Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 cup raisins
- 1 tbsp all-purpose flour
- Powdered sugar for dusting
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a medium bowl, mix the cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
3. In a separate bowl, mix the raisins and flour until the raisins are coated.
4. On a lightly floured surface, roll out the puff pastry sheet to a 12x12 inch square.
5. Cut the pastry into 4 equal squares.
6. Spoon 1-2 tbsp of the cream cheese mixture onto the center of each pastry square.
7. Sprinkle the raisin mixture over the cream cheese mixture.
8. Fold the corners of the pastry squares over the filling, forming a triangle shape.
9. Press the edges of the pastry together with a fork to seal.
10. Place the pastries on a parchment-lined baking sheet.
11. Bake for 15-20 minutes, or until the pastries are golden brown.
12. Let the pastries cool for 5 minutes before dusting with powdered sugar.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
400°F
Serving size:
4 pastries
Nutritional information:
Calories: 420
Fat: 27g
Carbohydrates: 38g
Protein: 6g
Substitutions for ingredients:
- You can use any type of dried fruit instead of raisins, such as cranberries or chopped apricots.
- You can use a different type of cheese instead of cream cheese, such as ricotta or mascarpone.
Variations:
- Add chopped nuts, such as walnuts or almonds, to the filling for extra crunch.
- Drizzle the pastries with a simple glaze made from powdered sugar and milk.
Tips and tricks:
- Make sure the cream cheese is softened before mixing it with the other ingredients.
- Use a pastry brush to brush the edges of the pastry with egg wash before folding them over the filling for a better seal.
- If the pastry starts to get too warm and difficult to work with, place it in the refrigerator for a few minutes to firm up.
Storage instructions:
Store the pastries in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pastries in the oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the pastries on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Sprinkle chopped nuts or dried fruit over the top of the pastries before serving.
Pairings:
Serve the pastries with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the pastries with fresh fruit or a side of bacon or sausage.
Troubleshooting advice:
- If the pastry starts to puff up too much while baking, use a fork to poke a few holes in the top to release the steam.
- If the filling starts to leak out of the pastry while baking, make sure the edges are sealed well before baking.
Food safety advice:
Make sure the cream cheese is stored properly in the refrigerator and is not expired before using.
Food history:
Danish pastries originated in Denmark in the 19th century and were brought to the United States by Danish immigrants.
Flavor profiles:
The sweet and tangy cream cheese filling pairs perfectly with the chewy raisins and flaky puff pastry.
Serving suggestions:
Serve the pastries warm or at room temperature for the best flavor.
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