Description
Delicate raspberry almond puff pastry danish whispers European bakery charm with its flaky golden layers and luscious fruity center. Elegant pastry promises sweet morning bliss for pastry enthusiasts craving a delightful breakfast or afternoon treat.
Ingredients
Scale
Main Ingredients:
- 1 sheet frozen puff pastry, thawed
- 8 ounces (226 grams) cream cheese, room temperature
- ⅔ cup (160 milliliters) raspberry jam or preserves
Dairy and Egg Components:
- 1 large egg
- Milk for brushing
Flavoring and Dry Ingredients:
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
- Pinch salt
Topping Ingredients:
- 1 cup (120 grams) confectioner’s sugar
- 2 tablespoons water, approximately, to thin
- ¼ teaspoon almond extract
- Pinch salt
- ¼ cup (30 grams) sliced almonds, lightly toasted
Instructions
- Prepare the oven by heating it to 400°F (200°C), ensuring an ideal baking environment for the delicate pastry.
- Create a luxurious cream cheese mixture by combining egg, flour, sugar, salt, lemon juice, and almond extract. Whisk thoroughly until the texture becomes silky and uniform, incorporating cream cheese until completely smooth.
- Carefully unfurl the puff pastry onto parchment paper, gently rolling to eliminate any creases. Slice the pastry into two elegant rectangular shapes, each measuring approximately 10 by 5 inches.
- Delicately trace a boundary around each pastry rectangle, leaving a three-quarter inch border. This technique will encourage the pastry edges to rise dramatically during baking, creating a beautiful frame.
- Lightly brush the pastry edges with milk, then transfer the parchment-lined pastry to a baking sheet. Bake for 15 minutes until the pastry becomes magnificently puffy and light.
- Extract the pastries from the oven and gently depress the center, forming a welcoming depression for the forthcoming fillings. Distribute the cream cheese mixture evenly across both pastry bases, using a spoon to spread it with a gentle touch.
- Artfully distribute raspberry jam across the cream cheese layer, using the back of a spoon to create an aesthetically pleasing pattern. Aim for 4-5 generous dollops per pastry.
- Return the pastries to the oven for an additional 15 minutes. Monitor the baking process carefully, covering with foil after the first 5 minutes to prevent excessive browning. The pastries are ready when they achieve a deep golden hue and the cheese filling sets completely.
- Allow the pastries to cool completely, giving them time to settle and develop their final texture.
- Craft a delicate glaze by whisking confectioner’s sugar, water, almond extract, and salt until perfectly smooth. Drizzle the glaze over the cooled pastries, then immediately garnish with delicate sliced almonds. Permit the glaze to set before serving.
Notes
- Prep ahead by having all ingredients measured and ready to prevent last-minute scrambling during the baking process.
- Room temperature cream cheese ensures a smoother, more consistent filling without lumps or uneven texture.
- Parchment paper is crucial for preventing pastry from sticking and allows easy transfer from counter to baking sheet.
- Scoring the pastry creates a beautiful raised border and helps control the rising of the puff pastry during baking.
- Tenting with foil prevents over-browning and ensures even cooking of the delicate pastry.
- Cooling completely before glazing helps the glaze set properly and prevents it from melting immediately.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Danish
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg