Sourdough Cherry and Apple Danishes

I decided to make Cherry and Apple Danishes in yet another experiment with my base sourdough croissant dough.

Cherry Danishes

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!!

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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