Description
Flaky, homemade danishes filled with creamy cheese and sweet-tart raspberry filling, topped with a bright lemon glaze.
Ingredients
Scale
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1/2 cup (1 stick, 113g) unsalted butter, very cold and cut into small cubes
- 1 cup (240ml) ice water
- 1 teaspoon lemon zest
- 8 ounces (227g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup (125g) fresh raspberries
- 1/4 cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 cup (120g) powdered sugar
- 2–3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 large egg
- 1 tablespoon milk or water
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and lemon zest.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly), cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. The dough should be slightly shaggy.
- Form a Rectangle: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle, about 8×12 inches.
- First Fold: Fold the dough into thirds, like you’re folding a letter (book fold). Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
- Second Fold: After 30 minutes, remove the dough from the refrigerator. Place it on a lightly floured surface with the short end facing you. Roll the dough into a rectangle again, about 8×12 inches. Repeat the book fold, wrap in plastic wrap, and refrigerate for another 30 minutes.
- Third Fold: Repeat the rolling and folding process one more time. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
- Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg yolk, vanilla extract, and lemon juice. Beat until well combined. Set aside.
- Raspberry Filling: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water to create a slurry. Add the cornstarch slurry to the raspberry mixture and cook for another minute, or until the filling is thickened. Remove from heat and let cool completely.
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll Out the Dough: Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches, and about 1/8 inch thick.
- Cut into Rectangles: Using a sharp knife or pizza cutter, cut the dough into 12 equal rectangles.
- Add Fillings: Place the rectangles on the prepared baking sheet, leaving some space between each one. Spoon a generous tablespoon of the cream cheese filling onto the center of each rectangle, spreading it slightly. Top with a tablespoon of the cooled raspberry filling.
- Create the Danish Shape: Fold two opposite corners of each rectangle towards the center, pinching them together to secure.
- Egg Wash: In a small bowl, whisk together the egg and milk (or water) to create an egg wash. Brush the egg wash over the exposed dough of each danish.
- Bake: Bake for 20-25 minutes, or until the danishes are golden brown and the filling is set.
- Cool: Remove the danishes from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Combine Ingredients: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice, one teaspoon at a time, until you reach your desired consistency.
- Glaze the Danishes: Once the danishes are completely cool, drizzle the lemon glaze over the top.
- Serve: Let the glaze set for a few minutes before serving. These Lemon Raspberry Danishes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
Notes
- Keep the butter as cold as possible throughout the dough-making process. This is crucial for creating flaky layers.
- Don’t overmix the dough, as this will develop the gluten and make the danishes tough.
- Chilling the dough between folds is essential for relaxing the gluten and firming up the butter.
- Make sure the raspberry filling is completely cool before adding it to the danishes to prevent the dough from becoming soggy.
- Get creative with the danish shapes! There are many variations you can try.
- Prep Time: 45 minutes
- Cook Time: 20 minutes