Danish Pastry for Breakfast

I made Danish pastry for breakfast on Sunday and though fairly simple to make it did take more time than I had anticipated, so breakfast was more brunch!

A quick idea of time: make the pastry and leave in the fridge overnight (or up to 4 days), take the pastry out of the fridge and allow to get to room temperature, roll out the pastry and fold, turn and roll again, 4 times in total, refrigerate for 30 minutes, make the filling, roll out the pastry, cut, add the filling and shape, then leave to rise for 1 1/2hours before baking for 15 minutes.

Once they come out of the oven they are very hot and so need to cool before eating, I think these need to be made the day before, or I may try leaving them in the fridge overnight to rise before cooking for breakfast the next morning. I also found them a little large with too much filling and I do have a very sweet tooth! The recipe make 6, but next time I think 10 may be better with half the filling.

Danish Pastry

Made in a food processor and makes double the quantity, I froze half the mixture when I had rolled it out.

60ml warm water

125ml milk, at room temperature

1 egg

350g white bread flour

7g easy-blend yeast

t tsp salt

25g caster sugar

250g unsalted butter, cold and cut into 1/2cm slices

Put the water, milk and egg into a jug and mix together. Add the flour, yeast, salt and sugar to the processor bowl and a quick whizz to mix. Now add the butter slices and whizz again, but leave some chunks of butter, about 1cm pieces. Empty this mixture into a large bowl and add the liquid from the jug, fold the ingredients together, it is a bit gooey and lumpy. Cover and refrigerate overnight or up to 4 days.

Take the pastry out of the fridge and allow to get to room temperature. Roll out to approx. 50cm x 50cm. Fold the dough in to thirds, like a business letter and turn so that the fold is on your left. Roll out again and repeat folding and turning for a total of 4 times. I cut the dough in half, wrapped and refrigerated 1/2 and froze the other 1/2.

Dough rolled and folded

Dough rolled and folded

Almond Filling

150g sliced almonds

80g icing sugar

2 tbsp unsalted butter at room temperature

1/2 tsp almond extract

1egg white beaten

Process the almonds and icing sugar until finely ground, then add the butter, almond extract and 2 tbsp of egg white.

Roll out the pastry and cut into 6 squares (though next time I will make 10). Roll a tablespoon of mixture (again next time I would prefer a little less) into a sausage shape and pop on to a square of the rolled out dough. Pinch together the opposite corners and flatten slightly. Place on a baking sheet.

Beat 1 egg with 2tbsp of milk and brush over the pastry to glaze and leave to rise for 1 1/2 hours.

Pre heat the oven to 180c and bake for 15 minutes or until puffy and golden.

Cool slightly and glaze again with 100g caster sugar with 60ml water and once they are much cooler drizzle with 100g icing sugar with 1-2 tbsp warm water.

delicious, but a little large

delicious, but a little large



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