Lemon Raspberry Danish Recipe
Nancy Piran | The Bitter Side of SweetStart your day with a Lemon Raspberry Danish! You'll be so glad you did.
Making desserts with lemons is my favorite! It pairs so well with just about anything, but I really love it with either blueberries or raspberries!
Like when I made these Lemon Raspberry Cream Horns. You guys really loved them too!
I just so happened to be watching a cooking show that had a version of these danishes on it. It obviously caught my attention because they were made with puff pastry!
Immediately I knew I could make them too. Although it was not as simple as I thought it would be.
Something I thought would be so simple eventually took me about four tries to make them perfect. That’s okay because now I’ve done all of the work for you.
All you need to do it follow the recipe and you will have a great tasting pastry for breakfast, brunch or dessert!
To get started you need to make sure your puff pastry is thawed. It only needs to be at room temperature for about twenty minutes.
This is easily done while you heat your oven and make your filling. Each puff pastry sheet will be cut into four large squares so you will have eight pastries in total.
For the filling I did test out adding the raspberry to the cream cheese but honestly, I didn’t like how it looked so I decided not to make the filling with raspberries.
Baking the raspberries on top of the cream cheese filling was something I did try, but I still didn’t like how it tasted.
Adding the fresh berries on top of the cooked pastry gave it a balanced flavor which I loved!
One thing about my oven. I have a gas oven which required me to reduce the heat because they were browning too much to quickly during the cooking process.
So, if you have an electric oven then you may need to cook them a little longer.
If you are looking for more lemon desserts how about this lemon cheesecake mug cake or these puff pastry lemon knots! ENJOY!
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Lemon Raspberry Danish Recipe
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Ingredients
- 2 sheets Puff Pastry, thawed
- 8 ounces Cream Cheese, softened
- 4 tablespoons Granulated Sugar
- 1/4 cup Lemon Juice
- 1 tablespoon Lemon Zest
- 6 ounces Fresh Raspberries
Directions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
- In mixing bowl add cream cheese, sugar, lemon juice and zest. Beat on medium high until creamy.
- Cut each pastry sheet into 4 squares. Lay on baking sheet. Fold the corners toward the center. Press down on the edges of the corners. Brush each corner with egg wash.
- Add about 2 tablespoons to the center of each pastry. Brush the remaining uncovered pastry with egg wash.
- Bake for 15-18 minutes or until slightly golden brown.
- Allow to cool for 5 minutes.
- Top with fresh raspberries. Serve and ENJOY!
Recommended
- Published:
- Modified:
- Author:
- Nancy Piran
- Cooking Method:
- Baking
- Cuisine:
- Raspberries
- Category:
- Puff Pastry
- Tags:
- Puff Pastry, Breakfasts, Brunches, Baking, Baked, Lemons, Raspberries, Spring, Easter, Mother's Day
- Related Recipes:
- Puff Pastry Recipes, Breakfast Recipes, Brunch Recipes, Baking Recipes, Baked Recipes, Lemon Recipes, Raspberry Recipes, Spring Recipes, Easter Recipes, Mother's Day Recipes
- Recipe Yields:
- 8 pastries
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Nancy Piran
Recipe Yields: 8 pastries
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Nutrition Facts
Amount Per Serving
