Danish Pastry guinea pigs needed

[Dervacumen]

I'll probably send it to arrive a few days before Palm Sunday but I'll know better after Monday.  I've been requested to serve desert for a pretty large crowd (about 300) on March 23.  If that happens, I may be a little busy right about then.  If I am able to send them out ahead of time, you can pop it inthe freezer by wrapping lit tightly in plastic wrap, then aluminum foil.  When you pull it out Sunday morning, unwrap it completely, sit it on a wire cooling rack and let it defrost for a couple of hours, maybe three.  Then you can reheat it at 350F for 8-12 min.  If you do take it to work, just take some foil and let people take chunks home, but make sure you give them the reheating instructions.  and make them promise to give you feedback. 
One of my testers here in town reheated a piece in the microwave for 20 seconds, and my wife did the same this morning.  The microwave has a plus in that it gets the butter liquified again and the filling gets softer, which are significant.  The minus is that it totally loses the flakiness.  It still tastes very, very good though.  I'm with shmokes on this.  It really should get the oven treatment, if even you put it in the oven right before you head to work if that's possible.

[Hoopz]

About the only thing my microwave is used for is melting butter and a timer.

I'm pretty stoked but understand that RL (tm) may affect when I get mine.  I'm more than ok with that.  I'd still like to kick in a few buck to cover shipping.  Not a big deal to me to do that.

Since raspberries were brought up, I'll comment that I'd love to see that as an option.  Or cinnamon.  I asked for cherry and it's my number 2 fruit flavor but raspberry is a personal favorite.  And anything with warm cinnamon is the greatest thing ever. 

[Dervacumen]

Both raspberry and cinnamon will be available.  I don't have a source for raspberries yet, but I'll look around.

[Nephasth]

Alright, my pastry is gone.

I took the rest of it over to my parents' house to let them try it out after dinner. I had my dad, my mom, and brother try it out and fill out a questionnaire afterwords. They all thought it was great, and also had pretty similar thoughts about the pastry.

My mom:
She thought the outside of the pastry was done right but the inside was a little too "mushy" for her. She liked the tart cherries but thought it could have used some cream cheese frosting or more icing. She thought your filling ratio was "just right." When asked what would make it better, she said more icing and almonds. She said that this is something she would buy, both a whole pastry as well as a single slice.

My dad:
Said that the textures of the pastry were "OK" and that the pastry wasn't sweet enough for his liking. He said the pastry could have been more done in the center and that it needed more icing, but it had the right amount of filling. He wouldn't buy a single slice, but he would buy a "whole log or roll." He wants to know how much these are and if you can make them in blueberry.

My brother:
Thought it was all together very good, the filling was just right, and the flavor was "perfect." His only complaints were that it didn't have enough icing and it was under cooked inside (but still very edible). He said he would buy a whole pastry as well as a single slice. His other thoughts on the pastry were "excellent."

It may have just been this particular pastry, but my parents and brother all thought the middle wasn't done enough and that it lacked enough icing (which may have been caused by mishandling during shipping). But they all thought it was great and were all happy that I brought this over for dessert.

4.  The bottom of your pastry was ruined, and I'll take care no ensure that doesn't happen again.  I know exactly why this happened with yours.
5.  Many hundreds, perhaps over a thousand people have eaten this pastry and the reaction from your wife and kids was atypical.  I would love for you to nail down the exact reasons they had these reactions.  What would they have preferred this to be?  Sweeter?  Not burned?  Different filling?  Texture?  Arriving in one piece and not looking like $H*T?
6.  Your wife would buy ... why?  Because it sucked so bad or because your household aren't really pastry eaters?  I understand your point about not wanting such a huge pastry and I make individual portioned pastries for that reason.
7.  You mentioned this would be a better gift for someone that for yourself.  Because the quality is not there, or because you don't like sweets too much?  Or a combination of both?  In other words, if it were fantastic would you even consider buying such a pastry for your family?  What would it take to make it fantastic?

Very interested in some of your responses.

As far as the bottom goes, it was only that last bite of the unwarmed piece I had that left an unpleasant taste in my mouth. I didn't experience any off flavors from the bottom once it was reheated.

As far as my family's responses... I think they would prefer a sweeter pastry (especially the kids). The texture was nice, I like the softer, "not completely done" center as well as the crisp flaky outside. The filling was good, but the kids weren't crazy for it, they both said the cherries were "sour", but they're also both very picky eaters. What dinged our pastry was the burned bottom and the mishandling during shipping that removed some of the almonds and icing.

I talked with my wife again about why she wouldn't buy one. She said she would if the pastry was sweeter (maybe having more icing). She also said the cherries were "sour", but I agree with my mom that they're tart. Apparently it's not a flavor quality my wife enjoys, so a different filling might suit her fancy better. She also wasn't impressed with the condition of the pastry upon arrival. If she knew the pastry would arrive in good shape she would feel more comfortable buying one. And if she did buy one, she would buy a full sized one like this, depending on price.

As far as myself, I don't consider myself a big pastry eater, or sweets eater for that matter. When I said I would buy a full sized one as a gift for someone wasn't meaning that it wasn't up to my standards, the things I buy for other people tend to be of higher quality than the things I buy for myself. And with the reaction my parents had with this, it looks like a pretty good holiday gift idea. I might have dessert once a week. I like sweets, I just try not to eat them very often.

[Dervacumen]

Alright, my pastry is gone.

I took the rest of it over to my parents' house to let them try it out after dinner. I had my dad, my mom, and brother try it out and fill out a questionnaire afterwords. They all thought it was great, and also had pretty similar thoughts about the pastry.

My mom:
She thought the outside of the pastry was done right but the inside was a little too "mushy" for her. She liked the tart cherries but thought it could have used some cream cheese frosting or more icing. She thought your filling ratio was "just right." When asked what would make it better, she said more icing and almonds. She said that this is something she would buy, both a whole pastry as well as a single slice.

My dad:
Said that the textures of the pastry were "OK" and that the pastry wasn't sweet enough for his liking. He said the pastry could have been more done in the center and that it needed more icing, but it had the right amount of filling. He wouldn't buy a single slice, but he would buy a "whole log or roll." He wants to know how much these are and if you can make them in blueberry.

My brother:
Thought it was all together very good, the filling was just right, and the flavor was "perfect." His only complaints were that it didn't have enough icing and it was under cooked inside (but still very edible). He said he would buy a whole pastry as well as a single slice. His other thoughts on the pastry were "excellent."

It may have just been this particular pastry, but my parents and brother all thought the middle wasn't done enough and that it lacked enough icing (which may have been caused by mishandling during shipping). But they all thought it was great and were all happy that I brought this over for dessert.

4.  The bottom of your pastry was ruined, and I'll take care no ensure that doesn't happen again.  I know exactly why this happened with yours.
5.  Many hundreds, perhaps over a thousand people have eaten this pastry and the reaction from your wife and kids was atypical.  I would love for you to nail down the exact reasons they had these reactions.  What would they have preferred this to be?  Sweeter?  Not burned?  Different filling?  Texture?  Arriving in one piece and not looking like $H*T?
6.  Your wife would buy ... why?  Because it sucked so bad or because your household aren't really pastry eaters?  I understand your point about not wanting such a huge pastry and I make individual portioned pastries for that reason.
7.  You mentioned this would be a better gift for someone that for yourself.  Because the quality is not there, or because you don't like sweets too much?  Or a combination of both?  In other words, if it were fantastic would you even consider buying such a pastry for your family?  What would it take to make it fantastic?

Very interested in some of your responses.

As far as the bottom goes, it was only that last bite of the unwarmed piece I had that left an unpleasant taste in my mouth. I didn't experience any off flavors from the bottom once it was reheated.

As far as my family's responses... I think they would prefer a sweeter pastry (especially the kids). The texture was nice, I like the softer, "not completely done" center as well as the crisp flaky outside. The filling was good, but the kids weren't crazy for it, they both said the cherries were "sour", but they're also both very picky eaters. What dinged our pastry was the burned bottom and the mishandling during shipping that removed some of the almonds and icing.

I talked with my wife again about why she wouldn't buy one. She said she would if the pastry was sweeter (maybe having more icing). She also said the cherries were "sour", but I agree with my mom that they're tart. Apparently it's not a flavor quality my wife enjoys, so a different filling might suit her fancy better. She also wasn't impressed with the condition of the pastry upon arrival. If she knew the pastry would arrive in good shape she would feel more comfortable buying one. And if she did buy one, she would buy a full sized one like this, depending on price.

As far as myself, I don't consider myself a big pastry eater, or sweets eater for that matter. When I said I would buy a full sized one as a gift for someone wasn't meaning that it wasn't up to my standards, the things I buy for other people tend to be of higher quality than the things I buy for myself. And with the reaction my parents had with this, it looks like a pretty good holiday gift idea. I might have dessert once a week. I like sweets, I just try not to eat them very often.

There is a lot of info here, and I've been consulting with others about these and all the other feedback I've gotten.  That you spent so much time going through this exercise is very much appreciated.  I can't say that enough.
First I'll apologize about the middle being underdone.  It's apparent that was the case with yours, else everyone wouldn't have mentioned it.  I'm now set on a consistent timing and process that should alleviate this as an issue.
I also received more feedback than expected about the icing.  I always liked a little less, but all indications are to add more, so I'll do that with the next batch.
Third, the shipping works.  Now I'll spend a bit more time on the presentation so test that.  I won't spend the $$ to get it perfect, but I can now emulate the expected packaging so I think that will add to the overall presentation.
Last, the cherries I chose were intentionally sour, and I may have to consider two varieties.  This is valuable info.

Round one is in the books, round two is coming up!

[Dervacumen]

Round two is about to commence.  I received word that I will be making pastry for an event on March 23 but it's only for 150 people, so that's good as far as production goes.
I'm hoping I can get round two out on the 27th, which is a Tuesday.

For this large event, I'm now tasked with throwing together a bastardized website so I might attract a few inquiries.  People seem hesitant to call me on my cell, and a passive inquiry form on a website might be more effective.  That's going to be interesting.  I have WebEasy8 that I can use but right now I think that's overkill.  All I want to do is put together maybe one or two pages with a few pictures and a spot or three for text.  Maybe just a splash screen with an email link.  Can someone give me a really quick rundown of how to do this?  I tend to get caught up in detail when I'm working on new projects.  I'd like to keep it simple and functional.  Just getting a web host, email address and page is all I need.  I've got a name in mind for the domain.

Many thanks!

[shmokes]

Maybe consider setting up a Wordpress site. Just browse through the templates, find one you like, customize with logos and the like. There are plugins to do pretty much anything you can think of. You'll find free plugins for everything from email forms to mailing lists (for newsletters and the like).

[Dervacumen]

I successfully got 22 of these Danish rings off to a decent sized event on Friday so now I'm about to bake for round two.  I sent the round two group a PM just to confirm.
I also decided to put up a static page at www.hollisterdanish.com.  It's rough but functional.  After I finished the rings I had one batch of dough to play with so I started making shapes.  Which ones appeal to you?  I had several more shapes but I didn't get decent pics.  I was exhausted.

[Nephasth]

After I finished the rings I had one batch of dough to play with so I started making shapes.  Which ones appeal to you?

Those woven diamonds in the second pic look awesome.

[Le Chuck]

Ditto, in a cafe I'd take a woven diamond or a bear claw type one over all the others.  The square one isn't as appetizing to me.

[Dervacumen]

After I finished the rings I had one batch of dough to play with so I started making shapes.  Which ones appeal to you?

Those woven diamonds in the second pic look awesome.

Ditto, in a cafe I'd take a woven diamond or a bear claw type one over all the others.  The square one isn't as appetizing to me.

Both good observations.  I don't like the square one either, but maybe if I made it in a different shape I could do something with it.  The idea was to make something that had a higher ratio of filling to pastry to accommodate that preference.  I was making 1" circles with an apricot on top for "pastry poppers" and I had these left over squares with holes in them.  Those poppers are really good, btw.
The woven one and bear claw are classic designs, as is my horrible rendition of a pinwheel.
The woven one always gets noticed, especially when it's dusted lightly with sugar.  Still have a way to go on these...

[Hoopz]

I sent the round two group a PM just to confirm. 

I'd not worry about sending it to the group 3 people.  I'm sure they've lost interest.  I'll sacrifice and take their's though.  I don't mind.  I'm a team player.   

[Le Chuck]

I sent the round two group a PM just to confirm. 

I'd not worry about sending it to the group 3 people.  I'm sure they've lost interest.  I'll sacrifice and take their's though.  I don't mind.  I'm a team player.   

If that's the case I just want to reconfirm that my flavor was cherry and arsenic... bon appetit Hoopz   

[HaRuMaN]

With all the improvements you are making I think the next batch needs to go to the group 1 people... so we can make a back-to-back comparison for you.   

[Dervacumen]

With all the improvements you are making I think the next batch needs to go to the group 1 people... so we can make a back-to-back comparison for you.   

That's interesting.  I wonder if it would make sense to loop back on the interested parties to remake and ship each of their pastries using the current gen processes?  This is what I do locally of course.  Once I finish up the first round we can figure this out.

[Nephasth]

With all the improvements you are making I think the next batch needs to go to the group 1 people... so we can make a back-to-back comparison for you.   

That's interesting.  I wonder if it would make sense to loop back on the interested parties to remake and ship each of their pastries using the current gen processes?  This is what I do locally of course.  Once I finish up the first round we can figure this out.

I'm in!

[Mikezilla]

With all the improvements you are making I think the next batch needs to go to the group 1 people... so we can make a back-to-back comparison for you.   

This is a GREAT idea. Im all for it.  I could really use another dose of delicious patry Dervacumen. 

[yotsuya]

If you do that, the Group 1 people should at least throw a few bucks your way for shipping. If you do that with eventually with Group 2 (yay!), I'd be willing to cover the shipping the second time through.

[shmokes]

Not that I wouldn't be happy to do so, but how many times does Dervacumen have to tell you he's not interested in any help with shipping costs?   

[Le Chuck]

I'm still hungry.  Have been for months now.  I'm getting hard to see from sideways on.  Please... feed me. 

[yotsuya]

Not that I wouldn't be happy to do so, but how many times does Dervacumen have to tell you he's not interested in any help with shipping costs?   

While I get that, I still think it's the right thing to do.

[Dervacumen]

This is a little out there but I'd like opinions.  Is there any interest in a live cam feed or video of your pastry being made?  Would it add to or detract from the product when it arrived?

[Mikezilla]

This is a little out there but I'd like opinions.  Is there any interest in a live cam feed or video of your pastry being made?  Would it add to or detract from the product when it arrived?

Sorry. This is cool, but its a whistle I wouldnt particulary care for. There are a ton of shows on TV showing how pastry is made, I just want to eat the stuff. Maybe an 8x10 glossy with an autograph would be cool? 

[Hoopz]

This is a little out there but I'd like opinions.  Is there any interest in a live cam feed or video of your pastry being made?  Would it add to or detract from the product when it arrived?

Sorry. This is cool, but its a whistle I wouldnt particulary care for. There are a ton of shows on TV showing how pastry is made, I just want to eat the stuff. Maybe an 8x10 glossy with an autograph would be cool? 

It'd just be a tease.

[Dervacumen]

Not that I wouldn't be happy to do so, but how many times does Dervacumen have to tell you he's not interested in any help with shipping costs?  

While I get that, I still think it's the right thing to do.

This is a recurring theme.  First of all, thanks to all of you who want to help out with the shipping, and that's most of you BTW.  Believe me, it's not only very cool but also financially helpful considering my current employment status.
That said, I intend to ask each of you for testimonials for my website when this is done and unpaid comments, good or bad, are worth the costs I'm incurring now.  No one is obligated to provide feedback, good or bad, but I will ask for it at some point.   I love making people happy through my food.  For round two I'll probably ask for some assistance but for now, please enjoy my danish.

Poor Le Chuck.  I can send  you a bottle of pox if that makes you feel better.

[Dervacumen]

Okey Dokey, just got back from the Post Office, so a few of you should have pastry in the next couple days.   I hope they arrive to each of you in good condition.  Don't forget to heat them up!  This time I included heating instructions in the box.  I'm really interested in the packaging this time around.  It's a little closer to what I envision once I take the plunge and actually have boxes and inserts manufactured.  Two of the four boxes were put in priority mail flat rate boxes at the post office, to reduce shipping costs a couple bucks.
Just in time for the weekend, I hope.

[Cakemeister]

I sent the round two group a PM just to confirm. 

I'd not worry about sending it to the group 3 people.  I'm sure they've lost interest.  I'll sacrifice and take their's though.  I don't mind.  I'm a team player.   

Hey, now!

[Le Chuck]

Poor Le Chuck.  I can send  you a bottle of pox if that makes you feel better.

A pox?  A pox.  How delightful a pox. 

Great, now I'm channeling Tim Burton.  Probably delirious from starvation.     

[Mikezilla]

Poor Le Chuck.  I can send  you a bottle of pox if that makes you feel better.

A pox?  A pox.  How delightful a pox. 

Great, now I'm channeling Tim Burton.  Probably delirious from starvation.     

Is that from Nightmare before Christmas? Whats that from? 

[Rando]

Just in time for the weekend, I hope.

[Le Chuck]

Poor Le Chuck.  I can send  you a bottle of pox if that makes you feel better.

A pox?  A pox.  How delightful a pox. 

Great, now I'm channeling Tim Burton.  Probably delirious from starvation.     

Is that from Nightmare before Christmas? Whats that from? 

Ding ding ding.  The lead vampire asks what is in the present Jack brings from Christmas town. 

[Malenko]

which group am I in again?

[Dervacumen]

Just in time for the weekend, I hope.

I hope no fights break out on Sunday.  BTW, yours was supposed to have cream filling with cherries but the cream wouldn't stay in this style of ring very well so I invented a hybrid between creme and almond paste.  I think it adds a glorious texture, but I'm anxious to see what you think about it.  I may consider using it rather than almond paste as a base for my rings.  Since you have no experience with the original almond paste variety you obviously can't compare the two.  The flavor should be about the same as regular paste but the resulting pastry should be lighter on the palate.

[Mikezilla]

Haha I knew it! Rock on! 

So. Dervacumen. Whats it gonna take for me to get in on this second round hmmm? 

[Rando]

Package arrived!!!

Taking notes and complete analysis to come, but delivery was good, package was good, everything in good shape, pastry protected and in good form upon opening, very excited.  Pastry currently stored in packaging in fridge, will bring out and heat up for party guests tomorrow afternoon.  I'll get information from all involved about appearance, texture, taste, and whatever else I can think of for you.

Excited!

[knave]

Pastry arrived Sat. afternoon. I think it survived pretty well in the mail, I'll post pictures when I grab my camera. I will offer more of my feedback about the packaging then.

I tried a small sliver straight from the packaging and thought it was delicious. I was most pleased that the ratio of almond flavor to Apricot was very well balanced, not too sweet and not so "apricoty" (my new word) as to overpower the almond taste. I really like my pastry's to have a gooey center so right out of the box I loved it.

For the real taste test I used the conventional oven, preheated to 350 for 8 minutes. Warming the pastry really does a lot to enhance all the flavors plus crisp up the outside crust and almonds providing a nice contrast to the softer center. It was better warm but I still enjoyed it out-of-the-box. I shared it with my girlfriend who is not usually a sweets person. First thing she said was that it was delicious, and that she really liked that it was not too sweet. She then asked for another piece. 

My second sample I heated a slice in a pre-warmed toaster oven. I set the temp to 350 and baked it for about 8 min again. This time, since the pastry was so much closer to the heating elements the top was toasted a golden brown including the almonds. This was amazing. The toasted almond flavor accentuated the almond-apricot filling and the extra crispiness of the crust provided a wonderful contrast to the warm gooey filling.

I'm bringing the rest to family dinner at my mom's this Wed. I will bake it in the conventional oven for closer to the higher recommended range probably 14 minutes.

Thank you Dervacumen for opportunity to test out the pastry. Feedback on the packaging to come...

[Rando]

Excited!

Excitement warranted!

Ok,
Made it through the family gathering and all went well, and am finally able to post.  Overall impressions were very positive, I’ll try to summarize best that I can, comments were fast and furious as fork hit food:

Initial delivery/packaging:
Everything arrived in great shape on Friday, box within a box, corners held pastry in place nicely, cup in center rounded out middle well, no damage or issues.  Wife commented that receiving food in cardboard and packing peanuts seemed odd, “doesn’t it need to be refrigerated?” she asked?  I said “no” per you, but customers will likely expect it to be shipped/received similar to other foods ordered.  But overall the item itself looked great, I left it in its packaging and stored in a fridge in preparation for Sunday family bash.

Preparation:
At desert time we laid out all the deserts and I finally remembered the pastry.  Preheated oven as instructed, grabbed pastry, loaded onto cookie sheet, got peppered with lots of “What is THAT?” types of questions, warmed, and brought out to table with rest of deserts: Homemade brownies, cookies, cakes, death by chocolate tiered thing, and an ice cream cake.  Surely this would be an action packed competition!

First comment, this thing smells AWESOME when heated up.  Great aroma filled the kitchen and heighted the excitement as I explained the pastry came from a “Friend” of mine on the Internet looking to start an online pastry business.  Curious onlookers became excited about being able to share their opinions, my comments below in ()’s:

Mom:
Flavorful, light, tastes like “more” meaning she wanted more than she got.  Rated a 9 out of 10.  Would be great for breakfast, would order.

Aunt:
Called this an “adult” desert and was delicious (adult meant less sweet, as there were a number of super sweet items on table detailed above, this was more refined).  Nice flake, but moist, excellent flavoring, love the almond, Cherry was very good.  Would order.

Dad:
Was just okay, too crumbly for his taste, only tried a couple bites from his wife.  Said it was a bit too “Fancy” for him.

Uncle:
Not bad, different, never had anything like it, tasty.  Liked that it wasn’t “Fake” cherry, but not a big fan of almonds in general, was able to eat around them.  Echoed his brother’s “Fancy” comment.

Uncle 2:
Very good, rated 8 out of 10

Mom-in-Law (just turned 80):
Really really liked it more so than any of the store bought deserts on table, really liked the inclusion of almonds.  Would order.

Female Cousin:
Tasty, moist, sometimes these things are too dry but this was just right.  “Adult” tasty, not too sweet.  Rated an 8 out of 10.  Commented that there are few good bakeries any more, would order this and freeze (?) for when having company, or be good for corporate type events.

Me:
(I haven’t stated this yet, as I didn’t want to get bumped from sample, but I’m not a big fan of pastries.  I usually avoid them.  I’m more of a sweets fan.  Cheese in a Danish doesn’t interest me, and I generally don’t like eating cooked fruit, something to do with the texture, so I wanted to see how I would react to this type of item)  Took little bites at first, crust was yummy, crunchy and light, but moist, not dry.  Surprised at use of actual cherries, which actually scared me because of the cooked fruit issue, but they weren’t gooey, and were actually really good.  I was actually one of the last to try it, and finished my piece (after sampling most of the other deserts) despite my fears.  I would eat again myself (which is unusual given the ingredients) and definitely order for others.

Wife:
(Later on in night, she didn’t get much of desert during party, I heated up a piece for the second time) Excellent smell when heating, not a big Cherry fan but this tasted good, don’t know if this is already in it but Cinnamon might be a nice addition, maybe add a glaze on top as well, otherwise delicious, nicely flakey, little doughy deep down but was very good for having been heated twice.  Did not expect it to be as good as it was, ate more than originally intended.

Overall impressions where that it was really good, most would eat again or order if available and could freeze for future use, interested in other flavors, liked almond usage, really liked real cherry filling, flakey crust while remaining moist.  Women seemed to be bigger fans of it than men, but guys apparently had that “Fancy” issue and felt that the item was above them or something.

Regardless, thank you very much for including us in your test, family was very positive and wishes you well in your business trial, and asked me to provide information when you have a storefront or something.  IF you have additional qustions that I can answer, please let me know!   

[Dervacumen]

Pastry arrived Sat. afternoon. I think it survived pretty well in the mail, I'll post pictures when I grab my camera. I will offer more of my feedback about the packaging then.

I tried a small sliver straight from the packaging and thought it was delicious. I was most pleased that the ratio of almond flavor to Apricot was very well balanced, not too sweet and not so "apricoty" (my new word) as to overpower the almond taste. I really like my pastry's to have a gooey center so right out of the box I loved it.

For the real taste test I used the conventional oven, preheated to 350 for 8 minutes. Warming the pastry really does a lot to enhance all the flavors plus crisp up the outside crust and almonds providing a nice contrast to the softer center. It was better warm but I still enjoyed it out-of-the-box. I shared it with my girlfriend who is not usually a sweets person. First thing she said was that it was delicious, and that she really liked that it was not too sweet. She then asked for another piece. 

My second sample I heated a slice in a pre-warmed toaster oven. I set the temp to 350 and baked it for about 8 min again. This time, since the pastry was so much closer to the heating elements the top was toasted a golden brown including the almonds. This was amazing. The toasted almond flavor accentuated the almond-apricot filling and the extra crispiness of the crust provided a wonderful contrast to the warm gooey filling.

I'm bringing the rest to family dinner at my mom's this Wed. I will bake it in the conventional oven for closer to the higher recommended range probably 14 minutes.

Thank you Dervacumen for opportunity to test out the pastry. Feedback on the packaging to come...

Knave,
These are great observations, and thank you for your trust in my experiment.  From your experience I learned I should modify the warming time instructions.  My original plan called for about 12 minutes in the center rack of an oven, and your experience supports that.
If I were to change the essential directions to the following, what do you think the result would be?

Place rack in center of oven.  If there is no center rack mount choose the one right above center.
Preheat oven to 350F.  Heat for 8 minutes.
Turn Heat to 425 and heat for an additional 4 minutes.


I think this will give the internals time to heat, and give a nice roasted - just out of the oven - crisp to the exterior.

This is so fun.

I love your comment regarding the balance between the sugar and apricot.  I'm using two apricot varieties, and the one I sent to you is certainly more "apricoty" than the other.  I've worked really hard getting the balance right.

Yay!

[Dervacumen]

Excited!

Excitement warranted!

Ok,
Made it through the family gathering and all went well, and am finally able to post.  Overall impressions were very positive, I’ll try to summarize best that I can, comments were fast and furious as fork hit food:

Initial delivery/packaging:
Everything arrived in great shape on Friday, box within a box, corners held pastry in place nicely, cup in center rounded out middle well, no damage or issues.  Wife commented that receiving food in cardboard and packing peanuts seemed odd, “doesn’t it need to be refrigerated?” she asked?  I said “no” per you, but customers will likely expect it to be shipped/received similar to other foods ordered.  But overall the item itself looked great, I left it in its packaging and stored in a fridge in preparation for Sunday family bash.

Preparation:
At desert time we laid out all the deserts and I finally remembered the pastry.  Preheated oven as instructed, grabbed pastry, loaded onto cookie sheet, got peppered with lots of “What is THAT?” types of questions, warmed, and brought out to table with rest of deserts: Homemade brownies, cookies, cakes, death by chocolate tiered thing, and an ice cream cake.  Surely this would be an action packed competition!

First comment, this thing smells AWESOME when heated up.  Great aroma filled the kitchen and heighted the excitement as I explained the pastry came from a “Friend” of mine on the Internet looking to start an online pastry business.  Curious onlookers became excited about being able to share their opinions, my comments below in ()’s:

Mom:
Flavorful, light, tastes like “more” meaning she wanted more than she got.  Rated a 9 out of 10.  Would be great for breakfast, would order.

Aunt:
Called this an “adult” desert and was delicious (adult meant less sweet, as there were a number of super sweet items on table detailed above, this was more refined).  Nice flake, but moist, excellent flavoring, love the almond, Cherry was very good.  Would order.

Dad:
Was just okay, too crumbly for his taste, only tried a couple bites from his wife.  Said it was a bit too “Fancy” for him.

Uncle:
Not bad, different, never had anything like it, tasty.  Liked that it wasn’t “Fake” cherry, but not a big fan of almonds in general, was able to eat around them.  Echoed his brother’s “Fancy” comment.

Uncle 2:
Very good, rated 8 out of 10

Mom-in-Law (just turned 80):
Really really liked it more so than any of the store bought deserts on table, really liked the inclusion of almonds.  Would order.

Female Cousin:
Tasty, moist, sometimes these things are too dry but this was just right.  “Adult” tasty, not too sweet.  Rated an 8 out of 10.  Commented that there are few good bakeries any more, would order this and freeze (?) for when having company, or be good for corporate type events.

Me:
(I haven’t stated this yet, as I didn’t want to get bumped from sample, but I’m not a big fan of pastries.  I usually avoid them.  I’m more of a sweets fan.  Cheese in a Danish doesn’t interest me, and I generally don’t like eating cooked fruit, something to do with the texture, so I wanted to see how I would react to this type of item)  Took little bites at first, crust was yummy, crunchy and light, but moist, not dry.  Surprised at use of actual cherries, which actually scared me because of the cooked fruit issue, but they weren’t gooey, and were actually really good.  I was actually one of the last to try it, and finished my piece (after sampling most of the other deserts) despite my fears.  I would eat again myself (which is unusual given the ingredients) and definitely order for others.

Wife:
(Later on in night, she didn’t get much of desert during party, I heated up a piece for the second time) Excellent smell when heating, not a big Cherry fan but this tasted good, don’t know if this is already in it but Cinnamon might be a nice addition, maybe add a glaze on top as well, otherwise delicious, nicely flakey, little doughy deep down but was very good for having been heated twice.  Did not expect it to be as good as it was, ate more than originally intended.

Overall impressions where that it was really good, most would eat again or order if available and could freeze for future use, interested in other flavors, liked almond usage, really liked real cherry filling, flakey crust while remaining moist.  Women seemed to be bigger fans of it than men, but guys apparently had that “Fancy” issue and felt that the item was above them or something.

Regardless, thank you very much for including us in your test, family was very positive and wishes you well in your business trial, and asked me to provide information when you have a storefront or something.  IF you have additional qustions that I can answer, please let me know!   

Rando FTW!
Wow.  I didn't expect this, but man, this is like gold to me and thank you for the PM .  Even the funny parts like the guys thinking it's "too fancy".  That's exactly what I needed to hear because women may be my target audience.  As I think I said earlier, this is going to be positioned as a high end treat.  I can't thank you enough for your participation and your feedback.  Just Wow.

What I need to know is how to get it from an 8 or 9 to a 10.  I don't like to settle for less than perfection.
Any ideas?

[Dervacumen]

Hoopz, yotsuya, did your danish arrive?  No rush for the feedback, just want to know if the USPS works ok for some of these shipments.