Danish Pastry Quick Method

I cut one of these in half and packaged in a clear cello bag tied with a ribbon

and gave as a gift...looked really nice.  The rest I cut down the middle lengthwise, then into smaller

pieces for easy eating.   

This is a great recipe.  If you have ever tried to make danishes before, you know it isn't always quick or easy.  This was very simple and the results were terrific. 

 **You do need to make the dough the day before and let it chill**

I did it that way like it suggested, you could try it right away if you want

but don't be disappointed if it doesn't turn out!

Posted by: Lisa

Source: http://beatrice-ojakangas.com

Much Requested Danish Pastry Recipe

Beatrice Ojka

BASIC DANISH PASTRY (Quick Method)

1/4 cup warm water, 105*F. to 115*F.

1 package active dry yeast

1/2 cup milk, at room temperature

1 egg, at room temperature

1/4 cup sugar

1 teaspoon salt

2-1/2 cups unbleached all-purpose flour

2 sticks (8 ounces) cold unsalted butter

Pour water into bowl; add yeast and let stand for 2-3 minutes until yeast foams. Add milk, egg, sugar and salt and whisk to mix; set aside.

Measure flour into food processor with metal blade in place. Cut butter into 1/4 inch thick slices and drop into flour. Pulse 8 to 10 times, until butter is cut into 1/2 inch pieces.

Empty flour mixture into bowl with yeast and with rubber spatula, gently fold the two mixtures together just until the dry ingredients are moistened. Don’t be too energetic! The butter must remain in pieces so that you will produce a flaky pastry, not a bread dough or cookie. Cover bowl with plastic wrap and refrigerate overnight (or up to 4 days to suit your schedule).

Lightly flour a work surface; turn dough out onto it, and dust dough with flour. Using the palms of your hands, pat dough into a rough square. Roll out to 16 inches on a side. Fold dough into thirds, like a business letter and turn it so that the closed fold is to your left, like the spine of a book. Roll out again, into a long narrow rectangle, about 10 inches wide by 24 inches long. Fold into thirds again. Roll out to make a 20-inch square. Fold square into thirds again to make a long, narrow rectangle. Then again, fold into thirds to make a square. (If at any point in this procedure the dough gets very soft, cover and chill it for 30 minutes or so.) Cover and chill the dough before final shaping. You can store the dough in the refrigerator for 4 days or wrap it air tight and keep it frozen for 1 month; thaw overnight, still wrapped, in the refrigerator.

USING THE PASTRY:

You can shape the pastry into either large coffeecakes and breads or into individual pastries. Here are a couple of my favorites:

DANISH PASTRY BRAID:

1 recipe Basic Danish Pastry (Quick Method)

Butter Cream Filling

1/4 cup soft butter

1 cup powdered sugar

1 teaspoon almond extract

1 cup finely pulverized almonds

1 (3-ounce) package almond paste  ( I didn't have this, so I made my own...sooo good! recipe at end)

1 egg white

Glaze:

1 slightly beaten

2 tablespoons milk or water

Pearl sugar or crushed sugar cubes for topping

Sliced or chopped almonds

Icing:

1 cup powdered sugar

2 to 3 teaspoons warm water

1/2 teaspoon almond extract

Cover baking sheets with parchment paper. Divide chilled dough into 2 parts. Roll out each part to make a rectangle 12 x 6-inches. Place strips on prepared baking sheets.

I filled with a fresh peach, cut up and dusted with cinnamon, and some frozen raspberries.

Blend all of the filling ingredients together and spread filling down the length of the center of the strip. Cut slanting strips at 3/4 inch intervals along both sides up toward the center using a fluted pastry wheel. Fold strips over filling in a crisscross manner.

Preheat oven to 400*F.

Let pastry rise for 30 minutes, just until puffy. Beat the egg with the milk or water and brush pastry.sprinkle with sugar and/or chopped almonds. Bake 15 minutes or until golden. Mix icing ingredients and drizzle over the braids. Makes 2 braids

**as you can see from my finished picture, mine didn't stay together.  I really pinched them too.  Next time I will not cut strips up the sides.  I am going to try rolling the filling in, put the roll seam side down, and cut slits along to top side and see how that works out**

Almond Paste Recipe

source:  www.food.com 

8 ounces almonds, blanched and very finely ground (grind them twice)
8 ounces icing sugar
1 egg white
Directions:

1
Grind your almonds.
2
In the second grinding add the sugar.
3
Gradually add your egg white working the mixture vigorously.
4
Use dough hook in mixer or knead on a pastry board.
5
The mixture should be firm& smooth when ready

German Twists

These were good, but the kids liked them better when I added the jam, even though they didn't hold together like I had hoped. (see the bottom of the post)  They ate all of them though, jam or no jam, so I consider it a hit!

Posted by Lisa

Source: www.allrecipes.com

German Twists Submitted By: Kaadee Prep Time: 1 Hour Cook Time: 15 Minutes Ready In: 3 Hours 45 Minutes Servings: 24 "A rich and tender sour cream cookie, raised with yeast, reveals delicate sugary layers as it bakes. Serve the traditional German treat for Oktoberfest or just have some with coffee anytime. The dough can be baked after 2 hours of chilling but it's better if chilled overnight." Ingredients: 1 (.25 ounce) package active dry yeast 1/4 cup warm water 3 1/2 cups bleached all-purpose flour 1 teaspoon salt 1 cup butter, sliced 3/4 cup sour cream 1 large egg 2 large egg yolks 1 teaspoon vanilla extract 1 cup white sugar, or as needed Directions: 1. Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps. 2. Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute. 3. Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight. 4. Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper. 5. Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk. 6. Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes. 7. Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks. ***I took the 2nd 1/2 of the dough and made little danishes out of it with raspberry jam.  They were sooo delicious, but you would want to seal them better than I did.*** When they cooked, all the tops that I pinched together, separated and no longer looked so cute...but they were still tasty!

Danish

Submitted by Lisa

This is a recipe I have had for 18 years or so.  I have no idea where I first got it.  I am thinking I got it from watching a cooking show. Sorry, can't be more specific than that.  But, I remember just loving it.  It is really pretty simple to make and always impresses.  You can change up the filling to anything that you like.  If you have made cinnamon rolls you can make this.  If you haven't done either, give it a try!  What is cool about this is the method of rolling the butter into the dough.  It creates a butter layer in between so many layers of dough that the steam creates a light and flaky danish when baked. Scrumptious!

Ingredients:

3/4 c warm water
1/2 c milk
1 tsp vanilla
2 tsp yeast
1/4 c sugar
4 c flour
1/2 tsp cardamon
1 egg yolk
2 sticks cold, unsalted butter

Egg Wash:
2 eggs beaten with 1 tbsp water


Optional fillings:  sweetened cream cheese, raspberry jam, almond filling, apricot glaze...

1.  In bowl of electric mixer, combine the water, milk, vanilla and yeast.  Let sit until yeast is dissolved
2.  Add egg yolk to the yeast mixture.
3.  Sift sugar, salt, flour and cardamon together, add to the wet ingredients.
4.  Mix with dough hook until it all comes together and pulls away from the sides
5.  Remove from bowl and let rest in fridge for 15 minutes.
6.  On floured surface, place the butter.  Lightly dust the butter with flour and using your rolling pin  lightly pound the butter until flat.  Fold the butter in half and continue to pound until the butter is workable.  Using your hands, shape the butter into a rough 8 inch square.

7.  Remove the dough from the fridge and place on a floured surface.  Roll into a 16 inch square.
8.  Place the butter in the center of the dough.  Fold the ends of the dough towards the center, forming a package.  Lightly press the ends into the dough, sealing the package completely.

9.  Carefully lift the package and re-flour the surface.
10. Lay the package back down on the floured surface and roll out to about a 24 inch rectangle.
11.  Fold one end of dough into the center, then the other end to form a square, there should be 3 layers of dough.
12. Wrap in plastic wrap and place in fridge for 25 minutes.
13. 2nd rolling...do the same thing as step 10 and 11and place in fridge for 25 min.
14. 3rd roll and rest as before
15. After 3rd rest roll out to 1/4 inch thick.

You can either:  egg wash and sprinkle with cinnamon and sugar, roll and cut as cinnamon rolls, or you can cut in squares, place your filling in the center and pull up 2 corners to the middle of the dough and firmly squeeze together, then egg wash.

16.  Let rise for 30 to 40 minutes.
17.  Bake 400 degree oven for 10 minutes.  Reduce heat to 350 and bake for 10 more minutes or until browned.