I love desserts that end up being both my dessert and breakfast and this Raspberry Danish is another recipe that I can contently add to the list.
You guys know that I love playing around with berries, incorporating them in my recipes here or there, sometimes as the main ingredient or sometimes as the topping, and most times, all such recipes turn out to be nothing short of heaven in a spoon. This Raspberry Danish uses raspberry as the main ingredient and is a simple, effortless pastry that makes you want more and more. It is also healthy and filling and passes easily as an exotic breakfast! Danish pastries are also perfect for the fall/spring season with a cup of coffee! This Raspberry Danish tastes the best when served warm, the almond flakes also taste amazing on the warm danish.
- 1 sheet puff pastry, thawed
- egg wash ( 1 lightly beaten egg + splash of milk) (optional)
- flaked almonds, to top
- 1/2 cup frozen raspberries
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tbsp corn flour
- To make the raspberry filling, bring raspberries, water, sugar and corn flour to a boil and cook until the filling becomes thick. Let it cool completely
- To make the danish, pre-heat your oven to 190C.
- On a lightly floured surface, roll out the puff pastry.
- Cut out even sized stripes of the dough and arrange them in pairs. One pair will make one danish pastry.
- Braid each pair by overlapping one stripe over the other.
- Curve the braid to form a circle. Place the braid on a small piece of puff pastry, that will form it’s centre. Fill the centre with raspberry filling.
- Generously brush the danish with egg was and top with flaked almond. Bake at 190C for 20-30 minutes or until the puff pastry becomes golden-brown.
- Dust with icing sure and serve warm.