Easy Danish Filo Pastries With Fresh Berries Recipes

DANISH PASTRY

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
• In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
• Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
• Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
• To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

EASY DANISH FILO PASTRIES WITH FRESH BERRIES

Steps:

• Preheat oven to 375˚F. Place a rack in the center of the oven. Lightly grease a muffin tin and set aside.
• In a medium bowl, using a hand-held mixer on medium-high speed, cream together the sugar and the softened cream cheese. Add the egg yolk, vanilla extract and lemon zest and continue mixing until nice and smooth.
• Unwrap the filo pastry. Lay one piece on a clean surface and brush it with the melted butter. (*) If you are using the thicker, country-style filo, repeat with two more layers of filo. If you are using the thinner-style filo, repeat with three more layers. Using a 5-inch cutter, make 9 circles. Gently press the circles into the prepared muffin tin.
• Divide the cream cheese mixture evenly between the 9 filo cups. Bake for about 12 minutes or until the fillo is golden brown and the filling is set. Remove the muffin tin from the oven and let it cool for a few minutes (they will deflate slightly as they cool down).
• Prepare the lemon glaze by mixing the ingredients in a small bowl. Set aside.
• Top the cooled filo cups with the fresh berries, drizzle with some of the lemon glaze and serve with extra berries on the side.

OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)

Steps:

• Mix the vanilla, sugar, and cream cheese until smooth.
• Use a piping bag to fill the individual phyllo shells.
• Freeze for 10 minutes.
• Top with fresh berries or fruit.

EASY CHERRY DANISH WITH SWEET CREAM CHEESE

Steps:

• Take the frozen pastry out of the freezer and let it thaw on the counter for about 30 minutes (do not unfold- it will easily break). Beat cream cheese and sugar on low speed until creamy. Add egg yolk, vanilla extract, lemon juice and salt and continue mixing until the mixture is nice and smooth. Place the puff pastry on a try lined with parchment paper, dust it with flour and roll it out carefully. Place the cream cheese mixture down the middle of the puff pastry sheet lengthwise- creating about a 3 inch strip of filling. Spread the cherries on top of the filling. Using a pizza cutter or kitchen scissors, cut the sides of the pastry into 1 inch wide strips. Cut towards the filling, leaving about 1 inch before actually getting to the filling. Alternating the sides, fold them in over the filling until it will look like a braided pastry with fruit peeking out. Brush the dough with the beaten egg yolk. Bake for 400° F for 25 minutes until golden brown. Mix powdered sugar and milk and mix until well blended. Let it cool before glazing the pastry.