PUFF PASTRY DANISHES
Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. -Chellie Helmke, Jackson Center, Ohio
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Beat first 4 ingredients until smooth; beat in 1 egg yolk., Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets., Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with yolk mixture. Brush tops with remaining yolk mixture., Bake until golden brown, 14-16 minutes. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 12g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 130mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
PUFF PASTRY CHEESE AND PRESERVE DANISH
Make and share this Puff Pastry Cheese and Preserve Danish recipe from Food.com.
Provided by diner524
Categories Breakfast
Time 40m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- In a small bowl combine the mascarpone, egg yolk, sugar, flour and vanilla. Stir until just combined and then set aside.
- Dust the puff pastry with flour and roll with a rolling pin to flatten and smooth.
- Place the puff pastry on a sheet tray lined with parchment paper. Schmear the mascarpone down the middle of the puff pastry lengthwise into a 3-inch wide strip. Spoon the fruit preserves on top of the mascarpone.
- Using sharp kitchen shears cut the long sides of the pastry into 1-inch wide strips. Cut towards the cheese filling but stop about 1-inch before you get to the filling. This result will look like fringy pastry. Alternating sides, fold 1 piece of the fringe over the cheese and jelly mixture. The result will look like a braided pastry with fruit preserve peeking through. Brush the dough with the beaten egg yolk mixture. Bake for 25 to 30 minutes until golden brown. Let cool on a rack for at least 15-20 minutes before serving. Cut into strips to serve.
Nutrition Facts : Calories 440.3, Fat 20.5, SaturatedFat 5.3, Cholesterol 70.4, Sodium 149.1, Carbohydrate 58.1, Fiber 1.2, Sugar 27, Protein 5.8
EASY CHEESE DANISH
Provided by Trisha Yearwood
Time 35m
Yield 8 danish
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
- Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
- Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
- Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
- Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.
PUFF PASTRY (DANISH PASTRY DOUGH)
Ever wanted to make homemade Danish (Puff) pastry dough? Here ya go. And here are a bunch of Recipe #268931 filling ideas!
Provided by 2Bleu
Categories Yeast Breads
Time 12h
Yield 2 pounds
Number Of Ingredients 7
Steps:
- In a large bowl sprinkle the yeast over the milk. Let sit for about 5 minutes. Add the egg, sugar, and vanilla. Whisk gently to combine. Set aside.
- Toss the diced butter and flour together in a medium bowl. If there are any larger pieces, break them with your fingers. Add the flour and butter mixture to the wet ingredients and fold with a rubber spatula until the flour is completely moistened. Transfer the dough to a smaller bowl, cover with plastic wrap and refrigerate overnight.
- Remove the dough from the refrigerator. On a heavily floured surface, pat it into a rectangle about 8 x 6 inches, and then roll it into a larger rectangle about 14 x 24 inches. Brush off any excess flour and fold both edges in so that they meet in the center. If the dough is sticking underneath, release it with a long flexible metal palate knife.This is called a "book fold".
- Rotate the rectangle of dough 1/4 turn on the table.This is called a "turn". Roll into a rectangle measuring about 24 x 12 inches, loosening the dough underneath with a the metal spatula, reflouring as necessary.
- Brush off any excess flour and give it another book fold. Wrap the dough in plastic and refrigerate for 20 to 30 minutes.
- Remove the dough from the fridge and repeat this process two more times, rolling the dough out each time to 12 x 24 inches.
- There are 4 book folds in all. After the final turn, shape the package into a rectangle measuring about 9 x 6 inches.
- Brush off any excess flour, wrap in plastic and refrigerate for up to 2 days or freeze for up to one month.
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