Description
These Valentine Raspberry Heart Danishes are flaky pastries filled with sweet raspberry jam and a hint of lemon, perfect for any special occasion. Simple to prepare and a visual delight, they’re destined to impress at brunch or dessert.
Ingredients
Scale
- 1 sheet frozen puff pastry
- ½ cup raspberry jam or preserves
- 1 teaspoon lemon juice
- 1 egg
- 1 tablespoon water
- Optional Toppings: powdered sugar, fresh raspberries, or a simple glaze
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Flour your work surface, unfold the puff pastry, and cut out heart shapes using a cookie cutter.
- Cut a smaller heart shape from half of the cutouts to create frames.
- Brush edges of base hearts with water, place frames on top, pressing lightly down.
- Mix raspberry jam and lemon juice in a bowl, spoon the mixture into center of the hearts.
- Whisk egg with water for egg wash, brush edges of pastry, and bake for 15-18 minutes until golden brown.
- Cool for 10 minutes, dust with powdered sugar or adorn with fresh raspberries before serving.
Notes
Store Danishes at room temperature in an airtight container for up to 2 days.
For longer storage, refrigerate for a week or freeze for up to 3 months.
Reheat frozen pastries at 350°F (175°C) for 8-10 minutes.
Nutrition
- Serving Size: 1 Danish
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg