Monday, April 16, 2007

RECIPE of the Day - 4/16/2007

One of our best sellers at the bakery was Danish. I just really love blackberry, it has a rich and sweet flavor that is so delicious. I prefer to use confectioner's sugar and cream with just a hint of vanilla for the glaze - the lemon glaze is very tasty as well.

Blackberry Danish

1 package active dry yeast
1/3 cup plus 1 teaspoon granulated sugar, divided
1/4 cup lukewarm water (105 degree F to 115 degree F)
3-1/2 cups all-purpose flour
1/2 teaspoon cardamom
1/2 teaspoon salt
1/2 cup unsalted butter
1/2 cup light cream
2 large eggs
1/2 cup blackberry preserves
1 large egg
1 to 2 tablespoons water, divided
1 cup confectioners sugar
1 teaspoon grated lemon peel

In a small bowl sprinkle yeast and 1 teaspoon sugar over lukewarm water. Let stand until foamy, 5 minutes. Combine flour, remaining sugar, cardamom, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.

In a separate bowl, beat cream and eggs, then whisk in yeast mixture. Stir into flour mixture until dough forms a ball. Scrape out dough onto waxed paper. Clean bowl, then lightly oil. Return dough to bowl and turn to coat top. Wrap and refrigerate overnight.

Position a rack in middle of oven. Heat oven to 350 degree F. Lightly grease 2 large cookie sheets, set aside.

On a well-floured work surface, roll dough to a 16-inch square. Cut into 16 squares. Place 2 teaspoons preserves in the center of 8 squares. Fold each corner into the center over preserves, pinching slits to seal. Transfer to 1 prepared sheet. In a cup whisk egg and 1 teaspoon water. Brush tops of pastries lightly with egg wash. Bake until golden, 20 minutes. (Repeat with remaining dough and preserves while the first sheet bakes.) Transfer to wire rack and cool.

In a small bowl stir confectioners sugar, remaining water and lemon peel until smooth and slightly thick. Transfer to a resealable plastic bag. Snip a small hole in one corner of bag. Decoratively pipe glaze onto cooled pastries.

Makes 16 pastries.
250 calories per pastry.

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