What simply amounts to a baked square of puff pastry means this breakfast is the perfect “boat” to host a variety of fresh fruits, custards, cheeses, and more. For this raspberry danish, the inside is a classic pastry cream, and the topping is raspberries soaked in simple syrup. This makes a sweet, creamy, fruity pastry perfect for a morning treat.
A classic breakfast pastry, the Danish is actually not from Denmark at all! The history of the danish pastry dates back to the 1850’s in Denmark where there just happened to be a bakery workers strike. The owners of the bakeries began to hire abroad, and received many workers from Austria who brought with them their own baking styles. This pastry is actually Veinnese and was popular at Austrian viennoiserie (bakeries), before making a name for themselves in Denmark.
While you could of course make this in it’s entirety from scratch, more often than not I tend to get store-bought puff pastry. Not that puff pastry is hard to make, it just takes so long you have to make it the day before if you want to have it for breakfast the next day. And to be honest, I find sore-bought puff pastry (with real butter) just as good as from a bakery. Ok, maybe not just as good, but good enough where it’s worth it for me to not make it myself. Pastry Cream should also be made a few hours in advance to give it time to chill, so unless you wake up quite early you might as well make that the day before as well.
That Being Said, The Recipe For Homemade Puff Pastry Is Here
Raspberry Danish Ingredients:
500 grams Puff Pastry
240 ml Milk; 2% works fine
45 grams Unsalted Butter
40 grams Sugar
15 grams Corn Starch
3 Egg Yolks
1 Egg
1 Vanilla Bean Pod; scraped
200 grams Fresh Raspberries
Simple Syrup; just enough to cover the raspberries
Salt
Raspberry Danish Instructions:
This recipe involves three parts. The Pastry, the Pastry Cream, and the Fruit Topping. If you are using pre-made puff pastry you can just leave it in the fridge until you are ready to bake.
1. In a tall cup (I use a cylindrical measuring cup) add all the raspberries and pour over the simple syrup until they are covered. Do not press down, you do not want to break the raspberries. Set aside in the fridge.
2. Making the Pastry Cream is not at all that difficult, but there is a technique to it. In a large saucepan add the milk and scrapings from the vanilla bean and bring it to a simmer.
3. As you are heating the milk, in a separate bowl combine the egg yolks, whole egg, sugar, a pinch of salt, and cornstarch and whisk until well combined. Whisk it well and then set aside.
4. Once the milk starts to bubble, remove it from the heat and slowly let about 1/4 to 1/2 of the milk trickle into the egg mixture. Do not stop whisking or you will scramble your eggs. You just want to temper them by slowly raising their temperature until it reaches that of the milk. After part of the milk is thoroughly combined, pour the egg/milk mixture slowly into the saucepan with the rest of the milk while still whisking everything.
5. Put the saucepan back over a medium high flame/heat and keep whisking. You want the sauce to thicken a bit. This should take a minute or two. When it starts to bubble, lower heat and add the butter. Whisk the butter completely to combine and turn off the heat.
6. Pour the mixture into a bowl and place a layer of plastic wrap directly on top of the mix. You want every part of the mix touching the plastic so no air can get it. Otherwise you will develop a gross film and ruin the custard. Let cool and then place in the fridge for at least 2 hour before using.
7. Cut the puff pastry sheet into 8-10 squares depending on the total area. In the center add a dollop of the pastry cream and fold all the corners in towards the center, squeezing to fuse them together. Place in an oven pre-heated to 225°C or about 425°F (or whatever your package of puff pastry says to do) and bake for 10-12 minutes (again, or whatever your package of puff pastry says to do).
8. Remove from the oven, dust with powdered sugar, and top with a spoonful of raspberries in simple syrup. This raspberry danish is best eaten immediately.
Want An Easier Quicker Breakfast? Try My Delicious NY Scramble!
Or Try A Shakshuka If You Want Something More Unique.
Raspberry Danish
Ingredients
- 500 grams Puff Pastry
- 240 ml Milk 2% is fine
- 45 grams Unsalted Butter
- 40 grams Sugar
- 15 grams Cornstarch
- 3 Egg Yolks
- 1 Egg
- 1 Vanilla Bean scraped
- 200 grams Fresh Raspberries
- Simple Syrup
- Salt
Instructions
- In a tall cup (I use a cylindrical measuring cup) add all the raspberries and pour over the simple syrup until they are covered. Do not press down, you do not want to break the raspberries. Set aside in the fridge.
- Making the Pastry Cream is not at all that difficult, but there is a technique to it. In a large saucepan add the milk and scrapings from the vanilla bean and bring it to a simmer.
- As you are heating the milk, in a separate bowl combine the egg yolks, whole egg, sugar, a pinch of salt, and cornstarch and whisk until well combined. Whisk it well and then set aside.
- Once the milk starts to bubble, remove it from the heat and slowly let about 1/4 to 1/2 of the milk trickle into the egg mixture. Do not stop whisking or you will scramble your eggs. You just want to temper them by slowly raising their temperature until it reaches that of the milk. After part of the milk is thoroughly combined, pour the egg/milk mixture slowly into the saucepan with the rest of the milk while still whisking everything.
- Put the saucepan back over a medium high flame/heat and keep whisking. You want the sauce to thicken a bit. This should take a minute or two. When it starts to bubble, lower heat and add the butter. Whisk the butter completely to combine and turn off the heat.
- Pour the mixture into a bowl and place a layer of plastic wrap directly on top of the mix. You want every part of the mix touching the plastic so no air can get it. Otherwise you will develop a gross film and ruin the custard. Let cool and then place in the fridge for at least 2 hour before using.
- Cut the puff pastry sheet into 8-10 squares depending on the total area. In the center add a dollop of the pastry cream and fold all the corners in towards the center, squeezing to fuse them together. Place in an oven pre-heated to 225°C or about 425°F (or whatever your package of puff pastry says to do) and bake for 10-12 minutes (again, or whatever your package of puff pastry says to do).
- Remove from the oven, dust with powdered sugar, and top with a spoonful of raspberries in simple syrup. These are best eaten immediately.
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