Raspberry Danish Recipes

ENTENMANN'S RASPBERRY DANISH

Steps:

• In a glass measuring cup add 1 cup of milk. Place in the microwave to heat up until the internal temperature is around 105 degrees. Add 1 tbsp of sugar and the yeast and mix well. Allow to activate the yeast for 5 minutes. Then in a stand mixer add the rest of the sugar, eggs, butter, and vanilla bean paste and mix well. Add the flour and salt and mix until it forms a smooth dough if the dough is a little wet just add additional flour. Cover and let it rise for about and hour to an hour and a half depending on how warm your room is. Then punch down the dough and cut it in half. This recipe make two large entenmann's danishes. You could easily make just one with half of the dough and save the dough for another recipe. From here other recipes similar to this one say the cut the dough into three even strips and then roll them and place them together. I always hated that middle part where it was all dough and no jam. So took my one half of dough and cut two equal portions. I took a rolling pin an rolled a long strip leaving the edges a little thicker. I also used my hands to make a little well in the middle of the dough. Then, pinch both strips together in the middle. What you are left with should look a little something like this.
• Next you want to fill those wells with as much or as little jam as you would like, using a offset spatula. Fill the dough with jam leaving about a 1/2 inch around the edges of the dough. I placed my sheet pan upside down and put a piece of parchment paper. Let it rest for a minute while you make the streusel.
• In a bowl add flour, almond meal, sugar, and cold cubed butter. With a fork, press and incorporate the butter into the mixture. Continue the process until all the ingredients begin to clump up. Then take the streusel and place all over the danish.
• Place the raspberry danish in a preheated 350 degree oven. Bake for about 25 minutes or until light golden brown; making sure to rotate the pan halfway during the baking process . Take out and allow the cool for at least 15 minutes. Meanwhile in a small bowl mix powdered sugar and water with a whisk until well combined. Once cooled, drizzle the icing all over the danish. Serve and

RASPBERRY CHEESE DANISH RECIPE

Steps:

• Combine cream cheese, ricotta, sugar, and lemon juice with a handheld mixer.
• Place the thawed puff pastry out onto a sheet of floured parchment paper. Roll it out lengthwise about 2 inches.
• Cut the top corners off and begin cutting strips diagonally down the sides of the pastry. You should end up with about 10 strips on each side. Once you reach the bottom strip, cut off the remaining flaps.
• Place the filling in the middle third of each puff pastry sheet. Then pipe out an even layer of raspberry jam on top of the filling (1/4 cup per danish ).
• To make the braid, begin crossing over each strip, alternating between sides. Every time you pull a strip over to the opposite side, gently pinch it down. Before you cross over last strips, fold in the bottom middle flap.
• Brush both danishes with egg wash. Bake at 400 degrees Fahrenheit for 20 minute or until golden brown.
• Make the glaze by combining the milk and powdered sugar. Once the danish is completely cool, drizzle the glaze over it.

RASPBERRY DANISH DESSERT

Steps:

• Preheat oven to 350 degrees.
• Mix the flour, brown sugar, butter, and nuts.
• Pat into a 13X9 dish.
• Bake for 15 minutes.
• allow to cool.
• Crumble the just baked crust into fine crumbs.
• Pat enough of the crumbs to make a 1/2 inch in bottom of 13X9 dish you just used.
• Gently beat together the cream cheese, vanilla, powdered sugar and Cool Whip.
• Pour over the crust.
• Sprinkle the rest of the crumbs on top and chill for several hours or overnight.
• For the topping.
• Prepare Junket as for fruit sauce, using raspberry juice as part of rquired juice.
• Add raspberries and mix gently.
• Pour over crumbs and chill.

RASPBERRY DANISH WREATHS

Steps:

• Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and fluffy, about3 minutes. Add 1 egg and beat until incorporated; set aside. Butter 2 baking sheets. Lay out a large piece of parchment paper and dust with flour. Cut the dough in half. Place 1 piece on the parchment and roll into a 16-by-6-inch rectangle. Sprinkle with 1 tablespoon breadcrumbs, then spread half of the cream cheese filling over the dough, leaving a 1-inch border on all sides. Sprinkle 1/2 cup raspberries lengthwise down the middle. Use the parchment to lift the dough and roll it around the filling into a 16-inch log. Transfer the log to one of the prepared baking sheets, seam-side down, and form into a wreath, pinching the ends together to seal. Repeat to form a second wreath. Cover the wreaths loosely with buttered plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Uncover the wreaths. Use kitchen shears to cut long vents crosswise into the tops of the wreaths at 1-inch intervals, using your fingers to gently separate the dough at each cut. Beat the remaining egg with 1 tablespoon water in a small bowl; brush the tops of the wreaths with the egg wash. Transfer to the oven and bake until golden brown, 30 to 35 minutes, switching the position of the baking sheets halfway through. Let cool to room temperature on the baking sheets. Dust with confectioners' sugar before serving.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

SUNNY'S EASY RASPBERRY AND STRAWBERRY DANISHES

Steps:

• Preheat the oven to 375 degrees F.
• For the fruit: Using a mortar and pestle, mini food processor or a sealed plastic bag and a mallet or rolling pin, crush the freeze-dried raspberries and strawberries together to a powder; some little pebbles are ok. Set aside 2 tablespoons for the icing and garnish.
• For the dough: Spray the bottom and sides of an 8-inch square baking dish or 8- or 9-inch round pie pan with cooking spray.
• Unroll the crescent dough out on a sheet of parchment paper. If using dough with perforations, gently pinch the seams to keep them together. Leaving about a 1-inch border on one of the short sides, sprinkle with the remaining fruit mixture, followed by a layer of the granulated sugar and then the brown sugar. Use a box grater or rasp and grate the butter evenly over the top. Starting with the short edge with the filling on it, roll, tucking as you go, towards the short edge with the empty border. Cut into 8 equal rounds and place in the prepared dish. Bake until the tops are golden, 13 to 14 minutes.
• For the icing: While the danishes are baking, in a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the reserved fruit mixture, a pinch of salt and 1 teaspoon of preferred liquid. The icing should be thick like a glaze, but thin enough to pour. If needed, add more liquid.
• Drizzle the icing over the warm danishes. Transfer to plates and sprinkle with the remaining fruit mixture. Serve warm.

HINDBAERSNITTER (DANISH RASPBERRY SLICES)

Steps:

• Prepare the dough: In a medium bowl, toss together the butter and flour. Using a pastry cutter (or your fingertips), rub the butter bits into the flour until the mixture resembles cauliflower rice. Stir in the confectioners' sugar and salt. (The mixture will look like very finely crumbled Parmesan at this point.)
• In a small bowl, whisk together the egg and vanilla extract. Stir into the dough - or use a pastry cutter to integrate it - just until the mixture is smooth. (It may look like the mixture needs more liquid, but the butter and egg should suffice.) Take your hands and squeeze the dough a few times just until it comes together and appears fully hydrated (no dry white spots). Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes (or overnight) before using.
• Heat the oven to 350 degrees. Divide the chilled dough into two equal portions (each about 350 grams). Cut parchment paper to line two large baking sheets, plus a third piece of similar size to help roll out the dough. Working on one sheet of parchment at a time, roll out each portion of dough, sandwiching it between the extra sheet of parchment for ease, until roughly 10 inches wide, 12 inches long and a scant 1/4-inch thick. (Expanding the dough evenly requires even pressure applied to your rolling pin. If your dough is expanding in the wrong direction, trim outside portions and move the trimmed portion to a more desired central position, "gluing" it in place with your fingertips.) Prick each slab of dough all over with a fork to prevent them from puffing.
• Using the parchment paper to lift the dough, transfer each to a large baking sheet. Bake both until lightly golden, about 15 to 20 minutes. Transfer baking sheets to wire racks to cool, about 15 minutes.
• Once the cookies have cooled, spread one of them with the jam until evenly coated. Carefully set the other crust on top, pressing gently to adhere.
• Prepare the frosting: In a medium bowl, combine the confectioners' sugar with 2 tablespoons hot water; whisk to combine. The mixture should be as thick as loose honey; add additional hot water by the teaspoonful if needed to achieve the desired consistency. Drizzle on top of the pastry, spreading all the way to the edges in an even layer.
• Sprinkle immediately with dried raspberries or sprinkles. (The frosting can firm up fairly quickly, so you'll want to garnish it while the toppings can still stick.) Let sit until the frosting firms up, about 1 hour.
• Using a sharp knife, trim the edges of the pastry to form clean lines. (Reserve those to snack on.) Cut into squares or rectangles, in any size you fancy. Raspberry slices will keep a few days, covered, at room temperature - or in the refrigerator, if the weather is balmy (though they are best enjoyed at room temperature). If layering them for storage, separate each layer with parchment or wax paper to protect the frosting.

EASY RASPBERRY DANISH

Steps:

• ROLLS.
• Preheat oven to 350°F.
• Unroll Crescent Rolls, but DO NOT separate into triangle pieces.
• Separate in half, to create to short, wide pieces.
• Pinch perforated areas of dough together on both sides of the two pieces.
• Use rolling pin or side of plastic (acrylic) cup to thin out dough, just a little.
• Spread approximate 1 tablespoon of fruit spread over one piece of dough, ensure even distribution over dough and leave ONE inch of dough free of spread on long edge (to allow with movement of fruit spread during next step). Adjust amount to personal taste, a personal note -- using too much gets quite messy.
• Roll dough towards side free of fruit spread.
• Cut dough roll into 6 even pieces.
• Place on cookie sheet, cooking stone or in cake pan with at least 1" separation.
• Bake.
• GLAZE.
• In small bowl, place confectioner's sugar, milk and vanilla.
• Wisk together.
• Add additional milk or sugar to reach desired consistency.
• After removing rolls from oven, drizzle glaze over rolls (or apply with basting brush).

RASPBERRY CHEESE DANISH

Steps:

• In a small bowl, beat cream cheese and 1/4 cup confectioners' sugar until smooth. Unroll crescent dough and separate into four rectangles; seal perforations. Cut each rectangle in half, making eight squares., Transfer squares to a parchment-lined baking sheet. Spread 1 tablespoon cream cheese mixture diagonally across each square. Top with 1 tablespoon jam. Bring two opposite corners of dough over filling; pinch together firmly to seal., Bake at 375° for 10-12 minutes or until golden brown. Combine milk and remaining confectioners' sugar; drizzle over pastries. Serve warm. Refrigerate leftovers.

LEMON-RASPBERRY DANISH WITH MASCARPONE

Steps:

• Make the dough: In a small saucepan over low, heat milk until just warm to the touch (about 95 degrees). If needed, let cool to the correct temperature before using.
• While the milk heats, in the bowl of an electric mixer fitted with the dough hook, mix the flour, granulated sugar, yeast and salt to combine. Add the warm milk and the egg and mix on low speed until the dough comes together, about 2 minutes. Scrape down the sides of the bowl well, and mix on medium until the dough is very smooth, 4 to 5 minutes.
• Transfer to a medium bowl lightly greased with nonstick spray, and cover with plastic wrap. Let rise until puffy and doubled in size, 45 minutes to 1 hour.
• While the dough rises, make the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the mascarpone and cream cheese on low speed until well combined, about 2 minutes. Add the confectioners' sugar and mix until well combined, scraping down the sides of the bowl as necessary, about 1 minute.
• Beat in the egg white on low speed, then scrape down the sides of the bowl. Add the lemon curd, lemon zest (if using) and vanilla and mix well to combine. Cover with plastic wrap and set aside.
• When the dough has risen, roll it out on a lightly floured surface using a lightly floured rolling pin into a 10-by-15-inch rectangle (about 1/2-inch-thick). Roll the dough around the rolling pin and gently transfer it to a piece of parchment paper that will fit on a baking sheet. Using the tip of a metal spatula, gently mark the dough into even, vertical thirds without cutting all the way through.
• Spoon the filling into the center third of the dough, spreading it in an even layer, leaving the outer thirds of the dough uncovered. Arrange the raspberries evenly on top of the filling.
• Using a bench knife, sharp knife or pastry wheel, cut 1 1/2-inch-wide horizontal strips down one side of the dough, stopping the cut just before you hit the filling. Repeat on the other side, being sure to cut the same number of strips at about the same place (these are the "strands" you'll braid over the filling). Transfer the parchment paper with the dough to a baking sheet to finish the assembly (it can be tricky to move the loaf once braided).
• Braid the dough: Fold each strip of dough in toward the center, crisscrossing the filling by alternating one strip from each side. It's O.K. to stretch the strips slightly if you need to. Continue to cross the strands all the way down the loaf. Pinch the excess dough at the ends together, then fold them under the loaf.
• Cover the loaf with greased plastic wrap and let rise until puffy, 30 to 45 minutes. Toward the end of the rise time, heat the oven to 375 degrees.
• Make an egg wash: Lightly beat 1 egg and 1 tablespoon water together. Brush the surface of the bread with the egg wash, taking care to get all the nooks and crannies of the braid. Bake until the loaf is deeply golden brown, 30 to 35 minutes. Cool completely on the baking sheet.
• While the loaf cools, make the glaze: In a medium bowl, whisk the confectioners' sugar and lemon juice together to combine. The glaze should be thin enough to brush it onto the loaf. Add milk 1 teaspoon at a time, as needed to thin glaze.
• Once the loaf is cool, brush with the glaze until coated. Don't worry if it pools in some places. Let the glaze set for 15 minutes before slicing and serving.