To be honest, I wasn’t sure what to call this. If Awesome Puffs was a bit more descriptive, I would have said that.
I recently went to a party that served no food. A birthday party. Not even cake. Just bottled water – and a shortage at that. Booze would be a distant dream. I was stupefied. In all fairness, I do have a tendency to go overboard with the food. Feeding people is my passion.
With that said, if you come to my house for anything, I will do everything in my power to feed you. Whether I cook or order in, you will not leave without eating. If this rouses images from Misery, I wouldn’t blame you. I even gave my FedEx guy muffins!
Why you ask? Could it be that my mom will absolutely take offense and give you the stink eye if you don’t eat at her house? Or could it be that I myself would want to eat if I went to someone’s house? Whatever the reason, we all benefit with food. And these triangles.
What started out as a random experiment turned out to be a family and guest favorite. These pastries are easy to assemble and easy to store in the freezer for lunch, guests or a great filling snack.
Goat Cheese, Pesto & Caramelized Onion Triangles
yields 8 pastries
- Preheat your oven to 400F.
- Unfold your puff pastry sheets (working one at a time) onto a lightly floured surface.
- Most puffed pastry sheets I worked with already come divided in four. If so, just separate at the perforations. If not, roll out to about 16 inches and cut into four squares.
- On each puff pastry squares (you should have 8), spread with a tablespoon of pesto on one half of the triangle, leaving about 1/2 inch border on the puff pastry.
- Top with approximately a tablespoon of goat cheese, tomatoes, and onions. Just put enough that you can close the triangle without tearing.
- Fold the clean part of the triangle over and crimp around the edges with a fork.
- Repeat with all remaining squares until you have 8 triangles.
- You can freeze at this point in a airtight container or bag.
- Bake in a parchment-lined baking sheet for about 20-25 minutes, until golden brown.
- Allow the pastries to cool on a cookie rack so they maintain their crisp crust.
- If you have extra ingredients, make a sandwich! 🙂
I loved going to my OB appointments. One, my OB was the nicest and most professional doctor I have ever met. Two, the hospital offered fresh pastries every single time we went. So, after my appointments, Binks and I would grab a coffee and pastry downstairs. Luckily, my appointments became more frequent towards the end of my pregnancy.
After I delivered, I was very sad that I wouldn’t see my OB anymore. He shared the most important part of my life with us and then, just like that, he was gone. I remember wishing he could be Isaiah’s pediatrician. Not possible.
After my delivery, holding that danish, I surprised myself at how much I would miss these danishes. Paired with a dark roast coffee, the flaky pastry paired with sweet cherries and a hint of almond became a highlight to the day. I wished I could repeat this experience as often as I wanted. Quite possible.
Turns out, as with most things, the homemade version is way better. Using fresh cherries and controlling the sugar, you can get a result that highlights the fresh cherries without being overly sweet. Feel free to use fresh cherries, but I used frozen cherries because I had it on hand.
Cherry Almond Cream Cheese Danish Braid
- 1 puff pastry sheet, thawed
Cream cheese filling:
- 4 oz cream cheese, softened
- 2 tbsp white sugar
- 1/4 tsp almond extract
- 2 cups of frozen or fresh cherries (keep juice if frozen)
- 2 tbsp water
- 1 tbsp lemon juice
- 1/4 cup granulated sugar*
- 1 tbsp corn starch
- 1/4 tsp almond extract
- 1/2 cup powdered sugar
- 2 tsp milk, plus more as needed
- 1/4 cup toasted sliced almonds
- Preheat oven to 400F.
- Prepare cream cheese filling: Mix together the cream cheese, sugar, and almond extract. Set aside.
- Prepare cherry filling: In a saucepan, over medium heat, add cherries, water, juice, sugar, and cornstarch, and bring to a boil. Once at a boil, reduce the heat to low and stir in almond extract. Mix over low heat until the sauce thickens. Remove from heat and cool.
- Roll puff pastry into a thin 12 x 12 square. I roll to about 1/4 inch thick.
- Evenly spread cream cheese mixture down the middle third of the pastry. Place cherry filling on top.
- Using a pizza cutter, cut the outer third edges diagonally, spaced about an inch apart. Then, criss-cross the cut edges to form braid.
- Place onto parchment paper and bake in preheated oven for 25 minutes., rotate halfway during baking.
- While baking prepare the glaze by mixing the powdered sugar and milk together until smooth. Thin the glaze to your desired consistency. Brush the glaze onto the danish while it’s still hot.
- Serve warm.