Remove the pastry from the refrigerator and place sheets on a clean, dry surface. Half of these will become the rectangle “bases”, and half the rectangle “frames”. Evenly spread ricotta mixture on two of the strips leaving a small ¼ inch border around the edges. I’m most certainly am not. Make the ricotta filling by combining all ingredients in a mixing bowl. These look wonderful! The most time-consuming part was just cutting out the little frames of the pastry dough. Drizzle with the glaze (optional). Transfer the “frame”/”base” combos to two large cookie sheets lined with parchment paper (or well-greased cookie sheets), so that you have 12 per sheet. And, then there was the butter. Feel absolutely free, as well, to use your favorite fruits with these! Set aside. Thaw the puff pastry according to package instructions. And all the better with some seriously tasty food to bring us all together. Mix well. A dozen absolutely charming, delicious, and I daresay professional looking little fruit danishes are yours to be had! Melt margarine and using a pastry brush lightly brush the borders of the puff pastry strips. We are Italian, and love cannoli with citron, so of course, I had to try it. Remove from oven, and add berries to the center of the ricotta mixture. Then lightly brush the “bases” with water around the edges, and lay the “frames” on top of them, pressing gently together. Thanks! Cut each into four even strips. Set aside. Evenly distribute blueberries on top of the ricotta. This is super-simple, looks fantastic, and tastes great just as written. To make the “frames”, take half of the rectangles and cut out their centers so that approximately 1/2″ of pastry makes a frame around the edges. Fill the middle of the frame with about 3-4 tablespoons of ricotta mixture. Based in South Australia's Barossa Valley, Careme sells four types of artisan pastry including sour cream shortcrust and all-butter puff pastry which I used to make these berry and ricotta danishes. I first made it at the Pacific Culinary Institute in Vancouver. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Feel free to poach the berries beforehand to warm them. Place puff pastry sheets on a lightly flour dusted table. You take such great pictures, too. There’s something magical and fascinating about puff pastry and the way the buttery dough rises up to form crisp, golden layers of which there are anywhere between 513 up to 1459. Any tips would be appreciated! While I’m not creating the kind of otherworldly delights found in Paris’ Poilane, I am winning friends nonetheless thanks to Careme pastry. Carême, who likened the art of pastry to architecture, is credited with developing the ‘six turn’ method that resulted in unparalleled layers of light, flaky pastry. This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010. ★☆ Unlike other ready-made pastry Careme is actually handmade using natural ingredients. Save my name, email, and website in this browser for the next time I comment. But other than that, easy peasy. Category: Desserts & Sweets | Blog URL: Beat in the honey and vanilla. Required fields are marked *, Rate this recipe For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. I’m putting puff pastry on my grocery list. Definitely a recipe too fun not to try at home! fresh fruit (I used berries and mandarin oranges), warmed. :), Your email address will not be published. Unlike other ready-made pastry Careme is actually handmade using natural ingredients. (Be sure that they’re about 2″ apart. For now I'll just stick to the store-bought kind, which for my purposes, is fantastic. Do you use Photoshop to color the background of your photos, or do you lay the dishes on colored mats? Your email address will not be published. This post may contain affiliate links. But I admit, thanks to the brilliance of puff pastry, this recipe was actually ridiculously simple. Yet. It is thought that early puff pastry found its origins in Rome but was then re-introduced and perfected in the 17th Century by legendary French chef Marie Antoine Carême. For one morning — one splendid morning — I felt like a pastry chef. Oh wow, those look splendid AND easy! Thanks for the recipe :), My favorite thing in life is time spent around the table. It was time-consuming work requiring what seemed like endless rolling combined with deft handling of the dough. more about me ». Based in South Australia's Barossa Valley, Careme sells four types of artisan pastry including sour cream shortcrust and all-butter puff pastry which I used to make these berry and ricotta danishes. Mix well with a wooden spoon to thoroughly combine. ★☆. These little baskets of goodness look amazing. Then brush the edges of the frame with egg white. Oh so much of it, carefully and methodically rolled in between each layer.

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