Raspberry Danish Pastry Treat (Print Version)
# Ingredients:
→ Pastry Base
01 -
1 sheet frozen puff pastry, thawed and refrigerated (8.8 ounces)
→ Filling
02 -
5 ounces fresh raspberries
03 -
4 ounces cream cheese, softened
04 -
1 ½ ounces powdered sugar, plus extra to garnish
05 -
½ teaspoon vanilla extract
→ Egg Wash
06 -
1 egg
07 -
1 tablespoon cold water
08 -
Pinch of salt
→ For Rolling
09 -
Flour for sprinkling on cutting board
# Instructions:
01 -
Add the cream cheese, powdered sugar, and vanilla extract to a medium bowl. Use a mixer to blend until smooth. Taste raspberries to determine sweetness; if tart, add additional powdered sugar to the mixture.
02 -
In a small bowl, whisk together one egg with a tablespoon of cold water and a pinch of salt.
03 -
Remove puff pastry dough from the refrigerator. Sprinkle flour on a counter or large cutting board. Roll out pastry dough into a 10.5-inch square, flipping occasionally and adding flour as needed to prevent sticking. Dough should be about ⅛-inch thick.
04 -
Cut the rolled pastry into 9 squares, each measuring 3.5 inches by 3.5 inches.
05 -
Place slightly less than 1 tablespoon of the cheese mixture into the center of each square. Top with 4 raspberries. Paint a small amount of egg wash on one corner of the pastry and fold over the opposite corner, sealing firmly.
06 -
Line a small sheet pan with parchment paper or use a parchment-lined plate. Arrange the pastries on the prepared surface and freeze for at least 30 minutes until firm.
07 -
Preheat oven to 400°F (200°C).
08 -
Remove pastries from freezer and place a couple of inches apart on a parchment-lined sheet pan. Paint all exposed pastry dough with reserved egg wash using a pastry brush. Bake for 25-30 minutes, until pastries are golden brown and cooked through.
09 -
Lightly sprinkle pastries with powdered sugar before serving, if desired.