Cheese and Roasted Quince Danish Pies

By • November 3, 2012 • 0 Comments


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Author Notes: This is an easy and delicious recipe for Danish Pies which I make with soft goat cheese or Ricotta and cream cheese with my Slow Roasted Quince slices. http://food52.com/recipes/19589

When fresh Quince is not in season, you can make these Danish Pies with 3-4 slices of Quince Paste “Membrillo”. Slices of roasted Bosc or Bartlett pears will be equally delicious with the cheese filling.
These individual pies are just perfect for a light dessert after a filling Thanksgiving meal.
Kukla

Makes 8 danish pastries

  • • 3/4 cup (6 ounces) soft goat cheese or whole milk, well drained Ricotta cheese, at room temperature
  • • 1/2 of a package (4oz) cream cheese, at room temperature
  • • 1/2 cup sugar
  • • 1 extra large egg yolk, at room temperature
  • • 1 teaspoon pure vanilla extract
  • • 1/4 teaspoon kosher salt
  • • 1 tablespoon grated lemon or orange zest
  • • About 3/4 cup of the Slow Roasted Quince slices, drained
  • • 2 sheets (1 box) frozen puff pastry, defrosted
  • • 1 egg beaten with 1/2 tablespoon water, for egg wash
  1. Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper.
  2. Place the goat cheese or Ricotta, cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolk, vanilla, salt, and lemon zest; mix until just combined, but not whipped.
  3. Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife.
  4. Place 1 tablespoon of cheese filling into the middle of each of the 4 squares, and then arrange 3 quince slices on top of the cheese mixture. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together; then repeat the same technique with the 2 other opposite corners.
  5. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes before baking.
  6. Bake the pastries for about 25 to 35 minutes, rotating the pan once during baking, until puffed and golden brown. Serve warm. Recipe for the Slow Roasted Quince is here: http://food52.com/recipes/19589

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