This past Sunday, we had breakfast with friends from church to celebrate the pending arrival of a new little one. Everyone brought a dish and I really wasn’t sure what I was going to bring and wanted to branch out a little bit from standard blueberry muffins. I found the recipe for raspberry danishes that I made for Christmas brunch. Thankfully, they came out just as good as the first batch and so I have decided to share the recipe! They are really easy to make and are delicious too!
Already Sliced and Ready to be Served!
This recipe is featured at:
- 2 cups all purpose flour
- ½ tsp salt
- 1 tsp cream of tartar
- 1 tsp baking powder
- 3 Tbsp Sugar
- ½ cup butter (cold)
- 3 Tbsp. Shortening (may substitute 3 oz cream cheese)
- ¾ cup milk
- 1 cup seedless raspberry preserves ( may substitute a different flavor)
- 1 egg or 1 Tbsp. milk
- Coarse Sugar for topping
- Preheat oven to 400 degrees Fahrenheit. Line baking sheet with a sheet of parchment paper.
- In a large bowl, mix together flour, salt, cream of tartar, baking powder, and sugar.
- Cut butter and cream cheese into several large pieces and add to flour mixture. Using a pastry dough blender or two butter knives, cut through the dough until mixture resembles coarse sand, with most of the butter and (shortening or cream cheese) is broken down into small pieces. Add ¾ up of milk.
- Turn dough onto a lightly floured surface and kneed lightly 10-12 times until the dough comes together and is smooth. At this point, the dough should be soft and easy to handle.
- Roll dough into a rectangle that is approximately 12" x 8".
- Transfer to prepared baking sheet with parchment paper.
- Spread preserves lengthwise down the center third of the dough, making a fairly thick layer.
- Make diagonal 1" cuts along each side of the dough and fold the strips over the filling. (I use a pizza cutter for this step and it works great!)
- Beat 1 egg or use the 1 Tbsp of milk to wash the top of the pastry and top with your desired amount of course sugar.
- Bake for 25-30 minutes, or until golden brown. Allow to cool on the baking sheet or on a wire rack for at least 20 minutes prior to serving.