Berry & Ricotta Danishes

Ingredients

• •½ cup blueberries
• •1 egg yolk
• •2 tablespoons flour
• •4 tablespoons icing sugar
• •3 tablespoons lemon juice
• •½ teaspoon lemon zest
• •3 sheets puff pastry
• •1 cup ricotta cheese
• •12 strawberries
• •⅜ cup castor sugar
• •1 teaspoon vanilla extract
• •⅛ cup water

Method

Adapted from foodista.com

1. 1Place the berries in a saucepan over a medium-low heat.
2. 2Sprinkle on castor sugar.
3. 3Add water.
4. 4Cover saucepan with a lid.
5. 5Shake the saucepan around to coat the berries.
6. 6Poach berries for about 5 minutes or until they soften but still retain their shape.
7. 7Set aside to cool.
8. 8Pre-heat the oven to 180C (350F).
9. 9Make the ricotta filling by combining all ingredients in a mixing bowl.
10. 10Mix well with a wooden spoon to thoroughly combine.
11. 11Set aside.
12. 12Prepare the glaze by mixing icing sugar and lemon juice together in a small bowl.
13. 13Mix well and set aside.
14. 14Remove the pastry from the refrigerator and place sheets on a clean, dry surface.
15. 15Use a small, sharp knife to cut 10 8cm x 6cm (3" x 2.5") rectangles.
16. 16Place 5 of the pastry rectangles on the lined baking sheet, making sure there is space in between them as they will expand.
17. 17Lightly brush edges with a little water. We will call these the "pastry rectangle bases".
18. 18Cut smaller rectangles out of the remaining 5 pastry rectangles so that you have small frames of about 1.5cm (½") in width.
19. 19Place the frames on top of the pastry bases on the baking sheet. See the diagram below.
20. 20Fill the middle of the frame with about 3-4 tablespoons of ricotta mixture.
21. 21Top with several berries (reserve some for topping once the danishes are baked).
22. 22Repeat process with remaining pastry frames.
23. 23Place in the oven.
24. 24Bake for 15 to 18 minutes or until the pastry puffs up and is golden.
25. 25Remove from oven and cool on a wire rack.
26. 26Top with remaining poached berries and sprinkle on a little icing sugar just before serving.