Description
Deliciously flaky pastries filled with a tangy raspberry compote, perfect for brunch or special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp instant yeast
- 1/2 tsp salt
- 1/2 cup cold unsalted butter
- 1/2 cup whole milk
- 1 egg (for egg wash)
- 2 cups fresh or frozen raspberries
- 1/4 cup sugar (for compote)
- 1 tbsp lemon juice
- 2 tbsp cornstarch or pectin
- 4 oz cream cheese (optional)
- 1 tsp vanilla or almond extract
Instructions
- Prepare the raspberry compote by combining raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until glossy and slightly reduced.
- Make the laminated dough by mixing flour, yeast, sugar, and salt. Add cold milk and knead until dough forms, then chill for 30 minutes.
- Shape and assemble the hearts by rolling the dough into a rectangle, cutting into heart shapes, adding cream cheese and raspberry compote, and brushing edges with egg wash.
- Preheat the oven to 375°F (190°C) and let danishes proof for 20-30 minutes.
- Bake on a parchment-lined sheet for 15-18 minutes until golden brown. Brush with apricot glaze and sprinkle with salt if desired.
Notes
Keep butter cold while making the dough for flaky layers. Customize fillings to your taste.
- Prep Time: 60 minutes
- Cook Time: 18 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 danish
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pastry, raspberry, brunch, dessert, Valentine's Day
