Chocolate & Cheese Danish

Good Morning!

I can't get over how easy these super chocolatey and perfectly flaky danishes are to make.  They seriously only take a few minutes to put together and taste just like they came from the bakery!  Perfect lil morning treat with coffee, enjoy!

Chocolate & Cheese Danish

adapted from:  Giada at Home

Ingredients:

1/4 cup (2 ounces) cream cheese, at room temperature
1/4 cup (2 ounces) mascarpone cheese, at room temperature
1 egg yolk
1 tablespoon all-purpose flour
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1/2 cup mini chocolate chips
2 (9-inch-square) sheets frozen puff pastry, thawed
1 egg, beaten

Directions:
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside.

Filling: In a small bowl, mix together the cheeses, egg yolk, flour, sugar, vanilla and salt until smooth. Fold in the chocolate chips. Set aside.

Cut each sheet of pastry into 4 equal-sized squares. Put 4 pastry squares on each prepared baking sheet. Spoon about 2 to 3 teaspoons of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1-inch of the opposite corner. Using a pastry brush, brush the folded-over section lightly with the beaten egg. Fold the opposite corner over the egg-brushed pastry to form an open-ended Danish.

Brush the pastry with beaten egg and bake until puffed and golden, about 15 minutes. Remove from the oven and cool for 5 minutes before serving.

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Asparagus Tart

I am totally loving this asparagus tart, think I have made it at least a dozen times in the past 2 months!  It can easily be assembled ahead of time making it perfect for brunch or an appetizer. The asparagus is tender and tastes so delicious with the melted cheese and crispy croissant.  Enjoy!

Asparagus Tart
adapted from: Fat Girl trapped in a Skinny Body

Ingredients:
1 sheet puff pastry or refrigerated crescent rolls 
1 package (5 ounces) Boursin Cheese - garlic & herb (I have also used goat cheese, tastes great too)
1 clove garlic, minced
1 bunch of asparagus, ends trimmed
salt and pepper
olive oil

Directions:

Preheat the oven to 400 degrees.  Line a baking sheet with a silpat mat or parchment paper. 

Lay the pastry on the mat and use a rolling pin to thin it out a bit. Shape into a large rectangle, almost 11×15 inches. Trim the edges with a pizza cutter or a knife, only if you want perfectly flat edges.

Using a large spoon, rubber spatula, or any tool you want, spread the cheese on the pastry (you can also just crumble the cheese on).

Sprinkle with the minced garlic. Lay the trimmed asparagus on the cheese, alternating tip to end.

Drizzle with olive oil, sprinkle with salt and pepper if needed.

Bake for 15 minutes, or until the tart edges are evenly browned and the asparagus is starting to ‘wrinkle.’

Remove form the oven, and cut into squares. Use a large knife and cut gently so the warm cheese doesn’t ooze out.

Serve warm or at room temperature. Store leftovers in an airtight container in the fridge.

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Katherines Corner 
Michelle's Tasty Creations and Crafty Ideas