Desserts: The final chapter in Danish Pastry Dough adventures

               *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)

Croissants

Anything that you would use pastry dough as…

Oh… and pastries…

So that brings me to the final chapter

Dessert..

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.

Print Recipe

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.

Haggy Housewife's Spinach Puffs for a crowd ( or hungry teenager): Part Two of filling recipes

So many recipes.. so little time….

To blog

I’m working on it… really I am…

Here is part two of what to do with Danish pastry dough…

I really should call it something else… because so far I haven’t made one Danish with it..

“Waist expanding dough”?

“Sheets of buttery goodness”…

“The perfect dough to wrap everything in”

That last one was too long

I will think of something… later.. or if anyone has any idea’s let me know.

I am gonna eat some crow here…

And admit I am still using some packaged foods..  seasoning packets really… I should go and find some recipes for them… but… it is so easy to just buy them…

Well at least your dough is homemade.. 

Ranch dressing mix… Aldi carries these.. about half the price of the name brand stuff at Krogers.. and not near as salty too…

And I love salt… everything goes better with salt..

And butter…

Cream…

Butter…

Garlic…

Potatoes..

Butter...

( I shouldn’t blog when I am hungry)

Ok.. enough.. back to what I was talking about

I used to mince my garlic.. but washing the mincer was so frustrating I decided to just start slicing…

Onion diced

Plop some cream cheese in a mixing bowl

Dump in your ranch dressing mix

Sauté your onions and garlic and dump those in too

Now your chopped spinach

Mix those up really good.. 5 to 7 minutes

That pastry rolled out and cut, my biscuit cutter is somewhere enjoying it’s vacation… so I used a wide mouth ring… takes a little more elbow grease to use but it is the perfect size…

Plop some filling in the middle of the circle…

Press the seams together… repeat till all filling is used up..

I made 48 spinach puffs, using two of the three sheets of dough I made… laying them on a cookie sheet I shoved them in the freezer for about 30 minutes and then off into a plastic bag and back into the freezer until I needed them for the next day.

Print Recipe

Haggy Housewife Spinach Puffs for a crowd

Two packages of ranch dressing mix.. ( the dry stuff)

Three 8 ounces packages of cream cheese

One large onion, diced

6 garlic cloves, diced, sliced, minced… whatever your poison is

Two packages of frozen chopped spinach ( the small boxes)

Two sheets of pastry dough

One egg white well beaten

Instructions

Thaw out pastry dough and spinach ( squeeze spinach really good after it is thawed.)

Slice and dice up spinach and garlic.. sauté till caramelized

Add all ingredients in mixing bowl and mix till combined

Cut out dough

Place about 1 tablespoon of filling in circle

Press seams together and lay out on ungreased baking sheet

Continue until all dough is used ( I had about ½ tablespoon of filling left over when my dough was finished)

Place in freezer for about 30 minutes.. then remove from pan into a freezer safe container or bag.

Before baking brush puffs with beaten egg white

Bake for 30 minutes @ 375