Fig, Ricotta, and Almond Danish
Serves 1
Directions
- 1Roll out the croissant pastry.
- 2Cut out round shapes from the pastry.
- 3Place the round pastries on a baking sheet lined with parchment paper.
- 4Cover the pastries with plastic wrap and let them rise.
- 5Use a glass to create an indentation in the center of each pastry, forming a well.
- 6Prepare the almond frangipane filling.
- 7Pipe the almond frangipane filling into the well of each pastry.
- 8Brush the pastry with an egg wash before baking.
- 9Bake the pastries until golden brown.
- 10While the pastries cool, prepare the whipped sweetened ricotta.
- 11Pipe the whipped sweetened ricotta into the center of each cooled danish.
- 12Drizzle rosemary-infused olive oil into the center of the ricotta.
- 13Arrange sliced fresh figs on top of the ricotta.
- 14Garnish with fried rosemary leaves.
Ingredients
- Croissant pastry
- Almond frangipane
- Whipped sweetened ricotta
- Fresh figs
- Rosemary olive oil
- Fried rosemary
Equipment
Rolling pinRulerRound cookie cutterBaking sheetParchment paperGlassMixing bowlHand mixerPiping bagPastry brushCooling rack
Tips
- Use fresh ricotta with a low moisture content for the best results.
- Adding rosemary-infused olive oil and fried rosemary kicks up the flavor and appearance.
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