Wednesday, May 6, 2015

Raspberry Lemon Danish

Yum
Are you celebrating Mother's Day with a brunch or a tea?
In either case, I have a perfect addition.

Raspberry Lemon Danish are easy to make!  I know I say that frequently, but I am all about simplicity.  This recipe is made with only 8 ingredients...I think even the hubby could whip these up!  Drop hints for a breakfast in bed, like leaving out the breakfast tray, casually dropping the recipe near his wallet...you know, subtle hints.  :)  However, men don't always get those subtle hints.  You may just need to leave him a list of expectations for that day.  Ha!


Like I said...only 8 ingredients and about 20 minutes of baking time for a delicious home-made danish for brunch, tea time or breakfast in bed.  Fresh raspberries top off these cuties that are filled with raspberry and lemon flavor.


Ingredients:
1 sheet of puff pastry, defrosted
lemon curd
raspberry jelly
1 cup powdered sugar
1 Tbsp butter, melted
1 1/2 Tbsp milk
lemon zest
fresh raspberries
Directions:
Preheat oven to 350 degrees.  Roll out defrosted puff pastry.  Spread one half of the sheet of puff pastry with a thin layer of lemon curd.  Spread the other half with a thin layer of raspberry jelly.  Roll up puff pastry.  Slice and place danish rolls, face up, in an ungreased pie pan.  Place into the 350 degree oven for 19-20 minutes or until golden.  With a mixer, blend powdered sugar, melted butter and milk to make the frosting.  Spread onto the Raspberry Lemon Danish.  Add some lemon zest and a fresh raspberry on each danish.  





Look at those flaky layers with swirls of raspberry and lemon.  
Not too tart and not too sweet.  
Just right!

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