Savoury Bacon And Blue Cheese Danish Pastries Recipes

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SAVOURY DANISH PASTRIES



Savoury Danish pastries image

Give morning pastries a bakeover by swapping the sweet for a savoury butternut squash, blue cheese, bacon, onion and beetroot filling

Provided by Sarah Cook

Categories     Lunch, Snack

Time 1h20m

Yield Makes 8

Number Of Ingredients 12

200g block of butter
500g bag white bread mix
1 egg , beaten, to glaze
cornichons , to serve
200g butternut squash , diced
6 rashers streaky bacon , cooked until crispy and roughly chopped
200g Danish blue cheese
2 tsp caraway or fennel seeds
50g walnut , roughly chopped
1 small red onion , thinly sliced
2 cooked beetroot , not in vinegar, diced
25g spinach leaves, chopped

Steps:

  • Wrap the butter in foil and freeze for 45 mins.
  • Tip the bread mix into a bowl and, using the foil to hold it, coarsely grate in the butter - keep dipping the end in the flour to stop it sticking to the grater too much. Use a cutlery knife to stir together, then add 300ml cold water and stir to a dough.
  • Put the squash in a microwave-proof bowl with a little water, cover with cling film, poke one hole in, and microwave on High, at 2-min increments, until just cooked. Drain any liquid.
  • Heat oven to 200C/180C fan/gas 6. Roll out the dough as thinly as you can, to a rectangle with longest side measuring 25cm. Scatter over all the filling ingredients, spreading as evenly as you can, leaving a small gap along one of the longest sides, brush this edge with a little beaten egg. Season, then roll up tightly from the opposite side and pinch to seal. Use a sharp, floured knife to cut roll into 8 slices. Dust a baking sheet with more flour and place slices, cut-side up, with gaps in between. Brush tops with more egg and bake for 15-20 mins until golden and risen. Best eaten warm with cornichons.

Nutrition Facts : Calories 532 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 2.3 milligram of sodium

SAVOURY BACON AND BLUE CHEESE DANISH PASTRIES



Savoury Bacon and Blue Cheese Danish Pastries image

A bit of a twist on the usual sweet Danish pastries, these are my savoury Danish pastries using Danish Bacon and Danish Blue cheese - a very tasty combination! Use ready made puff pastry for speed and ease. Serve these for brunch or a light lunch with salads and pickles. These are also great to take on a picnic.

Provided by French Tart

Categories     Lunch/Snacks

Time 35m

Yield 8 Danish Pastries, 8 serving(s)

Number Of Ingredients 12

12 ounces danish back bacon, trimmed and diced
4 ounces danish blue cheese, crumbled
1 onion, peeled and finely chopped
2 teaspoons oil
1/2 teaspoon paprika
1 teaspoon English mustard
1 -2 teaspoon Worcestershire sauce
1 tablespoon sour cream
12 ounces premade puff pastry
1/2 teaspoon garlic salt
black pepper
1 beaten egg, to glaze

Steps:

  • Pre-heat the oven to 400F, Gas Mark 6, 200°C.
  • Heat the oil , add the onion and saute until lightly coloured and soft.
  • Add the chopped bacon and cook gently, stirring occasionally.
  • When the bacon is cooked & crispy, add the paprika, mustard, Worcestershire sauce, black pepper and salts.
  • Allow to cool a little then add the sour cream and crumbled blue cheese.
  • Season to taste.
  • Roll out the pastry thinly and cut into 8 squares.
  • Put a spoonful of the mixture onto each square,and bring two corners over the top to meet each other and make a diamond shape - covering most of the filling.
  • Put on a greased and lined baking tray, glaze with the beaten egg and bake in the pre-heated oven for about 20- 25 minutes, or until pastry is puffed up and golden brown.

Nutrition Facts : Calories 510, Fat 41.6, SaturatedFat 13.7, Cholesterol 66.7, Sodium 674.9, Carbohydrate 21.6, Fiber 0.9, Sugar 1.1, Protein 12.2

BLUEBERRY CHEESE DANISH PASTRIES



Blueberry Cheese Danish Pastries image

Categories     Breakfast     Brunch     Bake     Buffet     Cream Cheese     Blueberry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 Danish pastries

Number Of Ingredients 21

For the Danish pastry
two 1/4-ounce packages (5 teaspoons) active dry yeast
2/3 cup sugar
1 teaspoon salt
3 large egg yolks
2 teaspoons vanilla extract
2/3 cup milk
3 3/4 cups all-purpose flour
3 sticks (1 1/2 cups) cold unsalted butter, cut into bits
For the filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons freshly grated orange zest
1 teaspoon freshly grated lemon zest
2 tablespoons all-purpose flour
For the glaze
1 1/4 cups confectioners' sugar
2 to 3 tablespoons fresh lemon juice

Steps:

  • Make the Danish pastry:
  • In a large bowl proof the yeast with 1/4 cup warm water for 5 minutes, or until it is foamy, and stir in the sugar, the salt, the yolks, the vanilla, and the milk. Add 3 1/4 cups of the flour, stirring until the dough is combined well (it will be soft and slightly sticky), and chill the dough, covered, for 1 hour. On a cool surface (preferably marble) beat the butter with a rolling pin until it is smooth but still cold, add the remaining 1/2 cup flour, and blend the mixture quickly until it is smooth. Working quickly, form the butter mixture into a 6-inch square and chill it, wrapped in plastic wrap, for 15 to 30 minutes, or until it is firmer but still malleable. On a well-floured surface roll the dough into a 12-inch square, lay the butter diagonally in the center of the square, and fold the corners of the dough tightly over the butter like an envelope, enclosing the butter completely. Brush off any excess flour and pinch the edges of the dough together to seal them. With the rolling pin flatten the dough gently with uniform impressions and roll it from the center away from you to within 1/2 inch of the end. Turn the strip 180° and roll the dough again from the center away from you to within 1/2 inch of the end. Continue to roll the dough in this manner until it forms an 18-by 8-inch rectangle. (It is important not to roll over the ends in this first rolling to help the later formation of even layers of butter and dough.) Brush off any excess flour from the dough, fold the top quarter of the rectangle down to the center of the strip, and fold the bottom quarter of the rectangle up to the center, leaving about 1/2 inch between the 2 ends. Fold the top half of the dough over the bottom to close the dough like a book. Turn the dough 90° so a short side faces you, roll it again into an 18- by 8-inch rectangle, and fold it in the same manner. This completes 2 "turns." Chill the dough, wrapped in plastic wrap, for 1 hour. Make 2 more turns in the same manner, always beginning with a short side facing you and chilling the dough, wrapped in plastic wrap, for 1 hour between each turn. Chill the dough, wrapped in plastic wrap, for at least 4 hours or overnight.
  • Make the filling:
  • In a bowl beat together the cream cheese, the sugar, the yolk, the vanilla, the salt, the zests, and the flour until the mixture is smooth and chill the filling, covered, for at least 1 hour and up to 24 hours.
  • Roll half the dough into a 16- by 8-inch rectangle, trim the edges evenly, and cut the rectangle into eight 4-inch squares. Stretch 2 opposite corners of each square slightly to lengthen the dough and form flaps that will enclose the filling. Roll out, cut, and stretch the remaining dough in the same manner. Spoon 1 tablespoon of filling onto the center of each square of dough, sprinkle about 1 1/2 tablespoons of the blueberries over it, and brush the flaps with some of the egg wash. Fold 1 of the flaps across the berries, fold the other flap across the berries in the opposite direction, overlapping the first flap, and tuck the second flap under the Danish. Brush the Danish pastries with the egg wash, arrange them about 3 inches apart on lightly buttered baking sheets, and let them stand for 1 hour. Bake the Danish pastries in the middle of a preheated 350°F.
  • oven for 30 to 35 minutes, or until they are crisp and golden.
  • Make the glaze while the Danish pastries are baking:
  • In a bowl whisk together the confectioners' sugar, sifted, and enough of the lemon juice to make a thick but pourable glaze.
  • Transfer the Danish pastries to a rack and drizzle some of the glaze over each pastry. The Danish pastries may be cooled to room temperature, wrapped in plastic wrap and foil, and frozen for 1 month. Transfer the Danish pastries to a baking sheet and bake them in the middle of a preheated 400°F. oven for 5 minutes, or until they are heated through.

PEAR AND BLUE CHEESE PASTRY TRIANGLES



Pear and Blue Cheese Pastry Triangles image

To die for delicious. Fairly quick appetizer and guests can't get enough. The perfect balance of sweet and savory. Easy to adjust for large or small groups. Don't skip the onions!

Provided by Scarlett

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 2h

Yield 36

Number Of Ingredients 7

3 tablespoons butter
1 tablespoon olive oil
4 sweet onions, thinly sliced
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
2 firm pears, peeled, quartered, and sliced
¾ cup crumbled blue cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
  • Melt the butter and olive oil in a large skillet over medium heat. Stir the onions into the butter, and cook until the onions have softened and caramelized to a deep, golden brown, 30 to 40 minutes. Stir frequently as the onions cook to keep them from burning. Once done, season with salt and pepper, and set aside to cool.
  • Use a sharp knife to cut each sheet of puff pastry into 9 squares. Cut each square in half diagonally to yield 36 triangles. Place the triangles onto the prepared baking sheets, and top with the caramelized onions, pears, and 1 teaspoon of blue cheese.
  • Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 30 minutes. Allow to cool to room temperature before serving.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 9.2 g, Cholesterol 4.7 mg, Fat 7.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 80.7 mg, Sugar 1.7 g

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