After blueberry picking, despite having made Blueberry-Chocolate Pudding and Blueberry Breakfast Cake, we still had a ton of berries left. Luckily, with a picnic coming up and a package of puff pastry in the freezer, I was able to throw together some last-minute pastries to use up another cup or so of berries!
These are actually almost exactly the same, technique-wise, as these Peach Almond Pastries I made at this time last year– and they worked out just as well! In this case the thick blueberry compote (microwaved, not stovetop!) was accented nicely with a layer of almond paste, and provided a nice contrast to the crisp, flaky layers of buttery pastry. Try this recipe the next time you have extra fruit lying around the house– you won’t regret it!
These pastries* were really a spur-of-the-moment creation, based on the availability of fresh peaches and a last-minute dinner invitation. You know me, I can never arrive at a gathering without some kind of baked good, so I skimmed my recipe box for inspiration and came up with these incredibly simple, yet incredibly tasty desserts. Squares of buttery puff pastry are topped with a pillow of marzipan and a handful of peach slices, then baked to crispy, flaky perfection. The tanginess of the peaches is set off nicely by the floral sweetness of the marzipan, and the crunch of puff pastry wraps it all together in a convenient bundle, ready for dessert or an indulgent breakfast treat.
*Okay, so these aren’t really danishes– a danish is a very specific type of pastry with a very specific type of laminated, yeasted dough. Puff pastry was a shortcut.