Puff Pastry Cheese And Preserve Danish Food

PUFF PASTRY DANISHES

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.

PUFF PASTRY CHEESE AND PRESERVE DANISH

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.

EASY CHEESE DANISH

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 CHEESE AND PRESERVE DANISH

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 before serving. Cut into strips to serve.
• Call yourself a super star!

PUFF PASTRY CHEESE AND CHIVES BASKETS

Steps:

• In a bowl, mix and combine ricotta, mozzarella, Swiss cheese, sea salt, pepper and chives. Set aside.
• Cut six circles measuring approximately 7 cm in diameter from each sheet of puff pastry and then line the same number of muffin silicone moulds with the pastry, using your fingers to press the dough up the sides.
• Fill each basket evenly with the cheese and chive mixture and bake in the oven at 200°C for about 15 minutes, until the pastry is puffed and golden and the filling melts.
• Allow the basket cool a little, remove them from silicone moulds, sprinkle with chopped chives and serve with cherry tomatoes.