And FINAL part! The shaping, rising, baking, glazing and serving part - the really FUN part!
I'm pretty much just going to let the pictures speak for themselves here. I love serving these. I don't make them all that often, but every time I do, I am reminded why I make these. They are that yummy!
I chose to shape these in pinwheels, but once they rise and bake, they don't necessarily retain their pinwheel shape. Does that make them a fail? I don't think so since they taste so amazing! One sweet lady did an impromptu pastry throw down between one of these and one from a famous baking company - and she graciously gave the nod to these, even using the word "perfect", so I'm pretty sure that means she would agree that whether they stay pretty pinwheels or not doesn't really matter. Another gentleman said that it was the best Danish he'd ever eaten.
So here goes. (Should I tell you that I shaped these at 3am since they need time to rise and I wanted to serve them as soon after coming out of the oven as I could? I shouldn't? Ok, good. I won't tell you that.)
I rolled the dough into a rectangle about 1/4" thick.
Then using a pizza cutter, I cut this into 8 "squares" if you don't use the strict geometric definition of a square.
Then I cut diagonals at each corner towards the center but not all the way.
And then I folded every other corner into the middle...
...and repeated with all of them before setting them on a parchment covered cookie sheet.
A full recipe gave me 16 pinwheels of this size, so I did 6 blueberry, 5 cherry and 5 cream cheese raspberry.
Then I gave them a tent of plastic wrap, and went back to bed. Er, wait, since I'm not telling you what time I shaped these, let me rephrase that and simply say, "I let them rise for about 2.5 hours." (Pay no attention to the time you see from my stove. I'm sure that must be a malfunctioning clock...)
When I returned, here is what they looked like.
A couple of other close ups...
Can you tell the difference from rising? Can you see the layers forming?
Oh, and I added some fresh blueberries and raspberries just prior to baking, too.
I slid them into a 350 degree oven and let them bake for 30 minutes...letting the heat create that wonderful steaminess from the butter and just look! Look at that golden brown flaky goodness!
And then I glazed them once...
...and once again after they had cooled about 10 minutes. And behold! They were ready to serve!
Since I used red and blue fruits plus a white glaze plus a red tablecloth, they count for Independence Day, right? I hope so, cause I LOVE these things!
Does it count as causing you to covet if I post another pic or two of these?
It shouldn't if I show you ones that didn't come out perfectly, right?
I didn't think so. Thank you. So here's one more...
Are you hungry yet?
Thanks for stopping by! My plan is to be back on schedule with tomorrow's cookie post! Seeya then!
No comments:
Post a Comment