Raspberry Danish. Flaky and Sweet Pastry

Updated on September 21, 2024
Raspberry Danish. Flaky and Sweet Pastry

A Raspberry Danish is a delicate and flaky pastry with a sweet raspberry filling, perfect for breakfast or a delightful afternoon snack. The buttery, golden crust is topped with a simple glaze, giving it the perfect balance of sweet and tart. This homemade recipe is easy to follow and will make your kitchen smell heavenly as the pastries bake. Enjoy the fresh burst of raspberry flavor with every bite!

Servings
8
Prep Time
30m
Cook Time
20m
Total Time
50m

Ingredients

  • For the dough

  • 2 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ teaspoon salt
  • ¾ cup unsalted butter, cold and cubed
  • ½ cup warm milk
  • 1 large egg
  • For the raspberry filling

  • 1 cup fresh raspberries (or frozen, thawed)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • For the glaze

  • ½ cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract

Directions

Step 1

Prepare the dough. In a large mixing bowl, combine flour, sugar, yeast, and salt. Add cubed butter and rub it into the flour until the mixture resembles coarse crumbs. Slowly add the warm milk and egg, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let the dough rest for 1 hour or until it doubles in size.

Step 2

Make the raspberry filling. While the dough is rising, combine raspberries, sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat for 5-7 minutes, stirring constantly until the mixture thickens. Remove from heat and let cool.

Step 3

Shape the dough. Preheat the oven to 375°F (190°C). Roll the dough out on a floured surface to about ¼-inch thickness. Cut into 8 equal squares. Place a spoonful of raspberry filling in the center of each square. Fold the corners of each square into the center, pressing down slightly to seal.

Step 4

Bake. Arrange the danishes on a baking sheet lined with parchment paper. Bake for 18-20 minutes or until golden brown.

Step 5

Make the glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled danishes.

Step 6

Serve. Enjoy your Raspberry Danishes warm or at room temperature.

Recipe tips

For an extra flaky texture, you can laminate the dough by folding and rolling it with butter a couple of times before shaping the pastries. Use fresh raspberries for the best flavor, but frozen raspberries will work if they are thawed and drained. Adjust the sweetness by adding more or less sugar to the filling or glaze.

Nutrition Facts (per serving)

Calories
350
Fats
18g
Carbohydrates
42g
Proteins
6g