Description
Flaky and tender Raspberry Heart Danishes filled with sweet-tart raspberry pie filling, perfect for cozy breakfasts and celebrations.
Ingredients
Scale
- 1 sheet puff pastry (thawed if frozen)
- 1 cup raspberry pie filling
- 1 large egg (for egg wash)
- Powdered sugar, for dusting
- Optional: 2 oz cream cheese (softened)
- Optional: 1 tablespoon granulated sugar mixed with 1 teaspoon lemon zest
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface and cut it into heart shapes using a cookie cutter.
- Place half of the heart shapes on a baking sheet lined with parchment paper.
- Spoon a small amount of raspberry pie filling onto the center of each heart.
- Top with the remaining heart-shaped pastry and seal the edges with a fork.
- Brush the tops with beaten egg for a golden finish.
- Bake for 15-20 minutes or until golden brown.
- Let cool and dust with powdered sugar before serving.
Notes
Keep the pastry cold until just before baking to maintain flakiness. Avoid overfilling to prevent soggy centers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 12g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg