Raspberry Almond Puff Danish (Print Version)
# Ingredients:
→ Danish Preparation
01 -
1 large egg
02 -
2 tablespoons all-purpose flour
03 -
2 tablespoons granulated sugar
04 -
Pinch of salt
05 -
1 tablespoon lemon juice
06 -
1/2 teaspoon almond extract
07 -
8 ounces cream cheese, room temperature
08 -
1 sheet frozen puff pastry, thawed
09 -
Milk, for brushing
10 -
2/3 cup raspberry jam or preserves
→ Topping
11 -
1 cup confectioner's sugar
12 -
2 tablespoons water, approximately, to thin
13 -
1/4 teaspoon almond extract
14 -
Pinch of salt
15 -
1/4 cup sliced almonds, lightly toasted
# Instructions:
01 -
Preheat oven to 400°F. Whisk the egg in a small mixing bowl until smooth. Add flour, sugar, and salt, whisking until smooth. Incorporate lemon juice and almond extract, then whisk in cream cheese until smooth. Slight lumps will not affect baking.
02 -
Unfold and roll out puff pastry on parchment paper to flatten. Cut into two rectangles, approximately 10x5 inches each. Gently score a 3/4-inch border around each rectangle to create an edge for rising while baking. Transfer pastry with parchment to a baking sheet.
03 -
Lightly brush edges of pastry with milk and bake for 15 minutes until puffy. Remove from oven and gently press the center of each rectangle to form an indentation for the filling.
04 -
Evenly divide cream cheese mixture between the rectangles, spreading gently with the back of a spoon. Add 4-5 spoonfuls of raspberry jam atop each, spreading lightly.
05 -
Bake for another 15 minutes at 400°F until the pastry turns golden and the filling sets. Tent with foil after 5 minutes to prevent over-browning. Remove from oven and allow to cool.
06 -
Combine confectioner's sugar, water, almond extract, and salt to create a smooth glaze. Drizzle over cooled pastries. Top immediately with toasted almonds and allow glaze to set before slicing.
# Notes:
01 -
Keep puff pastry cold; refrigerate if it begins to warm during preparation.