Description
These Valentine Raspberry Heart Danishes bring a burst of flavor and joy with every bite. Simple to prepare, they combine flaky pastry with raspberry filling for a delightful treat that’s perfect for any occasion.
Ingredients
Scale
- 1 Sheet Frozen Puff Pastry (thawed)
- ½ Cup Raspberry Jam or Preserves
- 1 Teaspoon Lemon Juice
- 1 Egg + 1 Tablespoon Water (for egg wash)
- Optional Toppings: powdered sugar, fresh raspberries, glaze
Instructions
- Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- Roll out and cut the puff pastry into heart shapes with a cookie cutter.
- Make frames by cutting smaller hearts out of half the shapes.
- Arrange base hearts on the sheet, brush edges with water, and layer frames.
- Mix raspberry jam and lemon juice, adding a dollop to each heart base.
- Brush pastry edges with egg wash and bake for 15-18 minutes until golden brown.
- Cool on a wire rack, then dust with powdered sugar or glaze before serving.
Notes
For a vegan option, substitute the egg with non-dairy milk in the egg wash.
Raspberry filling can be swapped for other flavors such as strawberry or blueberry.
Keep an eye on baking for that perfect golden-brown finish.
Nutrition
- Serving Size: 1 Danish
- Calories: 150
- Sugar: 5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg