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Bakery-Style Raspberry Custard Danish

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

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Saucepan

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

Instructions
 

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

Notes

Best served warm the same day for optimal flakiness.
Keyword bakery style danish, breakfast danish recipe, easy raspberry pastry, homemade danish pastry, raspberry custard danish