
Butternut Squash & Blue Cheese Danish Pastries
Find out how to make butternut squash & blue cheese danish pastries with this recipe – made with ready rolled puff pastry sheets and ready in just 20 minutes.
Quick Stats
Easy
8 Servings
20 minutes bake time
Butternut Squash & Blue Cheese Danish Pastries
Find out how to make butternut squash & blue cheese danish pastries with this recipe – made with ready rolled puff pastry sheets and ready in just 20 minutes.
Ingredients
- 400g butternut squash, diced into 1½ cm cubes
- 1 tbsp olive oil
- 1 x 320g ready-rolled sheet Jus-Rol Puff Pastry
- 75g ricotta
- 100g blue cheese, crumbled
- 30g spinach leaves, roughly chopped
Equipment required
- Sharp knife
- Baking tray
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat the oven to 200°C (180°C fan oven) Gas Mark 6. Spread the butternut squash on a baking tray, drizzle over the oil and some seasoning and bake for 18-25 minutes until tender. Leave to cool.
- When the squash has cooled to room temperature, unroll the pastry, leaving the pastry paper underneath. Use a spatula to spread the ricotta over the top, then scatter over the squash, blue cheese and spinach.
- Tightly roll up the pastry from one of the longest edges and put in the fridge or freezer to chill for 30 minutes. Preheat the oven to 200°C (180°C fan oven) Gas Mark 6 again.
- Cut the pastry log into 8 even rounds, and arrange on a big baking sheet or in a roasting tin with about 3-4cm space between each round. Flatten each one with your hand so they look like squashed Chelsea buns. Bake for 20-30 minutes until golden brown and the filling melts together. Allow to cool for 5-10 minutes before enjoying for brunch, lunch or a picnic.