Just imagine waking up to the delightful aroma of a freshly baked Raspberry Danish Breakfast Pastry. This pastry is not only visually appealing but also delicious, making it the perfect start to any morning. Today, I’m going to take you through the process of making this delectable treat from scratch. With a flaky dough and a sweet raspberry filling, you’ll be sure to impress your family or guests.
To begin, you’ll need the following ingredients for the dough:
- 1 cup of all-purpose flour
- 1/2 cup of butter, chilled and cubed
- 2 tablespoons of granulated sugar
- 1/4 teaspoon of salt
- 3 to 4 tablespoons of cold water
For the filling, gather these items:
- 1 cup of fresh or frozen raspberries
- 2 tablespoons of granulated sugar
- 1 tablespoon of cornstarch
- 1 teaspoon of lemon juice
You’ll also want to have some egg wash ready, made from 1 egg mixed with 1 tablespoon of water to give the pastry a golden finish.
Now, let’s explore the preparation steps:
- Make the Dough: In a medium bowl, combine the flour, sugar, and salt. Add the cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Then, gradually add cold water, one tablespoon at a time, until the dough comes together. Wrap it in plastic and refrigerate for about 30 minutes.
- Prepare the Filling: While the dough chills, let’s work on the filling. In a small saucepan over medium heat, combine the raspberries, sugar, cornstarch, and lemon juice. Stir gently until the raspberries break down and the mixture thickens, about 5 minutes. Remove it from heat and let it cool.
- Roll Out the Dough: After 30 minutes, take the dough out of the refrigerator. On a lightly floured surface, roll it out into a rectangle about 1/4 inch thick. Cut the dough into squares or rectangles, depending on your preference.
- Assemble the Pastries: Place a spoonful of the raspberry filling in the center of each square. Fold the corners toward the center and pinch to seal. If you’re feeling adventurous, you can also twist them for a fun shape.
- Egg Wash: Brush each pastry lightly with the egg wash to achieve a lovely golden color.
- Bake: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the assembled pastries on the sheet and bake for about 15-20 minutes or until they are golden brown.
Once they are baked, allow your Baked Raspberry Danish Breakfast Pastry to cool slightly before serving. They are fantastic on their own, and you could even pair them with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch. Enjoy your breakfast pastry masterpiece!
Baked Raspberry Danish Breakfast Pastry
Ingredients
- 1 cup of all-purpose flour
- 2 cups of butter
- 4 teaspoons of salt
- 1 cup of fresh or frozen raspberries
- 1 tablespoon of cornstarch
- 1 teaspoon of lemon juice
- 1 tablespoon of water to give the pastry a golden finish
- 1 egg (for egg wash)
- 1 tablespoon of sugar (for sprinkling)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the all-purpose flour and salt together.
- Cut the butter into the flour mixture until it resembles coarse crumbs.
- Add a few tablespoons of cold water, mixing until the dough holds together.
- Roll out the dough on a floured surface and cut it into rectangles.
- In a separate bowl, combine raspberries, cornstarch, lemon juice, and sugar.
- Place a spoonful of the raspberry mixture in the center of each dough rectangle.
- Fold the dough over to create a pocket and seal the edges with a fork.
- Place the pastries on a baking sheet and brush them with an egg wash.
- Sprinkle sugar on top for extra sweetness.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Allow to cool slightly before serving.
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