Raspberry Heart Danishes
These Raspberry Heart Danishes are a beautiful and easy dessert made with flaky puff pastry, sweet raspberry pie filling, and a heart-shaped design perfect for Valentine’s Day.
Ingredients
Ingredients
- 1 sheet frozen puff pastry thawed
- 1/2 cup raspberry jam or preserves
- 1 teaspoon lemon juice
- 1 egg
- 1 tablespoon water
- Powdered sugar optional
- Fresh raspberries optional
- Glaze optional
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly flour your work surface and unfold the thawed puff pastry sheet. Use a heart-shaped cookie cutter to cut out as many hearts as possible.
- From half of the cutout hearts, cut a smaller heart shape from the center to create a frame. Place the full heart shapes on the prepared baking sheet.
- Brush the edges of each base heart lightly with water, then place a heart frame on top of each, pressing lightly to secure.
- In a small bowl, stir together the raspberry jam and lemon juice. Spoon about 1 to 1 1/2 teaspoons of the jam mixture into the center of each heart.
- In a separate small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the exposed pastry edges with the egg wash.
- Bake the Danishes for 15 to 18 minutes, or until puffed and golden brown.
- Remove from the oven and transfer to a wire rack. Cool for at least 10 minutes. Dust with powdered sugar, drizzle with glaze, or top with fresh raspberries if desired.
Notes
- Ensure the puff pastry is fully thawed before use.
- Don’t overfill the pastry to prevent leaking.
- Don’t overfill the pastry to prevent leaking.