Description
These Valentine Raspberry Heart Danishes are a delightful treat filled with raspberry jam, nestled in flaky puff pastry. Perfect for brunch or a loving gesture, they will bring sweetness to any celebration!
Ingredients
Scale
- 1 sheet frozen puff pastry
- ½ cup raspberry jam or preserves
- 1 teaspoon lemon juice
- 1 egg
- 1 tablespoon water
- Optional toppings: powdered sugar, fresh raspberries, glaze
Instructions
- Preheat oven to 400°F (200°C) and line baking sheet with parchment.
- Cut thawed puff pastry into heart shapes; each Danish needs one whole heart for the base and one heart with the center cut out for the frame.
- Mix raspberry jam and lemon juice; spoon filling onto the heart bases without overfilling.
- Brush pastry edges with egg wash and assemble heart frames on top; press edges to seal.
- Bake for 15-18 minutes until golden and puffy; cool on wire rack before serving.
Notes
Best enjoyed fresh; can be stored at room temperature for up to two days.
Avoid overfilling with jam to secure shape during baking.
Use a flax egg for a vegan option instead of a regular egg.
Nutrition
- Serving Size: 1 Danish
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg