Lemon Boysenberry Danishes

I do love a good danish!

Truly, there is nothing I have enjoyed that I have not wanted to try and make for myself - make from scratch. The flaky and yet yeasty dough surrounding a lemon danish has intimidated me. I know that flaky layers are not easy to achieve. It takes time and effort to get them right.

So what prompted me to dive head first into danish pastries this weekend? Well, I have to thank Sid from Sid's Sea Palm Cooking for giving me the recipe and nudge to make these beauties!

Yes, that would be my lead into this month's Secret Recipe Club selection. Each month I am assigned a food blog and I have the pleasure of choosing the recipe that speaks to me. Then I get to come back here and tell you all about it. This really has been a pleasure the past few years. I have tried so many new and delicious recipes. I have tried things I never heard of before, and I have tried new ways of tackling the 'same old' flavors. Be sure to check out all the recipes from my group at the bottom of this post.

Getting assigned to Sid's blog was a real treat. Of course, that also made it really hard for me to choose just one recipe.

I would really like to try her Huevos Rancheros - there just isn't a good local fix for me right now and that Chile Verde recipe is calling for me to try!  She also has a great selection of Danish recipes. I haven't tried many of those, but the Brunede Kartofler looks yummy!  I just might always be on the lookout for new potato dishes...

And if I have to be honest, I didn't actually make the final selection. I listed off some possible dishes to my husband. As I went through my list I got the usual, "Uh-huh" or "Hmm". Food just doesn't excite him like it does me. But I did get his attention when I mentioned danishes. He immediately suggested I try that recipe from her blog and he brought me a jar of seedless Boysenberry jam to use.

I will chalk that up to excitement.

So, about those pastries...

This recipe is easy to follow. I have never made this pastry dough before, but I have worked with similar styles of recipes that fold the dough to create layers. It is very important to keep the butter chunks intact and the dough cold. That being said, I have a lot of room for improvement. While my dough wasn't buttery/flaky, it also didn't resemble a hockey puck. I consider that a win.

It all starts with a simple dough...

I made my dough in the food processor a couple days ahead of time. Then it went to chill in the fridge till I was ready.

The day before baking I pulled out my bowl of sticky dough and rolled it out on a lightly floured surface. I even chilled my rolling pin before rolling. Then I rolled out a big square and folded it in thirds, like a letter.

Then I rolled it out again into a rectangle about 10" by 24". Then again, folded it in thirds, turned the whole dough sheet and repeated the process. My kitchen was pretty warm, so I chilled the dough again before each roll out. This made it easy to fit around other household chores.

The folding may seem like a silly step, but it is very important for creating layers in the dough.

The morning I planned to bake these bad boys, I got up an hour earlier to soften the cream cheese and start shaping my pastries.

I rolled out the dough again and cut it into roughly 4" by 4" squares.Then I put on a little lemon cream cheese and a dollop of boysenberry jam. It was seedless and probably more than an actual dollop.

The I gave the tops a little egg wash and voila!

One tip, for the second batch I put in the fridge after shaping. The first batch was already baking. Chilling the dough before baking helped them keep their shape. The first batch came out as squares... the pinched edges were lost when the butter melted.

Ready to get baking?

Lemon Boysenberry Danishes (Spandauer)
recipe from Sid's Sea Palm Cooking

For the dough you will need:

• 1/4 c. luke-warm water
• 2 1/2 tsp. yeast
• 1/2 c. milk  at room temperature
• 1 large egg, room temperature
• 1/4 c. sugar
• 1 tsp. salt
• 2 1/2 c. unbleached all-purpose flour
• 2 sticks (8 oz) cold unsalted butter, cubed

Proof the yeast by sprinkling it over the water. It should become foamy in a few minutes if still active. If not, get new yeast and start over.

Whisk in the milk, egg, sugar, and salt. Set aside.

In a food processor add the flour and cubed butter and pulse until you have 1/2 inch bits. Don't over process. Fold into the wet ingredients, cover and refrigerate overnight. Or a day or two.

To doll out: On a lightly floured surface, gently roll out the dough into a roughly 16" x 16" square. It doesn't have to be exact. Work quickly so you don't heat the dough. I suggest chilling your rolling pin, if possible. Then fold the dough in thirds like a letter. Return to chill for another hour or longer (overnight is fine).

On baking day, roll out again to a 10" x 24" rectangle. Again, it doesn't have to be exact. Fold in thirds and turn the dough. Repeat this folding. Then roll it out into a 20" square. Cut into 4" squares to be filled.

Preheat the oven to 400 degrees.

For the filling you will need:

• 4 oz. cream cheese
• 3 tsp. sugar
• 1/2 tsp. lemon zest
• 1/2 tsp. lemon extract
• 1 egg yolk

Blend ingredients together till smooth. Set aside

Also you will need:

• also 1 egg yolk + tsp. water whisked for an egg wash
• Boysenberry seedless jam.

For the icing you will need:

• 1 c. confectioners sugar
• 4-5 tsp. milk, or just enough to create a thick, but pourable drizzle
• 1/2 tsp. vanilla extract

Whisk together till smooth. Set aside while the pastries bake.

With your pastry squares, roll in the edges a little to form a cup for the filling. Put a little cream cheese in the middle and a teaspoon or so of jam.

Brush with egg wash and bake for 21 minutes, or until golden brown.

Enjoy!

An InLinkz Link-up

Bacon Leek and Asparagus Quiche

Daylight Savings Time always gets me thinking about Spring. Those extra precious minutes of light allow for family walks in the evening, I look forward to the first crops on the farm and warmer days ahead.

The changing of seasons also means my hens are finally laying well again. So I go from a few Winter scragglers to a whole basket full of fresh eggs daily. Life is good. But, it also means the excess adds up fast in the house. Yes, even with all my baking and bread making, I still need to use up a few eggs now and again.

Luckily, my husband never turns down a good quiche. And I don't turn down a way to pack it full of my favorite veggies.

This is my Spring recommendation, Bacon, Leek and Asparagus Quiche!

This is the first year my oldest kids have proclaimed their love of asparagus. What can I say? I have been hoping they would come around.

I do love my asparagus paired with eggs. That probably started with my Mom's asparagus and egg scrambles. But, it is lovely baked into a quiche as well.

The leeks? Well, that is my new love. I have plans to plant a lot of it in the garden this year. I really can't get enough of it sauteed with a little butter and mushrooms to top either a rustic pizza or over fresh pasta.

Both leeks and asparagus love a little added fat, so I can crumble in a few slices of good, thick bacon and call it good for this dish. Really, good.

Now, if making pie crusts isn't your thing, feel free to grab a pre-made one. I promise they are probably easier to make than you think. Just let the dough chill, don't overwork it, and use butter over shortening.

Grab those eggs and whisk away! Since the filling has so much flavor, I don't worry about adding many herbs or spices. Just a little salt, milk and cheese.

Pack in the filling and then pour the egg mixture over the top. See all those lovely veggies and little bits of crispy bacon?

Cook until set. This means the middle might not be all the way done, but the whole quick shouldn't jiggle. It will continue to cook when you take it out of the oven.

My favorite part about making a quiche is I can serve it warm or cold. Sometimes my husband tries to finish a field or has a break down on the tractor this time of year. Hello, black mud! So I can plan on having quiche for dinner... but serve it when we are ready.

Ready to grab the recipe? Check it out below and see if this recipe will make it on your meal plan this month.

Bacon Leek and Asparagus Quiche

You Will Need:

• 1 large leek, sliced thinly and rinsed
• 2 Tbsp. butter
• 1 c. sliced asparagus
• 3 slices bacon, cooked and crumbled
• 3 eggs
• 1 c. milk
• 1 c. Monterey Jack cheese, shredded
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 unbaked pie crust

Preheat the oven to 350 degrees.

In a large skillet, saute the leeks in butter over medium heat till softened. Add the asparagus for an added minute, then stir in the crumbled bacon and set aside.

In a separate bowl, whisk together the egg and milk. Stir in the cheese and add the salt and pepper.

Place the leek mixture in the unbaked pie shell and pour egg mixture over the top.

Bake for about an hour, until the middle has set. Let cool slightly before serving so the egg can set up. Serve warm or chilled.

Enjoy! 

...And don't forget to set your clocks for Daylight Savings time! Have a great week.