Raspberry Danish

Pastry

• 1 lb Rough puff pastry or Danish dough

Filling

• 8 oz Cream cheese, softened
• 1/3 cup Granulated sugar
• 1 Egg yolk
• 1 tbsp Cornstarch
• 1 tsp Vanilla extract

Fruit

• 1 1/2 cups Fresh raspberries

Finish

• 1 Egg, beaten

Glaze

• 1/2 cup Icing (powdered) sugar
• 1 tbsp Milk

Filling

1. Beat the cream cheese and sugar until smooth, then beat in the egg yolk, cornstarch, and vanilla until uniform.

Shape

1. Roll the pastry and cut into 8 squares. Fold each corner in toward the centre and press a well into the middle. Spoon in the cream cheese filling.

Rise

1. Transfer to a lined sheet, cover loosely, and let puff slightly somewhere cool.

Bake

1. Brush with egg wash and bake at 200°C (400°F) until the pastry is mostly golden and the filling is nearly set.

Add fruit

1. Pull the tray out, press 4–5 raspberries into the filling of each danish, and return to the oven until the fruit is just warmed and the pastry is fully golden. (Tip: This late addition is the whole point — raspberries baked the full time collapse and bleed into the filling instead of staying bright and distinct.)

Glaze

1. If using, whisk the icing sugar and milk and drizzle over the cooled danishes.