Raspberry Cheese Puff Pastry (Print Version)
# Ingredients:
→ Danish Components
01 -
2 sheets puff pastry, thawed
02 -
225 grams cream cheese
03 -
90 grams ricotta cheese
04 -
50 grams granulated sugar
05 -
1 teaspoon freshly squeezed lemon juice
06 -
120 grams raspberry jam
07 -
1 large egg
08 -
15 millilitres water
→ Glaze
09 -
15 millilitres milk
10 -
60 grams powdered sugar
# Instructions:
01 -
In a medium bowl, blend cream cheese, ricotta cheese, granulated sugar, and lemon juice until smooth using a handheld mixer.
02 -
Lay each sheet of puff pastry on a floured sheet of parchment paper. Gently roll out lengthwise by approximately 5 centimetres.
03 -
Trim the top corners of the pastry sheets. Cut diagonal strips, about 2 centimetres wide, along both edges, leaving the centre uncut. Form roughly 10 strips per side.
04 -
Spread the cheese mixture evenly along the central third of each pastry. Pipe or spoon 60 grams raspberry jam over the filling on each sheet.
05 -
Alternately fold strips over the filling from each side, creating a braided effect. Pinch to seal the ends. Fold in the bottom central pastry flap before completing the braid.
06 -
Beat together the egg and water. Brush the braid surface generously with the egg wash for a glossy finish.
07 -
Preheat oven to 200°C. Transfer prepared braids with parchment onto a baking sheet. Bake for 20 minutes or until golden brown and fully puffed.
08 -
While the pastry cools, whisk together milk and powdered sugar until smooth.
09 -
Once pastry is completely cooled, drizzle glaze evenly across the surface. Serve sliced as desired.
# Notes:
01 -
Ensure pastry is fully cooled before glazing to prevent melting. Thaw puff pastry in the refrigerator for best handling and layering.