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Raspberry Custard Danish Pastries

Flaky, golden-brown pastries filled with homemade vanilla bean custard and topped with fresh raspberries and powdered sugar. A bakery-quality breakfast treat.
Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 pastries
Course: Breakfast, Dessert
Cuisine: Danish, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Quick Danish Dough
  • 2.5 cups all-purpose flour
  • 1 cup unsalted butter cold and cubed
  • 0.25 cup sugar
  • 2.25 tsp instant yeast
  • 0.5 cup whole milk cold
  • 1 egg large
Vanilla Custard
  • 1.5 cups whole milk
  • 4 egg yolks
  • 3 tbsp cornstarch
  • 1 tsp vanilla bean paste
Topping
  • 6 oz fresh raspberries
  • 2 tbsp powdered sugar for dusting

Equipment

  • Rolling pin
  • Baking sheets
  • Saucepan
  • Pastry brush

Method
 

  1. Make the dough: Cut cold butter into flour, sugar, and yeast until chunky. Mix in milk and egg to form a shaggy dough.
  2. Fold: Roll dough into a rectangle and fold in thirds (letter fold). Repeat twice. Chill for at least 2 hours.
  3. Make custard: Whisk yolks, sugar, and cornstarch. Temper with hot milk. Cook over medium heat until thickened. Chill.
  4. Preheat oven to 400°F (200°C). Line baking sheets with parchment.
  5. Roll dough out to 1/4 inch thick. Cut into circles or squares. Score a border inside each shape.
  6. Proof for 30-45 minutes until puffy. Press down the center.
  7. Fill centers with custard. Brush edges with egg wash. Bake 18-22 minutes until golden.
  8. Cool on wire rack. Top with fresh raspberries and dust with powdered sugar.

Notes

Keep dough cold at all times. If butter starts to melt, put dough in fridge immediately. Custard can be made up to 2 days in advance.