Ingredients
Scale
- 1 sheet of puff pastry (thawed)
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 egg (beaten, for egg wash)
- 4 ounces cream cheese (softened)
- 1 teaspoon vanilla powder
- Powdered sugar (for dusting)
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: Roll out the thawed puff pastry on a lightly floured surface to smooth out any creases, then cut it into heart shapes using a heart-shaped cookie cutter or knife.
- Step 3: In a bowl, combine the fresh raspberries, granulated sugar, and cornstarch, gently stirring to coat the raspberries. Set aside to allow the mixture to macerate.
- Step 4: In another bowl, mix the softened cream cheese with vanilla powder until smooth and creamy. Spread a small amount of this mixture in the center of each heart-shaped pastry.
- Step 5: Spoon a small amount of the raspberry mixture on top of the cream cheese layer on each pastry heart. Fold over the edges slightly and brush them with the beaten egg for a golden finish.
- Step 6: Bake in the preheated oven for about 15-20 minutes or until the pastries are puffed and golden brown. Let cool slightly before dusting with powdered sugar and serving.
Notes
- For optimal freshness, store leftover Raspberry Heart Danishes in an airtight container in the refrigerator for up to 2 days. When reheating, pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore their flaky texture rather than using a microwave. Serve these delightful pastries warm, dusted with powdered sugar, alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. For best results, make sure your cream cheese is fully softened to room temperature before mixing; this ensures a smoother filling that spreads easily and melds beautifully with the raspberries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American