But I admit, thanks to the brilliance of puff pastry, this recipe was actually ridiculously simple. Just great! A dozen absolutely charming, delicious, and I daresay professional looking little fruit danishes are yours to be had! (See photo.) Then lightly brush the “bases” with water around the edges, and lay the “frames” on top of them, pressing gently together. Set aside. Thaw the puff pastry according to package instructions. For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. And all the better with some seriously tasty food to bring us all together. Remove from oven, and add berries to the center of the ricotta mixture. While I’m not creating the kind of otherworldly delights found in Paris’ Poilane, I am winning friends nonetheless thanks to Careme pastry. ★☆ Based in South Australia's Barossa Valley, Careme sells four types of artisan pastry including sour cream shortcrust and all-butter puff pastry which I used to make these berry and ricotta danishes. I happened to have frozen berries and some mandarin oranges on hand (sigh…winter), but can’t wait to try these this summer with some fresh berries, plums, peaches…you name it! :-). Half of these will become the rectangle “bases”, and half the rectangle “frames”. Feel absolutely free, as well, to use your favorite fruits with these! Place puff pastry sheets on a lightly flour dusted table. :) You could also toss on some toasted pecans, almonds, or walnuts on these as well. But other than that, easy peasy. And, then there was the butter. This quick and simple Berry & Ricotta Danishes recipe will have you enjoying these cute little berry-licious little treats in no time! http://allthingsnice.typepad.com/tastebuddies/2009/11/berry-ricotta-danishes.html, Equipment: 1 baking sheet lined with baking. 12 strawberries, washed, hulled and halved, Thaw puff pastry according to packet instructions. Carême, who likened the art of pastry to architecture, is credited with developing the ‘six turn’ method that resulted in unparalleled layers of light, flaky pastry. There’s something magical and fascinating about puff pastry and the way the buttery dough rises up to form crisp, golden layers of which there are anywhere between 513 up to 1459. Transfer sheet to the oven, and cook for about 15-18 minutes, or until the puff pastry is fully “puffed” and begins to turn slightly golden. Beat in the honey and vanilla. This post may contain affiliate links. These look wonderful! These little baskets of goodness look amazing. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Enjoy! Mix well. Oh so much of it, carefully and methodically rolled in between each layer. ★☆ That seemed to work just fine for me! The most time-consuming part was just cutting out the little frames of the pastry dough. Thanks! For one morning — one splendid morning — I felt like a pastry chef. :) Just whip up the ricotta mixture, an optional glaze if you’d like, warm up the berries…and voila. ★☆. This week I’ll be learning for a second time in my life how to make puff pastry from scratch. Then cut each rectangle into four smaller rectangles (so that they each measure about 2″ x 3″). Use a small, sharp knife to cut the each pastry along their two long folds (so that each sheet is divided into 3 long rectangles.). Melt margarine and using a pastry brush lightly brush the borders of the puff pastry strips. Fill the middle of the frame with about 3-4 tablespoons of ricotta mixture. I first made it at the Pacific Culinary Institute in Vancouver. Then brush the edges of the frame with egg white. Unlike other ready-made pastry Careme is actually handmade using natural ingredients. I’m putting puff pastry on my grocery list. Well that’s all well and good if you’re a master pastry chef. (Be sure that they’re about 2″ apart. more about me ». To make the “frames”, take half of the rectangles and cut out their centers so that approximately 1/2″ of pastry makes a frame around the edges. For now I'll just stick to the store-bought kind, which for my purposes, is fantastic. Or just pop them in the microwave for a bit. Definitely a recipe too fun not to try at home! ★☆ It is thought that early puff pastry found its origins in Rome but was then re-introduced and perfected in the 17th Century by legendary French chef Marie Antoine Carême. Thanks for the recipe :), My favorite thing in life is time spent around the table. This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010. Evenly distribute blueberries on top of the ricotta. OR, just serve them (as I did) at room temperature. Remove from oven, and add berries to the center of the ricotta … I’m most certainly am not. Category: Desserts & Sweets | Blog URL: http://allthingsnice.typepad.com/tastebuddies/2009/11/berry-ricotta-danishes.html. Yet. Set aside. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Feel free to poach the berries beforehand to warm them. Please read my disclosure policy. These were so simple and delicious! fresh fruit (I used berries and mandarin oranges), warmed. Mix well with a wooden spoon to thoroughly combine. This is super-simple, looks fantastic, and tastes great just as written. With the machine running, gradually add the dry ingredients and blend until incorporated. Required fields are marked *, Rate this recipe Save my name, email, and website in this browser for the next time I comment. Transfer the “frame”/”base” combos to two large cookie sheets lined with parchment paper (or well-greased cookie sheets), so that you have 12 per sheet. Oh wow, those look splendid AND easy! I have, as a budding chef is wont to do, put my own little spin on the ricotta filling by adding flecks of citron (orange, lemon, grapefruit). Do you use Photoshop to color the background of your photos, or do you lay the dishes on colored mats? It was time-consuming work requiring what seemed like endless rolling combined with deft handling of the dough.
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