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
- Optional Toppings:
- Powdered sugar
- Fresh raspberries
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 with water, then place a heart frame on top, pressing lightly to secure.
- In a small bowl, stir together the raspberry jam and lemon juice. Spoon 1 to 1 1/2 teaspoons of the jam mixture into the center of each heart.
- In a separate bowl, whisk the egg with 1 tablespoon of water for an egg wash. Brush the 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 or top with fresh raspberries before serving, if desired.
Notes
- If using seeded jam, strain it for a smoother filling.
- Store leftover Danishes in an airtight container at room temperature for up to 2 days.
- Store leftover Danishes in an airtight container at room temperature for up to 2 days.