Hello, Welcome to Djalali Cooks. I love a cute little savory danish; they’re a perfect little hand-held snack, breakfast or lunch. Using store-bought puff pastry makes these danishes a quick and easy thing to throw together as part of a brunch or to bring along to a picnic – because they are just as good at room temp as they are when they’re hot. This recipe has a built-in bonus. The Taleggio is definitely going to melt out of the danish and make a glorious frico, or crispy cheese. Let’s get to it: Turkey Taleggio Tomato and Thyme Savory Danish. (Say that three times fast!)
Defrost the puff pastry at room temperature for about one hour. You want the pastry sheets to be defrosted, but still very cold. I am only making four, so I am using half of the puff pastry package. It’s simple to double this recipe though. Preheat the oven to 400 degrees. When the pastry is defrosted and still cold, carefully unroll the sheet and cut into four equal squares. Place the squares on a parchment-lined rimmed sheet tray.
Build the Danishes
Taleggio typically comes in a rectangular block, so it’s easy to slice four pieces. I have sliced the Taleggio into 1/4″ inch-thick slices. Lay one slice of cheese in the center of each pastry square, from corner-to-corner. Then, each danish gets 1/2-1 piece of deli sliced turkey. I have peppered roasted turkey breast. Rumple the slices of turkey to create folds for added heft and texture.
I have a very ripe and red tomato that we will slice into rounds, about 1/4″ thick. Depending on the size of your tomato, lay one to two slices on top of the turkey. If you have a very large tomato, once sliced into rounds, slice each round in half and place the two halves on the turkey. Follow the tomato slices with a generous sprinkling of fresh thyme leaves.
Fold one side over the other and press. If it’s not sticking well, dab a little of the egg wash under the pastry corner on the overlapping side. Repeat for all four danishes and brush them with the egg wash and sprinkle some flaky finishing salt over the danishes.
Bake the danishes for about 20 minutes, until the pastry is puffed and golden.
Turkey Taleggio Tomato and Thyme Savory Danish
Remember at the top I mentioned the frico? That wonderful crispy cheese? There is still plenty of the Taleggio inside the danishes, but the frico is (chef’s kiss) A-Mazing! It might not look neat and tidy, but trust me, the recipients of these danishes will be fighting over the one with the most frico.
Thank you for spending some of your time with me today! I hope you give these savories a try, they are so delicious – it’s hard to eat just one! I have another Savory Danish recipe on the blog: Savory Danishes with Balsamic Roasted Tomatoes; give it a try, The balsamic roasted tomatoes are wonderful!
Alex and I are taking a few days off for a little getaway to Lake Oconee, so I will not have posts on Wednesday and Thursday this week. I will be back with a special pizza post on Friday! So be sure to stay tuned for that. And follow me on Instagram for glimpses of our mini-getaway to Lake Oconee! See you Friday! Take care and be well, xo Kelly
Turkey Taleggio Tomato and Thyme Savory Danishes
Creamy, nutty Taleggio cheese, sweet ripe tomatoes and savory deli turkey with fresh thyme wrapped in golden puff pastry. Bonus: crispy frico!
- 1 Puff Pastry Sheet, defrosted but still very cold
- 4 Slices Taleggio Cheese, sliced 1/4" thick
- 4 Slices Deli Peppered Turkey Breast
- 8 Slices Tomato, sliced 1/4" thick
- 2 tsp. Fresh Thyme Leaves
- Egg Wash
- Flaky Finishing Salt
Preheat oven to 400 degrees.
Unroll puff pastry sheet and cut into 4 equal squares.
Arrange the squares, turned to resemble a diamond shape, on a parchment-line rimmed sheet tray.
Place a slice of Taleggio cheese in the center of each pastry square, corner to corner.
Rumple the thinly sliced turkey slices on top of the cheese down the center of pastry square.
Top with tomato slices.
Sprinkle fresh thyme over the danishes.
Fold one side over the other and press. If it's not sticking well, dab a little of the egg wash under the pastry corner on the overlapping side.
Repeat for all four danishes and brush them with the egg wash and sprinkle some flaky finishing salt over the danishes.
Bake for 20 minutes, or until the pastry is puffed and golden.