A few Christmases ago, my family and I spent an amazing week in Germany to take advantage of the outdoor Christmas markets– we had a fantastic time, indulging in innumerable sausages and mugs of mulled wine, and of course the traditional lebkuchen (gingerbread cookies). That being said, the traditional recipe wasn’t my favorite– the cookies were somewhat dry, and the flavor profile seemed to be missing something, at least to my American palate. I much preferred the less traditional confection that was being billed by one seller as “lebkuchen,” but which had a lot more “oomph” to it, being sandwiched with jam and marzipan, and coated in chocolate. I found out later that these were not technically lebkuchen, but were actually “Dominosteine,” which were popularized in the 1930s and which are basically gingerbread petits fours.
In any event, whatever they’re called they’re delicious– this recipe keeps the slightly dry lebkuchen layer (it moistens over time), but instead of sandwiching the jam and marzipan between two cookie layers, they’re both layered on top. I also simplified the process by dispensing with the whole “dipping in chocolate” step and simply using the chocolate as a thin top layer. The finished product is spicy, sweet, and Christmas-y– just tasting it takes me back to that lovely Christmas in Germany!
The recipe makes an entire 13×17″ half-sheet pan worth of cookies, which is a LOT when you’re cutting them into small squares, but which makes these perfect for gift-giving!
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.