Lemon-Berry Danish
Makes 8 danishes.
Ingredients:
One box puff pastry sheets
Three pints fresh blackberries
Sweetener of your choice
Two lemons
One box gelatin
Three eggs
Rinse blackberries and place one handful in a pot and mash with a fork. Add a small amount of fruit juice (I used
watermelon juice as it has a light flavor) and simmer for five minutes. Add remaining blackberries and continue to simmer for ten minutes. Stir in one third cup sweetener of your choice (I used organic cane sugar). Cook on high for three to five minutes while stirring. Remove from heat.
Squeeze juice from two lemons and reserve zest from the peel. Mix two beaten egg yolks, lemon juice, zest, one half cup sweetener and appropriate amount of gelatin in
saucepan. Add two cups water and bring to boil over medium heat, stirring constantly. When mixture thickens (5-7 minutes) remove from heat.
Cut thawed puff pastry sheets into squares and place on dark baking sheet. Spoon small amount of lemon filling mixture on to center of each square and spread within an inch of the pastry edge. Then top with a spoonful of blackberry compote.
Beat one egg with two teaspoons water and brush pastry edges.
Bake for 15 minutes at 350 degrees
Remove from oven and allow pastries to cool for 25-30 minutes.
Enjoy!!