Description
These Valentine Raspberry Heart Danishes are a delightful blend of flaky pastry and sweet-tart raspberry jam. Perfect for breakfast or a sweet treat for loved ones, they are sure to impress with their charm and flavor!
Ingredients
Scale
- 1 sheet frozen puff pastry
- ½ cup raspberry jam (seedless or seeded)
- 1 teaspoon lemon juice
- 1 egg
- 1 tablespoon water
- Optional Toppings: powdered sugar, fresh raspberries, or glaze
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unfold thawed puff pastry on a floured surface and cut out hearts using a cookie cutter.
- Create frames by cutting smaller hearts out of half the heart shapes. Place full hearts on the baking sheet and brush edges with water.
- Mix raspberry jam and lemon juice, then spoon into center of each heart frame.
- Whisk egg and water for egg wash, brush edges of pastries, and bake for 15-18 minutes until golden.
- Cool on a wire rack for 10 minutes before serving.
Notes
Store cooled Danishes in an airtight container for 2 days, refrigerated for up to a week.
For longer storage, freeze after cooling and reheat in a 350°F oven for about 10 minutes.
Opt for quality raspberry jam for maximum flavor.
Nutrition
- Serving Size: 1 Danish
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg