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Blackberry Rhubarb Streuseltaler

I love making these German streuseltaler pastries because the flavor combination possibilities are endless. Switch up the ingredients in the filling and the streusel by adding different spices, nuts, and fruits. I posted various versions on the blog such as rhubarb, pumpkin, black forest and today I’m making blackberry/rhubarb.

The name of today’s pastry was inspired by the round shape of the ‘taler’, a silver coin used throughout Europe for almost four hundred years. Its name lives on in the currency called ‘dollar’.

Taler is a German word for ‘coin’, so the name of the dessert literally translates to ‘streusel coin’. Basically, a free form tart made with a yeast dough topped with a huge amount of streusel, sometimes filled with custard and often with a sugar glaze.

A traditional German streusel (streusel meaning something ‘strewn or scattered’ in German) bakes up into shortbread balls. It makes a crunchy, cookie-like top but is soft on the bottom where it meets the cake or fruit.

Streusel was first popularized in Germany. In its simplest form, it consists of flour, sugar and butter but gets even better with the addition of oatmeal, cinnamon and nuts …. just my opinion of course!

I can’t tell a lie; Brion & I love streuseltaler so I’m sure I’ll keep on coming up with another flavor combination to try.

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 Blackberry Rhubarb Streuseltaler
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Rating: 5
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Course dessert
Cuisine German
Keyword blackberry/rhubarb streuseltaler
Servings
ROLLS
Ingredients
Blackberry/Rhubarb Compote
Streusel Topping
Dough
Glaze
Course dessert
Cuisine German
Keyword blackberry/rhubarb streuseltaler
Servings
ROLLS
Ingredients
Blackberry/Rhubarb Compote
Streusel Topping
Dough
Glaze
Votes: 1
Rating: 5
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Instructions
Blackberry / Rhubarb Compote
  1. Place the rhubarb, blackberries, sugar, salt, & vanilla into a medium pan & simmer over medium-low heat for about 30-40 minutes, stirring often, until the rhubarb & blackberries have broken down & the compote has thickened. The compote will cling to a wooden spoon when it is done. Remove from the heat & allow to cool to room temperature. (Taste your compote – if it is a little flat, you can add a squeeze or two of lemon juice – about 1/2 teaspoon at a time, until it brightens the flavor.)
Streusel Topping
  1. In a bowl, place COLD, cubed butter, add flour, cinnamon, sugar & vanilla. With your fingertips work streusel until crumbles form. Spread out on a large tray & set aside in freezer until ready to use.
Dough
  1. In a small dish, combine yeast with lukewarm water & 1 teaspoon of sugar. Allow to sit for a few minutes until frothy.
  2. In a large bowl, slightly melt butter; cool for a couple of minutes then whisk in egg. In another bowl, whisk together flour, salt & remaining sugar. Add yeast mixture to butter mixture, whisking together. Add flour mixture, combine then turn on a floured work surface & knead for about 5 minutes. Dough will be very soft but not sticky.
  3. Lightly grease bowl, place dough ball in it & cover with a towel. Place in a draft-free place & allow to rise for about 20 minutes.
  4. Line a baking sheet with parchment paper.
  5. Place dough on a lightly floured work surface & divide into 12 pieces. Form each piece into a ball & allow it to rest for about 5 minutes.
  6. Space out the balls on parchment lined baking sheet. With fingertips, press out each ball to about 4-inch diameter. Add about 1 Tbsp of blackberry/rhubarb compote to each dough piece & spread leaving a border around the outside.
  7. Divide streusel topping evenly between the pastries & allow to rise for about 15-20 minutes.
  8. Preheat oven to 350 F.
  9. Bake for about 10-12 minutes. Allow to cool completely on a wire rack. In the meantime, you can prepare the glaze.
Glaze
  1. In a small dish, whisk powdered sugar & lemon juice to a thick glaze. When streuseltaler are cooled, drizzle with glaze.
Recipe Notes
  • Being lovers of cardamom spice, I dusted our streuseltaler with it using a wire mess strainer.
  • I should mention, making the compote the day before needed will speed up your baking process.
  • These streuseltaler are incredibly soft & so good!

Char Siu Chicken

Char Siu has been around for many years and was generally roasted over a fire. Nowadays, you can BBQ it, pan fry, bake or broil/grill it. No matter which way you choose to cook char siu, the shiny red glaze gives it a very unique look and flavor. Char siu doesn’t have a lot of fancy ingredients or complicated procedures. Instead, it pairs a tasty marinade with a lean cut of quality meat for a super good meal.

Char siu chicken is a sweet and savory dish of chicken that’s marinated and cooked in the style of the traditional Chinese barbecue pork dish, char siu. The chicken is marinated and placed on wooden skewers. It’s cooked until tender but not falling apart. The use of the skewers changes how the meat cooks. It should heat slowly and evenly from all sides.

The char siu marinade is very distinctive in its flavor …  classic Chinese. It has a lovely depth of flavor, it’s sweet and savory, and a hint of Chinese Five Spice Powder flavor that makes this distinctly Char Siu. 

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 Char Siu Chicken
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Keyword char siu chicken
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Ingredients
Marinade
Chicken
Keyword char siu chicken
Servings
Ingredients
Marinade
Chicken
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Instructions
  1. Place marinade ingredients in a large Ziplock bag & mix to combine.
  2. Cut chicken into bite size or leave as individual large pieces & thread onto skewers. Carefully place chicken in bag & seal, turning to coat chicken. Marinade for 3 – 24 hours. Soak bamboo skewers prior to using.
  3. Preheat oven to 425 F.
  4. Remove skewers (reserve marinade) from Ziplock bag & lay across a foil lined, rimmed baking sheet. Roast for 10 minutes then remove from oven & baste with some of the excess marinade. Return to oven to continue roasting, basting another couple of times before chicken is completely cooked. Be sure not to overcook thighs so they are nice & moist.
  5. Prepare rice while chicken is roasting. When chicken is cooked, transfer rice & chicken to a serving plate & sprinkle with green onions.
Recipe Notes

• Alternately you can grill the chicken over medium-high heat for about 6-7 minutes per side. Watch carefully as they can easily burn due to the sugar in marinade.

Steak & Shrimp Roll-Ups w/ Gorgonzola Sauce

CELEBRATING FATHER’S DAY!

Father’s Day is celebrated on many different dates around the world. It gives us the opportunity to thank or reflect on that special person we call ‘Dad’.

The imprint of a father remains forever on the lives of his children. For daughters, he is the standard against which she will judge all men. To a son, he is his first hero.

Fathers are some of the most unsung, unpraised and unnoticed valuable assets of our society. Growing up, I recall that wonderful feeling of being very protected by our father.

Both of our fathers are no longer with us, but we will always hold dear fond memories of them. It seems a father’s love and influence are never fully appreciated until they are no longer with you.

Today, I’m making a ‘surf & turf’ meal which I think they both would have enjoyed.

Surviving and evolving through the centuries, ‘Surf & Turf’ has more than withstood the test of time. It’s easy to call something a classic, but when a dish is as ubiquitous and widespread as surf and turf, how could it not be a classic? What helps its ubiquity and popularity is that it technically can be a combination of any red meat and seafood, though lobster and steak are the most popular. 

There are other pairings for surf and turf besides filet mignon and lobster or crab. You can pair a filet mignon with large shrimp or pair scallops with a strip steak such as the New York Strip. You may also want to try pairing a strip steak with lump crabmeat, which gives you both sweet and savory flavors.

The origins of surf and turf are debated, but the dish likely originated in a coastal community in the United States. The earliest known citation of the term was in the Los Angeles Times in 1961. 

Truly a dish that, at its most basic, implies a special occasion. 

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 Steak & Shrimp Roll-Ups w/ Gorgonzola Sauce
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Keyword steak & shrimp roll-ups w/ gorgonzola sauce
Servings
Ingredients
Steak / Shrimp
Gorgonzola Sauce
Keyword steak & shrimp roll-ups w/ gorgonzola sauce
Servings
Ingredients
Steak / Shrimp
Gorgonzola Sauce
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Instructions
Steak / Shrimp
  1. Season tenderloin with Montreal steak spice & wrap 2 pieces of shrimp inside. Secure rolls with toothpicks.
  2. In a hot saucepan, brown steak rolls on each side. Remove from pan & set aside. Cover to keep warm.
Sauce
  1. In a saucepan, melt butter & add the sliced mushrooms. Sauté them for about 5 minutes, stirring occasionally until the liquid evaporates.
  2. Once the liquid is mostly gone, add the Worcestershire sauce & garlic. Stir to cook for 1 minute, add the room temperature cream & then the crumbled Gorgonzola.
  3. Stir in parsley & return steak/shrimp rolls to pan. Cook an additional 5-6 minutes or just until steak is cooked to your liking.
  4. These rolls are nice to serve over rice which can be prepared ahead of time.

Roasted Grape Pizza w/ Ground Meat & Arugula

Gone are the days when the only association with grapes was a glass of wine.

The origin of grapes on pizza is unclear but is presumably related to the Tuscan dish, ‘schiacciata all’uva’ (flattened bread or focaccia with grapes). During the harvest season in Italy, grapes (with seeds) are baked into flatbreads to create a slightly sweet snack or dessert. The crunch and tartness of the grapes add a layer of complexity to the dough.

Today’s blog recipe is for a gourmet-style pizza that features roasted red grapes with 2 different cheeses, a ground meat combo & arugula which make it quite unique and irresistible.

Grapes have an extremely high natural sugar content, so roasting causes the skin of the grapes to burst a bit in the oven and become lightly blistered and caramelized. The inside is juicy, with a jam-like consistency (a bit like a wine flavored jam). Roasted grapes are amazing over grilled meats, easy-yet-elegant desserts, next-level salads and toasts, cheese boards, roast meat, or…pizza.

In Alberta, Canada, where we live, the colder climate historically posed challenges to grape ‘farming’. However, with the advent of cold-hardy grape varieties and innovative farming techniques, the Alberta grape and wine industry, though niche, is showing promising growth and resilience.

Fresh grapes are wonderful on their own, but their culinary versatility is broad. When roasted it concentrates their sweetness. When frozen, grapes turn into bite-sized sorbets, a cool treat for summer. Grape juice, with its sweet and tart profile, is a base for many beverages and sauces. And of course, grapes are paramount in winemaking.

Brion & I have been growing Valiant grapes in our back yard for about thirteen years now. I have featured various savory recipes using grapes before but today I thought it was a good time for another Roasted Grape Pizza .

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 Roasted Grape Pizza w/ Ground Meat & Arugula
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Course Lunch
Cuisine Canadian
Keyword roasted grape pizza w/ ground meat & arugula
Servings
Ingredients
Course Lunch
Cuisine Canadian
Keyword roasted grape pizza w/ ground meat & arugula
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 400 F.
  2. Toss the grapes with 1 Tbsp olive oil & salt & place on a parchment lined baking sheet. Roast 20-25 minutes until the skins start to burst & the juices begin to caramelize. Set aside to cool slightly.
  3. In a saucepan over medium heat, cook the ground meat until fully browned. Break meat into small pieces as it cooks. Drain any excess fat to prevent a soggy crust. Stir in the garlic powder & herbs during the last minute of cooking.
  4. Spread ricotta evenly over Naan breads & season with salt & pepper. Add a thin layer of shredded cheese followed by the cooked meat & onion. Scatter roasted grapes & fresh thyme over the top
  5. Bake at 400 F. for 8-12 minutes until filling is hot & melty.
  6. Immediately after removing the pizza from the oven scatter fresh arugula over the top[ for a peppery bite. The residual heat will slightly wilt the greens. Drizzle with honey for an extra layer of flavor.

Omelet w/ Veggies, Bacon & Cheddar

I had no idea when I completed my studies in the commercial food industry that there would be some food items, I would make so many times. One such item was an omelet. 

In the early years of my career, my first position was a short order chef. It all sounded pretty easy until it came to the weekends. On Sunday morning alone, you could use anywhere from 90-120 DOZEN eggs. A large percentage of them were made into omelets with various fillings. All this would be made and served in the course of 4-5 hours as individual breakfasts in the hotel restaurant. That job definitely taught you the perseverance you would need to survive in the industry. 

Omelets have a long history dating back to 16th century France. Most are made with just simple egg and dairy ingredients. The fluffiest omelets use whole eggs or all egg whites, which are beaten with a small measure of cream, milk or water. I even recall adding just a tiny bit of pancake batter to give them more body.

Legend has it that when Napoleon and his army were travelling through the south of France, they spent one night near Bessieres. Napoleon ate an omelet prepared by a local cook and enjoyed it so much that he ordered the townspeople to gather all the eggs in the village and prepare a gigantic omelet for his army the next day.  Since 1973, every year on the Monday following Easter, people in Bessieres, France make a giant omelet, using 15,000 fresh eggs.

I have added some pictures of this huge omelet as well as one of a cook dumping eggshells in a pile.

The recipe I am including has everything it takes to make a great flavored omelet.

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 Omelet w/ Veggies, Bacon & Cheddar
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Course Main Dish
Keyword omelet w/ veggies, bacon & cheddar
Servings
Ingredients
Omelet Fillings
Omelets
Course Main Dish
Keyword omelet w/ veggies, bacon & cheddar
Servings
Ingredients
Omelet Fillings
Omelets
Votes: 1
Rating: 5
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Instructions
  1. On a large griddle, place frozen hashbrowns & spray with cooking spray. Cover with a lid & cook until golden then flip over & fry a little longer. Remove from griddle & set aside.
  2. Place bacon on griddle & cook until crispy. Set on paper towels to drain the grease then chop into crumbles. Set aside.
  3. Place the onions & mushrooms on the griddle in the bacon drippings & cook on medium-high for 10 minutes or until the mushrooms are golden brown & the onion is tender. Remove from pan & set aside.
  4. Using an 8-inch baking dish turned upside down, form 2 'foil pans' with aluminum paper. Spray the inside of each one with cooking spray.
  5. In a bowl, whisk eggs, cornstarch & milk until well blended; season with sea salt & pepper, to taste. Set 'foil pans' on the medium-high heated griddle. Divide the egg mixture into each of the 'foil pans', swirling so the pan is evenly coated with the egg.
  6. Once the egg is starting to set, sprinkle a small amount of cheese on top of each egg mixture then divide the hashbrowns & refried beans & spoon over each omelet. Next, top each omelet with half of the onion/mushroom mixture & a sprinkle of green onions & a bit more cheese.
  7. 'Cover' The griddle with a large baking sheet to help 'steam' the omelets. This will only take a few minutes. Remove each 'foil pan' & place the omelets on serving plates. Roll into customary omelet shape if preferred.
  8. Top each with remaining cheese & green onion if preferred. Serve immediately.
Recipe Notes
  • Omelet is the standard spelling in American English.  The British spelling, omelette, is actually the modern French spelling. 

Roasted Beet Biscuits

Beets aren’t just for salads anymore. These highly nutritious root vegetables can be found on dessert menus everywhere and are popping up in many recipes both sweet and savory. I always think of beets as a love-them-or-hate-them food.  You’re either all in or all out! 

Beets have been used in baked goods since the late 19th century, and especially during World War II when food was rationed. Think about some of the classics: carrot cake, pumpkin pie, banana bread, and zucchini loaf. Beets add moisture to baked goods along with a natural sweetness. 

In yeast breads, roasted beet puree makes for an incredibly tender crumb and moist interior thanks to the added hydration of the purée (similar to potato bread!) and a delicate crust, since the natural sugar in the beets creates more caramelization. Ultimately, the beets add a pleasantly earthy, subtly sweet flavor that enhances the rolls without overpowering them. 

The idea of using beets to bulk up bread dough is said to have originated in Paris or Vienna or Germany.

Today the nutrition-packed beet is considered a ‘super food’, credited with everything from lowering blood pressure and increasing energy to fighting inflammation and detoxifying the body.

With that in mind, it seems like a good reason to make some roasted beet biscuits to serve with some grilled chicken and corn on the cob.

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 Roasted Beet Biscuits
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Course side dish
Cuisine North American
Keyword roasted beet biscuits
Servings
Ingredients
Course side dish
Cuisine North American
Keyword roasted beet biscuits
Servings
Ingredients
Votes: 1
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Instructions
  1. Preheat oven to 400 F.
  2. Put the flour, baking powder, salt & sugar in the bowl of a food processor and process briefly to combine.
  3. Pulse in the butter, about 10-15 pulses to break it up & evenly distribute it through the flour. The mix will be coarsely crumbly.
  4. Whisk together the buttermilk & beets, then add to the dry ingredients, while pulsing the machine. If necessary, add a little more buttermilk to insure that the dough comes together. DON'T OVER PROCESS.
  5. Turn the wet dough out onto a floured board & knead a couple of times to blend the beet color through the dough.
  6. Pat the dough into an thick 8 inch round & cut 6 biscuits. Reform the dough gently & cut 2 more.
  7. Place the biscuits on a parchment lined baking sheet. Put the whole pan in the freezer for about 20 minutes. If your pan can’t fit in the freezer, put it in the refrigerator.
  8. Bake the biscuits for about 15-18 minutes, until risen & baked inside.
  9. Cool on a rack, or eat hot. Nice to serve with grilled chicken & corn on the cob. On the other hand Brion & I enjoyed ours with a veggie omelet.
Recipe Notes
  • The beets should be roasted until they are completely soft, and you need to puree them thoroughly, so they are as smooth and lump free as possible.
  • You will want to knead the dough briefly to work the beet puree through the dough so that your biscuits have as uniform a color as possible. The trick to creating light and flaky biscuits is to only handle the dough as much as necessary, just enough to bring everything together. Overworked dough becomes dense and tough.

Rice Krispie & Ricotta Strawberry Tart

Crunchy and soft, tasty and light: sweets with rice krispies are easy and quick to make. Rice krispie cereal is an extremely versatile ingredient but it’s in snack and dessert recipes that its taste and texture is most successfully enhanced. There is something about those original crispy, buttery bars that is almost irresistible – especially when they’re freshly made and still slightly warm – and I can see the appeal of trying to translate it into other dishes. That is exactly what I tried to do when I came up with this Rice Krispie & Ricotta Strawberry Tart. The base includes mini marshmallows and rice krispie cereal for a cereal treat-like flavor.

Whether you spell it as rice krispie treats, rice krispy treats, or rice crispy treats, one thing is for sure, whatever you chose to create with them, it will be good.

This dessert is a real winner when it comes to something special that’s easy to prepare, tastes great and has eye appeal all in one.

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 Rice Krispie & Ricotta Strawberry Tart
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Keyword rice krispie & ricotta strawberry tart
Servings
Ingredients
Glaze
Rice Krispie Base
Filling
Fruit
Keyword rice krispie & ricotta strawberry tart
Servings
Ingredients
Glaze
Rice Krispie Base
Filling
Fruit
Votes: 1
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Instructions
Glaze
  1. Place the crushed strawberries, sugar & gel coloring (if using) in a small saucepan. Dissolve the cornstarch in the cold water & stir in as well. Bring to a boil over medium-high heat, stirring frequently. Once boiling, cook 3 minutes more, stirring, then remove to a glass measuring cup to cool completely.
Base
  1. Generously spray a 9-inch pie or springform pan with non-stick cooking spray.
  2. In a saucepan over low heat, melt the butter, marshmallows, vanilla extract & salt, stirring frequently until completely smooth. Remove the saucepan from the heat & gently fold in the crispy rice cereal until the pieces are evenly coated.
  3. Let the mixture cool for 2–3 minutes so it's safe to handle. Lightly butter your hands or a rubber spatula & press the mixture firmly but GENTLY into the bottom of the springform pan. DO NOT OVER-COMPACT THE CRUST, or it will become too hard to slice later.
  4. Place the crust in the refrigerator for about 15 minutes to fully set.
Filling
  1. In a food processor, pulse ricotta to become more of a creamy texture, add powdered sugar. Add vanilla extract & blend well. Set aside.
Fruit
  1. Hull then wash & dry strawberries. Slice about 1/8" thick. Add strawberries to cooled glaze & gently stir with a rubber spatula to completely coat berries.
Assembly
  1. Evenly top crispy rice base with ricotta filling the carefully spoon glazed strawberries over all. Garnish with a few fresh strawberry leaves. Slice & serve.

Peachy Chicken

The original Peachy Chicken recipe has been printed on the back of the Heinz Malt Vinegar bottle for many years. Peaches paired with chicken just go together extremely well. The chicken cooked in peach sauce just melts in your mouth and the sauce itself has a sweet & sour flavor that is just amazing.

Malt vinegar transforms simple baked chicken into something incredibly special! Made from malted grains of barley, malt vinegar has a tart flavor and can help to enhance the flavors of other foods it is paired with. It is best known for topping fish and chips.

Malt vinegar is produced from the same grains that are used for making beer, and so it has a similar lemony, nutty, and caramel flavor profile as malted ale. It can range in color from light to dark brown while some distilled varieties are clear.

Usually found in condiment or bakery aisles at the grocery store, it’s become a culinary mainstay in British and Canadian cuisines.

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 Peachy Chicken
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Course Main Dish
Cuisine North American
Keyword peachy chicken
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Ingredients
Course Main Dish
Cuisine North American
Keyword peachy chicken
Servings
Ingredients
Votes: 1
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Instructions
  1. In a large skillet, brown the chicken thighs, onion & garlic in the oil.
  2. Combine the reserved peach juice, orange juice concentrate, vinegar, brown sugar, red pepper flakes (if using), basil, salt, cloves, cinnamon & pepper. Pour over browned chicken mixture. Cover & simmer 25-30 minutes or until chicken is cooked through.
  3. Add peaches; heat. Combine cornstarch & water; stir into sauce. Heat, stirring, until sauce is thickened.
  4. Serve chicken & sauce over rice.
Recipe Notes

• If malt vinegar is not available, try using apple cider vinegar as a substitute.

Individual Tomato Onion Galettes

The galette is a perfect example of France’s time-honored relationship with baking. No other country has taken the simple combination of flour, dairy and heat to create such a varied range of delicious dishes, both sweet and savory. Originating in Norman times – when it was known as a gale – the term simply refers to a ‘flat cake’. Over time (and depending on what part of France you’re in), it’s become a catchall term for a variety of different sweet and savory bakes. Some may be more well-known than others, but the one thing they all have in common is that they’re flat, round and quintessentially French.

Savory galettes are a versatile and rustic form of tart, distinguished by their free-form crust that encases a variety of savory fillings. Unlike traditional tarts or pies, galettes are made by folding the edges of a single sheet of dough over the filling, leaving the center exposed. Galettes can be served in individual portions. This means that the crust-to-filling ratio is better than a slice from a larger galette. 

Brion & I enjoyed these tasty little galettes with some roasted pork chops.

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 Individual Tomato Onion Galettes
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Cuisine French
Keyword individual tomato onion galettes
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Ingredients
Crust
Filling
Cuisine French
Keyword individual tomato onion galettes
Servings
Ingredients
Crust
Filling
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Instructions
Crust
  1. Preheat oven to 400 F.
  2. Whisk together flour, cornmeal, parmesan, oregano, salt & pepper. Add the water & oil & mix until combined. Pat into a disk & wrap in plastic wrap. Place in refrigerator for 1/2 an hour.
Filling
  1. Sauté onions in olive oil until they are golden brown & caramelized. Slice tomatoes & grate cheese for sprinkling. Set aside.
Assembly
  1. Lightly flour work surface. Divide crust into 4 pieces. Roll each one into about a 6-inch diameter. Press into 4 individual tart pans.
  2. Spread onions into bottom of shell. Fan the tomatoes on top of the onions then sprinkle with cheese.
  3. Bake for 20-25 minutes, until pastry is golden & crisp & tomatoes are soft. Serve warm.

Strawberry Focaccia Cheese Danish

There is something irresistible about both focaccia and a cheese Danish. Focaccia is a magnificently versatile bread that can be enjoyed in a myriad of ways. Today’s blog recipe is a new take on an old favorite, this modern riff on the cheese Danish skips the complicated layered dough of the original for a simple focaccia dough. And rather than forming individual pastries, it’s baked in a 14 x 4-inch pan and cut into rectangles. 

Some say the key to a great Danish is the dough and filling, and that even if the dough isn’t fancy, it should be light, sweet, and fluffy. Others say that the filling is what sets a great Danish apart, and that adding a little lemon juice and vanilla can make a big difference.

The history of the cheese Danish is a mix of multiple theories and events that took place in various European countries: 

  • French origins

According to one story, the pastry was invented by a French baker named Claudius Gelee who accidentally left out butter while making dough. To hide his mistake, he folded butter into the dough, resulting in a light and successful pastry. 

  • Austrian influence

In the mid-1800s, Danish bakery owners hired Austrian bakers to replace striking workers. The Austrian bakers brought with them their own recipes, including the Viennese lamination technique, which is used to create the pastry’s layers. The Danes called the pastry ‘wienerbrø’ (Vienna bread). 

  • Danish adoption

Danish bakers adapted the Austrian recipes to their own tastes by adding more egg and fat. The pastry became popular in Denmark and is now known as the Danish pastry. 

Focaccia dough is typically made with flour, yeast, water, salt, and olive oil. Some recipes add eggs to make the dough richer as I’m doing here today. Sweet focaccia can be made with a variety of flavors, such as cinnamon, apple, or rhubarb. This strawberry version has the characteristic soft, chewy interior of focaccia with a sweet ‘Danish’ pastry topping.

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 Strawberry Focaccia Cheese Danish
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Course dessert
Keyword strawberry focaccia cheese Danish
Servings
Ingredients
Strawberry Topping
Cream Cheese Topping
Focaccia
Course dessert
Keyword strawberry focaccia cheese Danish
Servings
Ingredients
Strawberry Topping
Cream Cheese Topping
Focaccia
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Instructions
Strawberry Topping
  1. In a saucepan, combine strawberries & sugar & place them over medium heat. Cook while stirring until the sugar has melted into a thin strawberry syrup & berries still have some shape. Remove from heat & allow to cool.
Cream Cheese Filling
  1. In a small bowl, place cream cheese, sugar, milk & lemon zest & beat together until smooth. Set aside.
Focaccia
  1. In a bowl, combine 3/4 cup lukewarm water with the pinch of sugar. Sprinkle with yeast & let stand for about 5 minutes until foamy.
  2. In another bowl, combine flour, salt & 1 tsp sugar. When yeast is foamy, whisk in 2 Tbsp olive oil then add flour mixture combining with a fork. Place shaggy dough on a work surface & knead for about 3 minutes until soft & elastic.
  3. Oil bowl & place dough in it. Cover with plastic wrap & a tea towel & let rise in a warm place until doubled in bulk,
Assembly
  1. Preheat oven to 375 F.
  2. On an OILED work surface, roll out dough to about a 15 x 5-inch size. Transfer to a 14 x 4-inch baking pan. Press gently into pan.
  3. Using a spatula, cover dough with cream cheese filling. Next, top with strawberry filing, slightly swirling into cream cheese.
  4. Bake until sides are golden brown, about 25 minutes. Allow to cool in pan for about 5-10 minutes then remove from pan with a long metal spatula. Transfer to a wire rack to cool further. Slice & serve.
Recipe Notes
  •