Making danish pastry is a process that can seem daunting at first, but with a few tips it becomes much easier. In this post, we’ll go over the basics of how to make danish pastry dough, as well as some common foldings.
Danish pastry dough is made with a yeast-leavened dough of wheat flour, milk, eggs, sugar, and butter or margarine. The dough is rolled out thinly, then covered with thin slices of butter. The dough is then folded and rolled several times to create layers. The process of rolling, buttering, folding, and chilling is repeated multiple times to create a multilayered dough that becomes airy and crispy on the outside, but also rich and buttery.
One of the keys to making danish pastry dough is to make sure the butter is cold. This helps to create the layers in the dough. If the butter is too warm, it will seep into the dough and you won’t get the desired flaky layers.
When folding the dough, there are a few common ways to do it. The most common is the envelope fold, which is where you fold the dough into thirds, then roll it out again. This helps to create even layers of dough and butter.
Another common way to fold danish pastry dough is the letter fold. To do this, you roll the dough out into a rectangle, then fold it in thirds like you would a letter. This also helps to create even layers of dough and butter.
Once you’ve mastered the basics of danish pastry dough, you can start to experiment with different flavorings and fillings. Some popular options include fruit fillings, chocolate fillings, and cream cheese fillings. You can also top your danish pastries with icing, sprinkles, or other decorations.
With a little practice, you’ll be able to make danish pastry dough like a pro!
Danish pastries come in different shapes and names depending on where you get them. They can be topped with chocolate, pearl sugar, glacé icing, or slivered nuts. Some are even stuffed with ingredients like jam or preserves (usually apple or prune)Kringle can be made with a variety of fillings, such as remonce, marzipan, and/or custard. Shapes are numerous, including circles with filling in the middle (known in Denmark as Spandauers), figure-eights, spirals (known as snails), and the pretzel-like kringles.
In the UK, Danishes are decorated with various sweet toppings like jam, custard, and fruit before baking. In the US, however, they usually only have a topping of fruit or cream cheese.
Danes and Swedes both enjoy pastries with nuts, often topped with icing or powdered sugar. In Argentina, these pastries are usually filled with dulce de leche or membrillo.
Recipe:
Ingredients:
1/2 cup milk
1/4 cup sugar
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 eggs
3 1/2 cups all-purpose flour
1 cup (2 sticks) cold butter, cubed
Filling of your choice (fruit, chocolate, etc.)
Egg wash (1 egg beaten with 1 tablespoon water)
Optional: confectioners’ sugar for dusting
Directions:
In a small bowl, combine milk, sugar, salt, and yeast. Stir in warm water and let stand until foamy, about 10 minutes.
In a large bowl, whisk together eggs and 2 cups flour. Add yeast mixture and stir until well combined. Stir in remaining flour, 1/2 cup at a time, until a soft dough forms.
On a lightly floured surface, knead dough until smooth, about 8 minutes. Place dough in a greased bowl, turn to coat, and cover with a damp cloth. Let rise in a warm place until doubled in size, about 1 hour.
Punch down dough and turn out onto a lightly floured surface. Roll out to a 16-inch square. Spread with butter, then sprinkle with your filling of choice. Fold dough into thirds like a letter, then roll out again to an 18-inch square.
Cut dough into 12 (3-inch) squares. Make a slit in the center of each square and pull one corner through the slit. Place on a greased baking sheet and let rise for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Brush pastries with egg wash and bake for 20 minutes, or until golden brown. Dust with confectioners’ sugar, if desired.
Classic Fillings :
Cream Cheese:
8 ounces cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla extract
Chocolate:
1/2 cup semisweet chocolate chips
1 tablespoon butter
1 tablespoon light corn syrup
Fruit:
1 cup fresh or frozen fruit (raspberries, strawberries, blueberries, etc.)
1 tablespoon sugar
1 tablespoon cornstarch
Examples of danish pastry
shapes:
– Spandauers: a circle with filling in the middle
– Figure-eight
– Spiral (snail)
– Pretzel-like kringle
– 16-inch square
– 18-inch square
– 3-inch squares
Conclusion:
Danish pastry dough is a versatile dough that can be used for a variety of different pastries. With a little practice, you’ll be able to make danish pastries like a pro! Be sure to try out different fillings and toppings to find your favorite combination.
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