Raspberry Almond Danish

This flaky and buttery raspberry pastry starts with a shortcut: frozen puff pastry dough. Cream cheese and fresh raspberries make an easy filling and the whole pastry is drizzled with a delicate, toasted almond icing. Every bite is the perfect balance of creamy, sweet, and slightly tart.

Servings: 24 (Recipe makes 2 braids)

Filling:

  • 8 ounces (227g) full fat cream cheese, room temperature

  • 1 large egg, separated

  • 2 tablespoons (25g) granulated sugar

  • 1 tablespoon (15mL) lemon juice

  • ½ teaspoon almond extract

  • ½ teaspoon vanilla extract

  • ⅛ teaspoon salt

  • 6 ounces fresh or frozen raspberries

 

Pastry:

  • 2 sheets frozen puff pastry, thawed

  • Reserved egg white + 1 teaspoon heavy cream or milk

     

Topping:

  • ¼ cup (30g) sliced almonds

  • ½ cup (60g) powdered sugar

  • 1 tablespoon (15mL) heavy cream or milk

  • ½ teaspoon vanilla extract

  • ¼ teaspoon almond extract

  • Pinch salt

 

How to make RASPBERRY ALMOND DANISH:

  1. In a medium bowl using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and egg yolk together on medium speed until smooth.

  2. Add the granulated sugar, lemon juice, vanilla and almond extracts, and salt, then beat until smooth.

  3. Cover the filling and refrigerate until you are ready to use.

  4. Divide the raspberries into two, 3-ounce portions. Set aside.

  5. Place each pastry sheet on its own piece of parchment paper cut to half the size of your baking sheet so that the pastries will fit side-by-side when transferred.

  6. Unfold the pastry thirds, then use a pizza cutter or kitchen shears to cut the edge flaps into 10–12 strips, each about 1" in thickness. Keep the center strip intact as this is where your filling will go. (See picture for reference.)

  7. Remove the cream cheese mixture from the refrigerator. Add about half of the mixture to each pastry, spreading it evenly onto the center third and going all the way to the edges.

  8. Scatter the raspberries evenly over each pastry's cream cheese mixture, using 3 ounces for each pastry.

  9. Fold the strips over the filling alternately to create a "braid." Gently pull each strip on a slight angle, stretching it gently so it reaches across the filling and lands at the base of the next strip on the opposite side. (See picture for reference.)

  10. Transfer the braids to the prepared large baking sheet using the sides of the parchment paper as handles to lift each braid individually.

  11. Whisk the reserved egg white with 1 tablespoon of heavy cream or milk to make the egg wash. Brush the braids with the egg wash, then place the pan of braids in the freezer for 20 minutes while you preheat the oven to 400ºF (204ºC).

  12. Bake the danishes for 36–40 minutes, or until golden brown. Remove from the oven and allow to cool while you make the topping.

  13. Place the almonds in a medium saucepan and heat over medium heat. Stir the almonds with a spatula to keep them moving as they toast, about 6–8 minutes. Set aside.

  14. In a small bowl or a measuring cup, combine the powdered sugar, milk or cream, vanilla and almond extracts, and salt. Whisk together until the mixture is smooth.

  15. Drizzle the icing over the warm pastry, then sprinkle with the toasted almonds. Slice and serve immediately.


Store leftovers covered tightly in the refrigerator up to 5 days. Reheat in the oven prior to serving. Unbaked braid freezes well, up to 3 months. Thaw in the refrigerator and continue with baking directions. Baked braid freezes well, iced or un-iced, up to 3 months. Thaw in the refrigerator and warm before serving.

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry