You guys know my dear friend Amy! If you missed out on the last post with her as my guest then be sure to click on this link Sweetish Love Knots. Well, as I’ve said before, she’s pretty awesome and on top of that she make’s up these awesome recipes and bakes them with the help of her little man Ben, but I call him Mr. B and of course Rigel (their pup) is always on hand for moral support too! I also get to sample these at the end of our photoshoot and I have so say YUM! You need to totally try this!By Amy Oelkers
I am so glad Melessa invited me back to talk baking with you. I’m feeling downright chipper today with this beautiful spring weather (fellow Minnesotans: finally, am I right?), and Ben and I have been outside all morning checking the progress of the garden we installed last year. I still bake in the spring and summer, but not as often and certainly not the types of treats that take hours from start to finish – who can spare the time inside when we have so few days to enjoy running around in flip-flops and short sleeves??
In the spirit of this season, my recipe today sits at the intersection of quick/easy and delicious. Store-bought puff pastry makes it look like you spent much more time than you did, and the combination of strawberry jam and goat cheese is sweet and tangy and a great way to start a morning. You can substitute any jam for the strawberry, and if you just can’t stand goat cheese feel free to substitute cream cheese, but note that even my goat cheese-averse guinea pig recipe testers thought that it added a necessary tang to the pastry. These danishes are best right after they’re baked, but they really take so little time to prepare that they’re still a great option for a weekend brunch or breakfast…I hear Mother’s Day is coming up soon, after all…
Strawberry Goat Cheese Danishes
I package frozen puff pastry
1 jar strawberry jam or preserves
1 log, plain goat cheese (typically 4 oz)
Preheat oven to 400°. Allow 1 sheet of puff pastry to defrost on counter for the time recommended on package. When flexible enough to flatten without tearing, cut into 6 equal rectangles.
Place approximately 1 teaspoon of goat cheese on one half of each puff pastry rectangle. Follow with approximately 1 teaspoon of jam.
Fold pastry over to enclose filling. Moisten bottom edge of pastry with a brush or finger, and press top edge to adhere. (Note that any spot that isn’t solidly closed will leak.)
Make two or three small cuts in the top of each pastry to allow steam to escape. Repeat with second sheet of puff pastry.
Place pastries on parchment-covered sheet pans and bake approximately 20 minutes, or until pastries are golden brown on top. Let cool slightly before eating.
Go ahead and top them with a dusting of powdered sugar.
Thanks Amy! Love you!!
P.S. Here are some behind the scene shots of Mr. B helping me out with the final danish shots. He loves to be right next to me, under me and around me when I’m taking photos (and I wouldn’t have it any other way)! He’s a cutie!
Also, Mother’s Day is right around the corner! I’ve got a fun giveaway item! This time it’s a sweet necklace! Be sure to subscribe and make a comment in my posts to have a chance at winning this cute gift! Good luck!
Image via Etsy