Need a quick and easy treat this Valentine's Day? Try Jolee's Raspberry Cream Danish! This quick and easy recipe is the perfect and simple gift for all the special people in your life.
INGREDIENTS
1 –2 sheets of puff pastry
8 oz. cream cheese
Flour, for dusting
1 to 2 tbsp. honey
4 tbsp. of dairy-free milk or cream
Fresh raspberries
Vanilla extract
Powdered sugar, for dusting
INSTRUCTIONS
For the Pastry:
INGREDIENTS
1 –2 sheets of puff pastry
8 oz. cream cheese
Flour, for dusting
1 to 2 tbsp. honey
4 tbsp. of dairy-free milk or cream
Fresh raspberries
Vanilla extract
Powdered sugar, for dusting
INSTRUCTIONS
For the Pastry:
- Preheat the oven to 360° F and line two large baking trays with parchment paper.
- Unroll the pastry sheet leaving the baking paper underneath. This will prevent sticking. Use a rolling pin to slightly flatten out any wrinkles in the pastry. Dust over some plain flour if the pastry is too sticky.
- Use a heart shaped cookie cutter to cut out the shapes and place on the tray lined with parchment paper. Place a smaller sized heart-shaped cookie cutter into the middle of the larger heart and press down. You don’t want to cut all the way through, but you will want to make a deep indentation into the pastry. Set aside while you make the cream cheese filling.
For the Cream Cheese Filling:
- In a bowl, mix together the cream cheese, milk and honey. Add vanilla extract to your liking. The mixture should be thick and creamy. Transfer the filling mixture into a piping bag and snip off the tip. If you don’t have a piping bag, simply spoon the filling directly onto the pastry.
- Pipe the cream cheese onto the center of the small heart of the pastry.
- Wash and slice some fresh raspberries in half and add a few slices on top of the cream cheese.
- Brush some milk over the edges of the pastry hearts. Sprinkle some sugar to help the pastry brown in the oven. Place the tray into the middle of the oven and bake in pastries for 10-15 minutes or until golden in color and flakey.
- Once fully baked, remove the tray from the oven and place the other tray in to bake and repeat. Allow to cool slightly, then serve with a dusting of powdered sugar.
Store the pastries in a sealed container in the fridge, allow to come to room temperature before enjoying. Best served day of making. Best eaten within 2 days of making. Happy baking!
