Calamansi Raspberry Danish Recipe

Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Mix well to ensure even distribution of the yeast and salt.

Incorporate Butter

Cut the unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Add Wet Ingredients

In a separate bowl, warm the whole milk until it is lukewarm (not hot). Add the beaten egg to the milk and whisk to combine. Pour this mixture into the flour mixture and stir until a dough forms.

Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. Shape it into a ball.

Let Dough Rise

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare the Filling

In a medium mixing bowl, combine the fresh raspberries, calamansi juice, cream cheese, powdered sugar, and vanilla extract. Mash the raspberries gently with a fork until they are partially crushed and mixed well with the other ingredients.

Preheat Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll Out Dough

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out into a rectangle, about 1/4 inch thick.

Cut and Fill the Dough

Cut the dough into squares (about 4x4 inches). Place a spoonful of the raspberry-calamansi filling in the center of each square. Fold the corners of the dough over the filling to create a pocket, pinching the edges to seal.

Apply Egg Wash

Brush the tops of the filled pastries with the egg wash to give them a golden color when baked.

Bake the Danishes

Place the pastries on the prepared baking sheet and bake in the preheated oven for 15-20 minutes or until golden brown.

Cool and Garnish

Remove the danishes from the oven and allow them to cool slightly. Dust with powdered sugar and sprinkle with calamansi zest before serving.