TRADITIONAL AMERICAN RECIPE: If like me you adore all things pastry, then I warn you, you may find that these are so good, so moreish, that you'll need to put a lock and key on them.
I usually ask my wife to hide them. Then, once she goes out, I start looking for them all over the house. She knows it. I know it. We like it that way! :P This happens at least once a week, or everytime I decide to cook sweet stuff.
I had one freshly baked and hot out of the oven before supper, one for breakfast the next day, then one for lunch, and I've got my eye on one for tea.
What's great about these Danish Pastries is that, unlike the ones found in shops, these are neither too sticky nor too saccharine. Home made Danish are the perfection, because you can add or remove ingredients making them just the way you like it.
Have I mentioned that you don't have to make the pastry yourself? What more could an idle pastry lover want, eh?
My favorite homemade pastry dough. Flaky, tender, and oh-so-buttery. It’s easy to make Danish pastry at home if you take your time and read through all of the simple instructions. There are plenty of visuals below the recipe to help guide you.
The dough must be sufficiently chilled whenever you are working with it. Because of all this chilling, this pastry is a wonderful recipe to begin the night before and serve as brunch the next morning.
Feel free to cut the pastry dough into different shapes and sizes, depending how you like your danishes.
Do NOT be overwhelmed. I made sure to break everything down very easily, so a lot of the text in this recipe is me being as thorough as possible. Be sure to use the photos below this recipe as a visual guide.
Skill Level:  |
Time: 45 Minutes |
Price:  |
Makes: 8 Danishes |
Ingredients:
| Conversions |
Directions:
If You Make the Dough:
01 - Whisk the Yeast and Warm Water together in a large bowl. Allow to sit for 3 minutes until foamy.
02 - Add Milk, Egg, Granulated Sugar, and Salt. Once these wet ingredients are mixed together, set the bowl aside.
03 - Cut Butter into 0.6mm / 0.25in slices and add to a food processor or blender.
04 - Top with Flour and pulse until Butter is fairly crumbled.
05 - Pour the Flour mixture into the wet ingredients. Very gently fold the two mixtures together just until the dry ingredients are moistened. ( The butter has to remain in pieces, which creates a flaky pastry )
06 - Turn the Dough out onto a large piece of plastic wrap. Wrap the Dough up tightly and refrigerate for at least 4 hours or overnight.
07 - After 4-12 hours, take the Dough out of the refrigerator to begin the "rolling and folding" process.
08 - Flour a work surface.
09 - The dough will be sticky, so make sure you have flour nearby as you roll and fold. Using the palm of your hands, gently flatten the Dough into a small square. From there, roll out into a 38cm / 15in long rectangle using your rolling pin. You may have to continue to lightly flour the counter as you are rolling.
10 - Fold the Dough together as if it were a business letter. And roll it out into a 38cm / 15in long rectangle again. Then, fold again into a business letter. You'll repeat rolling and folding 1 more time for a total of 3-5 times. Fold the Dough up tightly, wrap in plastic wrap, and chill for at least 30 minutes or up to 1 day.
11 - First make the filling: melt the Butter and 3 tbsp of the Sugar in a medium saucepan.
12 - Stir in the Apples and Cinnamon and cook for 5 mins, until the fruit is slightly softened but not cooked.
13 - Remove from the heat and stir in the Blueberries.
14 - Roll the Pastry out on a lightly floured surface to 1cm / 0.4in thickness.
15 - Cut out 8x11cm / 8x4.33in squares.
16 - Prick the squares all over with a fork and transfer to a baking tray.
17 - Divide the filling between the Pastry squares, spooning it into the centre of each square. Cover the Pastry with some Pastry strips or bring the four corners into the centre of each square and pinch together edges using a little of the egg to help stick. Brush all over the Danishes with the rest of the Egg. They can be covered and chilled for a few hours now.
18 - Heat oven to 200C / 390F.
19 - Dust with the remaining Sugar and cook for 20 mins until the Pastry is golden.
      |
| Written by: Uncut Recipes | Disclaimer |
| YOU MIGHT ALSO LIKE: |
| LATEST RECIPES: |
