Iced Raspberry Danish

By á-46

Ingredients

• RASPBERRY FILLING
• 2 and 1/2 cups raspberries, fresh (300g) or frozen (340g)
• 3 Tablespoons (40g) granulated sugar
• 1 Tablespoon (15ml) warm water
• 2 teaspoons cornstarch
• OR
• 1 (21 ounce) can raspberry pie filling
• 6 ounces fresh raspberries, gently mashed with a fork
• 1 egg, plus 2 tablespoons milk or water (for an egg wash)
• VANILLA GLAZE
• 1 cup (120g) confectioners' sugar, sifted
• 1 teaspoon vanilla extract
• 2 Tablespoons (30ml) heavy cream (or milk)

Preparation

Step 1

The first step is to make the raspberry filling. Whisk together the warm water and cornstarch in a small bowl. Set aside. Combine the raspberries and sugar in a small saucepan over low-medium heat. Stir and allow the raspberries to break down, about 4 minutes. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside to come to room temperature before using. You can also keep it chilled in the refrigerator.