Three Cheese Macaroni

Comfort Food: Lasagna

BBQ Grilled Cheese

Pork Sandwiches

Danish Rhubarb Pastry

Tuesday, May 11, 2010

My friend Jenna asked what kind of dessert she could make that didn't require her make a trip to the grocery store.  Another friend of mine gave her a Dutch pastry recipe. I decided to give it a whirl myself.  I had some leftover rhubarb, so I decided to poach it and use that for the topping.



Danish Rhubarb Pastry

Pastry
1 cup all-purpose flour
1/2 cup softened butter
2 T water

Topping
1/2 cup butter
1 cup water
1 tsp almond extract
1 cup all-purpose flour
3 eggs

Frosting
1 1/2 cups powdered sugar
2 T. softened butter
1/2 tsp vanilla
2 T. milk

Poached Rhubarb
2 cups sugar
1/3 c water
1 c brandy
1 cinnamon stick
7 whole black peppercorn
1 tsp vanilla
1 1/2 lbs rhubarb, halved lengthwise and cut into 1 1/2-inch pieces
1 T. lemon juice

Directions
Make the rhubarb topping by bringing the sugar and water to a boil in a medium saucepan; stirring until sugar dissolves. Cook, undisturbed, until light amber, about 7 minutes. Remove from heat; add 3/4 c. brandy, the cinnamon stick, peppercorns and vanilla. Return mixture to a boil for 1 minute, then stir in rhubarb. Remove pan from heat, cover, and let stand for 5 minutes. Stir in lemon juice and remaining 1/4 cup brandy, re-cover, and let stand for 20 minutes more. Refrigerate until cold, about 4 hours. Strain and discard cinnamon and peppercorns.

Make the pastry.  Heat oven to 350*F. Pastry blend 1 cup flour and 1/2 cup softened butter. Sprinkle 2 Tbls. water over mixture; toss with fork.  Gather pastry into a ball and divide in half. Pat each half into 12x3-inch rectangle on a Silpat mat or ungreased baking sheet.  In a 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously (my favorite part) over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle. Bake about 45 minutes to an hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.  In medium bowl, mix all frosting ingredients until smooth and spreadable. Place rhubarb over the top of each rectangle and drizzle with frosting.

Cut into squares and serve immediately.

1 comments:

Lana said...

Dutch? This is Danish...

June 5, 2010 at 6:15 PM

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