Raspberry Swirls with Vanilla Pastry Cream | Lagkagesnegle Recipe
Servings: 4
Ingredients
Dough
- 150 ml 2/3 cup milk
- 2 tsp instant yeast
- 1 large egg
- 1 egg yolk
- 50 g 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 375 g 3 cups all-purpose flour
- 57 g 4 tbsp unsalted butter, softened
- 1 egg for egg wash
- ****If you want to skip making the dough from scratch, just use store-bought puff pastry and make the filling.
Raspberry Filling
- 150 g 1 1/4 cups raspberries, fresh or frozen
- 75 g 1/3 cup granulated sugar
- Pinch of salt
- 57 g 4 tbsp unsalted butter
- Lemon zest optional
Topping
- 36 fresh raspberries about 3 per pastry
- 1 portion Danish vanilla pastry cream kagecreme
- 118 ml 1/2 cup heavy whipping cream (optional)
Instructions
- Make the vanilla pastry cream first and chill it.
- Warm the milk until it’s just warm (not hot), stir in the yeast, and let it sit 5 to 10 minutes until foamy.
- Whisk egg, egg yolk, sugar, vanilla, and salt. Add the yeast milk, then mix in flour and softened butter to form a dough. Knead 10 to 12 minutes until smooth, then let rise 45 minutes until doubled.
- Simmer raspberries, sugar, butter, and a pinch of salt until broken down and jammy. Cool completely.
- Roll dough into a rectangle (about 0.5 cm thick), spread on the raspberry filling (add lemon zest if you want), roll into a log, and slice into 12 swirls. Let rise 45 minutes.
- Bake at 350°F (175°C). Brush with egg wash, press a small dip in the center, add a spoon of pastry cream and 3 raspberries, then bake about 15 minutes until golden.