Go Back

Bakery-Style Raspberry Custard Danish

Flaky puff pastry filled with creamy vanilla custard and sweet-tart raspberry preserves, baked until golden.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 8 danish pastries
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pastry & Filling
  • 2 sheets puff pastry thawed
  • 1 cup whole milk
  • 3 egg yolks large
  • 0.25 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 0.5 cup raspberry preserves thick
  • 1 egg for egg wash
  • 1 tbsp water

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Saucepan

Method
 

  1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. Heat milk in saucepan. Whisk egg yolks, sugar, and cornstarch. Temper with milk and cook until thick. Stir in vanilla and cool.
  3. Roll puff pastry slightly and cut into 8 squares total.
  4. Score a border and prick centers with fork.
  5. Add custard to center, then top with raspberry preserves.
  6. Brush edges with egg wash.
  7. Bake 15–18 minutes until puffed and golden.
  8. Cool slightly and dust with powdered sugar.

Notes

Best served warm the same day for optimal flakiness.