danish shape. Pinch the edges gently to seal the filling inside, but be sure to leave an open center so the filling can bubble slightly during baking.
   

   Baking the Raspberry Danish