Ruth from Oshkosh, WI (2017 Week 5: Pastries)




Oshkosh, WI

Baking Challenge

Danish (Wisconsin kind)

Have fun giving your creation a name and please describe your recipe.

Grandma’s Almond Danish. Shortcrust base with kringle type top covered in toasted almonds and drizzle, Wisconsin one had pecan base and dried Door County Cherries folded in to next layer with a cherry drizzle, vanilla drizzle and toasted pecan sprinkled over.

Tell us about your pastry dough and final texture after baking. Are you happy with it?

Yes, I’ very happy with it. That being said…I did what came to mind when I think "danish." It’s the recipe I grew up eating at my Grandmother’s table. It’s the recipe I learned with her at the island when I could barely spell my name. It’s the recipe that carries happy, youthful memories. When I think of a danish, I think of Kringle and I think my grandma. I’m sorry Great Britain, I don’t think layered, enriched, puff pastry.

Detail how you added a Wisconsin twist to your flavors or presentation.

The recipe has Wisconsin eggs, butter and cherries (Door County). The recipe is one that I’ve only ever eaten in Wisconsin.

How did you do?

Absolutely lovely.