You might have picked up from my earlier posts that I am not much of a baker however one of the kitchen's resolutions in 2019 is to tap more into the dessert space. Baking requires a lot of creativity and it definitely takes me out of my comfort zone every single time. For a beginner like me, puff pastry is a perfect start as its fuss free. The braid on the Danish is also very impressive and if done neatly, it can trick people into thinking it was a result of hours of work! When in fact this Blackberry Jam Danish is so quick and easy to create. Follow the steps below to create your own little Danish in no time!
Ingredients:
3 sheets of puff pastry, thawed
1 cup jam of your choice (I used blackberry)
225g cream cheese block
6 tbsp ricotta cheese
1 tbsp castor sugar
1 egg
2-3 tsp of lemon juice
Method:
Preheat oven to 180 C fan forced and beat cream cheese, ricotta, castor sugar and lemon juice with a handheld mixer.
Using one puff pastry sheet cut diagonal lines on both sides of the sheet. Once you get to the bottom of the pastry, leave a rectangle flap and cut off the excess.
Layer 1/3 of the cream cheese filling in the middle of the sheet followed by 1/3 cup of jam. To make the braid, start to fold the strips inwards, alternating between sides. Press down on each strip as you fold it in to secure it. As you get to the bottom of the braid, fold the bottom flap in before crossing the straps.
Repeat with the puff pastry sheets and place all Danishes on a baking tray. Combine the egg with few tsp of water and generously brush Danishes with egg wash.
Bake for 20 minutes or until golden brown. Top with vanilla custard or sugar glaze and enjoy while warm.
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