Puff. I entered the world of jelly, pastry store-bought and now I'm not sure I can go back. I never tried the stuff before because I always prefer to do things from scratch so that it's the route I took. I am madly in love with this quick recipe puff pastry, croissants and made Homemade enough times to appreciate the work that goes into a paste like that. More ... frozen puff pastry store bought means I can have danishes in about 20 minutes, well, I have a 2 year old who stops moving and a new baby. So it is frozen!
The danishes are inspired by a strawberry rhubarb Ascending I ate at Bouchon, Thomas Keller's bakery here in New York. There was a sweet almond filling layer filled with tart sauce strawberry / rhubarb. This paired with the puff pastry was just perfection. I've thought about it since and this was my chance to get back those flavors together for a big meeting. Man oh man were they good. I absolutely love them. So I think I ate 5 the first day. (There were none left on the second day.)
Using the puff pastry makes these so.freaking.easy. I had done some Stewed rhubarb strawberry few days before, so I just marzipan the layers (this was my first time using it, it comes in a block that you cut and place right on the dough) a spoonful of sauce and then cook up. Once they are baked, they are drizzled with a simple glaze and you're good to go. oven fresh it is spring, fruit, butter perfection. Have fun!
- 1 sheet frozen puff pastry, thawed slightly *
- dough ¼ cup almonds
- ½ cup strawberry rhubarb compote *
- 1 yolk egg for brushing
- ½ cup powdered sugar
- few drops of milk
- few drops vanilla extract
- Roll the puff pastry sheet slightly and cut into 16 even rectangles. Using a sharp paring knife, score a smaller rectangle inside each of them, being careful not to cut all the way through. You just want to create a small border to the outer edge puffs up.
- chop the almond paste and place a small piece inside each piece of dough. Dollop slightly stewed inside each one and use the back of a spoon to spread over the edge.
- Brush egg yolk along the border of each pastry. Bake for 15 minutes or until puffed and golden.
- Whisk together the powdered sugar, milk and vanilla until thick enamel obtained. Pour over the pastry and enjoy warm.