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
Instructions
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.
Notes
Don't panic if some of the preserves leak out of the danish during the baking process. That's why it is on the parchment paper and your danish will still look at taste delicious!
Recipe by NOLA Mommy at https://www.nolamommy.com/2012/03/raspberry-danish-delights-recipe/