Raspberry Danish

Baking the Raspberry Danish

1. Brush the top of each Danish with the beaten egg using a pastry brush. The egg wash will give the pastries a beautiful golden-brown color as they bake. Be sure to coat the pastry evenly for a shiny finish.
2. Sprinkle 1/4 cup of granulated sugar evenly over the top of the pastries. This adds a subtle sweetness and helps create a slightly crisp exterior that complements the flaky texture of the puff pastry.
3. Bake the raspberry Danish in the preheated oven for 15-20 minutes, or until the pastry is puffed up and golden brown. The filling should be bubbling slightly, and the pastry should be flaky and crisp.
4. Once baked, remove the pastries from the oven and allow them to cool slightly on a wire rack. This will help them firm up a bit before serving.

Serving Suggestions

• Serve the raspberry Danish warm with a dusting of powdered sugar for a finishing touch. This adds a nice contrast of sweetness to the tangy raspberry filling.
• These Danishes are perfect paired with a cup of coffee, tea, or a glass of fresh juice for a delicious breakfast or afternoon treat.
• If you like, you can also drizzle a simple glaze made from powdered sugar and milk over the top for extra sweetness and a smooth finish.

Notes

• If you don’t have raspberry jam or fresh raspberries, you can substitute with other fruit preserves or even cream cheese for a different flavor. Blueberry or strawberry jam also work wonderfully in this recipe.
• You can make these in advance and store them in an airtight container for up to 2 days. To reheat, simply warm them in the oven at 300°F (150°C) for 5-10 minutes to bring back the flakiness.
• For an extra touch, you can top these pastries with chopped nuts such as almonds or walnuts before baking for a bit of crunch and added flavor.