ricotta berry puff pastry
I happened to have frozen berries and some mandarin oranges on hand (sigh…winter), but can’t wait to try these this summer with some fresh berries, plums, peaches…you name it! Place puff pastry sheets on a lightly flour dusted table. Thaw the puff pastry according to package instructions. ★☆ (Be sure that they’re about 2″ apart. It is thought that early puff pastry found its origins in Rome but was then re-introduced and perfected in the 17th Century by legendary French chef Marie Antoine Carême. To make the “frames”, take half of the rectangles and cut out their centers so that approximately 1/2″ of pastry makes a frame around the edges. These little baskets of goodness look amazing. I’ve been meaning to make some puff pastry again (haven’t done it since the Daring Bakers challenge a few months ago)… And, now I have the perfect reason! And all the better with some seriously tasty food to bring us all together. ★☆ Remove from oven, and add berries to the center of the ricotta mixture. Then lightly brush the “bases” with water around the edges, and lay the “frames” on top of them, pressing gently together. Make the ricotta filling by combining all ingredients in a mixing bowl. Feel absolutely free, as well, to use your favorite fruits with these! :-). Transfer sheet to the oven, and cook for about 15-18 minutes, or until the puff pastry is fully “puffed” and begins to turn slightly golden. Melt margarine and using a pastry brush lightly brush the borders of the puff pastry strips. But definitely give these a lovely dusting of powdered sugar to finish them off. Transfer the “frame”/”base” combos to two large cookie sheets lined with parchment paper (or well-greased cookie sheets), so that you have 12 per sheet. Oh wow, those look splendid AND easy! OR, just serve them (as I did) at room temperature. Remove from oven, and add berries to the center of the ricotta … The most time-consuming part was just cutting out the little frames of the pastry dough. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Feel free to poach the berries beforehand to warm them. There’s something magical and fascinating about puff pastry and the way the buttery dough rises up to form crisp, golden layers of which there are anywhere between 513 up to 1459. 12 strawberries, washed, hulled and halved, Thaw puff pastry according to packet instructions. ★☆ But I admit, thanks to the brilliance of puff pastry, this recipe was actually ridiculously simple. Well that’s all well and good if you’re a master pastry chef. Cut each into four even strips. But other than that, easy peasy. I have, as a budding chef is wont to do, put my own little spin on the ricotta filling by adding flecks of citron (orange, lemon, grapefruit). Mix well with a wooden spoon to thoroughly combine. Once thawed, place pastry in the fridge to keep, Place the berries in a saucepan over a medium-low, Make the ricotta filling by combining all ingredients in a, Remove the pastry from the refrigerator and place sheets on a. For now I'll just stick to the store-bought kind, which for my purposes, is fantastic. more about me ». Do you use Photoshop to color the background of your photos, or do you lay the dishes on colored mats? Based in South Australia's Barossa Valley, Careme sells four types of artisan pastry including sour cream shortcrust and all-butter puff pastry which I used to make these berry and ricotta danishes. Drizzle with the glaze (optional). Just great! Then cut each rectangle into four smaller rectangles (so that they each measure about 2″ x 3″). With the machine running, gradually add the dry ingredients and blend until incorporated. This post may contain affiliate links. Carême, who likened the art of pastry to architecture, is credited with developing the ‘six turn’ method that resulted in unparalleled layers of light, flaky pastry. Set aside. :). This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010. Fill the middle of the frame with about 3-4 tablespoons of ricotta mixture. :) Just whip up the ricotta mixture, an optional glaze if you’d like, warm up the berries…and voila. These look wonderful! A dozen absolutely charming, delicious, and I daresay professional looking little fruit danishes are yours to be had! :) You could also toss on some toasted pecans, almonds, or walnuts on these as well. For one morning — one splendid morning — I felt like a pastry chef. Mix well. I’m most certainly am not. fresh fruit (I used berries and mandarin oranges), warmed. Save my name, email, and website in this browser for the next time I comment. Fill the inside of each frame with about 1 tablespoon of the ricotta mixture. And, then there was the butter. Remove the pastry from the refrigerator and place sheets on a clean, dry surface. Beat in the honey and vanilla. (See photo.) In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Based in South Australia's Barossa Valley, Careme sells four types of artisan pastry including sour cream shortcrust and all-butter puff pastry which I used to make these berry and ricotta danishes. That seemed to work just fine for me! This quick and simple Berry & Ricotta Danishes recipe will have you enjoying these cute little berry-licious little treats in no time! You take such great pictures, too. Then brush the edges of the frame with egg white. Required fields are marked *, Rate this recipe Use a small, sharp knife to cut the each pastry along their two long folds (so that each sheet is divided into 3 long rectangles.). Please read my disclosure policy. Oh so much of it, carefully and methodically rolled in between each layer. Yet. These were so simple and delicious! It was time-consuming work requiring what seemed like endless rolling combined with deft handling of the dough. Thanks for the recipe :), My favorite thing in life is time spent around the table. Or just pop them in the microwave for a bit. I first made it at the Pacific Culinary Institute in Vancouver. Evenly distribute blueberries on top of the ricotta. Your email address will not be published. This week I’ll be learning for a second time in my life how to make puff pastry from scratch. For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. :), Your email address will not be published. Unlike other ready-made pastry Careme is actually handmade using natural ingredients. Definitely a recipe too fun not to try at home! Half of these will become the rectangle “bases”, and half the rectangle “frames”. While I’m not creating the kind of otherworldly delights found in Paris’ Poilane, I am winning friends nonetheless thanks to Careme pastry. Any tips would be appreciated! http://allthingsnice.typepad.com/tastebuddies/2009/11/berry-ricotta-danishes.html, Equipment: 1 baking sheet lined with baking. Category: Desserts & Sweets | Blog URL: http://allthingsnice.typepad.com/tastebuddies/2009/11/berry-ricotta-danishes.html. I’m putting puff pastry on my grocery list. Enjoy!! ★☆ Evenly spread ricotta mixture on two of the strips leaving a small ¼ inch border around the edges. Transfer sheet to the oven, and cook for about 15-18 minutes, or until the puff pastry is fully “puffed” and begins to turn slightly golden. Thanks! Depending on the size of your cookie sheets, you may need to spread them out over 3 sheets…). Unlike other ready-made pastry Careme is actually handmade using natural ingredients. We are Italian, and love cannoli with citron, so of course, I had to try it. This is super-simple, looks fantastic, and tastes great just as written.
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