Our garden has exploded with strawberries! We returned from our Chelan trip to find a bounty of delicious berries waiting for us. Swiss chard, snap peas and raspberries are also coming up plentiful. Our family poured out of the van, after the 4 hour trip home, and we all raided the garden!
We had a great, relaxing trip, but it is nice to return to a fully stocked kitchen, dishwasher, washer and dryer! Three hours after we were home I had a raspberry pie finished, much to the delight of our 12-year-old nephew who is staying with us for the week. Not a slice left for breakfast!
I thought this would be a yummy start to the day today. You can use any type of chunky preserves for this danish. I used homemade strawberry, and to boost the chunks, I added 4 fresh picked berries from the garden.
This comes together very quickly. The danish was ready for the oven just as the oven came up to temperature. The boys were delighted when they stumbled into the kitchen this morning!
- 2 cups flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. cream of tartar
- 3 Tbsp. sugar
- 1/2 cup cold butter
- 3 oz. cold cream cheese
- 3/4 cup milk
- 1 cup preserves
- 2 Tbsp. milk
- 2 Tbsp. coarse sugar
Preheat oven to 400 degrees. Line a baking sheet with a Silpat or parchment paper.
Combine flour, salt, baking powder, cream of tartar and sugar in a mixing bowl. Add cold butter and sugar and mix until it resembles little peas. Add milk.
Put dough on a lightly flour surface and knead 15-20 times, adding a small amount of flour, if needed, to make a smooth, soft and easy to handle dough. Roll out to 12×8 and transfer to prepared pan.
Spread preserves onto the middle 1/3 of the dough. Using a sharp knife, cut 1 inch diagonal strips on each side and fold over preserves. Brush with 2 Tbsp. milk and sprinkle coarse sugar on top. Bake for 30 minutes or until golden brown. Let stand 20 minutes before serving. Serves 12.
Recipe from Baking Bites.
Using the Weight Watchers Recipe Builder, each serving would have 7 pts+.