Raspberry danish pastry, dusted with icing sugar on top.
Photo © Jan-Erik Nilsson and Cheryl M. Cordeiro Nilsson for Cheryl Marie Cordeiro 2010
Some danish pastry adventures with the puff pastry that we made earlier.
I think the whole idea is to simply have the pastry become a container of sorts for whatever filling you wish you have in it. And making a little pastry box from the pastry is what we did, the first, adding fresh raspberries over a bed of sweetened vanilla cream. This was baked at 220C in the oven till the puff pastry was done. Once cooled, the raspberry danish was dusted with icing sugar before serving.
The other variation was to simply fold over the puff pastry to create a center in which a thick sweet vanilla cream could be poured in and baked at 220C again. Once out and cooled, it was drizzled with liquid icing sugar, which in Scandinavia, is done with adding a few drops of water to the powdered sugar to get a runny consistency that will eventually crystallize on top of the danish pastry.
These types of danish pastries are most often found at breakfast tables, else it works well as a mid-day snack too.