Iced Raspberry Danish Recipe

Mix dough

Whisk together flour, sugar, salt, and instant yeast in a large bowl. In a separate bowl, combine warm water (about 105–115°F/40–46°C), milk, and eggs; whisk to combine. Add the liquid to the dry ingredients and stir until a shaggy dough forms. Add the 4 tablespoons softened butter and knead by hand or with a stand mixer (dough hook) for 6–8 minutes until smooth and elastic. Dough should be slightly tacky but not sticky.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise at room temperature until doubled, about 60–75 minutes.

While dough rises, prepare the butter block. Place the 12 tablespoons of cold butter between two sheets of parchment. Using a rolling pin, beat and roll the butter into a 7x7 inch square about 1/4 inch thick. Keep chilled in the refrigerator until the dough has completed its first rise.

After the first rise, turn dough onto a lightly floured surface and roll into a 12x8 inch rectangle. Place the chilled butter block in the center, fold the dough edges over to encase the butter like an envelope. Seal seams and gently roll into a 16x8 inch rectangle. Perform the first simple letter fold: fold the top third down and the bottom third up (three layers). Wrap in plastic and chill in the refrigerator for 30 minutes. Repeat two more times (roll to 16x8, fold, chill 30 minutes) for a total of three folds. After final chill, roll dough to 16x12 inch rectangle about 1/4 inch thick.

In a small saucepan combine raspberries, 1/4 cup sugar, cornstarch, and lemon juice. Cook over medium heat, stirring, until raspberries break down and mixture thickens, about 6–8 minutes. Remove from heat and let cool to room temperature. If you prefer a smooth filling, press the cooked raspberries through a fine-mesh sieve to remove seeds; otherwise keep as a seeded compote.

In a small bowl, beat together softened cream cheese, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until smooth. Keep chilled until ready to use.

Preheat oven to 400°F (200°C). Line two baking sheets with parchment. Cut the rolled dough into 8 equal rectangles (roughly 6x4 inches each). Transfer rectangles to prepared sheets, leaving space between them. If using cream cheese, spread about 1 tablespoon of cream cheese mixture in the center of each rectangle, leaving a 1/2 inch border. Spoon 1 to 2 tablespoons of the cooled raspberry filling on top of the cream cheese (or directly on dough if skipping cream cheese).

To form a Danish shape: with a sharp knife, make 4 small diagonal cuts (about 1 inch long) at the corners of each rectangle toward the center, or fold corners toward center overlapping slightly to create a pinwheel/round. Press edges lightly to seal and keep filling contained.

Whisk the egg and 1 teaspoon water to make an egg wash. Brush the exposed edges of each Danish lightly with egg wash for color and shine.

Bake the Danishes in the preheated 400°F (200°C) oven for 15–18 minutes, until golden brown and puffed. Rotate pans halfway if necessary for even baking. Remove from oven and allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

While pastries cool, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla until smooth. If icing is too thick, add milk 1/4 teaspoon at a time; if too thin, add more powdered sugar. Drizzle or pipe icing over cooled Danishes. Let icing set about 15–20 minutes before serving.

Optional: garnish each Danish with a fresh raspberry or a light dusting of powdered sugar.