Berry & Ricotta Danishes

Berry & Ricotta Danishes is a main course that serves 5. One serving contains 1028 calories, 18g of protein, and 64g of fat. For $2.32 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 5 people were impressed by this recipe. It is brought to you by Foodista. If you have glaze, water, ricotta cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 21%. If you like this recipe, take a look at these similar recipes: Berry & Ricotta Danishes, Berry-Ricotta Cheesecake, and Berry Ricotta Tartlets.

Servings: 5

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Glaze

Poached Berries

1/2 cup of blueberries, washed

1 egg yolk

Pastry

2 tablespoons of all-purpose flour

4 tablespoons of icing sugar

3 tablespoons of fresh lemon juice

1/2 teaspoon lemon zest

3 sheets of store-bought puff pastry

1 cup of ricotta cheese

12 strawberries, washed, hulled and halved

1/4 cup of castor (berry) sugar

2 tablespoons of castor sugar

1 teaspoon vanilla extract

1/8 cup of water

Equipment:

sauce pan

mixing bowl

oven

wooden spoon

bowl

knife

baking sheet

wire rack

Cooking instruction summary:

  1. Method:
  2. Thaw puff pastry according to packet instructions. Once thawed, place pastry in the fridge to keep cool while you prepare the other ingredients.
  3. 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.
  4. Pre-heat the oven to 180C (350F).
  5. Make the ricotta filling by combining all ingredients in a mixing bowl. Mix well with a wooden spoon to thoroughly combine. Set aside.
  6. Prepare the glaze by mixing icing sugar and lemon juice together in a small bowl. Mix well and set aside.
  7. 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".
  8. Cut smaller rectangles out of the remaining 5 pastry rectangles so that you have small frames of about 1.5cm (1/2") in width.
  9. Danish1
  10. Place the frames on top of the pastry bases on the baking sheet. See the diagram below.
  11. Danish2
  12. Fill 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.
  13. 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.

 

Step by step:


1. Place the berries in a saucepan over a medium-low heat.

2. 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.

3. 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.

4. Mix well and set aside.

5. 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.

6. 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".

7. 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

8. 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.

9. Place in the oven and bake for 15 to 18 minutes or until the pastry puffs up and is golden.

10. 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 Information:

Quickview
1028 Calories
17g Protein
63g Total Fat
97g Carbs
14% Health Score
Limit These
Calories
1028k
51%

Fat
63g
98%

  Saturated Fat
18g
117%

Carbohydrates
97g
32%

  Sugar
25g
28%

Cholesterol
63mg
21%

Sodium
412mg
18%

Alcohol
0.28g
2%

Get Enough Of These
Protein
17g
35%

Selenium
46µg
66%

Manganese
0.91mg
46%

Vitamin B1
0.64mg
43%

Folate
141µg
35%

Vitamin B2
0.57mg
33%

Vitamin B3
6mg
33%

Vitamin C
22mg
27%

Vitamin K
28µg
27%

Iron
4mg
24%

Phosphorus
193mg
19%

Fiber
3g
13%

Calcium
128mg
13%

Copper
0.21mg
11%

Zinc
1mg
10%

Magnesium
35mg
9%

Vitamin E
1mg
8%

Potassium
216mg
6%

Vitamin A
284IU
6%

Vitamin B6
0.09mg
5%

Vitamin B12
0.24µg
4%

Vitamin B5
0.29mg
3%

Vitamin D
0.29µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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