Raspberry Pastries
While not a traditional danish, these raspberry pastries are similar to them, and oh so yummy! So, I’ll cut to the chase and jump right to the recipe!
A Few Notes:
I prefer to use my scale and measure by grams so I’ll share those measurements below as well, but if you don’t have a scale, then you can follow the regular measurements as listed.
When we moved this past year, I was able to get a new oven and since we had the space and funds to do so, we decided to go with a double oven. I made sure to find one that had the proofing option since I like to bake a lot of breads. It has been such a great feature to have! But — if you don’t have that option, in my old house I would simply turn the oven light on and sit my dough inside, covered with a plastic shower cap, same effect.
I use my bench scraper to cut them into rough triangles in step 5.
For the filling, scoop it with a spoon, or pipe it in with a piping bag. If you don’t have any piping bags, a small ziploc bag with a hole cut in the corner works just fine.
If you don’t have fresh raspberries or the store is out, frozen do work as well, but we prefer fresh. Blueberries work great, too. I haven’t tried peaches or cherries, but I imagine they would be delicious, too!
Frozen raspberries used here
Raspberry Pastry Recipe
Directions:
Mix sugar, yeast, and warm milk, let sit for 15 minutes.
Add in melted butter, vanilla, and egg yolks. Mix together, then add in the flour. Mix/knead until a smooth dough forms. If not in a ball shape, I like to shape mine into a rough ball before letting it rise.
Let the dough rise for 1 hour at room temperature, or if your oven has a proof feature, that works wonderfully as well.
While the dough is rising, make the streusel by combining all of the ingredients. Mix it together with your fingers until you achieve a sand-like consistency. Set aside.
Once the dough has risen, divide the ball into 8 sections.
Once cut, roll up the triangle into a small ball. Flatten out into a disc-like shape.
Let rise for 15 more minutes. Preheat your oven to 350.
While the dough is rising this time, you can make the cream cheese filling.
Using a mixer, combine all ingredients together until you have a smooth filling (think like cheesecake).
Once the dough has risen the second time, use a glass cup or small mason jar to make indentures in the center of the rounds (you can also just use your fingers, but it is more time-consuming).
Place the filling into each of the centers.
Add raspberries on top of the filling, and brush on some of the egg wash on each pastry, then sprinkle your streusel on.
Bake for 20-25 minutes, and enjoy!
Ingredients:
Dough:
1 cup milk (250 g)
1.5 packets active dry yeast (10 g)
1/4 cup + 1 tablespoon sugar (70 g)
7 tablespoons melted butter (80 g)
2 egg yolks
1 teaspoon of vanilla
Pinch of salt
3 and 1/3 cups flour (500 g)
Filling Mixture:
1 package of cream cheese
1/4 cup of powdered sugar (30 g)
1/2 to 1 teaspoon of vanilla
Splash of milk
Streusel:
1 tablespoon sugar
2 tablespoons flour
1 tablespoon cold butter (15 g, either grated or cubed into tiny pieces)
