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Rose–and lavender–have been trendy flavors for the past few years. From latte’s to desserts, the fragrant extracts have been widely used (and misused). If you’re like me, you think most of these products taste like soap. However, when used correctly, floral extracts can make your food sing, just like this Roseberry Lime Danish. [Jump to Recipe]
The first time I tasted something rose flavored was in an English imports shop in downtown Salt Lake City. It was a weird jelly candy my mom forced me to try, and as it turns out, I loved it. That candy was Turkish Delight, if you’ve never had it, you really must locate some to try.
An ancient Persian candy, Turkish Delight is a rose flavored gelee, rolled in sugar, nuts, or chocolate. Middle Eastern cuisine often utilizes floral flavors, and these chefs know the secret: NEVER over-do it.
This roseberry lime pastry recipe only calls for a few teaspoons of rose water, in order to enhance the tartness of the berries and add depth to the flavor. A little goes a VERY long way.
My trick for using rose water? If it’s the first ingredient you can smell, it’s too much!
As such, start out with half teaspoons, adding sparingly until you get just the right flavor profile. However, this is entirely up to your personal taste. Some people like their food to taste like Dawn dish soap and this is a judgement-free zone.
A few helpful tips for making Roseberry Lime Danish…
- Don’t forget the egg wash, and be LIBERAL with it. This gives the pastry a crispy golden brown top. If you top it with sugar, you’ll also add a yummy crunch.
- Let the filling cool completely before assembling the danish. Hot filling will change the consistency of the puff pastry dough.
- Taste both the berry and the cheese fillings before the final assembly. This is really a recipe “to taste,” meaning you can make it as sweet or tart as you want. Feel free to decrease the sugar in the cheese blend, or not use it on top for baking.
- Sweet rice flour can be substituted for corn starch.
- Cut the pastry with a pizza cutter for the smoothest cut.
My favorite thing about this recipe? It’s pretty hard to mess up. No, really.
Cook the jam too thin, or too thick? It will still taste amazing. Tear the puff pastry and the filling oozes out? It will still taste amazing. If you don’t grease the pan enough, and the pastry sticks? It will still taste amazing. If you add too much rosewater, it will still. taste. amazing. (Just add some more berries and keep the extra leftover jam for another day)
That being said, this recipe is also a show-stopper. It’s easier to make than it looks, and you’re definitely going to impress eyes and taste buds.
Roseberry Lime Danish
- 1 Pkg Puff Pastry (2 sheets, thawed)
- 1/4 Cup Melted Butter for greasing the pan
- 1 Egg beaten
- 1/3 Cup Sugar For dusting
Roseberry Lime Filling
- 1 Cups Sugar
- 1 Cup Strawberries
- 1 Cup Raspberries
- 1/2 Cup Water
- 3 tsp Rose Water
- 1 Lime (Zested & Juiced, separated)
- 1 TBS Corn Starch
- 1 Pkg Cream Cheese
- 1 Cup Ricotta Cheese
- 1 Egg
- 2/3 Cup Sugar
- 1 tsp Vanilla Extract
- Sea Salt to Taste
Roseberry Lime Filling
- Slice the strawberries into quarters, and put in a medium sauce pan with the raspberries, 1 Cup sugar, 1/2 Cup water, rose water, and lime zest (only the zest, not the lime juice).
- Cook over medium heat until the water starts to bubble, then mash the mixture with a potato masher or a sturdy whisk. You can mash it completely smooth, but I like to keep some pieces intact to give it more texture.
- Simmer until it is well combined, and looks like a thin jam, instead of fruit in water (10-15 minutes).
- Mix the juice of the lime with 1 TBS corn starch. Turn the heat under the jam mixture to high, and slowly add the lime juice mixture, while whisking vigorously.
- The jam will become thick, keep whisking vigorously over high heat for 1-2 minutes. Don’t stop whisking, or it will burn immediately. Take off heat and cool.
Prepare Puff Pastry
- Preheat your oven to 400 degrees F. Grease a 9×13 cookie sheet with butter. Lay both sheets of puff pastry side by side, overlapping about an inch. Press the sheets together with your fingers.
- Cut 1 inch thick strips into the crust, at a 45 degree angle, about 3 inches in, on each side.
Prepare Cheese Filling
- In a stand mixer, blend the cream cheese, ricotta, 2/3 C sugar, egg, sea salt, and vanilla together. Set Aside.
Put the Pastry Together
- Spread the cheese mixture in the middle of the pastry. Be careful not to get it too close to the cut edges.
- *Be sure that the berry mixture is completely cool*Top the cheese with the berry mixture, trying to keep it away from the cut edges.
- Pulling the sides taut, braid the pastry. It’s important to pull each strip as far to the opposite side as you can without tearing it. On each end, tuck the puff pastry under itself, creating a complete closure.
- Whisk the second egg, and brush it generously over the braided pastry.
- Sprinkle the top of the pastry with 1/3 cup granulated sugar.
- Bake for 20-25 minutes. Let cool at least 20 minutes, best if served the same day.