Revisiting the Danish

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Blueberry, cream cheese Danish pastry. I usually have issues with not baking it long enough, and then it needs to go back into the oven.

There are many 'easy', food processor versions of this out there, but the flaky, layered pastry is worth a little bit of effort. How much? Well...it's described here.

Count the layers!

Comments

  1. Petar MitrevskiJanuary 24, 2011 at 6:48 PM

    Bake on lower temperature and for longer?

    ReplyDelete
  2. LiviaJanuary 24, 2011 at 7:08 PM

    Or start on the same temperature, lower the temperature after a few minutes (so it can still puff up at the start, but then won't burn), and bake longer overall.

    ReplyDelete

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