2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The classics Danish pastries they can be either stuffed with fruit, or be spicy, or a combination of both. It is possible to make them with different types of cheese and green spices. Most often, Danish pastries are made in the form of carousels, windmills and envelopes, but can also be made the size of a pizza to be cut into slices when served, or in small elegant versions that will impress your guests if you serve them with morning coffee or afternoon tea.
Basic dough
for about 450 grams of dough:
flour - 225 g
oil - 25 ml
pinch of salt
May - 7 years
egg - 1 pc. broken
powdered sugar - 25 g
cow butter - 150 g
Sift the flour with the salt and add the oil. Add the yeast. Stir in the egg mixture, 4 tbsp. water and powdered sugar. Knead the dough. Knead until smooth. Cover at room temperature and leave for about 15 minutes.
Put the butter in a large plastic bag and beat it with a rolling pin to make a block about 12 mm thick.
Roll out the dough into a square with a side of 28 cm. Put the butter in the center and cover the two sides of the dough on top, to overlap and wrap the butter.
Turn the dough 90 degrees and cover the free edges to wrap the butter on all sides. Seal the places where the individual parts meet by pressing firmly with the rolling pin. Roll into a strip 3 times the length.
Fold in three, turn 90 degrees so that the folded closed side comes to your left. Repeat rolling and folding at least two more times, and if the oil is still visible in thick stripes - a third time. Wrap in cellophane and refrigerate for 1/2 - 1 hour between every two rolls if the oil shows signs of leaking.
Stuffing ideas
Almonds: make almond dough by beating together 50 g unsalted butter, 75 g ground almonds, 2 egg yolks, 1 tbsp. cream, 20 g flour, 75 g powdered sugar and 1 tsp. brandy.
Apple - Fry apple slices in butter and sugar until soft and browned. Add a pinch of cloves.
Apricot: Fill with whole fruit apricot jam.
Cherries: Use well-drained, canned dark red cherries, sprinkling them with a little cinnamon and cloves.
Marzipan: use thinly rolled sticks or balls of marzipan.
Egg custard - make a classic custard.
Shaping Danish pastries
The shaped cakes should be sprinkled with sugar, smeared with marmalade or glazed after baking. If you do not want to decorate them like this, add an additional 25 g of sugar to the main dough. Roll it out, cut it into 10 cm squares for all shapes except the woven cakes.
Bake all forms at 220 degrees for 15 minutes.
Carousels
Roll out the dough for Danish pastries per rectangle 50 X 20 cm. Sprinkle with seasoned butter (mixing 75 g of butter with the same amount of powdered sugar and 3 tsp cinnamon). Sprinkle with raisins.
Wrap in a roll and cut transversely into slices 12 mm thick, flatten them with a rolling pin. Put in a baking tray and let rise (about 20 minutes at room temperature). Spread lightly with beaten egg and bake for 15 minutes at 220 degrees. Sprinkle with icing and garnish with candied cherries while the pastry is still hot.
Whirlwinds
Do the same as the carousels, but make a thinner dough cylinder. Cut at intervals of 2.5 cm. Bake like carousels. The whirlwinds should be softer and softer than the carousels.
Envelopes
Put a spicy apple filling in the middle of a thin square of dough. Fold the two corners enough to cover the filling, leaving the other two corners unfolded. Bake like carousels.
Combs
Put a layer of marzipan on one side of a small thin rectangle of dough. Fold the dough on top, seal and cut teeth, almost reaching the filling. Fold a little to open the teeth.
Stars
Take a small thin rectangle of dough and cut with a knife from each corner to the center. Fold one point from each corner to the middle. Put half a fresh apricot in the center.
Lattices
Spread the dough, cut into a shape, on a square with blackcurrant jam, leaving an ungreased edge. Cut the center of the second square of dough into strips, leaving the edges uncut. Place the cut rectangle on the marmalade and seal the edges.
Braids
Roll out the dough into thin cylinders and knit three. Seal the edges. Press marzipan balls into the holes of the woven dough.
Glazes for Danish pastries
• Sprinkle sugar on Danish pastries after you have spread them with egg;
• Use a heavy glaze (6 tablespoons of sugar per 1 tablespoon of water) to spread the cakes before baking;
• Spread with melted marmalade in the middle of the baking time;
• Mix 100 g of powdered sugar in a very thin paste with 2-3 teaspoons of boiling water
Glaze the cakes while they are still hot;
• Coat the cakes with light honey;
• Mix beaten egg with 2 drops of vanilla essence. Spread the cakes before baking.
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