Tuesday, August 9, 2011

BERRY DANISH


Saskatoon berry farms have been busy places the last while as
the berries are ready for picking.
I used saskatoon pie filling for this danish pastry but you can use
your own favorite filling.


After the dough is risen it is rolled out into a large rectangle.


Butter is incorporated into the dough in three steps.
Step one: dot dough with butter and fold in half.


Step two. dot with butter again and fold lengthwise into thirds.


Step three: dot with butter a third time.


Fold width wise into thirds.
Now roll up your sleeves as this danish needs some pressure
on the rolling pin.


After the hard work of getting it flattened, the fun part begins.
What potential lies in those strips!


Coil, coil, coil .... from snails pace to nimble fingers.


It's rather hard to make an indention into the beautifully risen coils.
But go ahead and do it ... gently.
Brush with egg and fill with saskatoon filling; pop into the oven.


Golden brown pastry and sparkling berries.


Warm from the oven, drizzled with glaze ... irresistible.


A marvelous choice for a summer brunch.

BERRY DANISH

1 pkg. dry yeast
1/4 cup warm water
1 tsp. sugar

In a small bowl, dissolve yeast and sugar in warm water.

1/4 cup butter or margarine, softened
1/3 cup sugar
2 eggs
1 tsp. salt
1 cup warm milk
1/4 tsp. vanilla
1/4 tsp. almond flavoring
4 to 4 ½ cups all-purpose flour

Beat together butter, sugar, eggs and salt.  Add yeast, milk, flavorings and
2 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic.
Place into a lightly oiled bowl, turning once to oil surface.
Cover and let rise in warm place until doubled, about 1 hour.

1/2 cup butter or margarine

Turn dough out a lightly floured surface; roll into a 22-in. x 14-in. rectangle.
Dot half the dough with 1/4 cup butter; fold in half lengthwise.
Dot with butter and fold lengthwise into thirds.
Dot with remaining butter and fold lengthwise into thirds.

Roll dough into 15-in. x 14-in. rectangle.
Cut into 7-inch x approx. 3/4-inch strips; coil into spiral shapes,
tucking end underneath the coil.  Place on parchment-lined or greased
baking sheets. Cover and let rise until doubled, about 1 hour.

1 egg, beaten

Make a depression in the center of each roll on one baking sheet;
brush with egg.  Fill with pie filling.
Bake in preheated 350° oven for 15 to 18 minutes or until golden brown.
(Continue with the filling step while first pan is baking)
Remove from pans to wire racks to cool.
Drizzle with glaze and sprinkle with almonds if desired.

GLAZE

1-1½ cups powdered sugar
2 to 3 tbsp. milk
¼ tsp. vanilla
¼ cup slivered almonds

Combine powdered sugar, milk and vanilla until smooth.

SASKATOON FILLING

6 tbsp. sugar
1 ½ tbsp. cornstarch or clearjel
1/2 cup water
1/2 tsp. lemon juice
2 ½ cups fresh or frozen saskatoon berries

In a saucepan, blend together sugar and cornstarch.  Add water, lemon
juice and 1 cup berries.  Cook until thickened, stirring constantly.
Stir in remaining 1 ½ cups berries.

Note: Substitute 1 can (21 oz.) blueberry or cherry pie filling in place
of saskatoon pie filling.






4 comments:

  1. I'll have two, please! Thank you!

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  2. Will you have some of these in the freezer?? I love the outdoor pics. 3 weeks!! :)

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  3. How lucky are our family and friends to sample Judy's dishes almost daily. These Berry Danish treats were great but like Morgan said last night "this carrot cake should be illegal". There is nothing better than to share meals and good times. I love my sister-in-law ML:)

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  4. I was lucky enough to try these delicious Danish and thankfully they were just small enough I could have two!! It really is a treat to sample anything that Judy is baking or cooking -even her green beans are great!! Gotta give a shout out to the carrot cake too! It could have it's own Facebook fan club!!

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