Description
These Valentine Raspberry Heart Danishes feature flaky puff pastry filled with sweet-tart raspberry jam, making them a delightful treat for brunch or as a romantic dessert. Perfect for sweet celebrations!
Ingredients
Scale
- 1 sheet frozen puff pastry (thawed)
- ½ cup raspberry jam or preserves (seedless or seeded)
- 1 teaspoon lemon juice
- 1 egg
- 1 tablespoon water
- Optional toppings: powdered sugar, fresh raspberries, simple glaze
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- Roll out the thawed puff pastry and cut out heart shapes, using one shape for the base and one for the frame.
- Make frames by cutting smaller hearts from half of the cutouts, then layer them on the full hearts and secure edges.
- Mix raspberry jam with lemon juice and fill each heart base with the mixture carefully.
- Create egg wash by whisking egg with water and brush on the outer edges of the pastries.
- Bake for 15 to 18 minutes until golden brown and flaky, then cool before serving.
Notes
To prevent sogginess, consider using a perforated baking sheet for better airflow.
For best results, keep puff pastry cold until ready to use to maintain flakiness.
These danishes can be prepared in advance and frozen for quick baking later.
Nutrition
- Serving Size: 1 danish
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg