Thursday, June 9, 2011

Raspberry and Cheese Danish

Earlier this evening, I received the following e-mail from my mother:

To: Baking Barrister
From: BB's Mom
Subject: post

you have gotten lazy-you must post

So, maybe she's right. I have been sitting on these pictures for about 10 days.

But I have good reasons!

First, I went into a two-day long food coma after the Blogger Brunch hosted by Jean (she served this, and I wanted to take it all home).

Then, I had to work. And work off Gina's chocolate cherry decadence.

And then I had to fly to LA, where my demanding mother forced me to look at papers, post things on Craigslist and teach her how to use her new camera.

Why she gets a new camera and I don't, I will never know.

When that was over, I spent time with friends, and then headed back to the airport so I could get back to the office.

And then I took my very first Zumba class, which proved that, though I lack coordination, I'm pretty damn good at shaking my ass.

Which brings me back to this e-mail. I was busy. Sheesh.

So here's my post--an abbreviated tale of Raspberry and Cheese Danish.

My tale? One word: flaky.

Why? Real danish are made with croissant dough, and fresh danish are nothing like the stale pucks that you can buy at the store.

Plus, you can use any croissant dough recipe that you have on hand (I used the one from The Bread Bible) and add any filling your heart so desires. And there's no kneading necessary.

So get off your computer, get buttery, and make some danish.

Raspberry and Cheese Danish
Adapted from The Bread Bible

Croissant Dough

Raspberry Jam

Cheese Filling
8 oz cream cheese
1/4 cup sugar
2 tsp. flour
1 tsp. vanilla extract
1 egg yolk

1 egg
1 Tbsp. milk

1/2 cup powdered sugar
1 Tbsp. melted butter
1 tsp. warm milk
1/2 tsp. vanilla extract

Begin with 1 recipe of croissant dough that is ready for the rolling stage. You will need two prepared double baking sheets preferably lined with parchment.

1. Beat together ingredients in cheese filling until smooth. Refrigerate until needed.

2. On a lightly floured surface, roll dough out the dough into an 11 by 14 inch rectangle (may need to do 2 rectangles if your recipe is larger).

3. Using a pizza cutter, gently cut the dough into 11 1" wide strips.

4. Grab the ends of each strip and twist in opposite directions. Keeping the strip twisted, place on baking sheet and roll tightly into a coil, tucking the end underneath.

5. Repeat Step 4 with all of the dough, placing coils about 2 inches apart on baking sheets.

6. Using two fingers, press a well into the middle of each coil--enough to hold about 2 tablespoons of filling.

7. Place about 2 tablespoons of filling in the middle of each danish. You can do half cheese/half jam, or stick to one filling altogether.

8. Allow to rise uncovered until doubled--about 1 to 1 1/2 hours.

9. When almost doubled, preheat oven to 400F.

10. Before placing danish in oven, brush with egg glaze. Then bake for 15-25 minutes until golden brown.

11. While still warm, drizzle with glaze.

These will keep fresh in an airtight container for about 5 days.


Kristina @ spabettie said...

Mmm cheese danish are my favorite pastry in the world... and when I was running a deli / bakery, the croissants were my favorite thing to make... I have not made croissants or eaten a fresh cheese danish in too long - I need to remedy both.

This looks delicious, and like what I may spend my Saturday doing... :)

Baker Street said...

Oh my! Am glad you got of work and made this danish. It looks sinfully delicious.

Annapet said...

I shouldn't have missed Jean's party.

This is way out of my league. I'm in awe how beautifully you made these.

Thanks for sharing =).

Lawyer Loves Lunch said...

These were so darn delicious! But man, that rolling freaks me out. Can't I just plop blobs on a baking sheet and hope they come out as perfect looking as yours?

bb's mom said...

did i miss the croissant dough recipe? i am inept-remember! and i am so glad i will not need to knead it. can't wait to taste.


Isabelle @ Crumb said...

This post reminds me that I have a whole jar of lemon curd that I've been meaning to make danishes with.
Then again, that would require me to face my nemesis again... croissant dough always seems to kick my ass. :(

Barbara | Creative Culinary said...

One word. Yummy! Wait...another word. Want.

briarrose said...

Gorgeous danish. I love the curled dough.

Evan @swEEts said...

What beautiful looking danishes! I love the taste and texture of croissant dough and I have a go=to dough that I think would be perfect for this :) Thanks for sharing!

Erin said...

So pretty, and delicious looking!! Why does life always get in the way?! Love fresh danish!

Miss Adriennely said...

Nothing beats a warm danish :) this is making me crave for one right now~

spcookiequeeen said...

Way better than store bought, now I have to get off my lazy-a** and make these. I hear you on the busy front, I hope you got that zumba class on video for us. Hope you have a great weekend.

Jean (Lemons and Anchovies) said...

These were so good and also something I would have been too afraid to tackle so I'm especially glad you brought them to the brunch. Thanks so much! :-)

Sandra said...

After eating this I'll be shaking my tail feather in Zumba.

sara @ CaffeIna said...

Are these the danishes I missed at the brunch? sigh. double sigh. And triple sigh because I haven't been posting either. Not for laziness but I still have to put remedy to that. Have a great week, BB

cookingwithchrissy said...

These are absoultely gorgeous!!!

Stephanie said...

You ARE alive! I would have never known! What a way to remind us all -- these danish look delicious! Next time you feel the need to whip some up, feel free to ship them out! :)

Monet said...

I've missed you...but this post more than makes up for your absence. What a beautiful pastry! Thank you for sharing such a delightful recipe. I hope you are having a wonderful evening. Hugs and love from Austin!

Lizzy said...

Oh, man, I'm so glad your mom e-mailed you! These are some magical danishes! I don't ever eat sweets for breakfast, but I'd make an exception for these extraordinary beauties!!!

Food Lover said...

mmmmm yummy they look really delicious :)

jen said...

I havent had a danish since a year ago! It's been awhile - I'm usually not a fan of danish because its way too sweet! But looking at your photos - makes me crave for one now!! Yikes

Have a Fabulous day!

little daisy said...

I'm so drooling over your picture! Those were gorgeous. I think I might be craving these now.. :)

Libby said...

There's nothing like a laminated dough for Danish. I do have a "cheat version" that almost works but I'm a masochist and would rather go through all of the toil and trouble.

You should blog more ;-)

Libby said...

Forgot to mention that the bakeries in my town are cheating like crazy on their dough, and the supermarket bakeries much worse. Just really annoying.

Diane Mullins said...

Is the recipe you used for the croissants available on pinterest or is it only available in The Bread Bible? Thanks!

Baking Barrister said...

@Diane - I don't use Pinterest so I'm not sure.

Anonymous said...

Even so, store-bought crescent dough is so darn salty...homemade dough would be 10 times better.
: )

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