I simply love the combination of raspberries & white chocolate.

Other recipes using this combo include simple Raspberry & White chocolate muffins or extremely decadent Garofano Baci. 

This recipe is my favourite. 

    

This recipe uses ~1/2 quantity of Yeasted GF Puff Pastry.

I either freeze the remaining pastry or use it to make Cheese Sticks or a savoury 'Danish'. 

 This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

 

Ingredients

Filling

200 g Frozen raspberries (thawed)

100 g White chocolate chips

50 g Almond meal

 

You can increase or decrease the amount of filling depending on the amount of dough you have. Use the 4 parts frozen raspberries to 2 parts white chocolate chips to 1 part almond meal.

 

Egg wash

1 Egg

pinch of salt

 

And top with

Flaked almonds or demerara sugar

 

Method

Pastry

Make the yeasted puff pastry following the instructions in the recipe.

Egg wash

Whisk together the egg & salt in a small container. Leave it on the bench until it is needed.

Filling 

Thaw the raspberries.

Mix in the white chocolate chips and almond meal.

Assembling 

Turn oven on to 180 C (fan forced). 

Roll out 1/2 quantity of the puff pastry dough into a rectangle with a height of 4 mm. It is easier to handle if the dough is rolled out on baking paper. 

Put the raspberry & white chocolate mix into the middle of the dough leaving at least a 5 cm gap at the top and bottom. 

Make cuts into the dough using the pattern in the following photo. The number of side cuts will depend on the length of the rectangle and how thin you want the pieces. Remove the cut away pieces. 

Brush the surface of the dough with egg wash. The egg wash will help the dough stick together during baking. 

Fold the end flaps up over the middle. 

Separate the pastry strips on both sides.

Drape the top strip of one side over the filling. 

Repeat with the top strip from the other side. 

Repeat overlapping the strips from each side.

Tuck the last strips under the end (if necessary).  

Brush the top with egg wash.

Sprinkle the top with demerara sugar or flaked almonds.

Transfer to a lined baking tray.

Bake for approximately 20 - 35 mins. It will depend on how much filling there is, the size of the Danish & your oven. Turn the Danish half way through baking if your oven has a hot spot.

Allow to cool for approximately 5 mins before serving.

Simply enjoy!