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Raspberry Heart Danishes

These Raspberry Heart Danishes are charming pastries made with puff pastry and filled with raspberry preserves, perfect for a delightful breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast, Dessert
Cuisine: American, Bakery
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 sheet Puff pastry Keep cold until ready to roll.
  • 1 Egg Egg For egg wash.
  • 1 tbsp Milk For egg wash mixture.
  • 4 tbsp Raspberry preserves Use a small spoon to add neatly.
  • 1/2 cup Powdered sugar For icing.
  • 1/4 tsp Vanilla extract For icing flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Roll out the puff pastry on a floured surface and cut into heart shapes.
  3. Place a teaspoon of raspberry preserves in the center of each heart.
  4. Fold the edges over and seal them with a fork.
  5. Brush the tops of the hearts with a mixture of egg and milk.
Baking
  1. Bake for 15-20 minutes until golden brown.
Icing
  1. In a bowl, mix powdered sugar and vanilla extract with a bit of water to make the icing.
  2. Drizzle the icing over the baked danishes and serve.

Notes

Serve warm or at room temperature. Pair well with coffee, tea, or milk. Can also be stored at room temperature for a day or in the fridge for up to 3 days. Freeze baked danishes for up to a month, then thaw and warm before serving. Keep puff pastry cold to ensure flakiness and don't overfill to prevent leaks during baking.