Description
These delightful Raspberry Heart Danishes feature flaky puff pastry filled with sweet and tangy raspberry jam, beautifully shaped into charming heart frames. Perfect for a romantic breakfast, brunch, or special occasion, these pastries are easy to prepare and bake to golden perfection.
Ingredients
Scale
Main 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 (see notes)
Instructions
- Preheat and Prepare Puff Pastry: 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 that each Danish requires two hearts—one for the base and one to create the top frame.
- Make the Heart Frames: From half of the cutout hearts, cut a smaller heart shape from the center to create frames or borders. Place the full heart shapes on the prepared baking sheet. Lightly brush the edges of each base heart with water, then gently place a heart frame on top of each base, pressing lightly to seal the edges together.
- Mix and Add Filling: In a small bowl, stir together the raspberry jam and lemon juice until combined. Spoon about 1 to 1½ teaspoons of the jam mixture into the center of each heart, spreading gently within the border but avoiding overfilling to prevent leaking during baking.
- Egg Wash and Bake: In another small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Brush the exposed puff pastry edges (avoiding the jam) with the egg wash to give the pastries a beautiful golden sheen. Bake the Danishes in the preheated oven for 15 to 18 minutes or until they are puffed and golden brown.
- Cool and Serve: Remove the baking sheet from the oven and transfer the Danishes to a wire rack to cool for at least 10 minutes. Before serving, dust with powdered sugar, drizzle with glaze, or garnish with fresh raspberries as desired for an extra special touch.
Notes
- Ensure the puff pastry is fully thawed before cutting to prevent tearing.
- The lemon juice enhances the raspberry flavor and balances sweetness.
- Optional glaze typically consists of powdered sugar mixed with a little lemon juice or milk; drizzle lightly over cooled Danishes.
- Use a seedless raspberry jam for a smoother filling or seeded for added texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate and reheat gently before serving.
