From fillings to shapes, this is a great way for the family to spend some time together, or a fun activity for sleep-over night with the kids. Different ways to serve brunch pastries with lots of variations. Make a few of each. You are only limited by your imagination for these sweet treats. You can also make your own dough using Recipe #268932 or for the super easy version of the dough, try Recipe #256812 :)
Provided by 2Bleu
Categories Pie
Time 1h
Yield 20 Pastries, 20 serving(s)
Number Of Ingredients 24
Steps:
- REMONCE: Cream the butter, sugar (and cinnamon, if added). Keep refrigerated till ready to use. Let soften at room temperature to spreadable consistency before using. (makes 1/2 cup ).
- STREUSEL FILLING: Whisk together the flour and sugar. Drizzle in the melted butter as you mix.(Makes 3/4 cups).
- CHEESE FILLING: Blend the sugar with the softened cream cheese until thoroughly combined. Don't over-beat or aerate. Mix in the yolk and chill until firm.
- GLAZE: Whisk a very small amount of milk into the sugar until all the lumps are gone. Continue to add milk, a few drops at a time, until it ribbons off the whisk (Makes 1/2 cup).
- TO ASSEMBLE PASTRIES: Preheat oven to 350 degrees F. On a lightly floured surface, roll each sheet of puff pastry out to a rectangle measuring a little larger than 20x10". Cut into 20 (5-inch) squares.
- TURNOVERS: Spread each with filling of your choice. Using egg wash, brush two edges of each square.Fold over to make triangle shapes.Place on a sheet tray lined with parchment paper. Cut three small diagonal slits in the top of the turnovers.
- Brush lightly with more egg wash and sprinkle with some cinnamon sugar. Bake about 20 minutes or until golden brown.
- DANISH: While still warm, brush lightly with warmed apricot jam. Sprinkle with sliced almonds and then drizzle with glaze.
- PINWHEELS: Sprinkle some cinnamon sugar onto squares. Brush two edges of the square with egg wash. Cut a slit from each corner almost into the center, stopping just short of the center. Fold every other tip into the center, overlapping them, and press firmly.
- Place on a baking sheet lined with parchment paper. Press the center down with your finger where the tips overlap. Fill with 1/2 rounded teaspoon jam or filling.
- Brush with egg wash, then sprinkle with some coarse sugar,.Bake about 20 minutes, or until nicely colored.
- ENVELOPES: Turn the square so that a point is at the top. Put and elongated mound of about 2 tablespoons of cheese filling from top to bottom. Egg wash the side corners. Fold one corner over the filling and press firmly. Fold the other end over the top and press very firmly to seal.
- Place on lined baking sheet. Brush with egg wash and sprinkle with sugar and some chopped chocolate. Bake about 20 minutes, or until nicely browned (Or spread with lemon curd and then cheese filling and garnish before baking with toasted sliced almonds.).
- CHEESE POCKETS: Place a rounded tablespoon of cheese filling in the middle of the square. Brush the corners with egg wash. Fold two opposite sides up and press firmly, as in the envelopes above. Bring the bottom corner up and press firmly over the fold. Lastly, bring the top corner up and across the fold and pinch it to seal.
- Egg wash and sprinkle the top with streusel. Bake about 25 minutes, until nicely browned.
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Mav Mav
[email protected]I would definitely recommend this recipe.
Hussnain Saqlain
[email protected]These pastries were delicious! The filling was especially good.
Peter Ben
[email protected]These pastries were easy to make and turned out great. I will definitely be making them again.
Kamal Rajbanshi
[email protected]I made these pastries for a party and they were a hit! Everyone loved them.
Mohammed Jasengg
[email protected]These pastries were delicious! The dough was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.
OKEWUSI TOMIWA
[email protected]I'm not a huge fan of Danish pastries, but I thought I would give this recipe a try. I was pleasantly surprised! The pastries were light and flaky, and the filling was delicious. I would definitely make these again.
NAYITURIKI Seth
[email protected]These pastries were easy to make and turned out great. I used a store-bought puff pastry dough to save time, and the results were still amazing. The filling was sweet and creamy, and the pastry was flaky and light.
James Arthur
[email protected]The pastries were delicious, but the dough was a bit too dry for my taste. Next time, I will try adding a little more butter or milk to the dough.
BINDAS FARYBI
[email protected]These pastries were a bit more work than I expected, but they were worth it. The end result was a delicious and impressive treat. I would definitely recommend this recipe to anyone who loves Danish pastries.
Mervis Mae Nkubo
[email protected]I've made these Danish pastries a few times now and they always turn out perfect. The dough is easy to work with and the filling is always a crowd pleaser. I love that I can make them ahead of time and freeze them for later.
Del Bartholomew
[email protected]These individual Danish pastries were a hit! I made them for a brunch party and they were gone in minutes. The filling was delicious and the pastry was flaky and light. I will definitely be making these again.