Lemon Raspberry Danish: A Delicious & Easy Recipe

Lemon Raspberry Danish, a symphony of sweet and tart, is about to become your new favorite weekend baking project! Imagine biting into flaky, buttery layers, bursting with a vibrant lemon cream cheese filling and studded with juicy, tart raspberries. This isn’t just a pastry; it’s an experience, a delightful dance of textures and flavors that will leave you craving more.

The Danish pastry, or “wienerbrød” as it’s known in Denmark, has a fascinating history. While often associated with Denmark, its origins can be traced back to Vienna, Austria, in the mid-19th century. Austrian bakers brought their techniques to Denmark, where they were refined and adapted, eventually leading to the iconic pastry we know and love today. Adding the bright, zesty flavors of lemon and the sweet-tartness of raspberries elevates this classic to a whole new level.

What makes a Lemon Raspberry Danish so irresistible? It’s the perfect combination of buttery, flaky pastry, creamy filling, and the delightful burst of fresh fruit. The slight tang of the lemon cuts through the richness, while the raspberries add a touch of sweetness and a beautiful visual appeal. Whether you’re enjoying it with a cup of coffee for breakfast or as an afternoon treat, this pastry is guaranteed to brighten your day. Plus, while it may seem intimidating, I’m going to show you how to make it surprisingly approachable and rewarding in your own kitchen!

Ingredients:

• For the Dough:
• 2 1/4 cups (281g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 cup (120ml) lukewarm milk (about 110°F)
• 1/4 cup (60ml) lukewarm water (about 110°F)
• 1 large egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 1 cup (2 sticks or 226g) unsalted butter, very cold
• For the Lemon Cream Cheese Filling:
• 8 ounces (226g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract
• For the Raspberry Filling:
• 1 cup fresh raspberries
• 1/4 cup (50g) granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• For the Lemon Glaze:
• 1 cup (120g) powdered sugar
• 2-3 tablespoons lemon juice
• 1/2 teaspoon lemon zest (optional)
• Egg Wash:
• 1 large egg, beaten
• 1 tablespoon milk

Making the Dough

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. In a separate small bowl, dissolve the yeast in the lukewarm milk and water mixture. Let it stand for 5-10 minutes until foamy. This indicates the yeast is active.
2. Add Wet Ingredients: Add the foamy yeast mixture, beaten egg, and vanilla extract to the dry ingredients. Mix with a wooden spoon or spatula until a shaggy dough forms.
3. First Rise (Bulk Fermentation): Cover the bowl with plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. This step is crucial for developing flavor and texture. Don’t rush it!
4. Prepare the Butter Block: While the dough is rising, prepare the butter block. Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6×8 inch rectangle. The butter should be cold but pliable. This is important for creating flaky layers. If the butter gets too soft, refrigerate it for a few minutes.
5. Chill the Dough: Once the dough has doubled, gently punch it down to release the air. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This will make it easier to roll out.

Laminating the Dough (Creating Layers)

1. First Turn: On a lightly floured surface, roll the chilled dough into a 12×16 inch rectangle. Place the butter block in the center of the dough. Fold one side of the dough over the butter, then fold the other side over, creating a “letter fold.” This encases the butter within the dough.
2. Chill and Rotate: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. After 30 minutes, remove the dough from the refrigerator. Place it on a lightly floured surface with the short end facing you. This is important for consistent layering.
3. Second Turn: Roll the dough into a 12×16 inch rectangle again. Perform another letter fold, wrapping it tightly in plastic wrap, and refrigerate for another 30 minutes.
4. Third Turn: Repeat the rolling and folding process one more time. This is your third and final turn. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the gluten to relax and the butter to firm up, making it easier to work with.

Preparing the Fillings

1. Lemon Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg, lemon zest, lemon juice, and vanilla extract. Beat until well combined. Set aside.
2. Raspberry Filling: In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.

Assembling and Baking the Danishes

1. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12×18 inch rectangle. Trim the edges to create a clean rectangle.
2. Cut the Dough: Cut the dough into 12 equal squares (approximately 3×4.5 inches each).
3. Shape the Danishes: There are several ways to shape the danishes. Here’s one method: Make four cuts from the corners of each square towards the center, stopping about 1/2 inch from the center. Fold alternating points towards the center, pressing gently to secure. This creates a pinwheel shape. Alternatively, you can simply create a well in the center of each square by gently pressing down the dough, leaving a raised border.
4. Add the Fillings: Spoon a generous amount of the lemon cream cheese filling into the center of each danish. Top with a spoonful of the cooled raspberry filling.
5. Second Rise: Place the assembled danishes on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them rise in a warm place for about 30-45 minutes, or until slightly puffy.
6. Prepare Egg Wash: While the danishes are rising, whisk together the egg and milk for the egg wash.
7. Bake the Danishes: Preheat oven to 375°F (190°C). Brush the risen danishes with the egg wash. Bake for 18-22 minutes, or until golden brown and the filling is set.
8. Cool the Danishes: Remove the danishes from the oven and let them cool on a wire rack.

Making the Lemon Glaze

1. Combine Ingredients: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth. Add more lemon juice, one teaspoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the danishes but thin enough to drizzle.
2. Glaze the Danishes: Drizzle the lemon glaze over the cooled danishes. Let the glaze set before serving.

Tips for Success:

• Keep the Butter Cold: This is the most important tip for achieving flaky layers. If the butter gets too soft, the layers will meld together, and you won’t get the desired result.
• Don’t Overwork the Dough: Overworking the dough will develop too much gluten, resulting in a tough danish.
• Use a Thermometer: Using a thermometer to check the temperature of the milk and water for the yeast is crucial. If the liquid is too hot, it will kill the yeast.
• Be Patient: Laminating dough takes time and patience. Don’t rush the process. The chilling periods are essential for the butter to firm up and the gluten to relax.
• Experiment with Fillings: Feel free to experiment with different fillings. You can use other fruits, jams, or even chocolate.

Storage Instructions:

Store the baked danishes in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 2 months. Thaw them overnight in the refrigerator before serving.

Variations:

• Different Fruits: Substitute the raspberries with blueberries, strawberries, or blackberries.
• Nuts: Add chopped nuts, such as almonds or pecans, to the filling or sprinkle them on top of the glaze.
• Chocolate: Add chocolate chips to the cream cheese filling or drizzle melted chocolate over the glaze.
• Spices: Add a pinch of cinnamon or nutmeg to the dough or the cream cheese filling.

Conclusion:

This Lemon Raspberry Danish isn’t just a recipe; it’s an experience. The bright, tangy lemon curd perfectly complements the sweet-tart burst of fresh raspberries, all nestled in a flaky, buttery pastry that practically melts in your mouth. Honestly, if you’re looking for a show-stopping dessert that’s surprisingly simple to make, this is it. It’s the kind of treat that will have everyone asking for seconds (and the recipe!). But why is this Lemon Raspberry Danish a must-try? Because it’s more than just the sum of its parts. It’s the perfect balance of flavors and textures, a symphony of sweet, tart, and creamy that will tantalize your taste buds. It’s also incredibly versatile. While I’ve shared my go-to recipe, feel free to get creative!

Serving Suggestions and Variations:

* Warm with a dollop of whipped cream or vanilla ice cream: This is my personal favorite. The warmth of the danish melts the ice cream just slightly, creating a decadent and comforting dessert. * Dust with powdered sugar: For a simple yet elegant presentation, a light dusting of powdered sugar adds a touch of sweetness and visual appeal. * Add a glaze: A simple lemon glaze (powdered sugar mixed with lemon juice) will enhance the lemon flavor and add a beautiful shine. * Swap the raspberries: Not a raspberry fan? No problem! Blueberries, blackberries, or even sliced strawberries would work beautifully in this recipe. You could even use a combination of berries for a mixed berry danish. * Add a crumble topping: For extra texture and flavor, sprinkle a buttery crumble topping over the danish before baking. * Make mini danishes: Use a cookie cutter to create individual danishes, perfect for parties or afternoon tea. * Serve with coffee or tea: The bright flavors of the lemon and raspberry pair perfectly with a warm beverage. * Brunch centerpiece: This danish makes a stunning centerpiece for any brunch spread. * Elevate your breakfast: Who says you can’t have dessert for breakfast? This danish is a delightful way to start your day. * Make it ahead: You can assemble the danish ahead of time and bake it just before serving. This is a great option for entertaining. I truly believe that anyone can make this recipe, regardless of their baking experience. The steps are straightforward, and the results are simply divine. Don’t be intimidated by the word “Danish”; it’s much easier than you might think! So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a truly unforgettable dessert. I’m confident that this Lemon Raspberry Danish will become a new favorite in your household. And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear about your baking adventures. Happy baking! Let me know if you have any questions, I’m always happy to help. I hope you enjoy this recipe as much as I do!

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