Remove from oven, and add berries to the center of the ricotta mixture. 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. Oh so much of it, carefully and methodically rolled in between each layer. :) You could also toss on some toasted pecans, almonds, or walnuts on these as well. 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. Then lightly brush the “bases” with water around the edges, and lay the “frames” on top of them, pressing gently together. We are Italian, and love cannoli with citron, so of course, I had to try it. Set aside. Melt margarine and using a pastry brush lightly brush the borders of the puff pastry strips. 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. ★☆ A dozen absolutely charming, delicious, and I daresay professional looking little fruit danishes are yours to be had! 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. Mix well with a wooden spoon to thoroughly combine. :) Just whip up the ricotta mixture, an optional glaze if you’d like, warm up the berries…and voila. Save my name, email, and website in this browser for the next time I comment. These look wonderful! ★☆. Thaw the puff pastry according to package instructions. Then cut each rectangle into four smaller rectangles (so that they each measure about 2″ x 3″). Category: Desserts & Sweets | Blog URL: http://allthingsnice.typepad.com/tastebuddies/2009/11/berry-ricotta-danishes.html. Fill the inside of each frame with about 1 tablespoon of the ricotta mixture. This post may contain affiliate links. Once thawed, place pastry in the fridge to keep, Place the berries in a saucepan over a medium-low, Make the ricotta filling by combining all ingredients in a, Remove the pastry from the refrigerator and place sheets on a. Unlike other ready-made pastry Careme is actually handmade using natural ingredients. While I’m not creating the kind of otherworldly delights found in Paris’ Poilane, I am winning friends nonetheless thanks to Careme pastry. Depending on the size of your cookie sheets, you may need to spread them out over 3 sheets…). With the machine running, gradually add the dry ingredients and blend until incorporated. Yet. Definitely a recipe too fun not to try at home! 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. 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 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). Remove the pastry from the refrigerator and place sheets on a clean, dry surface. Evenly distribute blueberries on top of the ricotta. Enjoy!! For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. But other than that, easy peasy. I’ve been meaning to make some puff pastry again (haven’t done it since the Daring Bakers challenge a few months ago)… And, now I have the perfect reason! http://allthingsnice.typepad.com/tastebuddies/2009/11/berry-ricotta-danishes.html, Equipment: 1 baking sheet lined with baking. Do you use Photoshop to color the background of your photos, or do you lay the dishes on colored mats? I first made it at the Pacific Culinary Institute in Vancouver. Cut each into four even strips. Beat in the honey and vanilla. I’m putting puff pastry on my grocery list. These were so simple and delicious! 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. (Be sure that they’re about 2″ apart. ★☆ I’m most certainly am not. This is super-simple, looks fantastic, and tastes great just as written. And, then there was the butter. Thanks for the recipe :), My favorite thing in life is time spent around the table. For now I'll just stick to the store-bought kind, which for my purposes, is fantastic. Thanks! Feel absolutely free, as well, to use your favorite fruits with these! Half of these will become the rectangle “bases”, and half the rectangle “frames”. Or just pop them in the microwave for a bit. 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. Your email address will not be published. Set aside. Required fields are marked *, Rate this recipe OR, just serve them (as I did) at room temperature. Place puff pastry sheets on a lightly flour dusted table. This week I’ll be learning for a second time in my life how to make puff pastry from scratch. Just great! 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. Then brush the edges of the frame with egg white. more about me ». Please read my disclosure policy. Any tips would be appreciated! :), Your email address will not be published. ★☆ For one morning — one splendid morning — I felt like a pastry chef. ★☆ But definitely give these a lovely dusting of powdered sugar to finish them off. Make the ricotta filling by combining all ingredients in a mixing bowl. 12 strawberries, washed, hulled and halved, Thaw puff pastry according to packet instructions. Unlike other ready-made pastry Careme is actually handmade using natural ingredients. Evenly spread ricotta mixture on two of the strips leaving a small ¼ inch border around the edges. 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. That seemed to work just fine for me! These little baskets of goodness look amazing. It was time-consuming work requiring what seemed like endless rolling combined with deft handling of the dough.
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