
Danish Delights
Sweet & Sour delights with cheesy sugary puff pastry! Danish delights are a delight anytime!
Quick Stats
Easy
Makes 6
20 minutes bake time
Danish Delights
Sweet & Sour delights with cheesy sugary puff pastry! Danish delights are a delight anytime!
Ingredients
- 1 x 320 g pack Jus-Rol, Ready rolled puff pastry
- 100g cream cheese
- 1 tsp vanilla extract
- 1 tblsp caster sugar (to taste)
- 100g fresh raspberries
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 200C/180C (fan)/Gas 6
- Unroll the pastry sheet and using a sharp knife cut in half lengthways. Cut each half into 3, so you have 6 squares, approximately 12cm by 12cm’s. Place the squares on a baking tray.
- Mix the cream cheese with the vanilla and sugar and place a generous teaspoon in the middle of each square.
- Using a sharp knife, cut a border around the pastry, approximately 1cm from the edge, but halfway around each side, leave 1cm of the pastry attached.
- Pick up a corner of pastry and bring it to the middle, repeat with all 4 corners and then sit a raspberry in the middle, pushing down so that the pastry seals together and stays in place. Place a raspberry in each of the 4 corners (refer to the final food image for reference).
- Bake in the oven for 18-20 minutes, until the pastry has risen and is lightly golden.
- Allow to cool slightly before carefully transferring to a cooling rack to cool completely then serve.
Tips
- Take the pastry out of the fridge and remove from the packaging approximately 10 minutes before you are ready to use it, as it will be easier to work with.
- You can flavour the cream cheese with lemon or orange zest for a tasty alternative.
- This recipe works really well with a variety of fruit, such as peaches, blueberries and even pineapple!
- A delicious combination is pear and almond. Canned pears work best and ground almonds mixed through the cream cheese give a great flavour and texture!