Description
Sugar Raspberry Danish Bun offers a delightful combination of flaky pastry with sweet raspberry filling. This treat is the perfect indulgence for breakfast, brunch, or as an afternoon snack.
Ingredients
Scale
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg (for egg wash, optional for a glossy finish)
- 1 tablespoon water (for egg wash)
- ½ cup raspberry jam or fresh raspberries (or any fruit preserves you prefer)
- 1 tablespoon cornstarch (if using fresh raspberries, to thicken the filling)
- 2 tablespoons sugar (optional, for sweetness if using fresh raspberries)
- 2 tablespoons sugar (for sprinkling on top)
- 1 tablespoon butter (melted, to brush the tops before baking)
Instructions
- Preheat your oven to 375°F (190°C). Roll out store-bought puff pastry on a lightly floured surface and cut into 8 squares or rectangles, depending on your preferred shape.
- Stir jam or cook fresh raspberries with water and sugar for 5 minutes until it thickens. Add cornstarch to thicken further, and cool.
- Place a spoonful of raspberry filling in the center of each pastry square. Fold the edges over to form a pocket or create a decorative shape.
- Brush with an egg wash (beaten egg and water) for a glossy finish.
- Place on a parchment-lined baking sheet and bake for 20–25 minutes until golden and puffed. Let cool slightly.
- Brush with melted butter and sprinkle sugar on top. Let cool for a few minutes before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Pastry
Nutrition
- Serving Size: 1 bun
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Sugar Raspberry Danish Bun