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Chocolate raspberry danish
Chocolate raspberry danish
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulgent golden danish loaded with toasted hazelnuts, juicy raspberries, and dark chocolate. Serve warm with a decadent chocolate drizzle.
Ingredients:
  • 150g hazelnuts
  • 375g good-quality puff pastry
  • 500.00 ml fresh raspberries or thawed frozen raspberries, plus extra to serve
  • 150g dark chocolate (70% cocoa), chopped
  • 8.60 gm demerara sugar
Instructions:
  • 1. Preheat the oven to 180C/160C fan forced. Toast hazelnuts on a baking tray for 6-7 minutes until the skins blister. Allow to cool slightly, then rub in a tea towel to remove skins. Coarsely chop and set aside, reserving 25g for later.
  • Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Roll out the pastry into a 35 x 28cm rectangle and place on the prepared tray. Lightly mark the pastry lengthwise into three equal sections.
  • Sprinkle hazelnuts over the central section, leaving the outside sections exposed with a 2cm border at each short end. Add raspberries and 100g chocolate. Use scissors to cut the outside pastry sections diagonally into 2cm-wide strips, stopping at the filling. Fold in short ends. Layer pastry strips over the filling alternately, slightly overlapping them. Brush with a little egg to secure the final strips. Trim excess pastry.
  • Coat the pastry with egg wash and a generous sprinkle of sugar. Bake until beautifully golden for 30-35 minutes. If browning too fast, lightly cover with foil. Let it cool on a wire rack before serving.
  • Melt the rest of the chocolate in a microwave-safe bowl on High, stirring every 30 seconds until smooth. Drizzle over pastry, then top with extra berries and reserved nuts.

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