Blackberry Ginger Danish Pastry
Blackberry Ginger Danish Pastry might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 18 and costs 64 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 134 calories, 3g of protein, and 4g of fat per serving. Plenty of people made this recipe, and 2245 would say it hit the spot. Head to the store and pick up dried ginger, blackberries, granulated sugar, and a few other things to make it today. It is brought to you by Baking A Moment. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 49%, this dish is solid. If you like this recipe, take a look at these similar recipes: Apple and Cinnamon Danish Pastry, Cream Cheese Danish Pastry, and Danish Pastry Cinnamon Rolls.
Servings: 18
Ingredients:
3/4 cup sliced almonds
6 ounces fresh blackberries
1 teaspoon cornstarch
1 teaspoon ginger (I used Gourmet Garden's Lightly Dried Ginger)
egg wash (1 egg beaten with 3 teaspoons of water)
1 batch Homemade Danish Dough
1/4 cup granulated sugar
juice of half a lemon
2 1/2 teaspoons milk (I used 1%)
1 cup powdered sugar
1 teaspoon vanilla bean paste
1/4 cup water
Equipment:
pot
baking sheet
plastic wrap
oven
Cooking instruction summary:
Make the Blackberry Ginger Filling:Place the berries, sugar, and cornstarch in a small pot and toss to combine. Add the ginger, lemon juice, and water, and cook over medium-high heat until syrup-y and thick, and most of the berries have broken apart but some chunks still remain (approx. 10-15 minutes). Cool completely.Assemble the Danish Pastries:Cut the dough into three equal portions. Cut each third in half, and then cut each half into thirds. You should have 18 equal portions.Dust your hands and work surface lightly with flour, and roll each portion of dough into a ball. Flatten into discs about 1/8-inch thick, and place on parchment-lined baking sheets. Place about a teaspoon of blackberry ginger filling in the center of each disc, cover lightly with plastic wrap, and allow to rise for one hour.Preheat the oven to 400 degrees F, and brush the exposed pastry with egg wash. Sprinkle with sliced almonds, and bake for 15 minutes, or until golden brown and puffed. Cool completely and drizzle with Vanilla Bean Glaze.Make the Vanilla Bean Glaze:Stir the powdered sugar, vanilla bean paste, and milk together until smooth.
Step by step:
Make the Blackberry Ginger Filling
1. Place the berries, sugar, and cornstarch in a small pot and toss to combine.
Add the ginger, lemon juice, and water, and cook over medium-high heat until syrup-y and thick, and most of the berries have broken apart but some chunks still remain (approx. 10-15 minutes). Cool completely.Assemble the Danish Pastries
1. Cut the dough into three equal portions.
2. Cut each third in half, and then cut each half into thirds. You should have 18 equal portions.Dust your hands and work surface lightly with flour, and roll each portion of dough into a ball. Flatten into discs about 1/8-inch thick, and place on parchment-lined baking sheets.
3. Place about a teaspoon of blackberry ginger filling in the center of each disc, cover lightly with plastic wrap, and allow to rise for one hour.Preheat the oven to 400 degrees F, and brush the exposed pastry with egg wash. Sprinkle with sliced almonds, and bake for 15 minutes, or until golden brown and puffed. Cool completely and drizzle with Vanilla Bean Glaze.Make the Vanilla Bean Glaze:Stir the powdered sugar, vanilla bean paste, and milk together until smooth.
Nutrition Information:
covered percent of daily need
