DANISH PASTRY
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
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. 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
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
Steps:
- 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.
- FILLING:.
- 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
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
Steps:
- 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
All recipes courtesy of Nick Malgieri
Provided by Food Network
Time 5h
Yield about 2 pounds of dough
Number Of Ingredients 9
Steps:
- 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
Provided by Food Network
Time 1h20m
Yield 12 servings
Number Of Ingredients 19
Steps:
- 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
Steps:
- 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
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
Steps:
- 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
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
Steps:
- 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
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
Steps:
- 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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