Raspberry Danish recipe - ingredients, nutrition and when to eat it
This dessert is made by baking crisp pastry topped with smooth custard and tangy raspberries.
This dessert is made by baking crisp pastry topped with smooth custard and tangy raspberries. It’s perfect for a light afternoon snack with coffee or tea, or after a weekend brunch.
Bread & brunch · 35 minutes to cook
Nutrition (per 187.5g serving): 500.1 kcal · protein 11.5g · carbohydrate 56.3g · fat 25.4g · sodium 439.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Gently pat the raspberries dry with a paper towel so the pastry stays less soggy.
Tips: Let the custard cool until lukewarm before adding it, as warm custard can soften the raw pastry.
Tips: The layers feel even crispier after cooling for about 5 minutes rather than eating it right out of the oven.
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Ingredients (1 serving)
- Pastry dough — 70 g
- Raspberries — 35 g
- Egg yolk — 1 pc
- Milk — 45 ml
- Sugar — 2 tsp
- Cornstarch — 1 tsp
- Butter — 1 tsp
- Vanilla extract — 0.5 tsp
- Powdered sugar — 1 tsp