Raspberry Almond Puff Pastry Danish
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
10 servings
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Calories
335 kcal
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Course
Breakfast
Raspberry Almond Puff Pastry Danish
Description
This recipe begins by mixing cream cheese with egg, flour, sugar, lemon juice, almond extract, and a pinch of salt to create a smooth, rich filling with subtle almond flavor and slight tartness from lemon juice. The filling is spread inside a puff pastry rectangle whose edges are scored to create a raised border upon baking, which crispifies and puffs.
The pastry is partially baked before adding the filling to ensure a flaky bottom crust. After adding raspberry jam atop the filling, the danish is baked further until puffed and golden. Post-baking, a glaze made from confectioners' sugar, water, almond extract, and a pinch of salt is drizzled over the danish, topped with lightly toasted sliced almonds that add texture and enhance the almond aroma.
The final product is a tender, flaky pastry with a sweet and tangy cream cheese center and crunchy almond topping. It's suited as a refined breakfast or dessert treat.
Working with cold puff pastry is emphasized to maintain optimal texture during preparation.
Ingredients
- 1 large egg
- 2 Tbsp all-purpose flour
- 2 Tbsp granulated sugar
- salt pinch
- 1 Tbsp lemon juice
- 1/2 tsp almond extract
- 8 ounces cream cheese room temperature
- 1 heet puff pastry frozen, thawed
- milk for brushing
- 2/3 cup raspberry jam or preserves
for the topping
- 1 cup confectioners sugar
- 2 Tbsp water approximately, to thin
- 1/4 tsp almond extract
- salt pinch
- 1/4 cup almond sliced, 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
- Keep puff pastry cold during preparation to preserve flakiness and prevent it from becoming too soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 147mg | 6% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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