I am tackling Danish pastries full on!
Danish pastry dough is like a combination of bread (yeast) and croissant (layers) doughs. Yes, it is very time consuming. And requires meticulous attention. Which is why I devoted a whole weekend to it. Literally, ALL of it.
First, Danish pastry twists, laced with remonce (almond paste).
And topped with honey-stung cream cheese and cherry jam.
Proofed and baked!
With a cup of coffee for breakfast.
(Of course, I had to get up at the crack of dawn to make this happen...)
Nothing beats hot Danish pastry on a sunny Sunday morn!
Except perhaps Danish pastries for evening dessert. Muhahaha!
Apricot Danish pastry slips
(with homemade apricot lekvar)
I had my usual dinner. Meaning no dinner and two helpings of dessert!
I like you definition of dinner. :)
ReplyDeleteI like your definition of breakfast too. (Who wouldn't with that wonderful Rwandan coffee?!? The thing that I wake up for these days!)
ReplyDeleteI like your definition of breakfast too. (Who wouldn't with that wonderful Rwandan coffee?!? The thing that I wake up for these days!)
ReplyDeleteYeah, I live for the little joys nowadays! Though I think I'm becoming rather too indulgent...
ReplyDelete