Savoury Bacon And Blue Cheese Danish Pastries Recipes

Steps:

• Wrap the butter in foil and freeze for 45 mins.
• Tip the bread mix into a bowl and, using the foil to hold it, coarsely grate in the butter - keep dipping the end in the flour to stop it sticking to the grater too much. Use a cutlery knife to stir together, then add 300ml cold water and stir to a dough.
• Put the squash in a microwave-proof bowl with a little water, cover with cling film, poke one hole in, and microwave on High, at 2-min increments, until just cooked. Drain any liquid.
• Heat oven to 200C/180C fan/gas 6. Roll out the dough as thinly as you can, to a rectangle with longest side measuring 25cm. Scatter over all the filling ingredients, spreading as evenly as you can, leaving a small gap along one of the longest sides, brush this edge with a little beaten egg. Season, then roll up tightly from the opposite side and pinch to seal. Use a sharp, floured knife to cut roll into 8 slices. Dust a baking sheet with more flour and place slices, cut-side up, with gaps in between. Brush tops with more egg and bake for 15-20 mins until golden and risen. Best eaten warm with cornichons.

Steps:

• Pre-heat the oven to 400F, Gas Mark 6, 200°C.
• Heat the oil , add the onion and saute until lightly coloured and soft.
• Add the chopped bacon and cook gently, stirring occasionally.
• When the bacon is cooked & crispy, add the paprika, mustard, Worcestershire sauce, black pepper and salts.
• Allow to cool a little then add the sour cream and crumbled blue cheese.
• Season to taste.
• Roll out the pastry thinly and cut into 8 squares.
• Put a spoonful of the mixture onto each square,and bring two corners over the top to meet each other and make a diamond shape - covering most of the filling.
• Put on a greased and lined baking tray, glaze with the beaten egg and bake in the pre-heated oven for about 20- 25 minutes, or until pastry is puffed up and golden brown.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
• Melt the butter and olive oil in a large skillet over medium heat. Stir the onions into the butter, and cook until the onions have softened and caramelized to a deep, golden brown, 30 to 40 minutes. Stir frequently as the onions cook to keep them from burning. Once done, season with salt and pepper, and set aside to cool.
• Use a sharp knife to cut each sheet of puff pastry into 9 squares. Cut each square in half diagonally to yield 36 triangles. Place the triangles onto the prepared baking sheets, and top with the caramelized onions, pears, and 1 teaspoon of blue cheese.
• Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 30 minutes. Allow to cool to room temperature before serving.

Steps:

• Make the Danish pastry:
• In a large bowl proof the yeast with 1/4 cup warm water for 5 minutes, or until it is foamy, and stir in the sugar, the salt, the yolks, the vanilla, and the milk. Add 3 1/4 cups of the flour, stirring until the dough is combined well (it will be soft and slightly sticky), and chill the dough, covered, for 1 hour. On a cool surface (preferably marble) beat the butter with a rolling pin until it is smooth but still cold, add the remaining 1/2 cup flour, and blend the mixture quickly until it is smooth. Working quickly, form the butter mixture into a 6-inch square and chill it, wrapped in plastic wrap, for 15 to 30 minutes, or until it is firmer but still malleable. On a well-floured surface roll the dough into a 12-inch square, lay the butter diagonally in the center of the square, and fold the corners of the dough tightly over the butter like an envelope, enclosing the butter completely. Brush off any excess flour and pinch the edges of the dough together to seal them. With the rolling pin flatten the dough gently with uniform impressions and roll it from the center away from you to within 1/2 inch of the end. Turn the strip 180° and roll the dough again from the center away from you to within 1/2 inch of the end. Continue to roll the dough in this manner until it forms an 18-by 8-inch rectangle. (It is important not to roll over the ends in this first rolling to help the later formation of even layers of butter and dough.) Brush off any excess flour from the dough, fold the top quarter of the rectangle down to the center of the strip, and fold the bottom quarter of the rectangle up to the center, leaving about 1/2 inch between the 2 ends. Fold the top half of the dough over the bottom to close the dough like a book. Turn the dough 90° so a short side faces you, roll it again into an 18- by 8-inch rectangle, and fold it in the same manner. This completes 2 "turns." Chill the dough, wrapped in plastic wrap, for 1 hour. Make 2 more turns in the same manner, always beginning with a short side facing you and chilling the dough, wrapped in plastic wrap, for 1 hour between each turn. Chill the dough, wrapped in plastic wrap, for at least 4 hours or overnight.
• Make the filling:
• In a bowl beat together the cream cheese, the sugar, the yolk, the vanilla, the salt, the zests, and the flour until the mixture is smooth and chill the filling, covered, for at least 1 hour and up to 24 hours.
• Roll half the dough into a 16- by 8-inch rectangle, trim the edges evenly, and cut the rectangle into eight 4-inch squares. Stretch 2 opposite corners of each square slightly to lengthen the dough and form flaps that will enclose the filling. Roll out, cut, and stretch the remaining dough in the same manner. Spoon 1 tablespoon of filling onto the center of each square of dough, sprinkle about 1 1/2 tablespoons of the blueberries over it, and brush the flaps with some of the egg wash. Fold 1 of the flaps across the berries, fold the other flap across the berries in the opposite direction, overlapping the first flap, and tuck the second flap under the Danish. Brush the Danish pastries with the egg wash, arrange them about 3 inches apart on lightly buttered baking sheets, and let them stand for 1 hour. Bake the Danish pastries in the middle of a preheated 350°F.
• oven for 30 to 35 minutes, or until they are crisp and golden.
• Make the glaze while the Danish pastries are baking:
• In a bowl whisk together the confectioners' sugar, sifted, and enough of the lemon juice to make a thick but pourable glaze.
• Transfer the Danish pastries to a rack and drizzle some of the glaze over each pastry. The Danish pastries may be cooled to room temperature, wrapped in plastic wrap and foil, and frozen for 1 month. Transfer the Danish pastries to a baking sheet and bake them in the middle of a preheated 400°F. oven for 5 minutes, or until they are heated through.

Steps:

• Use very warm water (105` to 115`) for dry yeast; use lukewarm water (80` to 90`) for compressed yeast.
• Sprinkle dry yeast or crumbled cake into water.
• Let stand a few minutes, then stir until dissolved.
• Pour hot milk over 1/3 cup sugar, the salt and 1/3 cup butter.
• Cool to lukewarm.
• Add the yeast mixture.
• Stir in the lemon extract and eggs.
• Add the flour gradually.
• Place the dough in a greased 9x13x2-inch pan.
• Chill for 1 to 2 hours.
• Turn the chilled dough out onto a floured surface.
• Roll into a rectangle, 16x12-inches.
• Spread 1/3 cup butter or margarine over 2/3 of the dough.
• Fold the unspread portion of the dough over half the covered portion.
• Fold the 3rd section over the first 2.
• Roll the dough to its original size, and repeat this process twice, using the remaining butter.
• Return the dough to the refrigerator, and chill overnight.
• Next day, divide the dough in half.
• Roll each half into a rectangle 14x9-inches.
• Cut into strips 14x3/4-inches.
• Twist and form each strip into a spiral roll.
• Put a few drained apple slices in center of each.
• Sprinkle with the cinnamon mixed with 1/2 cup sugar.
• Cover.
• Let rise in a warm place, free from draft, until doubled in bulk.
• Bake in preheated 375` oven for about 12 minutes.

Steps:

• Dissolve sugar in milk and add yeast.
• Sift flour and salt together; rub in 6 tablespoons of butter and mix to a dough with the eggs and yeast mixture.
• Knead five minutes and roll into a rectangular sheet about twice as long as it is wide.
• Cut about half the additional butter into small lumps about the size of peas over 2/3 of the dough.
• Fold the part of the dough that does not have butter on it over half the butter-covered portion; then fold the other third over the first two layers, so that you now have 3 thicknesses of dough (something like an envelope).
• Press down the edges all the way around and roll out fairly thinly.
• Repeat the process of cutting the remaining butter on 2/3 of the dough, folding to 3 thicknesses and rolling out.
• It may be necessary to repeat once again to get all the butter incorporated.
• Cover with a cloth and set aside at room temperature for 1/2 hour, then roll out and shape as desired.
• let rise until light, but not quite doubled in bulk as it will continue to rise in the oven.
• Bake in a preheated 375F oven for 15 to 25 minutes, depending on the size of the rolls.
• Pastry shapes: Roll dough 1/2" thick, cut into strips 1/2" wide by 8" long. Twist strips and form into rings or figure-8's.
• Triangles: Roll dough 1/2" thick, cut into squares. Spread with almond paste, fold over the corners into an envelope and press down the edges. When baked, spread with frosting.
• Pinwheels: Roll dough 1/2" thick, cut into 4" squares and cut dough from each corner almost to the center. Fold each alternate point to the center, pressing down firmly.

Steps:

• For the dough: In bowl of an electric mixer, combine yeast and milk and allow to sit for a few minutes. Stir in eggs, butter, sour cream, sugar, salt and flour. Mix well until dough turns into a ball. Transfer to a covered container and allow to rest for 30 minutes, then refrigerate overnight.
• For the filling: In bowl of an electric mixer, combine farmer's cheese, sour cream, sugar, flour, vanilla, egg yolk and lemon zest. Mix well. Transfer to a covered container and refrigerate until needed, up to 24 hours.
• For assembly: Preheat oven to 350 degrees, and line two baking sheets with parchment paper. Lightly dust a work surface with flour and roll out dough into a rectangle 1/8 inch thick. Cut into 4-by-4-inch squares. Spoon about 1 tablespoon filling into center of each square. Pick up corners of each square and press points together.
• Arrange pastries on baking sheets about 1½ inches apart. Brush with egg mixture. Bake until golden, about 20 minutes. Allow to cool and serve as is or sprinkle with confectioners' sugar.