Puff Pastry Danishes- Taste of Home Tuesday
Have you ever heard the saying "Some days you're the dog, some days you're the hydrant"? Yesterday was one of those hydrant days. I printed out this recipe for Puff Pastry Danish weeks ago, and planned on making them over Mother's Day weekend. Instead, I went seaglass hunting (I found a marble!) and greenhouse hopping and antique shopping instead. That left me Monday afternoon to throw together the recipe.
I was rushing and doing all the stuff I'd neglected all weekend and I missed a key point- to roll the puff out to 12" square. I'm not sure if that caused what ultimately happened, but I'm sure it didn't help. I used lemon curd and seeded raspberry jam, hoping to imitate my husband's favorite "Figure 8" danish. I had a gut instinct to fold them over into triangles and crimp them, but ignored it and followed the recipe.
First sheet out of the pan was a horror show. The puff rose in the middle and didn't stay crimped, which caused the filling to run out over the ends. 2nd sheet, same thing. It occurred to me as I was glazing them with a fork that I should have docked the centers on the second sheet. In the end, we didn't care how they looked (terrible) because they tasted great. Thank you to Chellie H for the recipe, I will definitely be making these again.
On Tuesdays I like to share what my fellow Volunteer Field Editors from Taste of Home have been making. This week Ellen from Family Around the Table has Jumbo Blueberry Muffins and Maureen from Red Cottage Chronicles has Cranberry Brie Pinwheels. Scroll to the bottom of the page for their links.
* Exported from MasterCook *
Puff Pastry Danishes
1 package cream cheese -- (8 ounces) softened
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
2 large egg yolks -- divided
1 package frozen puff pastry -- (17.3 ounces) thawed
2/3 cup seedless raspberry jam or jam of choice- used seeded jam & lemon curd
1 tablespoon water
*Glaze (my addition)
1/4 powdered sugar
1 to 2T milk or amount to make desired drizzling consistency.
Preheat oven to 425°. Beat first four ingredients until smooth; beat in 1 egg yolk.
On a lightly floured surface, unfold one sheet of puff pastry; roll into a 12-inch square. Cut into nine 4-in. squares; transfer to a parchment paper-lined baking sheet. Top each with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring two opposite corners of pastry over filling; pinch together firmly to seal. Mix water and remaining egg yolk; brush over pastry. Repeat with remaining ingredients.
Bake until golden brown, 14-16 minutes. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen
*For Glaze- combine powdered sugar and milk to desired consistency. Drizzle over cooled danish with a fork.
Family Around the Table Jumbo Blueberry Muffins