My assistant was bemoaning the fact that he hadn’t had a good danish in ages, so I offered to make homemade danish.  We trolled some recipes, all of which called for canned crescent rolls (absolutely NOT).  So this is a version I cobbled together from a variety of recipes.

Ingredients:

Pepperidge Farm Puff Pastry ( 1 sheet, thawed)

8 oz cream cheese

1/4 cup sugar

2 tbs vanilla

1 egg plus 1 egg yolk

2 tbs all purpose flour

8 oz frozen blackberries, thawed and drained

How I made it:

Preheat the oven to 375 degrees.  Line a cookie sheet with parchment paper or foil (if using foil, spray with Baker’s Secret). 

Beat cream cheese, sugar, flour, vanilla and egg yolk together.  Chill in refrigerator while preparing dough.

On a floured surface (or, if you’re me, one covered in foil and sprayed with Baker’s Secret) roll out pastry dough until a bit bigger but not too thin. 

Spread cream cheese mixture over pastry dough to about 1 inch from edge.  Gently place berries on top in a single layer.  Brush edges with egg wash (1 egg beaten with 2 tbs water).  Fold corners up and sides in to right where berries start.  Press down to seal.  Brush again with egg wash.

Bake for 20-25 minutes until golden brown.  Let cool, but serve still a little warm.

How it turned out:

YUMMY!  The berries could have been drained a bit more (for a prettier danish), but otherwise it was great.

Blackberry Danish

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