Have fun giving your creation a name and please describe your recipe.
Summer fruit danishes. I got the recipe from the Star-Tribune. The filling is cream cheese with lemon juice and either fresh peaches or blueberries, with a powdered sugar lemon glaze.
Tell us about your pastry dough and final texture after baking. Are you happy with it?
The recipe uses a rough puff technique. This was my first time rolling out pastry but the dough was ready to work with. I started on Saturday morning and the dough developed a great flavor by the time I baked the danishes Sunday morning. The finished pastry was tasty and very light and flaky. My husband said "this tastes like it’s from a bakery" and someone who tried one at a potluck later said it was the best Danish she ever had.
Detail how you added a Wisconsin twist to your flavors or presentation.
I’m from Wisconsin but live in Kentucky so I don’t have a lot of access to good Wisconsin ingredients. I honored the spirit of Wisconsin’s agricultural heritage by using a local dairy’s buttermilk in the filling, eggs from my backyard, and local fruit in season.
How did you do?