Raspberry Heart Danishes Recipe

Introduction

These Raspberry Heart Danishes are a delightful treat that combines flaky puff pastry with sweet, tangy raspberry filling. Perfect for special occasions or a charming breakfast, they’re as beautiful as they are delicious.

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, remembering each Danish needs two hearts—one base and one frame.
2. Step 2: From half of the cutout hearts, cut a smaller heart from the center to create frames. Place the full hearts on the baking sheet, brush their edges lightly with water, then gently place the heart frames on top, pressing lightly to secure.
3. Step 3: In a small bowl, mix raspberry jam with lemon juice. Spoon about 1 to 1½ teaspoons of this mixture into the center of each heart, spreading carefully within the border without 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. Bake the Danishes for 15 to 18 minutes until puffed and golden.
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, drizzle with glaze, or add fresh raspberries if you like.

Tips & Variations

• Use a seedless raspberry jam for a smoother filling or keep the seeds for added texture.
• Try other fruit preserves like strawberry or apricot for different flavors.
• For a shiny finish, brush the entire pastry lightly with egg wash before baking.

Storage

Store leftover Danishes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for 3 to 4 days and reheat gently in a warm oven to restore flakiness. These Danishes are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade puff pastry for this recipe?

Yes, homemade puff pastry works beautifully and will add a special touch, though it may require extra time and effort compared to store-bought frozen sheets.

Can I make these Danishes ahead of time?

It’s best to assemble and bake the Danishes fresh for the best texture. You can prepare the hearts in advance and keep them refrigerated, then add filling and bake when ready to serve.

Raspberry Heart Danishes Recipe

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★★★★★

4.8 from 212 reviews

Delight in these charming Raspberry Heart Danishes made with flaky puff pastry and sweet raspberry jam. Perfectly golden-baked and adorned with a delicate heart-shaped frame, these pastries make an elegant treat for breakfast, brunch, or dessert. Simple to prepare yet impressively beautiful, they’re an ideal way to celebrate special occasions or enjoy a cozy moment at home.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 30-35 minutes
• Yield: 8 Danishes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pastry

• 1 sheet frozen puff pastry (thawed)

Filling

• ½ cup raspberry jam or preserves (seedless or seeded)
• 1 teaspoon lemon juice

Egg Wash

• 1 egg
• 1 tablespoon water

Optional Toppings

• Powdered sugar
• Fresh raspberries
• Glaze (optional; 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, then unfold the thawed puff pastry sheet. Using a heart-shaped cookie cutter, cut out as many hearts as possible, remembering that each Danish will require two hearts—one solid base and one smaller heart frame.
2. Make the heart frames: Take half of the cutout hearts and cut a smaller heart shape from the center of each to create a frame or border. Place the full heart shapes on the prepared baking sheet and lightly brush the edges of each base heart with water. Gently place the heart frames atop the bases, pressing lightly along the edges to secure them together.
3. Mix and add filling: In a small bowl, combine the raspberry jam with lemon juice, stirring well. Spoon approximately 1 to 1.5 teaspoons of this jam mixture into the center of each heart, spreading it gently without overfilling to avoid spilling during baking.
4. Egg wash and bake: Whisk the egg and water together in a small bowl to create an egg wash. Carefully brush the exposed edges of the pastry (avoiding the jam) with this wash to promote a golden, glossy finish. Bake the Danishes in the preheated oven for 15 to 18 minutes, until they are puffed and golden brown.
5. Cool and serve: Once baked, transfer the Danishes to a wire rack and allow them to cool for at least 10 minutes. Before serving, dust with powdered sugar, drizzle with a glaze if desired, or top with fresh raspberries to enhance their visual appeal and flavor.

Notes

• You can customize the topping with a simple powdered sugar glaze made by mixing powdered sugar with a little milk or lemon juice for extra sweetness and shine.
• Ensure not to overfill the jam to prevent leaking during baking.
• For a dairy-free version, substitute the egg wash with a plant-based milk or omit entirely, though browning may be less pronounced.
• These Danishes are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature.

Keywords: Raspberry Danishes, Puff Pastry Dessert, Heart Shaped Pastry, Easy Breakfast Pastry, Raspberry Jam Danish