Danish Pastry Recipe with Fillings and Shapes

Make Danish Pastry Recipe with Fillings and Shapes

Ingredients

Makes 16

225 g/ 8 Oz strong plain white flour

Pinch of salt

25 g / 1 Oz lard

15 g / ½ Oz fresh yeast or

7 g / ¼ Oz dried yeast

1 tsp sugar

1 tbsp water

1 egg, beaten

150 g/ 5 oz butter

Egg wash

1 egg

2 tsp sugar

For filling

Almond paste (see below)

Custard filling or spice filling (see below)

Glace icing (see below)

Preparation Method

1. Sieve the flour and salt into a bowl and rub in the lard. Mix the fresh yeast and sugar with the lukewarm water (or sprinkle the dried yeast in the water with the sugar and leave until frothy). Add to flour along with the egg and mix to soft dough. Knead very lightly until smooth. Cover and leave to stand for 10 minutes.

2. Cream the butter until soft. Roll out the dough into a 25-cm square. Spread the butter in a rectangle down the center of the dough. Fold in the unbuttered sides so that they just overlap; seal the bottom and top. Roll into an oblong three time as long as it is wide. Fold evenly into three. Cover and leave to rest in a cool place for 10 minutes. Turn the dough and roll out again. Fold and rest 10 minutes. Repeat this process twice more, then rest the dough for 10 minutes and roll out ready to use and eat the oven to 220 C/425 F/ mark &.

3. Prepare the egg wash by beating together the egg, sugar and water. Shape the dough in one of the following ways:

Crescents Shape

Roll the dough into two 23-cm circles and cut each into eight sections. Put the chosen filling in the center of each piece. Roll up towards the point and curl into a crescent. Place on lightly greased sheets and brush with egg wash.

Pinwheels Shape

Roll out the dough to an oblong and spread with the spice filling. Sprinkle with currants or peel. Roll up like a Swiss roll and cut into 2.5-cm slices. Place on lightly greased baking sheets, cut side down, and brush with egg wash.

Twists Shape

Prepare the dough with spice filling and fruit as for pinwheels. Fold the dough into three. Cut into 16 strips parallel to the open sides. Twist each strip parallel to the open sides. Twist each strip, place on lightly greased baking sheets, and brush with egg wash.

Envelopes Shape

Cut the dough into 7.5-cm squares. Put the chosen filling in the center of each square. Fold four corners to the center and press down well. Place on lightly greased baking sheets and brush with egg wash.

Cover the pastries and leave to prove for 20 minutes, then bake for 15 minutes until golden brown. Ice with glace icing or brush with a little apricot jam while still hot. Leave to cool.

Custard Filling For Danish pastries

1 egg yolk

1 tbsp sugar

1 plain flour

150 ml/ ¼ pint milk

A few drops of vanilla essence

Blend together the egg yolk, sugar, flour and milk. Cook over a low heat until thick and creamy and flavor with a few drops of vanilla essence. Use as required in the recipe above.

Spice Filling For Danish Pastries

25 g/ 1 oz butter

25 g/ 1 icing sugar

1 tsp ground cinnamon

Cream together the butter, icing sugar and cinnamon. Use as required in the recipe opposite.

Almond Paste Filling for Danish Pastries

50 g / 2 Oz ground almonds

175 g/ 6 Oz icing sugar, sieved

1 egg white

Mix the grounds, icing sugar and egg white to a smooth paste, adding a little water if necessary.

Glace icing Filling for Danish Pastries

Mix sieved sugar with just enough cold water to give the necessary consistency. 1 ½ -2 tablespoons water will give a soft pouring consistency, while 1 tablespoon water will give a thicker icing which can be spread on Danish Pastries.