danish my way

RASPBERRY PINWHEEL DANISH Pastries ….

imageRASPBERRY PINWHEEL DANISH Pastries ….

Danishes are one of those impressive pastries that will have your guests rushing the table, and licking their fingers for more. So, when I was invited by Sonal to contribute for Her Semi home made Collective , I couldn’t resist my self and made these cuties ..
So Taking these Danishes to Sonal’s Semi homemade collective ..
Do check her blog Simply vegetarian777 for finger licking good vegetarian food …

imageRASPBERRY PINWHEEL DANISH Pastries ….

If you love pastries but don’t have time or like to knead a dough like me then this recipe is right up your street. This Danish Pastry recipe couldn’t be easier. I turned a simple grocery bought butter crescent dough into this easy & pretty looking raspberry pinwheels. How easy is that?!

imageRASPBERRY PINWHEEL DANISH Pastries ….

yield: 12-16 Danishes
cook time: 12 MIN

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INGREDIENTS
1 (8-ounce) package cream cheese, at room temperature
1/2 cup sugar OR as Or taste
Lemon juice 2 tsp lemon juice
Zest of a lemon
1tsp vanilla extract
2 packs crescent roll dough sheets
18oz box fresh raspberries
2 tbs sugar to sprinkle on top Optional

Method
1.Preheat the oven to 400ºF and line two baking sheets with parchment paper .
2.In the bowl beat the cream cheese until smooth (You Can Even Use StandMixer or Hand mixer for beating the cream cheese )
3.Add the sugar,lemon juice, lemon zest and vanilla to the bowl and beat until combined. Set aside.
4.Roll out each sheet of crescent roll on a lightly floured work surface until it is a 10-inch square.
5.Cut square into 6-8 smaller squares & then transfer the squares to the parchment covered baking sheets in a way that squares do not touch each other .
6.Place a dollop of the cream cheese mixture (about 2 tsp ) into the center of the squar and then place 3 to 4 raspberries on top of the cream cheese .
7.Using a sharp knife, make four cuts from the center toward the edge of each square. Fold one corner from each piece you’ve cut into the center, pressing it lightly atop the raspberries. 8.Repeat the cutting and folding process with the remaining pastries.
9.Sprinkle the pastry with sugar (optional).
10.Bake the pastries for 12- 14 minutes,or until golden brown .

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NOTE :
Use this versatile recipe with fresh fruit or seasonal jams, with custard filling or with cream cheese and fruit compotes too. Let your imagination run wild on this one .
And the nest part is that You can even make them savory ….

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

 

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