Roll out the red carpet, folks, because the Ras Malai has just landed in Denmark and they’re serving looks – and by looks, I mean a mouth-wateringly delicious fusion dessert: the Ras Malai Danish! If you thought the Avengers was the most ambitious crossover in history, you clearly haven’t taken a bite of this.
“Ras Malai” and “Danish” in the same sentence might sound like I tried to autocorrect my dessert menu, but hang on to your sweet tooth – because this combo is the Beyoncé-Jay-Z power couple of the pastry world.
Dough-not Worry About the Dough
First things first, let’s talk dough. But wait! Before you rush to YouTube searching for “how to knead without breaking a sweat” (spoiler: that video doesn’t exist), relax! We’re using store-bought puff pastry. That’s right, just roll and go. No need to flex those biceps today, save them for when you’re showing off your masterpiece to your friends.
Cheese, Please!
Next, we’re diving into cheese territory. But not just any cheese – we’re talking smooth, creamy, dreamy mascarpone cheese. Think of mascarpone as that Italian cousin of cream cheese who studied abroad and now has a posh accent. To this, sprinkle some ground cardamom because if Ras Malai had a LinkedIn profile, cardamom would be its endorsed skill. A splash of rose water later, and we’ve got a mix that’s reminiscent of a Bollywood romance in the middle of Copenhagen.
Ras Malai Remix
“But where’s the Ras Malai in this Ras Malai Danish?” I hear you ask. Patience, my dessert disciples! Head to your nearest Indian grocery store and pick up some ready-made Ras Malai. Yeah, yeah, mom’s homemade recipe is probably the best, but remember we’re going for gold with minimum effort here.
Now, here’s the twist: instead of plonking the entire Ras Malai chunk onto your pastry (though no judgement if you want to), crumble it or slice it thinly. This way, every bite of your Danish gives you that Ras Malai goodness without feeling like you bit into a dessert burger.
Assemble the Danish!
Roll out that puff pastry dough into whatever artistic shape speaks to your soul. Want triangles? Go for it. Prefer rectangles? Be my guest. Feeling octagons? That’s oddly specific, but you do you!
Spread that mascarpone mixture generously, making sure it’s evenly spread. Lay your Ras Malai slices or crumbles with the finesse of an artist completing their masterpiece. A brush of egg wash on the pastry edges will ensure a golden glow, rivaling that of a sun-kissed Mediterranean beach.
Pop them into the oven and let the magic happen. The puff pastry will rise, the cheese will melt in harmony with the Ras Malai, and your kitchen will smell like the inside of a dessert-themed dream.
Once out, cool these bad boys a bit, drizzle some of that Ras Malai syrup, and maybe sprinkle some crushed pistachios or almonds if you’re feeling extra.
Wrap it Up!
So there you have it – a culinary concoction that’s equal parts crispy, creamy, and dreamy. The Ras Malai Danish – for when you can’t decide between going to a European café or an Indian sweet shop. Now, all you need is a cup of chai or coffee, and you’re set for a global dessert adventure from the comfort of your couch.
Substitutions for this recipe are fairly simple. You can use regular cream cheese for the filling, just make sure it’s at room temperature. Also you can bake the danishes with the cream cheese filling or put it on top at the end. If you bake it with the cream cheese, bake at 350F for 15-17 mins, or until the puff pastry is fully baked.
Preheat oven to 360F and line a baking sheet with parchment paper.
Roll out the puff pastry and cut into squares. I did 6 large squares.
Using a pointy knife cut a half inch edge around the square (two L shapes) leaving two opposite corners uncut, as shown in my video. Fold the two cut corners up and over to the other side.
Prick the middle part with a fork. If you’d like sprinkle the edges with crystalized sparkling sugar.
Bake for about 15-18 minutes. Check the pastries after about 10 minutes. If the middle part is puffed up, prick again with a fork to deflate. Remove from the oven and let the pastries cool down.
In a bowl, combine the mascarpone cheese, heavy whipping cream, cardamon and sugar, whisk until everything is smooth. Next add the ras malai and the milk. Whisk until everything is combined.
Pipe or spoon some cream in the middle of each pastries. Sprinkle with powdered sugar if you like and serve.
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
