Raspberry Almond Puff Pastry Danish Recipes

RASPBERRY DANISH

Raspberry Danish image

Raspberries give a tartness to this Danish that balances well with the creaminess of the cream cheese. The cream cheese is studded with aromatic cardamom and orange zest. The puff and toasted almonds give it some texture and nuttiness.

Provided by Laura Kanya

Categories Danishes

Time 2h45m

Yield 16

Number Of Ingredients 15

Ingredients

1 tablespoon white sugar
1 teaspoon cornstarch
⅛ teaspoon salt
2 cups fresh raspberries, divided
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, divided
6 tablespoons heavy cream, divided
2 teaspoons finely grated orange zest
⅛ teaspoon ground cardamom
⅛ teaspoon almond extract
2 sheets frozen puff pastry sheets, thawed
¼ cup all-purpose flour, or as needed
1 large egg
1 tablespoon water
¼ cup toasted sliced almonds

Steps:

Whisk together white sugar, cornstarch, and salt in a small saucepan. Stir in 1 cup of the raspberries and cook over medium-low heat, stirring occasionally and mashing raspberries with a wooden spoon, until raspberries break down and sauce thickens, about 4 minutes. Remove from saucepan to a medium bowl and cool, stirring occasionally, for 10 minutes.
Meanwhile, beat cream cheese, 1/4 cup powdered sugar, 1 tablespoon heavy cream, orange zest, cardamom, and almond extract with an electric mixer on medium speed in a medium bowl until smooth, about 1 minute. Cover and chill until ready to use.
Place 1 puff pastry sheet on a floured piece of parchment paper. Roll into a 12x9-inch rectangle. Cut 10 to 12 (3 inches long and 1 inch thick) diagonal strips on each side, about 1 inch apart, leaving center 3 inches of pastry uncut. Spread 1/2 cup of the cream cheese filling in center (uncut) section of pastry, leaving a 1/2-inch border at the top and bottom. Top with 3 tablespoons of the raspberry mixture, and spread raspberry mixture gently over cream cheese layer. Sprinkle with 1/2 cup raspberries.
Whisk together egg and water in a small bowl. Brush exposed pastry lightly with egg mixture. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom ends up to seal the filling inside. Repeat with the remaining sheet of puff pastry and the rest of the filling. Brush outside of each pastry with egg wash.
Transfer pastries, on parchment, to separate baking sheets. Freeze until pastry is firm, about 1 hour. (To make ahead, wrap Danish in parchment and then plastic wrap; freeze up to 1 month.)
While pastries freeze, preheat the oven to 400 degrees F (200 degrees C) with racks in upper and lower third of oven.
Bake in the preheated oven until golden brown and puffed, rotating position of baking sheets in oven halfway through, 30 to 35 minutes. Cool on baking sheets for 30 minutes.
Meanwhile, whisk together remaining 5 tablespoons cream and 3/4 cup powdered sugar in a medium bowl. Drizzle over Danish and sprinkle with sliced almonds.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 25 g, Cholesterol 34.7 mg, Fat 19.6 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 7.4 g, Sodium 138.3 mg

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