With a pizza cutter, cut puff pastry into 4 equal squares. Lightly roll to work out the folds in the dough. Gently go over the pastry with a floured rolling pin. If not, place on a lightly floured surface. Puff pastry is rolled in a sheet of parchment paper. However most come two to a package, frozen. I used a large sheet of puff pastry that comes in a single roll. TIP: This step can be skipped and you can use Raspberry Jam in place of the fresh Raspberry Sauce. In a medium size sauce pan, over medium heat, add 1 cup fresh raspberries, 3 Tablespoons of Sugar, 1/2 Tablespoon cornstarch, and 2 Tablespoons juice or water. 1/2 lemon, juiced or 1 teaspoon lemon juice.2 Tablespoons Lemonade, Limeade, or water.6 Tablespoons granulated sugar (divided in half), plus more for dusting.1 (17.3 ounce box) frozen Puff Pastry Sheets, thawed.Let’s get baking! What you’ll need to make Raspberry Cream Cheese Danish A fruity Danish and a Cream Cheese Danish, all in one! Warm and fresh from the oven. This Danish recipe gives you the best of both worlds. So I consider this recipe a HUGE success! He does love a Cream Cheese Danish from Starbuck’s every once in a while, but he’s never really loved one with fruit. Nest ate 4 of these! That’s saying something friends because he is not a big sweets eater. What I love about this recipe, is that it creates one of the BEST Danishes. Because making pastry from scratch scares me too! Which is exactly why I use store bought puff pastry in this recipe. I know how intimidating making breakfast pastries can be! Scary stuff pastry! Not to mention extremely time consuming to make. Doesn’t matter the day of the week…they just seem to say “Morning Sunshine! You got this!” (Okay maybe not…but, they make me feel better first thing in the morning!) Place the spiders on top of the cooled tarts and serve immediately.Early mornings call for decadent pastries. Use an offset spatula to release the spiders from the baking sheet. Remove the tarts from the oven then transfer them to a cooling rack to cool completely. Refrigerate the spiders for 5 to 10 minutes or until they have fully hardened. Immediately add the candy eyes and sprinkles. Add the candy melts to a piping bag or sealable plastic bag, snip off the tip and then pipe the shapes of spiders onto the parchment paper. Line a baking sheet with parchment paper then melt the candy melts per the package instructions. While the tarts bake, make the edible spiders. Bake the tarts for 13 to 15 minutes until they’re golden and puffed. In a small bowl, whisk together the egg with the milk then brush the egg wash around the edges of each circle. Add about 1 tablespoon of jam into the center of each circle and spread it until it reaches the scored edge. Lightly score a circular border inside each circle about 1/4-inch from the edge then prick the centers several times with a fork. Using a 4-inch circular cookie cutter, cut out circles and transfer them to the baking sheets, spacing them about 2 inches apart. Unfold each sheet of puff pastry onto a lightly floured work surface then using a rolling pin, gently roll atop the pastry to seal the perforations. Preheat the oven to 400☏ and line two baking sheets with parchment paper.
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