- In a stand mixer fitted with the paddle attachment combine all ingredients in stage one.
- Mix on low speed until dough forms.
- Turn out onto an extra well-floured sheet pan to prevent sticking. Gently press dough from the middle out until it forms an even layer across the bottom of the pan. Sprinkle flour over surface.
- Wrap and refrigerate for at least four hours.
- Whip butter in stage two ingredients to soften, and reserve.
- Remove dough from refrigerator and roll into a rectangle, twice the size of the pan, using a floured wooden rolling pin.
- Once dough is quarter-inch thick spread softened butter evenly over dough’s surface.
- Working from left to right fold dough a third of the way to the middle and then repeat from right to left.
- Rotate dough clockwise a quarter turn, coat with flour, and roll again until dough is twice the size of the pan.
- Evenly spread surface with the whipped butter and repeat folding pattern from above.
- Repeat lamination process twice more for a total of four folds.
- Refrigerate dough for at least four hours to allow the butter to firm up before use.
- Preheat oven to 350 degrees.
- To assemble, using a well-floured wooden rolling pin roll dough into a rectangle two times as wide as the sheet pan it was stored on and twice as long. Dough should be about ¼-inch thick. Cut dough into five-inch squares.
- Place a two-ounce scoop of farmer’s cheese filling into middle of square then place a one-ounce scoop of strawberry rhubarb compote on cheese filling.
- Fold danish point-to-point pressing well to seal and then rotate and fold other side point-to-point. You now have a sealed Danish.
- Proof until dough rebounds from touch, brush with a layer of egg wash and sprinkle with cinnamon sugar and almonds.
- Bake until golden brown, approximately 20 to 25 minutes.
- Allow to cool and enjoy.
Strawberry Rhubarb Compote
- Wash strawberries and rhubarb.
- Chop rhubarb into 1-inch cubes.
- Hull and slice strawberries.
- In a saucepan combine sugar and rhubarb, and bring to a boil then add pectin and strawberries.
- Return to a boil and cook until mixture thickens stirring occasionally with a wooden spoon. A touch of water may be added to keep the jam from sticking.
- Taste the jam: caution its very hot, and adjust flavor by adding a touch of lemon juice or a pinch of sugar.
- Cover and refrigerate until ready to use.
Chef Note: Sur gel pectin may be replaced with apple pectin, follow package directions.
Farmers Cheese Filling
- In stand mixer fitted with paddle attachment beat all ingredients until well combined.
- Refrigerate and reserve for later use.