Hello, I’m Elaina, the culinary aficionado behind Flavour Food and Wine. Today, I’m delighted to introduce you to a recipe that beautifully marries sweet and savory flavors – the Pear Rosemary Danish. This pastry combines the sweetness of ripe pears with the aromatic hint of rosemary, all encased in a flaky Danish pastry. It’s a perfect treat for a leisurely breakfast or an afternoon tea. So, let’s explore this delightful fusion of flavors together with our Pear Rosemary Danish recipe.
Pear rosemary danish Recipe
Pear rosemary danish
Equipment
- 1 oven
Ingredients
Crust:
- 1 cup unsalted butter chilled
- 1 tablespoon chopped rosemary
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 & 2/3 cups all-purpose flour
- 1 large egg
- water
Pear Rosemary filling:
- 2 1/2 to 2 3/4 pounds firm-ripe pears
- 1 Granny Smith apple
- 2 to 3 teaspoons chopped fresh rosemary
- 1 teaspoon finely chopped lemon zest
- 1 tablespoon fresh lemon juice
- 3 to 4 teaspoons sugar
- salt
- 2 tablespoons unsalted butter
Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons whole milk or half-and-half
Instructions
- Cut butter into 1/2-inch cubes and place in the freezer. Chop enough rosemary for the crust and filling. Preheat your oven to 400º F with a rack in the lower middle position.
- Combine sugar, salt, and rosemary in the bowl of a food processor. Process for 30 to 60 seconds to further break up the rosemary, and infuse the sugar with the oil. Add the flour and process for 10 to 15 seconds.
- Scatter the butter cubes over the flour mixture, then pulse to combine, about 12 to 15 one-second pulses. The mixture should resemble wet sand, with some pea-sized pieces of butter. Transfer mixture to a medium-sized bowl.
- In a small bowl whisk the egg and 2 tablespoons of water to combine. Sprinkle the egg mixture over the flour mixture and fold to combine. I generally start with a fork or spoon, then use my hands once the dough has started to come together. You may need to add another tablespoon or so of water to get the dough to come together. It is a fairly soft dough, but it should not be overly sticky.
- Divide the dough into 2 unequal portions, the larger being about 2/3 of the dough. Place the smaller portion in the refrigerator.
- Flour your counter top or a piece of parchment paper. Use a generous amount of flour to prevent the dough from sticking from the counter. Sprinkle the top of the dough lightly with flour as needed to prevent sticking to the rolling-pin. Roll the larger portion of the dough out into a rectangle that is large enough to fit into the bottom, and up and slightly over the sides of a 13- by 9-inch baking pan.
- Roll the dough onto your rolling-pin, then transfer the dough to your pan by unrolling it off. Press into the bottom and sides of the dough into the pan. If needed patch tears with some of the dough overhang or by pressing together with your fingers.
- Set pan aside, and make your filling.
- Grate apple on the large holes of a box grater into the bowl containing the pears. Add the rosemary, lemon zest and juice, sugar. Toss until well combined.
- Transfer pear mixture to the prepared crust. Distribute evenly. Sprinkle with salt. Dot with butter, and set aside.
- Roll smaller piece of crust dough into a 13- by 9-inch rectangle on a floured surface. Transfer to the top of the pear mixture. Fold or roll the bottom crust over the top crust and flute the edges or use a fork to press the edges. (I roll the dough down if I want to flute it, or fold it for a more rustic fork-finished edge.) Dock the surface of the crust with a fork. [ again, use the cast iron pan...it looks great ]
- Bake for approximately 45 minutes, turning the danish 180º after 25 to 30 minutes. The edges of the crust should be nicely browned and the top of the crust should be golden brown. Remove from oven and place on a cooling rack.
- Whisk the glaze ingredients together, and drizzle over the danish after it has been cooling for 10 to 15 minutes. Cool at least several hours or overnight before cutting and serving.
Video
About Pear rosemary danish
The Pear Rosemary Danish is a delightful pastry that combines the sweetness of ripe pears with the aromatic hint of rosemary. Originating from Denmark, this pastry has been given a unique twist with the addition of pear and rosemary. The buttery, flaky pastry, the soft, sweet pear filling, and the subtle, fragrant rosemary create a harmonious blend of flavors and textures.
Cooking Tips
- Use ripe but firm pears for the best texture and flavor.
- Fresh rosemary is recommended for its superior flavor and aroma.
- When making the pastry, keep the ingredients and the dough as cold as possible to ensure a flaky result.
- Be careful not to overfill the pastry to prevent it from becoming soggy.
- Brush the pastry with egg wash before baking for a glossy finish.
Serving Suggestions
The Pear Rosemary Danish can be served as a breakfast treat or an afternoon snack. It pairs well with a cup of coffee or tea. For a dessert option, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Frequently Asked Questions (FAQs)
Q: Can I use other fruits instead of pears? A: Yes, you can substitute pears with other fruits like apples or peaches, but the flavor profile will change accordingly.
Q: Can I make the pastry dough in advance? A: Yes, the pastry dough can be made in advance and kept in the refrigerator for up to 3 days.
The Pear Rosemary Danish is a testament to the beauty of combining sweet and savory flavors. Its unique flavor profile makes it a standout among traditional pastries. By following the provided cooking tips and serving suggestions, you can create a bakery-quality Danish right in your own kitchen. Remember, baking is a science but also an art, so don’t hesitate to experiment with different fillings and herbs. Enjoy the process and the delicious result!
