• 1 sheet puff pastry, thawed 
  • egg wash ( 1 lightly beaten egg + splash of milk) (optional)
  • flaked almonds, to top
  • 1/2 cup frozen raspberries
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1 tbsp corn flour


  • To make the raspberry filling, bring raspberries, water, sugar and corn flour to a boil and cook until the filling becomes thick. Let it cool completely
  • To make the danish, pre-heat your oven to 190C.
  • On a lightly floured surface, roll out the puff pastry.
  • Cut out even sized stripes of the dough and arrange them in pairs. One pair will make one danish pastry.
  • Braid each pair by overlapping one stripe over the other.
  • Curve the braid to form a circle. Place the braid on a small piece of puff pastry, that will form it's centre. Fill the centre with raspberry filling. 
  • Generously brush the danish with egg was and top with flaked almond. Bake at 190C for 20-30 minutes or until the puff pastry becomes golden-brown.
  • Dust with icing sure and serve warm.