Raspberry Pistachio Danish

Start with the shells. Preheat the oven to 400°F 

Line a baking sheet with parchment paper. Place 9 puff pastry squares on the prepared pan, ensuring you have 9 additional squares left over. 

Using a 1½ inch circle cookie cutter, punch a hole in the center of the remaining 9 squares. Discard the circles.

In a small bowl, combine the egg yolk and whole milk to make egg wash. Paint all around the sides of the squares that are on the baking sheet with egg wash. 

Add the squares that have missing circles on top of the 9 prepared puff pastry squares.

Using a fork, score the inside of each circle to create a well for the filling, allowing for air to escape. Top each danish with egg wash to ensure a golden crust. Bake for 15 minutes while you make the filling. 

Next, move on to the filling. In a medium-sized bowl, use a hand mixer to whisk the cream cheese, sugar, flour, vanilla, lemon juice, and salt until smooth. 

Gently fold in pistachio spread, and mix until combined. Put the filling in a piping bag fitted with a star tip. 

Remove the danishes from the oven, and allow them to cool slightly (about 15 minutes). Their shells will puff up and form many layers. Gently poke the centers with a fork if they have risen too much.

Once the shells have slightly cooled and the center circles have dropped, pipe the pistachio cream cheese filling into the center of each danish.

Return the danishes to the oven for another 5 minutes to set the filling. Remove them from the oven, and allow to cool for 5 minutes.

Top each danish with about 1 tablespoon of Bonne Maman Raspberry Preserves, then sprinkle in the pistachio pieces and serve! The danishes will keep for up to 3 days when stored in an airtight container, and at room temperature.