Cook's Illustrated's Cheese Danishes

letter fold

folding the corners into a square

finished product

So here is my next difficult undertaking of pastries, and it turned out really well.  I think I could do better next time, they didn't rise quite as well as I think they should have, because I didn't let my yeast warm up before using it, but these were still the best danishes I have ever had, and they were so delicious.  Aaron gave them a 9, and the rest of us gave them a perfect 10.  I want to try them again with fruit, I think they will be better for a second go around, and they will taste better for Aaron with a different filling :).  Anyway, although these do take all day, they aren't really that difficult to make. I found these in my new Cook's Illustrated Baking cookbook, and I love how the instructions are so clear as to make everything work.  Each danish was 506 calories, and I have added some extra pictures to make the folding job easier.  Here's what to do:

Dough:
1/3 c warm whole milk
1 egg
1 1/2 c flour
1/4 c sugar
1 1/2 t instant yeast
3/4 t salt

12 T unsalted butter, cut into 3 equal pieces, chilled
1 T flour

Glaze:
1 1/2 c powdered sugar
5 t milk
1 t lemon juice

Icing:
1 c powdered sugar
1 T milk

Mix milk and egg together.  Using a stand mixer fitted with the dough hook, combine 1 1/4 c flour, sugar, yeast and salt on low speed.  Slowly add the milk mixture and mix about 2 minutes more.  Knead the dough about 8 minutes more, checking to see if the dough needs flour after about five minutes, if it is too sticky or doesn't come together.  Grease a bowl, and cover with plastic wrap and refrigerate about 1 hour.
Lay butter pieces side by side on parchment paper.  Sprinkle the 1 T flour over it, then cover with another parchment piece.  Gently pound the butter with a rolling pin until butter is softened and flour is fully incorporated, then roll it into a 5-inch square.  Wrap the square in plastic and refrigerate about 1 hour.
Roll the chilled dough into a nine inch square on a floured surface.  Place chilled butter square diagonally in center of dough.  Fold the corners of dough up over butter square so the corners meet in the middle and seal seams.  Gently tap the dough with your rolling pin, starting from the center and working outward, until the square becomes larger and the butter begins to soften.  Gently roll dough into an 11-inch square.  Fold dough into thirds like a letter (first picture), then fold the rectangle into thirds to form a square (second picture).  Wrap dough in plastic wrap and let rest in refrigerator for two hours.  Repeat the rolling and folding another time and refrigerate another two hours before using.  When ready to make your individual danish, choose your filling, we made a cream cheese filling, and make it ahead of time so it cools.  Make the glaze by mixing all ingredients together.  Make the icing by mixing all ingredients together.
Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Roll danish into a 15 inch square and cut dough into 9 equal pieces.  Place cooled filling in the center of the dough, then fold the corners together.  Place the danishes on the parchment lined cookie sheet, then let rise in a warm place, covered, for about 30 minutes.  Bake danish about 15-20 minutes, then brush with glaze.  Let the danish cool completely, then drizzle with icing.  Let the icing set about 20 minutes, then serve.

Ricotta Cinnamon and Sugar Danish

We had a yummy Danish called Ricotta Cinnamon and Sugar Danish, recipe found here, and we really enjoyed it.  The boys and I cut the recipe in half, since we were the only ones eating it, but we ended up eating all of it.  Owen and I gave it a 9, and Noah gave it a perfect 10.  I didn't love the orange, I think when I make it again I will try a different flavor with it, but the boys thought it was wonderful :)  We had 6 servings and the calories per serving were 171.

2 T Ground Cinnamon
2 T White Granulated Sugar
Dash of Salt
1 1/2 t  Fresh Orange Zest
2 1/2 T Ricotta
1/2 box Frozen Puff Pastry, 14-17 Ounce Box
1 whole Large Egg, Beaten (I obviously didn't use all the egg, it was too much, but I still brushed the top with the egg)
3/4 c Confectioners Sugar
1 T Brewed Coffee, Room Temperature (or milk if you don't use coffee)

1. Preheat the oven to 400 F.
2. In a medium bowl, place cinnamon, sugar, salt and orange zest; mix until combined. Add the ricotta and using an electric mixer, mix until mixture is smooth. Alternatively, in case you don’t own a mixer, you can use a fork to combine everything together. It might take a little longer but will definitely work. Set aside.
3. Carefully unfold 1 sheet of puff pastry and roll it out slightly with a floured rolling pin until it’s about 1/8-inch in thickness. Since mine was a circle, I cut it into an 11″ x 8″ rectangle.
4. Slice 1-inch strips diagonally down both sides of the puff pastry, leaving the center uncut. Try to cut the same amount of strips on both sides. I had about 8 strips per side.
5. Add the ricotta filling, spreading it evenly down the center of the puff pastry. Fold in the bottom and top flaps. Braid the puff pastry, by folding the strips over the filing, alternating sides, until you’ve worked your way down the puff pastry. Using your knife, trim off any leftover strips or extra dough.
6. Transfer the danish to a parchment lined baking sheet, and brush the top with egg wash. Refrigerate for 15 minutes. Then transfer baking sheet to the preheated oven and bake for about 20 minutes, or until puffed up and golden brown.
7. While baking, mix confectioners’ sugar with the coffee in a small bowl. When the danish comes out of the oven, drizzle the top with the icing and serve warm.