Raspberry and Cream Cheese Danish
This raspberry and vanilla cream cheese danish puff pastry treat is baked to perfection with cream cheese and a raspberry reduction and drizzled with icing.
Equipment
- baking sheet
- 1 small pot
- Measuring cup and spoons
- Mixing Bowl
Ingredients
- 1 puff pastry sheet room temperature
For the raspberry sauce
- 1 cup frozen raspberries
- 1 TBS honey
- 1 TBS water
- 1 TBS cornstarch
For the vanilla honey cream cheese
- 4 TBS cream cheese room temperature
- 1 TBS honey
- 1/2 tsp vanilla extract
For the almond icing
- 3/4 cup confectionary sugar
- 2-3 TBS milk
- 1/4 tsp almond extract
Instructions
- Preheat the oven to 400 degrees. Let the cream cheese and puff pastry sheet come to room temperature.
- Add the raspberries and honey to a medium sized pot over medium heat. Cook for 5 minutes. The raspberries should begin to soften. Crush the raspberries with a fork and allow the raspberry sauce to reduce for another 5-10 minutes.
- Make a cornstarch slurry by mixing one TBS of water and one TBS of cornstarch in a small glass. Add it to the raspberry sauce. Stir constantly for 1-2 minutes until raspberry sauce thickens. Remove from heat and set to the side.
- Add the cream cheese, honey and vanilla to a bowl and mix to combine. Set to the side.
- Lay the puff pastry dough out on a flat surface. Cut the dough into squared or whatever shape you desire. Prick the dough with a fork a few times.
- Spread the cream cheese over the puff pastry dough. Layer the raspberry sauce over the cream cheese. Place the pan in the oven and bake for 15-18 minutes, until golden brown.
- While the danishes are baking, add the confectionary sugar, milk and almond extract to a bowl and mix to combine. Once the danishes are cooled a little, drizzle the icing over the danishes. Serve and mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
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