Make these easy danishes using a simple base of store bought puff pastry, cream cheese filling and raspberry topping. The sweetness of the raspberries, mixed with the tangy cream cheese makes these raspberry danish pastries truly addictive.
1egg yolk(reserve the egg white to brush on before baking)
1teaspoonfinely grated lemon zest
1teaspoonvanilla extract
Icing
½cuppowdered sugar(sieved)
2-3teaspoonslemon juice
Instructions
Thaw puff pastry according to manufactures instructions.
Preheat oven to 400ºF (200ºC) and line two large baking sheets with parchment paper.
In a small bowl, combine raspberry jam and fresh raspberries.
Using an electric mixer (or a wooden spoon), beat the cream cheese with the powdered sugar, egg yolk, lemon zest and vanilla extract until creamy and well combined. Set aside.
Cut the thawed but still cool puff pastry into squares approximately 5 x 5 inches (12 ½ x 12 ½ cm).
Fold each of the corners in to meet in the center and press the corners down so that the dough sticks firmly. Prick the center of each with a fork several times. Repeat with all the dough - you should have 12 folded squares.
Arrange pastry squares on prepared baking sheets allowing room for puffing and slight spreading.
Brush each lightly with beaten reserved egg white.
Place a generous spoonful of cream cheese filling into the center of each pastry then top with raspberry and jam topping. Distribute evenly to use up all of the filling and topping.
Bake for 15-20 minutes until golden brown and puffed.
Cool on wire racks.
When cool, drizzle with prepared icing.
Icing
Sieve the powdered sugar to remove any lumps.
Combine in a small bowl with 2 teaspoons lemon juice. Add a little more until the icing is of a drizzling consistency.
Notes
Tips for Success
Preheat the oven.
Use cool, thawed puff pastry. Don't allow the puff pastry to become too warm.
Avoid using too much filling. Overfilling the pastries will cause the filling to spill over the sides - delicious but not pretty.
See above for more information under the "Tips for Success and FAQ's" section.