Chocolate raspberry danish
Indulge in a delightful fusion of rich chocolate and tangy raspberries with our Chocolate Raspberry Danish recipe. Featuring flaky puff pastry, crunchy hazelnuts, and a hint of sweetness from brown sugar, this easy-to-follow treat will be a hit at any brunch or dessert table!
Cook time 45 min
Prep time 20 min
Ingredients:
1 cup hazelnuts2 sheets puff pastry
3/4 cup dark chocolate
1 egg
1 tsp brown sugar
Indulge in the delectable combination of rich dark chocolate and tangy raspberries with this Chocolate Raspberry Danish recipe. Perfect for a weekend brunch or a special dessert, this recipe is easy to make and guaranteed to satisfy your sweet tooth. With buttery puff pastry, crunchy hazelnuts, and a touch of sweetness, you'll find every bite irresistible.
Instructions:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Place the hazelnuts on a baking sheet in a single layer.
- Bake for about 10-12 minutes or until the hazelnuts are fragrant and lightly golden.
- Allow the hazelnuts to cool, then chop them coarsely or pulse them a few times in a food processor.
- On a lightly floured surface, unfold and slightly roll out the puff pastry sheets.
- Cut each sheet into 4 equal squares, giving you a total of 8 squares.
- Place a handful of chopped hazelnuts in the center of each puff pastry square, leaving about a 1/2-inch (1 cm) border around the edges.
- Sprinkle some chopped dark chocolate over the hazelnuts.
- Carefully fold the corners of each pastry square towards the center, overlapping the filling slightly but allowing some of the chocolate and nuts to remain exposed.
- Press the edges gently to secure the folds.
- In a small bowl, beat the egg.
- Brush a light coating of the beaten egg along the folded edges of the pastry to give them a golden shine when baked.
- Lightly sprinkle the brown sugar over the top of each danish to add a hint of sweetness and extra crunch.
- Arrange the prepared danishes on the lined baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 15-20 minutes or until the pastry is puffed and golden brown, and the chocolate is melted.
- Remove the danishes from the oven and let them cool slightly on a wire rack.
- Serve your Chocolate Raspberry Danishes warm or at room temperature. Enjoy them as a delightful breakfast treat or a sweet dessert.
Tips:
- Thawing Puff Pastry: Make sure to thaw the puff pastry sheets in the refrigerator for a few hours or overnight before using them to ensure they roll out smoothly.
- Even Chocolate Distribution: Chop the dark chocolate into small, even pieces to ensure it melts uniformly and distributes evenly throughout the danish.
- Egg Wash Technique: Brush the egg wash lightly over the pastry to give it a beautiful golden color and a shiny finish. Be careful not to get the egg wash on the sides of the pastry, as it can prevent it from rising properly.
- Nut Topping: Toast the hazelnuts lightly in a dry skillet before using them for a more intense flavor and extra crunch.
- Customization: Feel free to experiment with other fillings, like different types of chocolate or jams, to suit your personal taste or dietary preferences.
Congratulations, you've just created a delicious Chocolate Raspberry Danish! With its rich chocolate filling, crunchy hazelnuts, and buttery puff pastry, this treat is sure to impress your family and friends. Enjoy this delightful pastry with a cup of coffee or tea for the perfect finishing touch to any meal. Don't forget to store any leftovers in an airtight container to keep them fresh.
Nutrition per serving
8 ServingsCalories 450kcal
Protein 9g
Carbohydrates 40g
Fiber 4.76g
Sugar 7g
Fat 44g
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