I decided to make Cherry and Apple Danishes in yet another experiment with my base sourdough croissant dough.
Thought this time I’d cot out squares and create a pocket for filling by placing a cup in the center as they proved.
Nice hypothesis. Not so good on execution.
Here is where the method went a bit south:
- Didn’t spray bottom of cups with Pam or coat with butter. Stuck to pastry. Thought about doing so … just ignored myself
- Probably over-proved. Was using a similar time as for croissants. Didn’t need to do so since these were a single layer and NOT cooled.
Next time I’ll not use cups, prove a shorter period and make a pocket by pressing down with my fingers prior to filling.
Egg wash and bake as normal after filling. I cherry pie filling and apple pie filling. I did add some rum-soaked sultanas (golden raisins) to the apple pie filling.
Overall they came out nicely. A bit large…I keep on sizing these like I’m a 12-year old. Need to pare down and make a bit smaller next time! Ha!
After they cooled I made a cream cheese frosting similar to what I do with my cinnamon rolls and striped them.
My piping needs a bit of practice!
I’m pleased with my efforts. They’re going to taste awesome for Easter brunch!!
Baked By Bear Sourdough 