Lemon raspberry danish
package of frozen puff pastry
(2 sheets), thawed.
, about 1 cup.
, homemade or store bought.
, confectioner’s sugar.
Preheat oven to 400F.
Cut each pastry sheet into 9 squares per sheet.
Fold each square in half to form a triangle.
Cut along each open side almost to the tip of the triangle.
Unfold , dip your finger in a little water then wipe the square edges. Fold one corner to the side of the square, repeat with the other corner to the other side of the square.
Place the puff diamonds on a parchment paper lined baking sheet and bake for about 15 minutes or until golden brown.
While the puffs are baking prepare the lemon filling by beating the whipped cream with vanilla extract until stiff peak forms, them fold in the lemon curd.
let it cool down completely before handling.
When the puff diamonds are cooled, fill with about a teaspoon of raspberry preserve, top with a Tablespoon of the lemon whipped cream.
Garnish with fresh raspberries, confectioners sugar and chocolate ribbons if desired.
This is better enjoyed immediately after assembly, so you can bake the puff and prepare the filling before hand and assemble only when you are ready to eat.