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Easy Raspberry Danish with Puff Pastry

Deliciously flaky and filled with sweet-tart raspberries, this Easy Raspberry Danish is a delightful treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, European
Calories: 200
Ingredients Method Notes

Ingredients
  

Danish Ingredients
  • 1 sheet puff pastry (thawed) Make sure to thaw the puff pastry before use.
  • 1 cup fresh raspberries Fresh raspberries are recommended for the best flavor.
  • 1/4 cup sugar Adjust the sugar based on the sweetness of the raspberries.
  • 1 teaspoon vanilla extract
  • 1 egg for egg wash Beaten egg for brushing.
  • to taste powdered sugar for dusting Use powdered sugar for garnishing before serving.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for baking.
  2. On a lightly floured surface, roll out the thawed puff pastry until it’s about 1/8 inch thick. Cut it into a rectangle, approximately 6 inches by 4 inches.
  3. In a bowl, mix the fresh raspberries, sugar, and vanilla extract until the raspberries are well-coated.
  4. Place a heaping tablespoon of the raspberry mixture in the center of each rectangle.
  5. Gently fold the edges over the filling, pinching them to seal tightly.
  6. Beat the egg in a small bowl and brush it over the top of each Danish for a golden finish.
Baking
  1. Place the Danish on a baking sheet lined with parchment paper.
  2. Bake for 15-20 minutes or until they are puffed and golden brown.
Serving
  1. Allow cooling for a few minutes, then dust the tops with powdered sugar, and they’re ready to serve!

Notes

Store any leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Reheat at 350°F (175°C) for 5-10 minutes before serving.