Skip to main content

Puff Pastry Danishes


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. 




                      
* 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.  

Source:
  "http://www.tasteofhome.com/recipes/puff-pastry-danishes"






Comments

  1. I love anything puff pastry and these look so yummy! I love how you can customize the flavors with different jellies and jams.

    ReplyDelete
    Replies
    1. We are big fans of puff too. So easy to pop it out of the freezer and make something!

      Delete
  2. Not every day can be the best baking day. They still look fabuloos! I'm thinking some Nutella filling would be awesome!

    ReplyDelete
    Replies
    1. Very true! I'll have to save the nutella idea for a treat for me, both my guys are tree nut allergic.

      Delete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Copycat Dunkin Donuts Power Breakfast Sandwich

I'm one of those people that preparedness makes all of the difference.  If I have easy snack and meal choices ready to go, then I can resist the call of the drive through.  I've been enjoying baked eggs for a while now, usually with sauteed peppers and onion, on top of a whole grain English muffin.  When Dunkin Donuts came out with their new Power Breakfast Sandwich I immediately thought, I can make that at home! I started with the same base baked eggs recipe that I've been using.  I do normally use whole eggs, but for this version to keep it true to the Dunkin Donuts one, I just used the whites.  I sauteed diced bell pepper and onion until they were soft, then let them cool.  I chopped up some baby spinach, discarding the stems.  I had lots of eggs on hand, so I separated them myself, but you could definitely use the store bought egg whites. I beat the egg whites, added a bit of salt and pepper, the veggies, and then poured them into a sprayed muffin top pan .  Bake