Danish Pastry Food

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Danish Pastry image

Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.

Provided by Cindy

Categories     Bread     Yeast Bread Recipes

Time 3h8m

Yield 36

Number Of Ingredients 10

2 cups unsalted butter, softened
⅔ cup all-purpose flour
2 ½ cups milk
½ cup white sugar
2 teaspoons salt
4 ½ teaspoons active dry yeast
8 cups all-purpose flour
2 eggs
1 teaspoon lemon extract
1 teaspoon almond extract


  • In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
  • In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
  • Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
  • Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
  • To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
  • Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g


Danish Pastry image

My Mother-In-Law gave me this recipe after we were first married. It is so easy and tastes so wonderful. It's well loved by many. I can't say for sure if it's authentically Danish, but we served it at our Danish Dinner when we were doing an International Dinner Club. Everyone loved it! Cream cheese frosting is good on this. NOTE: The pastry-to-topping ratio is correct. It's very thick, and must be spooned onto the pastry and then spread to the edges, not over the sides. It will be thicker than the pastry. This seems like it may be getting too brown, but as long as it is still a nice brown, 1 hour is OK. Also be advised there is no sugar in the Danish Pastry itself, the sweetness will come from whatever you choose to frost it with! I use cream cheese frosting with almond flavoring.

Provided by Chef PotPie

Categories     Breakfast

Time 1h25m

Yield 2 pastries, 6-8 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1/2 cup butter, softened
2 tablespoons water
3 eggs (room temperature- important!)
1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup flour
1/2 cup sliced almonds (optional)


  • Pastry:.
  • Cut butter into flour.
  • Add water and mix with fork.
  • Shape into a ball and divide in half.
  • Pat into two 12" X 3" strips on an ungreased cookie sheet.
  • Bring water and butter to boil and remove from heat. Then IMMEDIATELY, (this is important), add flour and beat until smooth, then eggs, one at a time, beating.
  • Add flavoring.
  • Add almonds, if using.
  • Spoon half of filling on each strip of pastry and spread just to the edges. It will be very thick. Bake 350 degrees for 60 minutes or until golden brown.
  • Frost. (There is no sugar in the pastry itself, so the sweetness comes from whatever frosting you choose to use.).

Nutrition Facts : Calories 460.7, Fat 33.5, SaturatedFat 20.3, Cholesterol 174.3, Sodium 307.9, Carbohydrate 32.1, Fiber 1.1, Sugar 0.3, Protein 7.8


Danish Pastry Dough image

Danish pastry is in the same family of doughs as croissants and puff pastry. A lightly sweetened yeast dough has butter folded in, creating a rich morning treat.

Provided by Anna Olson

Categories     bake,pastry

Time 2h

Yield 1/2 kg (3 lbs)

Number Of Ingredients 8

1 ½ cups warm water (115 °F/46 °C)
1 tbsp quick-rise yeast
1 cup all-purpose flour
1 ½ cups all-purpose flour
1 ¼ cups cake and pastry flour
¼ cup sugar
1 tsp salt
1 ¼ cups cold unsalted butter, cut into pieces


  • Mix the water, yeast and flour together by hand in a large mixing bowl, or in the bowl of a stand mixer (fit it with the dough hook for the next step). Let this stand for 5 minutes.
  • Add the all-purpose and cake & pastry flours to the sponge, along with the sugar, salt and ¼ cup (60 g) of the butter. Mix this using electric beaters (with the hook attachments) or in the stand mixer on low speed until the flour is blended in, then increase the speed by one level and mix, adding the remaining 1 cup of butter pieces, a little at a time, until the dough feels elastic but most of the butter pieces are still visible, about 2 minutes. Cover the bowl and allow this dough to rise for 30 minutes, then chill for at least 2 hours.
  • On a lightly floured surface, turn the dough out and dust with a little flour. Roll the dough out to a rectangle about 18-inches (45 cm) long and 10-inches (25 cm) wide. Bring the two short ends of the dough to meet in the centre, then fold the dough in half at the point where they meet (this is called the book fold). Chill the dough, covered, for just an hour.
  • After the first hour, bring the dough out and roll it again into a rectangle 18-x-10-inches (45-x-25-cm), turn the dough over and fold it into thirds. Cover and chill for an hour. Repeat this step again one more time, then cover and chill at least 4 hours or overnight.


Danish Pastry image

All recipes courtesy of Nick Malgieri

Provided by Food Network

Time 5h

Yield about 2 pounds of dough

Number Of Ingredients 9

3/4 cup milk
1 1/2 ounces fresh yeast or 2 envelopes (1/4-ounce each) active dry yeast
4 cups unbleached, all purpose flour
1/3 cup sugar
1 1/2 teaspoons salt
4 tablespoons cold unsalted butter
3 eggs
1/3 cup unbleached, all purpose flour
3 1/2 sticks (14 ounces) cold unsalted butter


  • Heat milk to luke warm, about 100 degrees. Remove from heat, pour into a bowl and whisk in yeast. Set aside while preparing other ingredients. Place flour, sugar and salt in bowl of food processor fitted with metal blade; pulse to mix. Add the 4 tablespoons butter and pulse until butter is absorbed and mixture is powdery in appearance. Add eggs and milk mixture and continue to pulse until dough forms a ball. If the dough refuses to form a ball, add up to 3 tablespoons more flour, one tablespoon at a time, pulsing once or twice between each addition.
  • To mix by hand, combine flour salt and sugar in a bowl and stir well to mix. Rub in butter by hand, being sure to leave mixture cool and powdery. Beat eggs until liquid and add to flour mixture along with yeast-milk mixture. Stir vigorously with a rubber spatula to form a dough.
  • Cover bowl with plastic wrap and allow to rest 5 minutes. Scrape dough to floured surface and fold dough over on itself 6 or 8 times, sprinkling with up to 3 tablespoons more flour if dough is very soft. Wrap dough in plastic wrap and refrigerate 1 to 8 hours.
  • After the dough has chilled, prepare butter: Place half the flour on work surface and place butter on it. Scatter remaining flour on butter and pound the butter with a rolling pin to soften it to a malleable consistency. Scrape butter together and form into a cylinder. Immediately remove dough from refrigerator and press in into a 6 by 12-inch rectangle on a lightly floured surface. Distribute dabs of butter in a 6 by 9-inch rectangle at the closer end of the dough, covering dough as completely as possible. Fold the top (unbuttered) portion of dough down over the middle section and the bottom (buttered) portion up to cover it. Position the dough so the fold is on the left and roll the dough back to its original size, flouring the surface and dough as necessary. Fold both short ends in to the middle of the dough and fold again at the middle, making 4 layers. Reposition the dough so that the fold is on the left again and repeat rolling and folding. Double-wrap dough in plastic wrap and refrigerate dough several hours or overnight before using.


Danish Dough image

Provided by Food Network

Time 1h20m

Yield 12 servings

Number Of Ingredients 19

3/4 cup warm water (105 degrees F to 115 degrees F)
1/2 cup milk (105 degrees to 115 degrees F)
1 teaspoon pure vanilla extract
1/4 ounce dry active yeast
1/4 cup sugar
1 teaspoon salt
4 cups flour
1/2 teaspoon cardamom
1 egg yolk
Flour for dusting, about 1/2 cup
2 sticks (8 ounces) cold unsalted butter
2 eggs beaten with 1 tablespoon of water
3 tablespoons sugar
1 tablespoon ground cinnamon
12 tablespoons sweetened cream cheese
12 teaspoons raspberry jam
1 cup almond filling
1 cup crushed almonds
1/2 cup apricot glaze


  • In the bowl of an electric mixer, combine the water, milk, vanilla and yeast together. With the mixer fitted with a dough hook, on low, beat the mixture for about 4 minutes to dissolve the yeast. Sift the sugar, salt, flour and cardamom together. Add this mixture and the egg yolk to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl and let rest in the refrigerator for 15 minutes. On a floured surface, place the butter. Lightly dust the top of the butter with flour. Using a rolling pin, lightly pound the butter until flat. Fold the butter in half and continue to pound the butter until the butter is workable. Using your hands, shape the butter into a 8-inch square. Remove the dough from the refrigerator and place on a second floured surface. Roll the dough into a 16 inch square. Place the butter in the center of the dough. Fold the ends of the dough in towards the center, forming a package. Lightly press the ends into the dough, sealing the package completely. Carefully lift the package off of the surface and redust the surface with flour. Lay the package back down on the floured surface. Using a rolling pin, roll the dough out to about a 24-inch rectangle. Fold one end of the dough into the center, then the other end, so that it resembles a letter, and forms a square. (You should have three layers of dough) Place the dough in the refrigerator and allow the dough to rest for 25 minutes. Roll out the dough a second time, forming a rectangle. Repeat the folding process from above two more times, making sure the dough rests between turns. The following directions are for two types of Danish pastries:
  • For Cinnamon Rolls: Roll the dough out 1/4 inch thick. Egg wash the dough. Sprinkle the sugar and cinnamon over the egg wash. Starting at the bottom, roll the dough up lengthwise, forming a jelly-roll. Cut the pastry into 1-inch slices. Place the slices, cinnamon and sugar side on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm.
  • For Pinwheel: On a floured surface, roll the dough out 1/4 inch thick. Cut the dough into 12 (4-inch) squares. Brush the edges of the dough with the egg wash. Add a spoonful of the cream cheese filling to the center of the square. Place a teaspoon of the jam in the center of the cream cheese. Cut diagonally from each corner to within 3/4 inch of the center. Fold the four alternate points to the center, pressing them down lightly to hold them in place. Place the pastries on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm.
  • For Bear Claws: Roll the dough out to 1/4-inch thick. The longer the dough the more claws yielded. Egg wash the entire piece of dough. Spread a thin layer of almond filling horizontally down the center third of the dough. Fold the bottom third of the dough up to cover the filling. Fold the top third of the dough down, like your folding a business letter. Egg wash the dough. Sprinkle with crushed almonds. Cut the dough into 1-inch pieces, crosswise (the shorter end). Make three slashes into the sides of each piece and spread gently into a horse-shoe shape to separate the toes. Proof until dough in size about 15 to 20 minutes. Preheat the oven to 400 degrees F. Bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes, or until golden and crispy. Remove from the oven and brush with the apricot glaze and serve.


Danish Pastry image

Categories     Bread     Side     Bake     Poach     Pastry     Simmer     Boil

Yield makes 2 to 4 dozen, depending on the size

Number Of Ingredients 30

1 recipe laminated dough (page 181)
1 egg, for egg wash (optional)
2 tablespoons water, for egg wash (optional)
2 tablespoons (0.75 oz / 21 g) ground cinnamon, for cinnamon sugar (optional)
1/2 cup (4 oz / 113 g) sugar, for cinnamon sugar (optional)
1 recipe white fondant glaze (page 144)
Hot glaze
3/4 cup (6 oz / 170 g) water
3/4 cup (3 oz / 85 g) sugar
1 heaping tablespoon apricot preserves (optional)
1/2 lemon (optional)
Filling Options: Cream Cheese Filling
8 ounces (227 g) cream cheese
2 tablespoons (1 oz / 28.5 g) unsalted butter, at room temperature or melted
6 tablespoons (3 oz / 85 g) sugar
1 egg (1.75 oz / 50 g)
1 teaspoon (0.25 oz / 7 g) vanilla or lemon extract
1 3/4 tablespoons (0.5 oz / 14 g) unbleached all-purpose flour or unbleached bread flour
Pinch of salt
Fruit Filling
1 cup fresh or frozen blueberries, pitted cherries, sliced or diced strawberries, or diced apricots, peaches, apples, or pears
3/4 cup (6 oz / 170 g) cool water
2 tablespoons (1 oz / 28.5 g) sugar
Pinch of salt
1 tablespoon (0.25 oz / 7 g) cornstarch
Lemon Curd
6 tablespoons (3 oz / 85 g) lemon juice (fresh is better than bottled)
1/2 cup (4 oz / 113 g) sugar
2 eggs (3.5 oz / 99 g), beaten
1/2 cup (4 oz / 113 g) unsalted butter, at room temperature, cut into 4 pieces


  • Do ahead
  • Prepare the laminated dough as directed on page 182, up to the point of shaping and baking, and roll out as you would for large croissants, into a rectangle measuring about 24 inches wide by 9 inches long and just under 1/4 inch thick.
  • Shaping
  • To make Schnecken, if you want to use cinnamon sugar, you'll need to apply an egg wash before cutting the dough. Whisk the egg and water together, then gently brush it over the surface of the dough. Separately, whisk the cinnamon into the sugar, then sprinkle the cinnamon sugar over the surface of the dough.
  • Use a straight edge, such as a sturdy ruler, to cut 1-inch-wide vertical strips, so that you end up with about 24 strips, 8 to 9 inches long (the dough will shrink slightly as you cut it). For large schnecken, use the entire strip; for a mini version, cut each strip in half to make two 4-inch strips. Lift each strip at both ends and twist in opposite directions to form the strip into a springlike coil, then lay the strip on the work surface and coil it in a circular fashion to make a snail shape. (For full-size Schnecken, you can also coil them from both ends to form either an S-shaped double snail or an eyeglass-shaped double snail, which allows you to fill the schnecken with two fillings.) Tuck the outer end of the coil underneath to close off the circle.
  • Place the schnecken 1 inch apart on a parchment-lined sheet pan and cover loosely with plastic wrap. Proof at room temperature for 2 to 2 1/2 hours, until the dough has swelled noticeably.
  • To make pinwheels, cut the dough into approximately 3-inch squares for large pinwheels, or 2 1/2-inch squares for smaller pinwheels. Working with one piece at a time, use a metal pastry scraper to cut a notch at each corner, cutting from the corner toward the center without connecting the cuts; leave an uncut center about 1/2 inch wide to serve as a platform for the filling. Take the same side of each corner and fold it over to the center, pressing it into the uncut platform. When all 4 corners are folded, use your thumb to press the ends into each other and seal them in the center of the pinwheel. Don't worry if they come apart during the proofing stage; you can press and seal them again before you add the filling.
  • Place the pinwheels about 1/2 inch apart on a parchment-lined sheet pan and cover loosely with plastic wrap. Proof at room temperature for 2 to 2 1/2 hours, until the pieces have swelled noticeably.
  • Baking and glazing
  • About 20 minutes before baking, preheat the oven to 450°F (232°C). Fill the schnecken by using your thumb to make an indent in the center of each coil large and deep enough to hold about 1 heaping teaspoon of filling, then add whatever fillings you like. Fill the pinwheels by pressing the center with your thumb or finger to create a small pocket, and place about 1 teaspoon of whatever fillings you like into the pocket.
  • For both Schnecken and pinwheels, make the fondant glaze while the oven preheats.
  • Just before baking the Danish, prepare the hot glaze. Combine the water and sugar in a saucepan and bring it to a boil; stir until the sugar is dissolved, then lower the heat to maintain a gentle simmer while the Danish bake. If you like, stir in the apricot preserves, or squeeze the juice from the lemon into the saucepan, then add the entire lemon half.
  • As the syrup is heating up, place the pan of Danish into the oven and lower the oven temperature to 400°F (204°C). Bake for 6 minutes, then rotate the pan and bake for another 5 to 6 minutes, until a medium golden brown.
  • As soon as the Danish come out of the oven, brush the hot syrup over them, including over the filling. Let the Danish cool on the pan for about 5 minutes, then drizzle streaks of the fondant glaze over them. Let the glaze set up for about 3 to 5 minutes, then enjoy!
  • Filling Options: Cream Cheese Filling
  • Combine all of the ingredients in a mixing bowl and cream them together until smooth and slightly fluffy. If using a mixer, use the paddle attachment and gradually increase the speed of the mixer to high. If mixing this filling by hand, use a large, sturdy spoon and be prepared to stir vigorously. The filling should be thick, creamy, and custardlike; it will firm up when baked.
  • Fruit Filling
  • If using diced apples or pears, poach them in boiling water for 1 minute, then drain. Whisk the water, sugar, salt, and cornstarch together in a saucepan to make a slurry, then bring it to a boil over a medium heat, stirring constantly. It should thicken by the time it comes to a boil. Remove it from the heat immediately, then stir in the fruit. Some fruits will leach moisture into the slurry, so stir the filling a few times as it cools.
  • Lemon Curd
  • Whisk the lemon juice, sugar, and eggs together in a double boiler over simmering water, then stir continuously until the mixture begins to thicken; this could take 10 to 15 minutes.
  • As soon as the mixture thickens, add the butter and stir until it melts. Remove the lemon curd from the heat and continue to stir until the butter is fully incorporated. If it's lumpy, push it through a fine-mesh sieve to smooth it out. Lay a piece of plastic wrap directly on the surface of the curd and set it aside to cool.
  • Variation
  • If you want richer, softer Danish dough, when making the détrempe, replace 6 tablespoons (3 oz / 85 g) of the water with 2 eggs (3.5 oz / 99 g).


Danish Pastry Dough image

A very versatile and rich Danish dough. Can be used with almost any filling and formed in any way imaginable including cinnamon rolls.

Provided by UnknownChef86

Categories     Dessert

Time 1h5m

Yield 2 lbs

Number Of Ingredients 8

2 cups milk
1/2 ounce dry yeast
2 large eggs
1/2 teaspoon vanilla
7 cups all-purpose flour
1/3 cup granulated sugar, plus 1 tablespoon
1 1/2 teaspoons salt
1 lb unsalted butter, soft room temperature


  • Warm milk to 110 degrees.
  • Sprinkle yeast over milk, let sit for 5 minutes then whisk inches.
  • Add eggs and vanilla, whisk until just mixed.
  • Put dry ingredients in food processor and pulse to mix.
  • Add 3 Tbl of the butter, pulse until butter is well incorporated.
  • Put dry ingredients in mixing bowl with dough hook, add wet ingredients and knead until just smooth and no dry spots remain.
  • Don't overknead.
  • Dough should be slightly wet.
  • Place dough on lightly floured sheet pan, shape into rough rectangle, dust top with flour, cover with plastic and refrigerate for 1 hour.
  • Roll dough on lightly floured work surface into a 26x13 inch rectangle.
  • Position so that short side is closest to you.
  • Butter should be soft enough to spread, but not so soft that it is melting.
  • Spread butter by hand over lower 2/3 of dough, leaving a 1/2 inch border around side and bottom edges.
  • Fold upper 1/3 of dough toward the centerof the rectangle, then fold the lower 2/3 over that.
  • Crimp short edges and seam with your fingers to seal in butter.
  • Turn dough so that crimped edge is to your right.
  • Roll dough to a 21x13 inch rectangle, using only enough flour to keep the dough from sticking.
  • Brush off excess flour.
  • Fold top 1/3 of dough toward the middle, then lower 2/3 up over that.
  • Place on sheetpan, cover and refrigerate for 45 minutes.
  • Repeat this process 3 more times refrigerating for 30 minutes between each turn.
  • when all turns are complete, place on sheetpan, cover well with plastic and let dough rest overnight in the refrigerator.
  • At this point dough can be refrigerated for 2 days or frozen for 2 weeks.


Danish pastries image

Turn the kitchen into your own little patisserie with this step-by-step guide to buttery Danish pastries

Provided by Jane Hornby

Categories     Breakfast, Treat

Time 3h30m

Yield Makes 18 pastries

Number Of Ingredients 19

250g strong white flour , plus extra for dusting
250g plain flour
7g sachet fast-action yeast
50g golden caster sugar
125ml whole or semi-skimmed milk
1 large egg , beaten plus extra beaten egg to glaze
250g pack lightly salted butter , not fridge cold but not soft, cut into 8 even slices
85g pecan , plus a few extra, chopped
50g light muscovado sugar , plus extra for sprinkling
1 tbsp maple syrup
25g softened butter
150g tub custard
2 x 320g cans apricots
few tsps apricot jam
50g raisin
25g caster sugar
1 tsp mixed spice
50g soft butter
50g icing sugar


  • Pulse together the dry ingredients plus 2 tsp salt in a processor, then pulse in the milk and egg, plus 100ml water, until you have a smooth, slightly sticky dough. Knead for 1 min, using a little flour, until just smooth. Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 hr until doubled in size (overnight in the fridge if you like).
  • Flour your surface, then pat the dough out to a rectangle, 1cm thick. Lay the butter slices out over the middle of the dough, in a rectangle. Fold the pastry over the top, bottom and then sides until the butter is completely hidden. Press the edges down.
  • Roll the dough out to a 50 x 30cm rectangle, first tapping out the dough with the rolling pin in gentle ridges, so that you can tell the butter is being squashed out evenly inside the pastry, before rolling properly. Turn dough 90 degrees, then fold the right third over and the left third over that. Do this three times, chilling for 15 mins after each roll.
  • Cut the dough in half, into 2 squares. Roll one piece of dough to 35 x 35cm. Cut into 9 squares, then follow the instructions below for each filling and shape. If you want to make more than one shape, it's easy to divide the filling quantity. Don't worry if your squares rise as you work, just roll them out a bit again.
  • To make 18 pecan pinwheels, whizz 85g pecans until fine, then stir in 50g light muscovado, 1 tbsp maple syrup and 25g softened butter. Cut each square of pastry almost to the middle from each corner, spoon on 1 tsp filling, then fold each point over and press into the middle. Scatter more chopped pecans and a little sugar over before baking. Drizzle with a little maple syrup to serve.
  • For 18 apricot custard turnovers, you will need 150g tub custard, 2 x 320g cans apricots and a few tsps apricot jam. Put 2 tsp custard in the middle, sit two apricot halves on top, dot with jam, then pull 2 corners over and pinch to seal.
  • To make 18 raisin swirls, mix 50g raisins, 25g caster sugar, 1 tsp mixed spice and 50g soft butter. Instead of cutting the dough into 9, leave it whole and spread the filling over. Roll up, slice into 9 rounds, then squash each one. Blend 50g icing sugar and a few drops of water to drizzle over once baked.
  • Once shaped and filled, let the pastries rise for 30 mins until puffed and doubled in size. Heat oven to 180C/160C fan/gas 4. Brush with beaten egg, make sure you pinch any edges together again, then bake for about 20 mins until golden and risen.

Nutrition Facts : Calories 218 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium


Danish Pastry Braid image

When Beatrice Ojakangas published *The Great Scandinavian Baking Book* in 1988, she won a lot of fans-including Julia Child-who asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.

Provided by Beatrice Ojankangas

Categories     Pastry     Dessert     Christmas     Almond

Yield Makes 2 filled braids

Number Of Ingredients 26

Quick Method Danish Pastry:
3 1/2 to 4 cups all-purpose flour
1 1/2 cups (3 sticks) chilled unsalted butter
2 packages active dry yeast
1/2 cup warm water
1/2 cup heavy cream or undiluted evaporated milk
1/2 teaspoon freshly crushed cardamom seed (optional)
1/2 teaspoon salt
2 eggs, room temperature
1/4 cup sugar
Butter Cream Filling:
1/4 cup (1/2 stick) soft butter
1 cup powdered sugar
1/4 teaspoon almond extract
1 cup finely pulverized almonds
1 (3-ounce) package almond paste
1 egg white
1 slightly beaten egg
2 tablespoons milk or water
Pearl sugar or crushed sugar cubes, for topping
Chopped or sliced almonds for topping
1 cup powdered sugar
2 to 3 teaspoons warm water
1/2 teaspoon almond extract


  • Quick Method Danish Pastry:
  • Measure 3 1/2 cups flour into a bowl or work bowl of food processor with steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans.
  • In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the cream or milk, cardamom, salt, eggs, and sugar.
  • Turn the flour-butter mixture into the liquid ingredients, and with a rubber spatula mix carefully just until the dry ingredients are moistened. Cover and refrigerate 4 hours, overnight, or up to 4 days.
  • Turn the dough out onto a lightly floured board; dust with flour. Pound and flatten to make a 16- to 20-inch rectangle. Fold into thirds, making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat folding and rolling again if you wish.
  • Wrap and chill the dough 30 minutes or as long as overnight.
  • To make the Danish Pastry Braid:
  • Cover two baking sheets with parchment paper or lightly grease and flour them.
  • Divide the chilled dough into 2 parts. Roll each part out to make a rectangle 12 by 6 inches. Place these strips on the prepared baking sheets.
  • To make the filling, cream the butter and sugar until light. Blend in the almond extract, almonds, almond paste, and egg white.
  • Spread filling down the length of the center of the strips. Cut slanting strips at 3/4-inch intervals along both sides up toward the center using a pastry wheel. Fold strips over the filling in a crisscross manner
  • Preheat the oven to 400ºF.
  • Let strips rise for 15 to 30 minutes, just until the pastry strips look puffy; they will not double.
  • To make a glaze, beat the egg with the milk or water. Brush the pastry lightly with it. Sprinkle the sugar and/or sliced almonds over the top.
  • Bake about 15 minutes or until golden.
  • Frost, if desired, with almond-water icing. Blend the sugar, water, and almond extract until smooth and thin enough to drizzle over the braids.

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If you have made a traditional Danish pastry, then you know how labor-intensive the dough can be to make. This recipe offers a comparatively quick, flaky, buttery, almond paste-filled Danish. The taste is phenomenal. Cream Cheese Danish …
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Using good butter in your Danish pastries is the key to achieving airy, crisp results. I prefer butter with a fat content (listed in the nutritional information on the packet) of about 82 per cent. The fat makes the pastry crisp and adds a rich flavour, and low-fat butter won't produce that flaky effect. A bit of moisture from the water content ...
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Freezing the Dough: If you'd like to freeze all or part of the Danish pastry dough, you can do so after Step #11. Refrigerate for at least 2 hours, then wrap the portion you want to freeze in two layers of plastic wrap, place in a freezer-safe zip-top bag and freeze for up to 3 months. Thaw the dough overnight in the refrigerator, then proceed with the recipe as written. …
From browneyedbaker.com

Danish food is known for meats, rye bread, and fruit-and-cream desserts. If you have ancestors from Denmark, you may be able to gain a bit of insight into their lives through the foods they ate. Better yet, visit Denmark to experience the food and the culture for yourself. If you have family recipes passed down from your Danish ancestors, record the recipes on …
From familysearch.org

Danish Pastry. Danish pastry, a traditional laminated dough, is not an easy roll to master but the results make it worth it! Use care in chilling dough as the recipe recommends. Danish Pastry print recipe pin recipe. difficulty. Advanced . Yield. 24 pastries . Prep Time. 1:30 . Bake Time. 15 to 20 minutes . Chill Times. 13 hours+ . difficulty. Advanced . Yield. 24 pastries . Prep Time. …
From fleischmannsyeast.com

Steps: In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet.
From yaro.from-de.com

Danish pastry Here is the Directory or List of Danish pastry companies like Danish pastry Manufacturers, Danish pastry Suppliers, Danish pastry Exporters, Danish pastry Importers etc. Find details like address, phone numbers, major food products, business activities, certifications, business regions, year of establishment of respective food companies.
From foodcompaniesdirectory.com

WHERE TO EAT The best Danish Pastry in the world (according to food experts) Near me; In the world; In Denmark; Search location. Recommend a restaurant with good Danish Pastry. 1. Andersen Bakery. Copenhagen, Denmark. Bernstorffsgade 5 | 1677. Recommended by Lonely Planet and 10 other food critics. "Pastry peddler Andersen puts the sticky in sublime. The …
From tasteatlas.com

Danish Pastry Fillings Recipes 9,728 Recipes. Last updated Apr 11, 2022. This search takes into account your taste preferences. 9,728 suggested recipes. Danish Pastry With Sweet Or Savoury Fillings BBC. full-fat milk, freshly ground black pepper, salt, dark chocolate and 22 more. Danish Pastry KVALI. sugar, jam, cream, eggs, cream, butter, chopped almonds, …
From yummly.com

An example of a laminated pastry would be a croissant, danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts. Pastries were first created by the ancient Egyptians.
From en.wikipedia.org

Get full nutrition facts and other common serving sizes of Danish Pastry including 1 small or frozen and 1 Toaster Strudel. Register | Sign In. Canada. Search: Foods Recipes Fitness Members My Fatsecret; Foods. Recipes; Fitness; Community. Foods. Danish Pastry. Food database and calorie counter : Danish Pastry. Nutrition Facts. Serving Size: 1 medium (4-1/4" …
From fatsecret.ca

91 Danish & Pastry Recipes ideas in 2021. Rating: 4.36 stars. 28. An Aeggekage is a traditional Danish oven pancake, usually served as a buffet item or as a dessert for a family holiday meal. It is a light, cake-like dish that is not too sweet and absolutely delicious with fresh seasonal berries and fresh whipped cream! (Think of it as a sweetened Yorkshire pudding). Rating: 4.73 stars. …
From foodnewsnews.com

A Danish pastry (Wienerbrød in Danish and Norwegian, Wienerbröd in Swedish), sometimes shortened to just Danish (especially in American English), is a multilayered, laminated sweet pastry in the viennoiserie tradition. The concept was brought to Denmark by Austrian bakers, where the recipe was partly changed and accommodated by the Danes to their liking, and has …
From en.wikipedia.org

Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the eggs, water and milk and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. 2. Tip the flour out onto a lightly floured surface and shape into a ball.
From paulhollywood.com

Easy Homemade Classic Danish Pastry Recipe Danish pastry fillings Cream cheese spread. Combine all ingredients in a bowl. Keep in the fridge until ready to use. Homemade Danish Pastry - C. Cheese and Blackberry Pinwheels Pastry Cream. In a heavy bottom saucepan, add the egg yolks, sugar, flour, vanilla. Combine until smooth. Gradually …
From veenaazmanov.com

If you have ever been to an event with canapes, you would probably have tried the Western version of this traditional Danish food. Fill bite-sized pastry cups with chicken and asparagus or similar mixtures. They are quick to make at home with pre-rolled puff pastry. These little cups have been popular since the 19th century because they’re easy and look tasty. 15. …
From theplanetd.com

Fold long edges of the dough towards the center and together. You should end up with a long channel down the center where the cream is visible. Let pastry bars rise for approx. 20min. Brush the 2 Danish pastry bars with whipped egg. Sprinkle the Danish’s with chopped almonds/nuts, and cane sugar, and bake the pastry bars for approximately 20 min.
From danishnet.com

Puff Pastry. Cut the butter into approximately 1” cubes. Whisk together the salt and flour. On the counter using a bench knife, cut the butter into the flour leaving the butter in …
From anitasorganic.com

Danish Pastry Dough Ingredients. 4½ cups strong plain bread flour; Pinch of salt; 1½ ounces (40 g) (3 tablespoons) sugar; ½ ounce (15 g) fresh yeast; 1 cup lukewarm milk; 1 egg, beaten ; 12 ounces (375 g) (1½ cups) butter; Extra beaten egg to seal and glaze; Blend yeast and milk. Beat in egg and mix in flour and sugar. Instructions. 1. Sieve the flour and salt into a bowl and stir in …
From delishably.com

Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle. Sprinkle lightly with flour, and cover with another piece of parchment or plastic wrap. Gently pound and roll the butter until it's about 6" x 9".
From kingarthurbaking.com

Step 2. In another mixing bowl, cream the yeast with 1 tablespoon of sugar. Stir in beaten egg, lukewarm milk and 1/4 cup melted butter. Make a well in the flour mixture and add the liquid ingredients slowly. Mix to a smooth dough. Cover and leave at room temperature for 1 hour or until doubled in bulk.
From magicskillet.com

Danish pastry is made from flour, yeast, milk, eggs, and copious amounts of butter. The texture is similar to croissant dough, but tastes sweeter (and has the addition of egg in the dough). Like croissants, typical Danish pastry dough is rolled out thinly, then folded with a layer of butter to form multiple layers. This is a Shortcut Homemade Pastry Dough. This is a …
From sallysbakingaddiction.com

Hansen's Danish Pastry Shop, Toronto: See 17 unbiased reviews of Hansen's Danish Pastry Shop, rated 4.5 of 5 on Tripadvisor and ranked #1,733 of …
From tripadvisor.ca

There are an incredible number of bakeries all throughout Denmark, and you can’t help but think of the pastry ‘a danish’ (wienerbrød) when you think of Danish food. However, Denmark’s bakeries have a huge variety of delicious cakes and pastries aside from the ‘danish’. Denmark’s bread is typically a dark, heavy, sour-dough rye-bread (rugbrød). There are often …
From danishnet.com

This classic Danish pastry recipe is so simple. This is a really quick way to make Danish pastries with a packet of ready-made puff pastry. You can vary the filling – try a different flavoured jam, a spoonful of thick custard or a chunk of fresh or canned fruit. They are best eaten warm on the day of making but they can be prepared up to the end of step 3 then chilled in the …
From goodto.com

This recipe for Danish pastry can be used for a choice of fillings - savoury cheese and mushroom or sweet apple and chocolate. The amount of pastry in …
From bbc.co.uk

Keyword: Danish, Danish dessert, Nordic food, Pastry. Servings: 5 people. Author: NordicFoodLiving.com. Ingredients. Metric - US Customary. 25 g fresh yeast (or equivalent dry yeast) 150 ml lukewarm milk; 1 egg; 1 tbsp sugar; 1/2 tsp salt; 325 g all-purpose flour; 275 g cold butter (in very thin slices) Instructions . In a large bowl, add the lukewarm milk and dissolve the …
From nordicfoodliving.com

However, the Danish pastry braid and spandauer, a round pastry filled with custard and jam, are the most popular varieties out of the entire Danish pastry family. All recipes start with making the dough, which is made with flour, butter, eggs, milk, sugar, yeast, and then left to rise up to an hour. It is then rolled out, and slices or shavings ...
From tasteatlas.com

Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool., For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.
From stevehacks.com

The Danish open faced sandwiches, smørrebrød, are perhaps the most famous of the Danish food classics. Smørrebrød is simply a slice of rye bread with various combinations of toppings such as pickled herring, roast beef, and eggs topped with mayo and shrimps. These heaped rye bread treats date back to the 19th century, but the handy lunch item has had a face lift in …
From visitdenmark.com

13. Pølse (Classic Danish Hot Dog) Although you could use any sausage you prefer, it needs to be all-pork, smoked, and extra-long for it to be authentically Danish. Where Americans prefer chili dogs or just lots of mustard and onions, the Danes like to put everything from sweet pickles to apple on their hot dogs.
From insanelygoodrecipes.com

These 14 Danish desserts offer something for every occasion and craving, plus, the recipes are so simple. Enjoy! 1. Old-fashioned Danish Apple Cake. I know it’s called apple cake, but this recipe is actually more of a cold apple pie parfait. You will need layers of cold apple filling made by boiling chopped apples with water, vanilla, and sugar.
From insanelygoodrecipes.com

Wrap well in plastic wrap and chill for 30 minutes. Preheat the oven to 200°C. Line a baking tray with non-stick baking paper. Roll out the pastry with a lightly floured rolling pin on a lightly ...
From sbs.com.au

The pastry dough is the base for all the Danish Pastry recipes I have here on my blog. So once you have learned to master this part, you are able to make several Danish pastry. Because, this dough can be a little tricky and because it is used for several other recipes, I have decided to make a stand-alone recipe for this part. You can find the recipe by searching, on …
From nordicfoodliving.com

Day 1: Turn both flours into the bowl of a stand mixer bowl and whisk to lighten and combine. Measure 0.2 ounce (1 tablespoon) of the flour mixture into a small bowl, cover, and set aside. Add the sugar, salt, and cardamom into the mixer bowl and whisk well. The shaped pastries can also be chilled in the freezer.
From foodnewsnews.com

You’ll see lots of Danish recipes that use puff pastry dough or even phyllo dough as a shortcut. Those are not bad options, but true Danish pastry is made with a special type of dough. Like puff pastry and croissants, danish dough is laminated (layered with butter). There aren’t as many layers in this dough as there are in a classic puff pastry, but the addition of …
From baking-sense.com

Want to know more about Danish food and cuisine? Here is a list of 12 traditional dishes to eat in Denmark. As a Southern Swede who has been to Denmark many times, I’m well accustomed to the local Danish food, and some dishes are simply delicious. Some of my favorite dishes include “Rød Pølse med brød”, “Smørrebrød”, and “Stegt flæsk med persillesovs og …
From swedishnomad.com

With this collection of 14 flaky Danish recipes, your usual coffeehouse pastry selection will soon be a thing of the past. Whether you have hours to spend layering butter and flour into the perfect dough or prefer to speed things up with a few speedy and totally ingenious hacks, we’ve got you covered.Once you’ve mastered the Danish, you’ll be all ready to tackle …
From brit.co

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