For my second week of surprise brunches, I made danishes! Since it was such a lovely day, we got to eat them outside on the back patio.
I started making these danishes two days ahead, though I’m sure you could manage it if you started just one day in advance. The danishes are made using what’s called “rough puff pastry”, which is similar to puff pastry, but instead of having a layer of butter, you mix it into the dough in chunks. This makes the process faster and easier, though the layers aren’t quite as defined.
When making the dough, I must have made a mistake, because it came out very wet. It was more like batter than dough, really. I’m still not sure what I did wrong. I re-read the recipe many times, but I still can’t figure it out. Luckily, the addition of a little extra flour fixed my problem immediately.
Other than that, I didn’t have any mishaps when baking these. For me, that’s quite the achievement. I divided the dough into sections, folded them up, added the cheese, topped them with a bit of jam, and baked them. They came out perfectly!
I got this recipe from NYT Cooking—click here to see it.