Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, easy danish pastries. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Easier than you think if you follow this Danish Pastry recipe for quick-method laminated dough. You will also love my Quick Method Croissants. Learn how to make quick and easy (semi) homemade cheese and fruit danish pastries!!
Easy Danish pastries is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Easy Danish pastries is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have easy danish pastries using 22 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Easy Danish pastries:
- Make ready For the dough:
- Prepare 200 g strong white bread flour, plus more for the work surface and the rolling pin
- Get 24 g granulated sugar
- Make ready 2 tsp (6 g) active dry yeast
- Prepare 3/4 tsp fine salt
- Prepare 200 g cold, unsalted butter, roughly cubed
- Get 1 large egg
- Prepare 60 ml cold whole milk
- Make ready 1 beaten egg, for brushing
- Make ready For the raspberry filling:
- Take 200 g frozen raspberries
- Make ready 100 g water
- Get 100 g caster sugar
- Take 1/2 tbsp. lemon juice
- Get 15 g corn flour dissolved in 30ml of cold water
- Get For the apple filling:
- Prepare 2 small dessert apples (200g when peeled and cored)
- Take 100 g water
- Prepare 70 g caster sugar
- Make ready 1/2 tsp ground cinnamon
- Make ready 15 g corn flour dissolved in 30ml of cold water
- Take 1 small handful of sultanas
A Danish pastry, sometimes shortened to just Danish (especially in American English), is a multilayered, laminated sweet pastry in the viennoiserie tradition. This easy Danish pastry recipe used puff pastry to enclose the apricot and cherry filling for a quick Sweet and fruity, these apricot and cherry Danish pastries are easy enough to throw together after. Picking the best Danish pastries might be a real challenge as there are numerous choices and all of them look equally delicious. Danish pastry consist of several different things like the traditional A Danish, tebirkes, frøsnapper and However, luckily it is easier than it sounds.
Instructions to make Easy Danish pastries:
- The dough is made ahead as it needs to sit in the fridge for at least 3 hours and up to 3 days, I used mine after about 48 hours. The filling will last a good few days in the fridge too, so can be prepared in advance as well.
- To make the dough, mix the flour, granulated sugar, yeast and salt in the bowl of a food processor or a standing mixer with a paddle attachment. Add the butter and whiz to combine, it will not get incorporated in the flour but still be visible in the shape of small peas.
- Whisk together the egg, milk and 2 tbsp. water. Add the egg mixture to the flour mixture and fold it in with a spatula until absorbed – there’s no need to whiz it in the processor. Turn the dough out onto a piece of cling film, shape into a rectangle, wrap and chill for at least 3 hours, and up to 2 days.
- When you’re ready for the folding stage, roll the dough out on a well-floured surface, using a floured rolling pin, to a rectangle of about 20 x 40cm. With the short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. If it sticks, throw some more flour at it and use a dough scraper to detach it. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Repeat the entire three-times-rolling and folding process again – the dough should start to become smoother. If it’s still sticky, chill it for a bit longer. Wrap the dough and refrigerate for at least 3 hours, or overnight.
- To make the raspberry filling, place the frozen raspberries, water, sugar and lemon juice in a pan and bring to the boil. Simmer for about 15 minutes until the raspberries have broken down. Whisk in the corn flour mixture, stir in well and let it bubble for another 5 minutes until it thickens considerably. Transfer it to a bowl and cool completely.
- To make the apple filling, peel, core and roughly dice the apples. Place them in a pan with the water, sugar and cinnamon and cook for 15 minutes, like the raspberry filling. When the apples start to soften, mash them a few times with a potato ricer. You may well want to leave it a little chunky. Whisk in the corn flour mixture, stir in well, add the sultanas and let it bubble for another 5 minutes until it thickens. Transfer it to a bowl and cool completely.
- When you’re ready to make the pastries, roll the chilled dough out to a 30 x 30cm square. Trim the edges and cut the dough into nine 10 x 10cm squares using a sharp knife or a pastry cutter. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the centre and press down gently. Transfer the squares to 2 parchment-lined baking sheets. Cover them loosely with cling film or place in inflated plastic bags (just blow into the bag and tie the ends!) and leave to prove and puff up for 1 – 1 ½ hour.
- Preheat the oven to 200C/400F/gas 6. When the pastry has puffed up a bit, gently spoon a good dollop of the filling into the middle of each one (you can do it before proving but in case the pastries open up, the filling will get messed up). Brush the top and sides of the dough with the beaten egg and bake for 10 minutes. Reduce the heat to 190C/375F/gas 5, rotate the baking sheets if baking two at the same time and bake for further 7-10 minutes until golden brown.
- You can drizzle some icing over the pastries, made from 100g icing sugar beaten with 2 tbsp. milk, but frankly, those pastries don’t even need that.
Actually, it is quite easy once you get the feeling of it. Warning: this isn't a quick-and-easy recipe; there are numerous steps, including a suggested overnight rest for the dough. These flaky Danish pastries are a time-consuming project, but they're a perfect way to show people how much you love them! A light and easy recipe for a Danish pastry dessert. These delicious and super easy Danish filo pastries come together in no time and combine a crispy These easy danish filo pastries check all these boxes, as they combine a creamy filling with fresh.
So that’s going to wrap this up for this special food easy danish pastries recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this site on your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope My site becomes “the place to be” when it comes to easy danish pastries cooking. Go on get cooking!
