Ingredients
For the Danishes:
- 1 sheet puff pastry, thawed
- 1 egg white (for brushing)
- All-purpose flour (for dusting)
For the Filling:
- ½ cup plain skyr (or thick Greek yogurt)
- ½ tsp beet powder (for natural color, optional)
- 2–3 tbsp spiced plum jam (or any jam you love)
For the Peach Compote:
- 2 ripe peaches, peeled and sliced
- 1 tbsp honey or maple syrup
- ¼ tsp cinnamon
- 1–2 tbsp water
For Assembly & Topping:
- Fresh raspberries
- Edible dried flowers
- Jamie's Farm Chai streusel granola
Instructions
1. Prepare the Puff Pastry Bases: Preheat oven to 425°F. Cut your puff pastry into even squares (about 4x4 inches). For each Danish, take two squares. On the bottom square, prick holes with a fork to prevent puffing. On the top square, punch out a small circle from the center. Brush edges of the bottom square with egg white, place the cut-out square on top, then brush the whole top with egg white.
Place on parchment-lined baking sheet and bake for 20–25 minutes, or until puffed and golden. Allow to cool completely.
2. Make the Peach Compote: In a small saucepan, combine sliced peaches, honey/maple syrup, cinnamon, and a splash of water. Simmer over medium-low heat for 8–10 minutes or until peaches are soft and syrupy. Let cool.
3. Make the Yogurt Filling: In a bowl, mix skyr with beet powder until smooth and beautifully pink. Swirl in plum jam for a little sweetness and flavor depth.
4. Assemble the Danishes: Once pastry is cool, gently press down the center if puffed. Spoon in yogurt-jam mixture, top with a spoonful of peach compote, a fresh raspberry or two, edible dried flowers, and a generous sprinkle of chai granola.
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