Strawberry Danish and Lemon Sansho Icing
Sansho is a small Japanese pepper with tangy lemon notes, which lends an incomparable fragrance to these Danishes. Makes 18 Danishes.
Danish
- 2 pure butter puff pastry doughs
- 1 egg yolk, beaten
- 1 Tbsp water
Strawberry garnish
- 4 cups de-stemmed strawberries, cut in two
- 1 Tbsp lemon juice
- ¾ cup sugar
- 3 Tbsp cornstarch
Icing
- 2 cups granulated sugar
- Lemon zest
- 1 Tbsp Sansho pepper, finely ground and sifted
- 2-3 Tbsp lemon juice, freshly squeezed
Garnish
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1
Place all the strawberry garnish ingredients in a pan.
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2
Cook on medium heat until the preparation thickens and coats the back of a spoon.
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3
Transfer into a glass jar and place in the refrigerator. Allow to cool completely.
Danishes
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1
Preheat oven to 400 °F and position the rack in the middle of the oven.
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2
On a floured work surface, spread the pie dough and using a sharp knife or a pizza cutter, fashion them into 10 – 12 cm squares.
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3
Cut a 1-inch length arrow into the center of each square, making sure to leave ½ inch of the border of the dough uncut.
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4
Place 1 Tbsp of strawberry garnish in the middle of the Danish, then combine and wind the corners together, pinching them closed on either side of the garnish.
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5
Mix the egg yolk and water in a small bowl. Brush each Danish with the egg gilding.
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6
Bake in the oven for approximately 20 minutes or until the Danishes are golden.
Icing
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1
Mix all ingredients in a bowl to obtain a homogenous icing. If necessary, add lemon juice or granulated sugar to adjust the consistence.
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2
Decorate the Danishes by drizzling a stream of icing to create parallel lines or squares.
