Description
Flaky, buttery pastries filled with creamy pastry cream and sweet raspberries. Perfect for any occasion or indulgent baking session!
Ingredients
For the Dough:
- 150 ml (2/3 cup) milk
- 2 teaspoons instant yeast
- 1 large egg
- 1 egg yolk
- 50 grams (1/4 cup) sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 375 grams (3 cups) all-purpose flour
- 57 grams (4 tbsp) unsalted butter
For the Raspberry Filling:
- 150 grams (1 1/4 cup) raspberries
- 75 grams (1/3 cup) granulated sugar
- 57 grams (4 tbsp) butter
- Pinch of salt
- Lemon zest (optional, to taste)
Additional Ingredients:
- 1 egg (for egg wash)
- 36 raspberries (for topping)
- 1 portion of pastry cream
- 118 ml (1/2 cup) heavy cream (optional, for serving)
Instructions
- Prepare the Pastry Cream:
- Make your pastry cream ahead of time and chill it in the refrigerator until ready to use.
- Activate the Yeast:
- Warm the milk to about 100°F (38°C).
- Sprinkle yeast over the milk, stir gently, and let it bloom for 5–10 minutes until frothy.
- Mix Wet Ingredients:
- In a large bowl, mix the egg, egg yolk, sugar, vanilla extract, and salt.
- Add the yeast mixture and stir until combined.
- Incorporate Dry Ingredients and Butter:
- Gradually add the flour, mixing until a dough forms.
- Mix in the softened butter and knead the dough for 10–12 minutes until smooth and elastic.
- First Rise:
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 45 minutes or until doubled in size.
- Prepare the Raspberry Filling:
- In a saucepan, cook raspberries, sugar, butter, and salt over medium heat until thickened.
- Add lemon zest for extra flavor, if desired. Let cool.
- Roll and Fill the Dough:
- Roll the dough into a large rectangle about 1/4 inch thick on a floured surface.
- Spread the cooled raspberry filling evenly over the dough.
- Shape the Pastries:
- Roll the dough into a tight log and cut it into 12 equal pieces.
- Place rolls on a parchment-lined baking sheet.
- Final Proofing:
- Cover rolls lightly and let them rise for another 45 minutes.
- Create Centers and Add Filling:
- Press a small indentation into the center of each roll using the back of a spoon.
- Fill the indentation with chilled pastry cream and top with a fresh raspberry.
- Bake:
- Preheat oven to 350°F (175°C).
- Brush pastries with egg wash and bake for 15 minutes or until golden brown.
- Optional Finishing Touch:
- Drizzle lightly whipped heavy cream over pastries before serving for added richness.
Notes
- Storage: Keep pastries in an airtight container at room temperature for up to 2 days.
- Reheating: Reheat in a 300°F oven for a freshly baked texture.
- Make-Ahead: The dough can be prepared the night before and refrigerated after the first rise. Let it come to room temperature before assembling.
- Freezing: Baked pastries can be frozen and reheated directly from frozen in a 350°F oven for 8–10 minutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Danish