Desserts: The final chapter in Danish Pastry Dough adventures

Friday, April 26, 2013

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               *Note: All props were provided by Jessica @ Mosquito Creek Farm*

So far we have covered empanadas and spinach puffs…

What else can you do?

Pot pies…

Strudels (savory)


Anything that you would use pastry dough as…

Oh… and pastries…

So that brings me to the final chapter


Simple really…

Cut your dough into squares…

Take one corner and bring it to the middle like so…


Take opposite corner and bring to the middle…

Jam, jelly, whatever your heart desires will work here… you could even make some cream cheese filling and drop a blob in the middle..

Lay them out on a pan and bake @350 for 15 minutes

Let cool for 10 minutes and the serve…

 What about some cheese danishes??

Take some cream cheese

Dump some sugar in there

Zest a lemon

Add some vanilla

 Mix well

Roll out your dough till yay thick 1/8 inch

Cut out to 12 equal rectangles

Score all around… about one inch in from the sides

Spread cheese mixture and egg wash the edges…

Bake WAY too long

Reduce the oven temp and cooking time… forget that you have some in the oven and bake again too long…
They don’t look good… but man do they taste good.

Cheese Danish

8 ounces cream cheese, softened
¼ cup sugar
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
 1 sheet of  pastry, thawed
1 large egg, lightly beaten with 2 tablespoons water
Adjust oven rack to upper-middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Stir cream cheese, sugar, lemon zest, and vanilla together in bowl.
 Roll pastry into 12 by 9-inch rectangle on lightly floured counter and cut into twelve 4 1/2 by 4-inch rectangles. Transfer pastry to prepared baking sheet, spaced about 1 inch apart. Using tip of paring knife, score 1/2-inch border around edge of each pastry, then brush borders with egg wash. Prick pastry with fork every 1 inch within border. Place generous 2 tablespoons filling in center of each pastry and spread into even layer, leaving border uncovered.
 Bake Danish until fully puffed and golden, about 20 minutes, rotating baking sheet halfway through baking. Transfer Danish to wire rack and let cool slightly. Serve warm or at room temperature.


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