Raspberry Heart Danish Pastries Recipe

Introduction

Raspberry Heart Danishes are charming, flaky pastries filled with sweet raspberry jam and shaped into delicate hearts. Perfect for special occasions or a lovely breakfast treat, these danishes combine buttery puff pastry with a burst of fruity flavor.

Ingredients

• 1 sheet frozen puff pastry (thawed)
• ½ cup raspberry jam or preserves (seedless or seeded, your choice)
• 1 teaspoon lemon juice
• 1 egg
• 1 tablespoon water
• Optional toppings: powdered sugar, fresh raspberries, glaze

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly flour your work surface and unfold the thawed puff pastry sheet. Use a heart-shaped cookie cutter to cut out as many hearts as possible. Remember, each Danish uses two hearts—one solid base and one smaller heart frame on top.
2. Step 2: From half of the cut heart shapes, carefully cut out a smaller heart shape from the center to create frames. Place the full heart shapes on the prepared baking sheet. Lightly brush the edges of each base heart with water, then gently place a heart frame on top, pressing lightly to secure the edges.
3. Step 3: In a small bowl, mix the raspberry jam with lemon juice. Spoon about 1 to 1½ teaspoons of this mixture into the center of each heart base, spreading gently but avoiding overfilling.
4. Step 4: Whisk the egg with 1 tablespoon of water to make an egg wash. Brush the exposed pastry edges (avoiding the jam) with the egg wash for a golden finish. Bake the danishes for 15 to 18 minutes until puffed and golden brown.
5. Step 5: Remove from the oven and transfer to a wire rack to cool for at least 10 minutes. Before serving, dust with powdered sugar, add fresh raspberries, or drizzle with glaze as desired.

Tips & Variations

• Use seedless jam for a smoother filling if you prefer less texture.
• Try different fruit preserves like strawberry or apricot for variety.
• For an extra glossy finish, brush the entire surface with egg wash before baking.
• Add a sprinkle of slivered almonds on top before baking for added crunch.
• If you don’t have a heart-shaped cutter, a round or square shape works just as well.

Storage

Store leftover Raspberry Heart Danishes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days, but bring to room temperature or warm briefly in the oven before serving to restore flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of jam?

Fresh raspberries can be used but may release moisture and make the pastry soggy. It’s best to combine fresh berries with a bit of sugar or use them as a topping rather than the filling.

Can I prepare these danishes ahead of time?

Yes, you can assemble the danishes and keep them refrigerated for up to 6 hours before baking. Let them sit at room temperature for a few minutes before placing them in the oven.

Raspberry Heart Danish Pastries Recipe

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Delightfully flaky Raspberry Heart Danishes made with golden puff pastry, filled with sweet and tangy raspberry jam, and topped with a delicate frame for an elegant touch. Perfect for a festive breakfast, brunch, or a charming dessert treat.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 15 to 18 minutes
• Total Time: 30 to 33 minutes
• Yield: 8 heart danishes 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Danish Pastry

• 1 sheet frozen puff pastry (thawed)
• ½ cup raspberry jam or preserves (seedless or seeded, your choice)
• 1 teaspoon lemon juice
• 1 egg
• 1 tablespoon water

Optional Toppings

• Powdered sugar
• Fresh raspberries
• Glaze (see notes)

Instructions

1. Preheat and Prepare Puff Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly flour your work surface and unfold the thawed puff pastry sheet. Using a heart-shaped cookie cutter, cut out as many hearts as possible, remembering each Danish requires two hearts—one solid base and one heart-shaped frame.
2. Make the Heart Frames: From half of the hearts you cut, use a smaller heart cutter to remove the center, creating a frame or border shape. Arrange the solid hearts on the baking sheet, brush their edges lightly with water, then gently place the heart frames atop them, pressing lightly to seal the edges together.
3. Mix and Add Filling: In a small bowl, combine the raspberry jam with lemon juice. Spoon about 1 to 1½ teaspoons of this filling into the center of each heart pastry, carefully spreading it within the border without overfilling.
4. Egg Wash and Bake: Whisk together the egg and water to make an egg wash. Brush the exposed pastry edges (avoid the jam) with the egg wash to promote browning. Bake the assembled Danishes in the preheated oven for 15 to 18 minutes, until puffed up and golden brown.
5. Cool and Serve: Remove the baking sheet from the oven and transfer the Danishes to a wire rack to cool for at least 10 minutes. Just before serving, dust with powdered sugar, drizzle with glaze, or top with fresh raspberries as desired for an elegant finish.

Notes

• The glaze mentioned can be a simple mixture of powdered sugar and lemon juice or milk, drizzled over the cooled danish for added sweetness and shine.
• Use seedless raspberry jam for a smoother filling or seeded jam if you prefer a more textured bite.
• Ensure your puff pastry is fully thawed but still cold before working with it for best puff and handling.
• If you don’t have a heart-shaped cutter, you can freehand cut shapes using a paring knife or use other festive cookie cutters.
• Store leftover danishes in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: Raspberry Danish, Heart shaped pastry, Puff pastry dessert, Raspberry jam pastry, Valentine’s Day dessert