Posts Tagged ‘puff pastry’

I have said it before and I say it again…

Frozen puff pastry is a life saver.

I am amazed how fast one can just make Danishes, looking and tasting as if they came from the best bakery.

You know by now how I just love to cook and bake easy and simple things. This is one of those things up on the list of favorite fast baked goods.

We had an unannounced visit of friends this past weekend. Since I don’t keep cookies in the house at all, there is nothing to give our guests unless I bake it. Well, during the holidays I do, but that is about it. I bake “for each occasion”.

So, once again, I was saved by my good friend, the frozen puff pastry.

In Sweden we call a cup of tea or coffee at a break during mid morning or mid afternoon, for FIKA (Sorry all you Italians..). It always contains a sweet roll or/and cakes/cookies. Sometimes a small sandwich. We love it. I actually laugh at my friends that comes over for a visit from Sweden, how they start to look around the house at 3pm on the dot. Trying to locate the goodies hidden somewhere in the kitchen. Looking at this from the “outside” it is a little funny, how Swedes stay so slim. Because there really is a break of the day, twice if allowed, to eat baked goods like this.

And at most workplaces there is a “fika room”. Meaning a break room where you go and drink your coffee and eat your baked goods. Of course it also serves as a lunchroom, but it actually is more often just plain and simple called the fika room. By law you are allowed a fika break for 15 minutes twice a day. Perhaps I should tell my boss here in the states? It really is a good idea.



Superfast Danishes.

Makes 6-8 (depending on how big you decide to make them).

6-8 tbsp. of jam, your favorite kind. I use raspberry jam.

6-8 tbsp. of thick vanilla sauce or vanilla pudding (optional).

1 egg, whisked.

Powdered sugar for decoration.


If you have time, defrost the puff pastry in the fridge over nigh, if not, just defrost on the kitchen counter or if you really are in a hurry, carefully defrost in the microwave.

Unfold the dough and cut it into 6-8 squares (or into preferred size).

Put a tbsp. of jam in the center of the square and spread it out slightly.

Grab and lift each corner and punch it down in the center of the danish. It becomes a little pouch.

Place it on a lined baking sheet. Brush them with the egg.

Bake in a 450F (225C) degree oven for about 10-15 minutes or until golden brown.

Let cool down slightly. Dust with powdered sugar.

Ready to serve.


You could experiment with different fillings. Another really delicious filling is almond paste. Very traditional as well. You can “loosen it up” a little bit by mixing it with a dab of butter.

You can also make them into different shapes. They don’t have to be “closed”. You could lift and push down two opposite corners and leave two flat. If you do that version, please the filling on the flat part of the dough, close to the center. One kind on each side. This is a very good and probably the most traditional Danish.


I hope you will bake some danishes now. Unfortunately they are a hot commodity and will not last long.



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You know how you sometimes would like to make a pretty and impressive dessert but don’t really feel like putting in the time???

Well, look no further. Here is a super easy and a really beautiful dessert that would impress everybody.

Always try to keep some puff pastry in the freezer. It has saved me many times.

If my guests would give me some warning, I defrost it over night in the fridge. If no warning, you can defrost it in the micro wave. Just be careful not do defrost too much so that the puff pastry looses it’s flakiness.

Either you use that every so handy cookie cutter, a regular pastry cutter or why not just a knife, to cut out a preferred shape.

Put your cut out shapes onto a cookie sheet. Parchment paper or silk mat.  I love using the silicone silk mats. They are perfect for almost all baking. Things do not stick and they are easy to clean (bonus round right there).

You can make this any time a year. It works for summer just as well as for Christmas, Thanksgiving or any other occasion.



Puff Pastry Berry delicious.

1 package of frozen puff pastry.

1 egg.

Powdered (confectioners’) sugar.

Heavy cream/whipping cream.

Fresh Berries. I used blueberries and raspberries.

Jam. I used a Blueberry jam.

Sprigs of mint for decoration.


Unfold the puff pastry. Cut out any desired she and put them onto a lined cookie sheet.

Brush lightly with an egg wash (wished egg).

Bake in the oven at 400-450 degrees for about 8-10 minutes or until golden brown.

Let cool on a rack.

Whip the heavy cream and mix it with a great tasting jam.

When the puff pastry shapes has cooled down, cut them length wise in half. Fill it with the whip cream jam.

Place them on a serving dish. Place berries all around. Sprinkle with powdered sugar.

That is actually it super easy. 



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It’s S:t Patrick’s day…

I don’t have much Irish in my repertoire. All I really know, is the beer and the burger I order when I go to an Irish pub.

So I did a little research on Irish food. It turns out, I am closer to the food then I thought.

I just read that Dublin was founded by Scandinavians about 1000 years ago. Really??? I had no idea!! It was a viking settlement.

If I was to mention any Irish dishes, it would be corned beef and cabbage, Shepherd’s pie or something with potatoes. Most likely heavy food.

But I am so wrong. It turns out the Irish do a mean marinated salmon with whiskey, just like the Swedish gravlax, except I marinate mine with cognac. So I think I need to read more about this. It is really interesting.

My mother in law is the Irish cook in my family. She invites the family over for corned beef and cabbage every S:t Patrick’s day. We always look forward to that. Or is it the “brought forwards” we are hoping for??

Like at christmas, there are always leftovers. So instead of me cooking something new, I decided to take care of the leftovers.

Instead of a shepherd’s pie, what about a corned beef pot pie? Super easy and delicious.

Corned beef  pot pie.

Serves 2-4 (depending on bowl size)

2 cups of milk.

1 tbsp. of butter.

1 tbsp. fLour.

1-2 boiled potatoes.

2-4 slices of leftover corned beef.

2-3 tbsp. sliced leftover boiled cabbage.

2-4 tbsp. green peas.

Puff pastry. Enough to cover the oven safe bowls.

1 egg.

Nutmeg, salt & pepper to taste.


Make a white/ béchamel sauce. Add flower & butter to a pot. Melt the butter and let the flour mix with the melted butter. Add milk a little at a time. Keep whisking well. Add the peas, nutmeg, salt & pepper (to taste. ) I added hot sauce, but it is up to you how you would like to season your dish. Cut up the potatoes, cabbage and the meat and add to the sauce to just warm through and then put all into oven safe bowls. Pour over the sauce. Take the puff pastry and put on to bowls as “lids” . Nip the edges on to sides of bowls to make sure that the sauce doesn’t bubble out.

Brush with the egg on top of the puff pastry lid for a pretty glossy look.

Bake in the oven on 450 degrees until golden brown.

Well served with a cold beer.


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