Raspberry Heart Danishes
Delightful heart-shaped pastries filled with sweet raspberry goodness, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 danishes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Pastry
- Diet: Vegetarian
Ingredients
Scale
- 1 sheet puff pastry
- 1 cup raspberry pie filling
- 1 egg (beaten, for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface and cut into heart shapes.
- Place a small amount of raspberry filling in the center of each heart.
- Fold the edges over the filling and seal them firmly.
- Brush the tops of the pastries with the beaten egg.
- Arrange the danishes on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden brown.
- Allow to cool slightly before dusting with powdered sugar.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 danish
- Calories: 210
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg