One of my favorite “hotel danishes” of all time is a hazelnut danish. Puff pastry, finely chopped hazelnut, hazelnut paste and probably a light glaze of simple sugar. I used to be able to eat 2-3 of them with a cup of hot tea whenever I ran across them at a breakfast buffet. So when I was mulling other possible puff pastry recipes, I decided to make something similar… only this time making use of the cashew nut butter I made a few days ago. This was a hit. But then again, I am a biased observer and taster! But the pictures say it all.
Thaw some puff pastry and cut them into large rectangles. Place about a tablespoon or so of homemade cashew butter off center on the rectangle. Top with a few chopped roasted cashew nuts for texture. Brush the edges of the pastry with an egg wash and fold the pastry over the filling. Seal the edges with the tines of a fork. Brush the top of the danish with the egg wash and sprinkle with some finely chopped cashew nuts. Cut three small vents in the pastry with a sharp knife so the steam can escape and stick the pastries on a silpat mat or baking paper on a baking sheet and stick in a hot oven until the pastry has puffed up and is golden brown.
In the meantime, melt a couple of tablespoons of guava jelly in the microwave and once the pastries are out of the oven, brush them lightly with some melted guava jelly so they get a nice surface gloss to them.
These were great. The puff pastry performed exactly as you would want it to, and the flaky layers are clearly visible. The cashew butter was tasty and not overly sweet at all, and the filling to pastry ratio was just right. I have to admit that hazelnuts have a stronger flavor profile so they are still my favorite, but these weren’t far behind. The glaze was just enough to provide that hint of guava flavor which was consistent with the sweetener used in the cashew butter. Yum. And yes, I am still following a fairly strict diet, though I am taking some carbohydrates now. :)