Danish Pastry Dough, as needed
Egg wash, as needed
Cream Cheese Filling, as needed
Thickened Cherries, as needed
Simple Syrup, as needed
Fondant Glaze, as needed
Notes: The amount of
1. Roll out the Danish dough and cut into 3 1/2 (9 centimeter) feuilletées. Place the pastry cut outs on paper-lined sheet pans.
2. Brush the edges of the pastry cut-outs with egg wash. Pipe some Cream Cheese filling in the center and top with a few Thickened Cherries.
3. Proof the pastries until nearly doubled, approximately 30 minutes.
4. Bake at 400°F (210°C) until well browned, approximately 20 minutes. Remove from the oven and brush with simple syrup. Allow the Danish to cool, then glaze with fondant.
each ingredient and the yield will depend on the amount of Danish dough used. This procedure can be used for individual tartlets or large round, rectangular or daisy-shaped tart pans.
Egg wash, as needed
Cream Cheese Filling, as needed
Thickened Cherries, as needed
Simple Syrup, as needed
Fondant Glaze, as needed
Notes: The amount of
1. Roll out the Danish dough and cut into 3 1/2 (9 centimeter) feuilletées. Place the pastry cut outs on paper-lined sheet pans.
2. Brush the edges of the pastry cut-outs with egg wash. Pipe some Cream Cheese filling in the center and top with a few Thickened Cherries.
3. Proof the pastries until nearly doubled, approximately 30 minutes.
4. Bake at 400°F (210°C) until well browned, approximately 20 minutes. Remove from the oven and brush with simple syrup. Allow the Danish to cool, then glaze with fondant.
each ingredient and the yield will depend on the amount of Danish dough used. This procedure can be used for individual tartlets or large round, rectangular or daisy-shaped tart pans.
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