Raspberry Lemon Danish



  • 12 Puff pastry squares
  • 2 cups Raspberries
  • 3 tbsp Sugar
  • 2 tsp Cornstarch
  • 1 1/2 cup Powdered sugar
  • 1 Lemon, juiced and zested
  • 1 tbsp Buttermilk


  1. Heat a small saucepan on medium heat
  2. Combine raspberries and sugar until the raspberries break down
  3. In a small bowl mix together cornstarch and 2 tbsp water
  4. Slowly stir in cornstarch mixture into saucepan
  5. Reduce heat to low, simmer until sauce thickens
  6. Let sauce cool while you prepare puff pastry
  7. Preheat oven to 400°
  8. Take a puff pastry and cut two angles leaving  a centimeter border, and  make sure the cuts do not touch (refer to picture)
  9. Take the top flap, fold it towards the bottom, take the bottom flap fold to the top edge (refer to picture)
  10. Repeat with all puff pastry
  11. Place approximately a tablespoon of sauce in the center of each pastry
  12. Lightly butter a large cookie sheet, and arrange puff pastry so they have room to grow
  13. Bake puff pastry for 20 minutes or until golden
  14. While puff pastry is baking, combine powdered sugar, lemon juice, lemon zest, and buttermilk in a small bowl
  15. Once puff pastry is completely cooled, drizzle with lemon frosting
  16. Serve once frosting settles


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