Saffron Liqueur
Ingredients;
1 1/2 cup domestic vodka
1/2 cup sugar
1/2 Tsp Saffron
Instructions;
- Grind saffron in a mortar and set aside.
- Dissolve sugar and 1/2 cup vodka over medium heat, about 4 minutes.
- Add saffron, mix well, cover and steep for 10 minutes.
- Add the remaining vodka and allow it to completely cool.
- Then store in a lidded bottle and let it rest for a few days before serving.
Tip
- This recipe does not contain water. Use vodka to collect the remnants of saffron from mortar.
Shirini Danmarki
Ingredients;
- 2 packs of frozen puff pastry
- 1/2 cup sugar
- 1 Tsp cinnamon
- 1 jar sour cherry preserve or your favorite preserve
- 1 or 2 eggs for egg wash
- 1/2 cup flour for dusting work surface
Prep;
- Defrost frozen dough. Open package , place dough on a floured surface and cover with clean towel for 1 hour.
- Mix 1/2 cup sugar and 1 Tsp cinnamon and set aside for topping.
- Separate 1 egg yolk. Add one Tbsp water to yolk. Beat well and set aside for egg wash.
- Fill a cup with cold water and set aside for brushing dough to help adhere sugar to pastry.
Important tip;
- Puff pastry needs a lot of air circulation while baking. It’s best to bake cookies one tray at a time in a conventional oven at 400 Fahrenheit. Or two trays at once in a convection oven setting at 375 Fahrenheit.
Instructions;
1st cookie ( Palmiers)
- Unroll pastry sheet onto floured surface and roll out lightly. Turn 90 degrees and roll in the other direction.
- Lightly brush with water to dampen the surface and sprinkle with sugar and cinnamon mix generously.
- Fold opposite edges in, about 1/6 the with of pastry. ( We will be making 3 folds on each side creating 6 layers all together.
- lightly brush folded edges with water and sprinkle with sugar mix.
- Repeat process twice more. Fold edges in, brush with water and sprinkle with sugar mix. ( Now pastry sheet should be folded all into itself creating a long tube. )
- Cut pastry roll into 1 inch pieces. I use the width of my thumb as a measuring guide.
- Place on a lined baking tray and bake for 12 minutes.
- Turn pastries over and bake 5 minutes to brown other side.
- Cool on baking rack or clean towel.
2nd cookie ( Fruit filled)
- Prepare dough as instructed earlier to defrost and roll out.
- Then cut pastry sheet into 9 squares. First cut into 3 equal size rectangles. Then cut across to create squares.
- Cut a wing on opposite corners of each square by cutting 1/3 inch wide strip inside the edge to create an L shape wing. Cut the opposite corner in the same manner. Use a straw as a guide to keep 2 corners intact. ( Pastry squares will have a diamond shape cut into them with 2 corner wings free and2 corners attached.)
- Brush edges with water.
- Fold one wind over to the opposite inside corner and gently press down to stick. Fold the other wing the same way.
- Fill the inside square with sour cherry preserve.
- Brush edges with egg wash.
- Place on a lined baking tray and bake 15 minutes or until lightly browned. This may take up to 18 minutes in some ovens.
- Cool on baking rack or clean towel and serve with your favorite tea.
- Enjoy
- Noosh Jon
Негізгі бет Saffron Liqueur & Puff Pastry Cookies شیرینی دانمارکی و لیکور زعفران
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