Glenda Thompson 
These diabetic-friendly Raspberry Danish Pastries are a delightful and indulgent treat that’s perfect for those managing diabetes or looking to reduce their sugar intake.
By using natural sweeteners like allulose or monk fruit extract, we’ve created a flaky and delicious pastry that’s lower in carbs and calories.
The tart and juicy raspberry filling complements the buttery, tender pastry, making these danish pastries a satisfying and healthy breakfast or dessert option.
Go ahead and experiment with different fruit fillings, such as blueberries or strawberries, to create your own unique danish pastries.
Enjoy these delightful treats in moderation as part of a balanced diabetic diet.
Ingredients
Pastry Dough
– 1 1/2 cups almond flour
– 1/4 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup allulose or monk fruit sweetener
– 1/4 cup cold water
Raspberry Filling
– 1 1/2 cups fresh or frozen raspberries
– 1/4 cup allulose or monk fruit sweetener
– 1 tbsp cornstarch
– 1 tbsp lemon juice
Egg Wash
– 1 large egg
– 1 tbsp water
Instructions
1. In a food processor, pulse together the flour and salt. Add the cold, cubed butter and sweetener, and pulse until the mixture resembles coarse crumbs.
2. Gradually add the cold water, pulsing until the dough comes together.
3. Turn the dough out onto a lightly floured surface and knead gently until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. In a saucepan, combine the raspberries, sweetener, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down. Remove from heat and let cool.
5. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the chilled dough into a 12×16-inch rectangle. Cut the dough into 8 equal squares.
7. Place a spoonful of the raspberry filling in the center of each square. Fold the corners of the dough towards the center, pinching the edges to seal.
8. In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the pastries.
9. Bake for 18-20 minutes, or until the pastries are golden brown.
10. Allow the pastries to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
