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Glazed Cherry Danish Turnovers


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I do like to spoil my husband at the weekends.  These fabulous turnovers are a wonderful way to do just that.  Simple to make and oh so delicious, they always go down a real treat with him!



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These are very simple to make, using store bought all butter puff pastry, a bit of jam and some cream cheese.  Things I usually have in my refrigerator, larder and freezer.

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Sigh . . .  I do love a good cherry or strawberry danish.  Actually I'm not picky.  I love any kind of danish pastry  . . .

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As you know I can be rather lazy at times, so you know also that this recipe is quick and easy as well as being delicious.  Your sweetie pie will think you slaved over a hot oven all day to make these, but truth be known  . . .

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in not much more than half an hour you can be feasting on these delicious little treats.  I kid you not!  Don't be tempted to overfill them . . . you will experience blow out if you do.  They still taste really good, but they are not as pretty.   Or are they???  I suppose it is all a matter of taste and perception.  I had some blow out and they still looked mighty tasty to me.  Hard to resist . . .  far too hard to resist.

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*Glazed Cherry Danish Turnovers*
Makes 6

Flaky, buttery puff pastry turnovers, filled with cream cheese and sour cherry preserves.  Topped with some crunchy demerara sugar and a cream cheese and vanilla glaze when done for even more scrum.

1 sheet of ready roll puff pastry, chilled
3 TBS of full fat cream cheese
6 TBS sour cherry preserves
1 large egg yolk, beaten with 1 tsp water
demerara sugar to sprinkle (turbinado)

For the Glaze:
2 TBS cream cheese
130g of icing sugar, sifted (1 cup)
few drops of vanilla extract
milk to thin  

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Preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking tray with baking parchment.  Set aside.

Cut the puff pastry into 6 equal sized squares with a sharp knife.  Place 1/2 TBS of cream cheese in the centre of each, spreading it out a bit.  Top each with 1 TBS of sour cherry preserves.  (Don't be tempted
to use more or you will have a blow out!)  Fold the pastry in half diagonally to cover the jam and cheese.  Press the edges firmly together with the tines of a fork.  Place onto the baking tray, leaving
plenty of space in between for rising.   Brush with the beaten egg yolk.  Sprinkle with the demerara sugar.   

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Bake for 15 to 20 minutes, until puffed and golden brown.   Allow to cool  on the baking sheet for 5 to 10 minutes before lifting off onto a wire rack to finish cooling.

Whisk together the glaze ingredients, adding only enough milk to give you a smooth drizzle glaze.   Drizzle this decoratively over the cooled turnovers.   Enjoy!

Note:  You can use other flavours of jam if you wish.   Apricot and strawberry are also  both very nice!  As is blueberry.  Sigh  . . .  Bon Appetit!

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Marie Rayner
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