Danish turnovers an easy and quick treat for guests
By CHRISTINE HAINES
For the MVI
Visiting with my Aunt Marg has always meant something homemade and delicious to eat.
CHRISTINE HAINES
For the longest time I couldn’t figure out how she always managed to have a selection of fresh baked goods on hand. And then I discovered that it wasn’t because she baked constantly, but that she planned ahead, with well-wrapped delights in her freezer, ready to be warmed and served at a moment’s notice.
At 105 and living on her own, she still has fresh baked goods on hand when we visit. I’ve also noticed that she uses low-prep recipes for that fresh-out-of-the oven magic. I’d like to think I’ve learned a little bit from her over the years. Hospitality should never be stressful.
Today’s recipe is from the low-prep category: fresh pastries in under 30 minutes.
If you are using canned pie fillings for these danishes and turnovers (like I did, for the ease), keep in mind that you won’t be using the whole can. That just means extra fruit toppings for ice cream or fillings for small tarts, or just delightful bowls of lemon pudding topped with whipped cream. Or you could go crazy making turnovers one day and freeze a bunch to be baked as needed.
They can be frozen raw or baked, just freeze them first in a single layer and make sure they are well-wrapped to prevent freezer burn.
If you use jam on top of danish, it will melt a lot and lose eye-appeal. Fold the dough over for a turnover or small two-bite ravioli-shaped pastry pillow for a variety of cheese and fruit pastries with all of the flavor and not much fuss. A jar of lemon curd may serve you better as a topping for lemon danish than the pie filling I used.
By using frozen puff pastry, you can have a plate of turnovers ready to pop into the oven in about the length of time it takes for it to preheat. The egg wash provides a finishing touch of golden shine. You can use either just an egg white mixed with water or a whole egg beaten with a bit of water.
Each sheet of puff pastry makes nine Danish or turnovers, or 18 bite-sized puffs. Defrost one or both sheets, depending on your needs. The turnovers have the same flavor, but are easier to transport than the open-faced Danish if you are sharing these outside your home
Quick Cheese and Fruit Danish and Turnovers
1 package of frozen puff pastry, thawed
1 block of cream cheese, softened
1/2 cup sugar, or sweetener of choice
1 egg, separated
1/2 teaspoon vanilla extract
Fruit toppings of choice
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Preheat the oven to 400 degrees. Cut defrosted puff pastry into 9 even squares. Mix the cream cheese, sugar, egg yolk and vanilla together until smooth. (Alternately, use the whole egg, plus another whole egg for the wash.)
For Danish, use a fork to prick the center of the square to keep it from rising. Place a spoonful of the cream cheese filling in the circle created by pricking the dough. Top with a spoonful of topping such as fruit from pie filling, removing most of the syruppy part of the filling, or a spoonful of lemon curd or lemon pie filling. Brush the edges of the danish with the egg white mixed with a little water (or whole egg, as desired.)
For turnovers, place filling of choice (cheese, cheese and fruit or just fruit) near the center of the square. Moisten the edges of the dough with water. Fold over into a triangle and seal the edges with a fork. Cut small vents in the top of the dough. Brush with an egg wash.
Place the Danish and turnovers on a baking sheet covered with parchment paper. Bake at 400 degrees for about 16 minutes, or until golden and flakey. Serve warm or cool completely and store in an airtight container.
To reheat, place on a parchment-lined baking sheet and place in the oven as it preheats. Heat for an additional minute or two if desired to maintain crispness.
Christine Haines is a retired reporter and a culinary enthusiast who collects recipes from around the world and throughout historic time periods, often adding her own twist to an old tradition. She encourages her readers to cook adventurously.
