Ham and Cheese Danishes
Ingredients
3 sheets butter puff pastry, thawed
120 grams creme fraiche (or sour cream)
40 grams unsalted butter
30 grams cornflour (cornstarch)
120 grams whole milk
Sea salt and freshly ground black pepper to taste
Egg wash
Preparation
1
Preheat oven to 200°C. Line 2 baking trays with paper.
2
Cut puff pastry sheets in half and set aside.
3
Make a Bechemel Sauce by placing the egg and yolk, creme fraiche, butter, cornflour and milk into the Thermomix bowl and cooking for 6 minutes at 100°C on speed 4. Cool.
4
Lay cheese and ham slices across 1 half of each pastry sheet leaving room around the edges to seal. Top with Bechemel and cover with other half of pastry. Seal borders with a fork or small knife. Slash tops to allow steam to escape and brush liberally with egg wash. Bake for 20-25 minutes until puffed and golden. Serve hot.
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Yield:
3 large Danish
Added:
Friday, December 31, 2010 - 2:04am
