Cherry Cheese Danish

 

Photo source:  Mom On Timeout

"While danishes are typically reserved for special occasions and the holidays (every.single.Christmas), I’ve used a shortcut here that makes this easy breakfast treat perfect for any day of the week."  Comment from Mom On Timeout

The Captain introduced me to puff pastry and I could not believe the awesome pastries with beautiful presentations you could make so easily.  This recipe is no different!  The combination of cream cheese and cherry makes it impossible for me to resist.

Click here to go to the Mom On Timeout recipe page.

Baklava from The Pioneer Woman

Photo source:  The Pioneer Woman

Baklava always takes me back to my childhood and the Greek family friends who were our neighbors.  I was blown away the first time I had a chance to try these syrupy sweet delicacies, I had never had anything like them.

It was a treat to see The Pioneer Woman prepare this delicious pastry on the Food Network.  While it is a rather tedious process, the results are well worth it.

Click here to go to the recipe page.

Raspberry Cream Danish

 

Puff pastry makes fast and delicious desserts that looks like you spent hours on it.  Raspberries are a delicious fruit and are featured in the cream cheese filling.

This recipe comes from the Mr. Food website . . . one of my favorites!

Almond Danish Puff

Photo source:  Mr. Food

Pastry is one of my favorite things for a quick breakfast with a cup of coffee. Almond danish is my favorite! I'll have to figure out how to sneak in some cream cheese after I've made it once.

Click here to go to the Mr. Food recipe page.

Buttery Pastry Dough

Years ago I lost the recipe for the meat pie dough that was an important part of my favorite party food.  Don't you hate when you lose one of your favorite recipes?  In all these years, I have not found a good pastry dough recipe . . . so, here is another one I will try out.Like my original pastry dough, it is a versatile dough that can be used for many different recipes from turnovers to pie crust.  I got the recipe from Fine Cooking, where they claim that the crust is very tender like a shortbread cookie when baked.  We'll see!I will update this post when I try it out . . .

Yields enough dough for 1 single pie crust, 8 mini tarts, or 12 turnovers.


9 oz. (2 cups) bleached all purpose flour 

7 oz. (14 Tbs.) chilled unsalted butter, cut into 1-inch pieces 
1 large egg, lightly beaten 
2 Tbs. granulated sugar 
1 Tbs. chilled heavy cream 
2 tsp. fresh lemon juice 
1 tsp. table salt 

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In a food processor, combine the flour, butter, egg, sugar, cream, lemon juice, and salt and pulse until the dough starts gathering together in big clumps, as shown below. Turn the dough out onto a counter and gather it together. Shape the dough as directed in the recipe you’re making.

leftovers

Turn leftover pastry dough into shortbread cookie bars.

photo: Scott Phillips

From Fine Cooking 79, pp. 68

June 1, 2006

Fried Dough

The smell of the Florida State Fair is what came to mind when I found this recipe. My grandmother used to make a pastry similar to the fried dough at the fair, although it was more like bite sized pieces.

Ingredients:

8 eggs
1 cup sugar1 tsp. salt1 pint milk, warm1 stick butter soft4 cups flour
2 packages yeast

Directions:

Pour yeast in 1 cup warm milk
and 1 tablespoon of sugar, stir.

Sift together flour, salt, and
sugar and make a well in mixture.

Add eggs and milk a little at a time.

Add butter.

Stir well.

Mix thorough and place dough in large greased bowl.

Cover and let rise for about 11/2 to 2 hours.

When dough rises and appears light in texture,
cut off some of the dough and stretch it with your hands.

Drop into hot fat and fry until golden brown.

Add anything you would like to the fried dough,
such as powdered sugar, cinnamon and sugar.

This recipe was given to me by a friend - origin unknown

Turtle Praline Tart

1 refrigerated pie pastry
36 caramels
1 C. heavy whipping cream divided
3 1/2 C. pecan halves
1/2 C. semi sweet chocolate chips

On a lightly floured surface unroll pastry. Transfer to an 11" fluted tart pan with removeable bottom; trim edges. Line unpriced pastry with a double thickness of heavy duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5-7 minutes longer or until light golden brown.
In a large saucepan, combine caramels and 1/2 C. cream. Cook and stir over medium low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust.

In a small microwave safe bowl, melt chips, drizzle over filling. Cover and refrigerate for 30 minutes or until set. Whip remaining cream serve with tart.



Source:
http://groups.yahoo.com/group/DoriesRecipeBox/