Raspberries and Cream Danish with Vanilla Glaze

I can hardly believe that Easter is only a couple of weeks away. Where the heck has the time gone?! I always seem to have a kind of mental block when this time of year rolls around. I’m pretty sure at this point I have run out of recipes to share that are winter-inspired, but I haven’t had enough motivation to get some “spring” in my step; which is why I was amazed I hadn’t thought of sharing my favorite danish recipe before now! I am a sucker for danish, breakfast sweet treats and really any pastry you put in front me, and it’s all too often that I’m that crazy lady hoarding all the breakfast pastries after a hotel night’s stay. I am not ashamed though. It gives me inspiration. These raspberries and cream danish with vanilla glaze are just what you want gracing one of your Easter brunch platters!

Raspberries and Cream Danish with Vanilla Glaze is the perfect sweet treat for Easter brunch! | www.cookingandbeer.com

This recipe for raspberries and cream danish with vanilla glaze is so simple you guys. Use whatever fruit is in season at the time, which right now is hardly anything, but the raspberries looked especially pretty at the store, so that’s what I used. The filling is a simple blend of cream cheese, sugar, egg yolk, salt, lemon juice and vanilla extract. There are a few steps involved, but it’s nothing crazy, and you can always make them ahead of time!

Now let’s talk about the puff pastry for a sec. Don’t be afraid. Homemade puff pastry dough is seriously the most insanely easy dough you will ever make.

Really. I wouldn’t lie to you.

This is coming from a person that is not so talented with dough and things that have to “rise.” I promise you. It’s soooooo simple.

And if you are that scared of homemade puff pastry, I will not be offended if you buy the store-bought version. *In a soft whisper* “no one has to know.”

Danish is perfect for Easter brunch. It’s the perfect accompaniment to that sautéed asparagus and smoked salmon quiche. You will need something sweet after all!

Recipe for this raspberries and cream danish with vanilla glaze is below! Pair it with a porter (a raspberry porter if you can get your hands on one) and have a fabulous day everyone! xo

Raspberries and Cream Danish with Vanilla Glaze is the perfect sweet treat for Easter brunch! | www.cookingandbeer.com


Don’t miss a post! Follow along on social media!
 

FACEBOOK | INSTAGRAM | PINTEREST | TWITTER | GOOGLE+


Raspberries and Cream Danish with Vanilla Glaze is the perfect sweet treat for Easter brunch! | www.cookingandbeer.com

Raspberries and Cream Danish with Vanilla Glaze

Inactive Time: 2 hours
Print Pin Rate
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 3 hours
Servings: 8 danish

Ingredients

For the Puff Pastry (makes 2 sheets)

  • 250 grams all-purpose flour about 1 cup
  • 1/4 teaspoon kosher salt
  • 12 ounces unsalted butter cubed and cold
  • 1/2 - 2/3 cups cold water

For the Danish

  • 8 ounces cream cheese softened to room temperature
  • 1 egg yolk
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1 egg mixed with 1 tablespoon water egg wash
  • 1/2 cup sliced almonds

For the Glaze

  • 3/4 cup confectioner's sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt

Instructions

For the Puff Pastry

  • In a large bowl, whisk together the flour and salt.
  • Add the butter, and using a pastry cutter or clean hands work the butter into the flour until coarse crumbles form. Add the water and fold the ingredients together until just moistened.
  • On a floured surface, add the dough. Form it into a square with floured hands and cut in half. Set one half aside while you roll out the other half into a 12 inch long rectangle with a floured rolling pin. Fold the top 1/3 of the dough down half way and then fold the bottom 1/3 of the dough over the top 1/3. Rotate the dough one-quarter turn, and repeat the last step at least 5 more times, ending with a folded square of dough. Wrap tightly in plastic wrap and refrigerate for at least 2-3 hours before using. If you plan on freezing the dough, wrap the dough tightly in plastic wrap and then place in a gallon-sized freezer bag. Store for up to 2 months. Repeat for the 2nd half of dough.

For the Danish

  • Preheat your oven to 400 degrees F and line two large baking sheets with parchment paper or silicone baking mats.
  • In a stand mixer with paddle attachment fixed (or an electric hand mixer), cream together the cream cheese, egg yolk and granulated sugar until smooth. Add the lemon juice and vanilla extract and mix again until incorporated. Set aside.
  • On a floured surface, take 2 sheets of your dough (thawed if you are using frozen) and unfold them. Roll out each sheet with a floured rolling pin to 1/8-1/4 inch and cut four equal-sized circles out of each sheet (leaving you with 8 circles total). I used a 3-inch circular cookie cutter.
  • Using a pairing knife, indent the dough 1/2 inch in from the edge to create a smaller circle. Be careful not to cut straight through the puff pastry. Prick the area in the center of the indentation with a fork, but do not prick the 1/2 inch border (this will allow the dough to puff up along the edges, but stay deflated in the middle). In the center (not going beyond the indentation), add a tablespoon or two of the cream cheese mixture and spread evenly within the smaller circle. Add about 5-6 raspberries, or as many as you can fit comfortably on top. Brush the 1/2 inch edge with the egg wash. Repeat this step for the rest of your dough.
  • Bake the pastries for 12-14 minutes or until brown along the edges. Let cool for 10-15 minutes before drizzling on the glaze (recipe below). Garnish with sliced almonds.

For the Glaze

  • In a medium bowl, whisk together the confectioner's sugar, heavy cream, vanilla extract and fine sea salt until smooth and creamy.

Notes

Store-bought frozen puff pastry may be substituted.
I used weight measurements for the amount of all-purpose flour to use in the recipe for puff pastry to obtain accuracy. I find it best to weigh your ingredients using a kitchen scale or something similar for recipes as delicate as this one.

[sc:adsense1]

Raspberries and Cream Danish with Vanilla Glaze is the perfect sweet treat for Easter brunch! | www.cookingandbeer.com