Preheat the oven to 200°C.
Raspberry Danish
Raspberry Danish
- Makes9 servings
- Prep Time20 min
- Baking Time30 min
- Freezing Time30 min
- Total Time1 hr 20 min
- Calories138
- Made withSplenda Granulated
Ingredients
- 1 sheet frozen puff pastry, thawed and refrigerated (250 g)
- 140 g fresh raspberries
- 115 g cream cheese, softened
- ½ tsp vanilla extract
- 1 egg, for egg wash
- Flour, for sprinkling on cutting board
- 5 g Splenda Granulated, plus extra to garnish
Nutrition Info Per Serving
- % Daily Value*
- Energy138 kcal176.92%
- Total Fat8.50 g10.9%
- of which saturates4.00 g1.45%
- Total Carbohydrate11.00 g4%
- of which sugars1.90 g0.69%
- Fibre1.40 g5%
- Protein3.80 g7.6%
- Salt0.38 g0.14%
Instructions
1
2
Combine cream cheese, Splenda Granulated, and vanilla extract in a medium bowl. Blend until smooth using a mixer.
3
Whisk together one egg and a tablespoon of cold water in a small bowl.
4
Sprinkle some flour onto your counter.
5
Roll out the pastry dough into a square measuring 27 cm on all sides, about 3 mm thick.
6
Cut the dough into 9 equal squares.
7
Place a dollop of the cream cheese mixture in the center of each pastry square.
8
Top with approximately 4 raspberries and brush a small amount of the egg wash onto 2 corners of the pastry square. Lightly fold all corners over and press to seal.
9
Place the egg wash in the refrigerator for later use.
10
Line a small sheet pan with parchment paper and carefully place the pastries on it. If needed, use a plate lined with parchment paper.
11
Freeze the pastries for at least 30 minutes until firm.
12
Brush all exposed pastry with the egg wash using a pastry brush.
13
Bake for 25-30 minutes until the pastries are cooked through and golden brown.
14
Optionally, sprinkle with Splenda Granulated before serving.
Made with
Splenda Granulated Sweetener
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