Time, inclination, resources, ingredients, disposition, and appropriateness are awfully hard to all bring together, and one of my kitchen challenges is to be ready to, and able to, make new recipes that I am intrigued by at a time that won't cause me problems with other goals (especially weight management!). A week ago was not an occasion of that elusive perfect alignment but I proceeded anyway with a dough endeavor: a cream cheese danish pastry braid.
Back on Tuesday, June 22, I worked up the yeast dough, tucked it away to rest and chill, made the sweet cream cheese filling, rolled out the dough, cut and wrapped it, chilled it some more...and then brought it out as a ridiculous dessert following dinner. Of course, it had to have a sweet glaze on it, as if things were not already out of control. The entire braid was consumed in two parts, all before bedtime.
Ah, but this recipe itself makes two parts, if you will: enough for two complete cream cheese pastry braids.
With the dough and cream cheese filling already made, all I had to do was unwrap that second dough disc, roll it out to the proper size, cut it strategically, line the filling down the middle, and then wrap and egg wash it.
So the following Thursday night, it took hardly any time at all to come up with a fresh new pastry braid, with a more practiced hand and a finer aesthetic result. And every bit as tasty as the first one.
Based on "Homemade Pastry Dough (Shortcut Version)" [published 29 October 2013], and "Blueberry Cream Cheese Pastry Braid" [published 16 February 2014], from Sally McKenney of Sally's Baking Addiction.
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