Savoury Danish - Honey-Balsamic Fig & Goat Cheese
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My savoury Danish pastries are handmade using raw milk, cultured butter from Fen Farm Dairy in Bungay, free range eggs and flour milled at Shipton Mill in the Cotswolds. Baked fresh every Saturday morning and topped with delicious seasonal produce.
This week my savoury Danish topping is honey-balsamic marinated figs and tangy goat cheese.
Light and flaky, this pastry makes a delicious lunch or supper served with a green salad (or chips, no judgments).
Ingredients: wheat flour, butter, yoghurt, milk, free range eggs, goat cheese, fig, sugar, cream, cornflour, yeast, balsamic vinegar, honey, fresh rosemary, sea salt.
Whilst I take every care in handling my ingredients, Elsing Bakehouse is an open kitchen and these pastries may contain traces of sesame and nuts.