Berry & ricotta danishes

Berry & ricotta danishes

A delicious dessert option that serves 5 people and covers 19% of your daily requirements of vitamins and minerals. This recipe for Berry & Ricotta Danishes takes approximately 45 minutes to make and has a solid spoonacular score of 63%. Try Berry & Ricotta Danishes, Berry-Ricotta Cheesecake, and Berry Ricotta Tartlets for similar recipes.

Ingredients

berries

berries

5 servings

blueberries

blueberries

74 g

egg yolk

egg yolk

1

puff pastry

puff pastry

5 servings

flour

flour

2 Tbsps

powdered sugar

powdered sugar

4 Tbsps

lemon juice

lemon juice

3 Tbsps

lemon peel

lemon peel

0.5 tsps

ricotta salata

ricotta salata

248 g

strawberries

strawberries

12

sugar

sugar

50 g

vanilla extract

vanilla extract

1 tsp

water

water

29.57 ml

Method

  • Place the berries in a saucepan over a medium-low heat.
  • Sprinkle on castor sugar and add water. Cover saucepan with a lid and shake the saucepan around to coat the berries. Poach berries for about 5 minutes or until they soften but still retain their shape. Set aside to cool.Pre-heat the oven to 180C (350F).Make the ricotta filling by combining all ingredients in a mixing bowl.
  • Mix well with a wooden spoon to thoroughly combine. Set aside.Prepare the glaze by mixing icing sugar and lemon juice together in a small bowl.
  • Mix well and set aside.
  • Remove the pastry from the refrigerator and place sheets on a clean, dry surface. Use a small, sharp knife to cut 10 8cm x 6cm (3" x 2.5") rectangles.
  • Place 5 of the pastry rectangles on the lined baking sheet, making sure there is space in between them as they will expand. Lightly brush edges with a little water. We will call these the "pastry rectangle bases".
  • Cut smaller rectangles out of the remaining 5 pastry rectangles so that you have small frames of about 1.5cm (1/2") in width.Danish1
  • Place the frames on top of the pastry bases on the baking sheet. See the diagram below.Danish2Fill the middle of the frame with about 3-4 tablespoons of ricotta mixture. Top with several berries (reserve some for topping once the danishes are baked). Repeat process with remaining pastry frames.
  • Place in the oven and bake for 15 to 18 minutes or until the pastry puffs up and is golden.
  • Remove from oven and cool on a wire rack. Top with remaining poached berries and sprinkle on a little icing sugar just before serving.

Nutrition:

1028 kcal

Carbs

97 g

Fat

64 g

Protein

17 g

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