Puff Pastry Danishes with Chai Streusel Granola

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.