Raspberry Heart Danishes That Will Melt Your Heart

Delight in these Raspberry Heart Danishes, a quick and charming pastry, perfect for Valentine's Day.

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Prep Time 30

Cook Time 18

Cooling Time 10

Total Time 58

Servings: 8 danishes

Course: Dessert

Cuisine: Baked Goods

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Danishes

1 sheet Puff Pastry Use store-bought for ease and better results with real butter.
1 cup Seedless Raspberry Jam Can substitute with seeded jam or raspberry pie filling.
1 tablespoon Lemon Juice Brightens the jam's flavor.
1 large Egg For wash to create a golden sheen.

For the Glaze

1 cup Powdered Sugar A must for icing.
1 tablespoon Milk or Lemon Juice Combine with powdered sugar for glaze.

Equipment

Oven
Baking Sheet
Heart-Shaped Cutter
Wire Rack
Mixing bowl
Pastry Brush

Method

Step-by-Step Instructions

Thaw the puff pastry for about 30 minutes and roll it out. Use heart-shaped cutter to create one solid heart and one frame heart piece.
In a bowl, mix the seedless raspberry jam with lemon juice until smooth to create the filling.
Place the solid heart on a baking sheet, add raspberry filling in the center with a border, and put the frame on top.
Whisk an egg and brush it on the edges of the pastry frame for a golden color after baking.
Preheat oven to 400°F (200°C) and bake the danishes for 15-18 minutes until puffed and golden brown.
Cool on a wire rack for 10 minutes, then drizzle with the glaze made from powdered sugar and milk or lemon juice.

Nutrition

Serving: 1danishCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

Chill the puff pastry until ready to use for best results. Adjust filling consistency if necessary, and avoid overbaking.

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