RASPBERRY DANISH

Raspberry Danish is a delicious pastry that is perfect for breakfast or brunch. This recipe uses a homemade pastry dough that is buttery and flaky. The raspberry filling is made with fresh raspberries and has a sweet and tangy flavor. The glaze adds a sweet touch to the danishes and makes them look beautiful. Serve the danishes with coffee or tea for a delightful treat. You can also customize the recipe by using your favorite fruit filling or adding cream cheese to the filling. Enjoy!

Ingredients for the pastry dough:

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cut into small cubes
• 1/2 cup ice-cold water
• 1 egg, beaten

Ingredients for the raspberry filling:

• 2 cups fresh raspberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Ingredients for the glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Preparation time: 30 minutes Resting time: 1 hour Baking time: 20 minutes

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Add the cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
3. Add the ice-cold water to the dough and mix until the dough comes together.
4. Flatten the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for 1 hour.
5. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
6. In a small saucepan, combine the raspberries, sugar, cornstarch, and vanilla extract.
7. Cook the raspberry mixture over medium heat, stirring constantly, until it thickens and the raspberries break down.
8. Remove the raspberry mixture from the heat and let it cool.
9. On a lightly floured surface, roll out the pastry dough into a large rectangle about 1/4 inch thick.
10. Use a sharp knife or pizza cutter to cut the dough into 8-10 rectangles.
11. Place the rectangles on the prepared baking sheet.
12. Use a fork to prick each rectangle several times.
13. Brush each rectangle with the beaten egg.
14. Spoon the cooled raspberry filling onto each rectangle.
15. Bake the danishes for 20 minutes or until golden brown.
16. Remove the danishes from the oven and let them cool on the baking sheet for 5 minutes.
17. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
18. Drizzle the glaze over the danishes and serve.