Preparation Steps
- Method:- Thaw puff pastry according to packet instructions.
Once thawed, place pastry in the fridge to keep cool while you prepare the other ingredients.
- Place the berries in a saucepan over a medium-low heat.
Sprinkle on castor sugar and add water.
Cover saucepan with a lid and shake the saucepan around to coat the berries.
Poach berries for about 5 minutes or until they soften but still retain their shape.
Set aside to cool.
- Pre-heat the oven to 180C (350F).
- Make the ricotta filling by combining all ingredients in a mixing bowl.
Mix well with a wooden spoon to thoroughly combine.
Set aside.
- Prepare the glaze by mixing icing sugar and lemon juice together in a small bowl.
Mix well and set aside.
- Remove the pastry from the refrigerator and place sheets on a clean, dry surface.
Use a small, sharp knife to cut 10 8cm x 6cm (3" x 2.
5") rectangles.
Place 5 of the pastry rectangles on the lined baking sheet, making sure there is space in between them as they will expand.
Lightly brush edges with a little water.
We will call these the "pastry rectangle bases".
- Cut smaller rectangles out of the remaining 5 pastry rectangles so that you have small frames of about 1.
5cm (1/2") in width.
- Danish1- Place the frames on top of the pastry bases on the baking sheet.
See the diagram below.
- Danish2- Fill the middle of the frame with about 3-4 tablespoons of ricotta mixture.
Top with several berries (reserve some for topping once the danishes are baked).
Repeat process with remaining pastry frames.
- Place in the oven and bake for 15 to 18 minutes or until the pastry puffs up and is golden.
Remove from oven and cool on a wire rack.
Top with remaining poached berries and sprinkle on a little icing sugar just before serving.