Cherry Almond Danish

by | May 7, 2019 | BREAKFAST AND BRUNCH, DESSERTS, CAKES AND SQUARES | 0 comments

A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
Cherry Almond Danish
Print Recipe
    Servings Prep Time
    8 1 1/2" slices 40 minutes
    Cook Time
    25-28 minutes
    Servings Prep Time
    8 1 1/2" slices 40 minutes
    Cook Time
    25-28 minutes
    A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
    Cherry Almond Danish
    Print Recipe
      Servings Prep Time
      8 1 1/2" slices 40 minutes
      Cook Time
      25-28 minutes
      Servings Prep Time
      8 1 1/2" slices 40 minutes
      Cook Time
      25-28 minutes
      Ingredients
      Danish
      Glaze
      Servings: 1 1/2" slices
      Instructions
      Danish
      1. Combine cherries and sugar in a medium saucepan and cook over medium heat until cherries are soft and syrupy about 10 minutes.
      2. In a small bowl whisk together 1 tbsp of cornstarch and 1 tbsp cold water. Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
      3. Remove from heat and stir in almond extract. Allow to cool for about 10-15 minutes.
      4. Preheat oven to 425℉ and line a heavy baking sheet with parchment.
      5. In a small bowl cream together cream cheese, 1 tbsp of powdered sugar and vanilla.
      6. Lay puff pastry sheet on parchment and stretch slightly in width and length to 11-12".
      7. Using a pastry scraper or knife cut 1" wide fingers on the top and bottom third of pastry (length of fingers will be 3-4") and the centre 4" portion will be uncut (see photo).
      8. Spread cream cheese evenly along the centre uncut 4" portion of pastry.
      9. Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered.
      10. Pull fingers across filling, alternating sides as you go (it's ok to have some small spaces in the pastry). Tuck any excess pastry underneath.
      11. In a small bowl whisk together egg and 1 tbsp milk or cream. Brush generously onto pastry.
      12. Bake in preheated oven for 25-28 minutes until golden and puffed. Remove from oven to a cooling rack for 5 minutes.
      Glaze
      1. In a small bowl whisk together 1/2cup powdered sugar and 1 tbsp milk or cream. Drizzle over pastry while warm and sprinkle with toasted almonds.
      2. Serve warm, cutting into 1 1/2" slices.
      Recipe Notes

      -Toast almonds in a preheated 350℉ oven for 10-12 minutes, stirring once.

      -Using a pastry cutter to cut fingers allows a clean cut without cutting through the parchment.

      Flaky Jalapeno Cheddar Biscuits

      by | Jan 22, 2019 | QUICK BREADS, SIDE DISH | 0 comments

      Flaky Jalapeno Cheddar Biscuits
      Print Recipe
        Servings Prep Time
        8-10 4" biscuits 25 minutes
        Cook Time
        18 minutes
        Servings Prep Time
        8-10 4" biscuits 25 minutes
        Cook Time
        18 minutes
        Flaky Jalapeno Cheddar Biscuits
        Print Recipe
          Servings Prep Time
          8-10 4" biscuits 25 minutes
          Cook Time
          18 minutes
          Servings Prep Time
          8-10 4" biscuits 25 minutes
          Cook Time
          18 minutes
          Ingredients
          Servings: 4" biscuits
          Instructions
          1. Preheat oven to 425℉ and line a large baking tray with parchment.
          2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
          3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
          4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
          5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
          6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
          7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
          8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
          Recipe Notes

          -these particular biscuits spread out some and are wonderful sliced as a sandwich.

          -I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.