Danish Pastry Recipe From Scratch

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DANISH PASTRY

Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.

Provided by Cindy

Categories     Bread     Yeast Bread Recipes

Time 3h8m

Yield 36

Number Of Ingredients 10



Danish Pastry image

Steps:

  • In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
  • In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
  • Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
  • Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
  • To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
  • Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g

2 cups unsalted butter, softened
⅔ cup all-purpose flour
2 ½ cups milk
½ cup white sugar
2 teaspoons salt
4 ½ teaspoons active dry yeast
8 cups all-purpose flour
2 eggs
1 teaspoon lemon extract
1 teaspoon almond extract

OVERNIGHT CHERRY DANISH

These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. -Leann Sauder, Tremont, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h45m

Yield 3 dozen.

Number Of Ingredients 15



Overnight Cherry Danish image

Steps:

  • In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips. , Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool., For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.

Nutrition Facts : Calories 218 calories, Fat 8g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 188mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
1-1/2 cups warm half-and-half cream (70° to 80°)
6 large egg yolks, room temperature
1 can (21 ounces) cherry pie filling
ICING:
3 cups confectioners' sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
Dash salt
4 to 5 tablespoons half-and-half cream

CHEESE DANISH

Even a great store-bought Danish will never taste as fresh as one you've baked yourself. Our streamlined process for making the dough minimizes the work while still giving you buttery, flaky results. Top this classic cheese filling here with a few raspberries, blueberries or even a dollop of your favorite jam just before baking, if you like.

Provided by Samantha Seneviratne

Categories     pastries, project

Time 1h

Yield 9 pastries

Number Of Ingredients 8



Cheese Danish image

Steps:

  • In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
  • On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
  • Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
  • Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
  • Meanwhile, whisk together the remaining 1 cup/128 grams confectioners' sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 5 grams, Sodium 258 milligrams, Sugar 19 grams, TransFat 0 grams

8 ounces/226 grams cream cheese
1 1/4 cup/160 grams confectioners' sugar
1 large egg yolk
Pinch of salt
1/2 teaspoon pure vanilla extract
1 batch Danish dough (see recipe)
1 large egg, lightly beaten
2 tablespoons/30 milliliters whole milk

APPLE DANISH

Delicious! Always get 'ummm!' responses when I serve this. The Danish has apple filling and is topped with a browned butter glaze.

Provided by kunes5

Categories     Bread     Yeast Bread Recipes

Time 2h35m

Yield 8

Number Of Ingredients 17



Apple Danish image

Steps:

  • Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add the water and room temperature butter and beat for 1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
  • Meanwhile, make the filling. Place the chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add the mixture to the saucepan. Bring the mixture to a boil over medium-high heat and then reduce the heat to a simmer. Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool.
  • Transfer the Danish dough to a floured surface and punch the dough down. Let the dough rest, covered, for 15 minutes. Roll the dough out into a 13 x 8-inch rectangle. Place the dough on a greased or parchment-lined baking sheet.
  • Turn the baking sheet so that you face the short side of the dough. Spread the apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.
  • Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.
  • Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.
  • To make the glaze, heat the 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in the confectioners' sugar and vanilla. Mix in the milk a teaspoon at a time until the glaze is thin enough to drizzle. Decorate the Danish braid with the glaze.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 57.6 g, Cholesterol 26.7 mg, Fat 10.5 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 442 mg, Sugar 30.6 g

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 teaspoon salt
1 ½ teaspoons instant yeast
¾ cup hot water
2 tablespoons butter at room temperature
2 ½ cups apples - peeled, cored, and chopped
3 tablespoons butter
½ cup packed brown sugar
1 ½ tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons butter
⅔ cup confectioners' sugar
½ teaspoon vanilla extract
4 teaspoons milk

DANISH PASTRIES

Turn the kitchen into your own little patisserie with this step-by-step guide to buttery Danish pastries

Provided by Jane Hornby

Categories     Breakfast, Treat

Time 3h30m

Yield Makes 18 pastries

Number Of Ingredients 19



Danish pastries image

Steps:

  • Pulse together the dry ingredients plus 2 tsp salt in a processor, then pulse in the milk and egg, plus 100ml water, until you have a smooth, slightly sticky dough. Knead for 1 min, using a little flour, until just smooth. Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 hr until doubled in size (overnight in the fridge if you like).
  • Flour your surface, then pat the dough out to a rectangle, 1cm thick. Lay the butter slices out over the middle of the dough, in a rectangle. Fold the pastry over the top, bottom and then sides until the butter is completely hidden. Press the edges down.
  • Roll the dough out to a 50 x 30cm rectangle, first tapping out the dough with the rolling pin in gentle ridges, so that you can tell the butter is being squashed out evenly inside the pastry, before rolling properly. Turn dough 90 degrees, then fold the right third over and the left third over that. Do this three times, chilling for 15 mins after each roll.
  • Cut the dough in half, into 2 squares. Roll one piece of dough to 35 x 35cm. Cut into 9 squares, then follow the instructions below for each filling and shape. If you want to make more than one shape, it's easy to divide the filling quantity. Don't worry if your squares rise as you work, just roll them out a bit again.
  • To make 18 pecan pinwheels, whizz 85g pecans until fine, then stir in 50g light muscovado, 1 tbsp maple syrup and 25g softened butter. Cut each square of pastry almost to the middle from each corner, spoon on 1 tsp filling, then fold each point over and press into the middle. Scatter more chopped pecans and a little sugar over before baking. Drizzle with a little maple syrup to serve.
  • For 18 apricot custard turnovers, you will need 150g tub custard, 2 x 320g cans apricots and a few tsps apricot jam. Put 2 tsp custard in the middle, sit two apricot halves on top, dot with jam, then pull 2 corners over and pinch to seal.
  • To make 18 raisin swirls, mix 50g raisins, 25g caster sugar, 1 tsp mixed spice and 50g soft butter. Instead of cutting the dough into 9, leave it whole and spread the filling over. Roll up, slice into 9 rounds, then squash each one. Blend 50g icing sugar and a few drops of water to drizzle over once baked.
  • Once shaped and filled, let the pastries rise for 30 mins until puffed and doubled in size. Heat oven to 180C/160C fan/gas 4. Brush with beaten egg, make sure you pinch any edges together again, then bake for about 20 mins until golden and risen.

Nutrition Facts : Calories 218 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium

250g strong white flour , plus extra for dusting
250g plain flour
7g sachet fast-action yeast
50g golden caster sugar
125ml whole or semi-skimmed milk
1 large egg , beaten plus extra beaten egg to glaze
250g pack lightly salted butter , not fridge cold but not soft, cut into 8 even slices
85g pecan , plus a few extra, chopped
50g light muscovado sugar , plus extra for sprinkling
1 tbsp maple syrup
25g softened butter
150g tub custard
2 x 320g cans apricots
few tsps apricot jam
50g raisin
25g caster sugar
1 tsp mixed spice
50g soft butter
50g icing sugar

DANISH DOUGH

Provided by Food Network

Time 1h20m

Yield 12 servings

Number Of Ingredients 19



Danish Dough image

Steps:

  • In the bowl of an electric mixer, combine the water, milk, vanilla and yeast together. With the mixer fitted with a dough hook, on low, beat the mixture for about 4 minutes to dissolve the yeast. Sift the sugar, salt, flour and cardamom together. Add this mixture and the egg yolk to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl and let rest in the refrigerator for 15 minutes. On a floured surface, place the butter. Lightly dust the top of the butter with flour. Using a rolling pin, lightly pound the butter until flat. Fold the butter in half and continue to pound the butter until the butter is workable. Using your hands, shape the butter into a 8-inch square. Remove the dough from the refrigerator and place on a second floured surface. Roll the dough into a 16 inch square. Place the butter in the center of the dough. Fold the ends of the dough in towards the center, forming a package. Lightly press the ends into the dough, sealing the package completely. Carefully lift the package off of the surface and redust the surface with flour. Lay the package back down on the floured surface. Using a rolling pin, roll the dough out to about a 24-inch rectangle. Fold one end of the dough into the center, then the other end, so that it resembles a letter, and forms a square. (You should have three layers of dough) Place the dough in the refrigerator and allow the dough to rest for 25 minutes. Roll out the dough a second time, forming a rectangle. Repeat the folding process from above two more times, making sure the dough rests between turns. The following directions are for two types of Danish pastries:
  • For Cinnamon Rolls: Roll the dough out 1/4 inch thick. Egg wash the dough. Sprinkle the sugar and cinnamon over the egg wash. Starting at the bottom, roll the dough up lengthwise, forming a jelly-roll. Cut the pastry into 1-inch slices. Place the slices, cinnamon and sugar side on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm.
  • For Pinwheel: On a floured surface, roll the dough out 1/4 inch thick. Cut the dough into 12 (4-inch) squares. Brush the edges of the dough with the egg wash. Add a spoonful of the cream cheese filling to the center of the square. Place a teaspoon of the jam in the center of the cream cheese. Cut diagonally from each corner to within 3/4 inch of the center. Fold the four alternate points to the center, pressing them down lightly to hold them in place. Place the pastries on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm.
  • For Bear Claws: Roll the dough out to 1/4-inch thick. The longer the dough the more claws yielded. Egg wash the entire piece of dough. Spread a thin layer of almond filling horizontally down the center third of the dough. Fold the bottom third of the dough up to cover the filling. Fold the top third of the dough down, like your folding a business letter. Egg wash the dough. Sprinkle with crushed almonds. Cut the dough into 1-inch pieces, crosswise (the shorter end). Make three slashes into the sides of each piece and spread gently into a horse-shoe shape to separate the toes. Proof until dough in size about 15 to 20 minutes. Preheat the oven to 400 degrees F. Bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes, or until golden and crispy. Remove from the oven and brush with the apricot glaze and serve.

3/4 cup warm water (105 degrees F to 115 degrees F)
1/2 cup milk (105 degrees to 115 degrees F)
1 teaspoon pure vanilla extract
1/4 ounce dry active yeast
1/4 cup sugar
1 teaspoon salt
4 cups flour
1/2 teaspoon cardamom
1 egg yolk
Flour for dusting, about 1/2 cup
2 sticks (8 ounces) cold unsalted butter
2 eggs beaten with 1 tablespoon of water
3 tablespoons sugar
1 tablespoon ground cinnamon
12 tablespoons sweetened cream cheese
12 teaspoons raspberry jam
1 cup almond filling
1 cup crushed almonds
1/2 cup apricot glaze

DANISH PASTRY DOUGH

A very versatile and rich Danish dough. Can be used with almost any filling and formed in any way imaginable including cinnamon rolls.

Provided by UnknownChef86

Categories     Dessert

Time 1h5m

Yield 2 lbs

Number Of Ingredients 8



Danish Pastry Dough image

Steps:

  • Warm milk to 110 degrees.
  • Sprinkle yeast over milk, let sit for 5 minutes then whisk inches.
  • Add eggs and vanilla, whisk until just mixed.
  • Put dry ingredients in food processor and pulse to mix.
  • Add 3 Tbl of the butter, pulse until butter is well incorporated.
  • Put dry ingredients in mixing bowl with dough hook, add wet ingredients and knead until just smooth and no dry spots remain.
  • Don't overknead.
  • Dough should be slightly wet.
  • Place dough on lightly floured sheet pan, shape into rough rectangle, dust top with flour, cover with plastic and refrigerate for 1 hour.
  • Roll dough on lightly floured work surface into a 26x13 inch rectangle.
  • Position so that short side is closest to you.
  • Butter should be soft enough to spread, but not so soft that it is melting.
  • Spread butter by hand over lower 2/3 of dough, leaving a 1/2 inch border around side and bottom edges.
  • Fold upper 1/3 of dough toward the centerof the rectangle, then fold the lower 2/3 over that.
  • Crimp short edges and seam with your fingers to seal in butter.
  • Turn dough so that crimped edge is to your right.
  • Roll dough to a 21x13 inch rectangle, using only enough flour to keep the dough from sticking.
  • Brush off excess flour.
  • Fold top 1/3 of dough toward the middle, then lower 2/3 up over that.
  • Place on sheetpan, cover and refrigerate for 45 minutes.
  • Repeat this process 3 more times refrigerating for 30 minutes between each turn.
  • when all turns are complete, place on sheetpan, cover well with plastic and let dough rest overnight in the refrigerator.
  • At this point dough can be refrigerated for 2 days or frozen for 2 weeks.

2 cups milk
1/2 ounce dry yeast
2 large eggs
1/2 teaspoon vanilla
7 cups all-purpose flour
1/3 cup granulated sugar, plus 1 tablespoon
1 1/2 teaspoons salt
1 lb unsalted butter, soft room temperature

DANISH PASTRY

All recipes courtesy of Nick Malgieri

Provided by Food Network

Time 5h

Yield about 2 pounds of dough

Number Of Ingredients 9



Danish Pastry image

Steps:

  • Heat milk to luke warm, about 100 degrees. Remove from heat, pour into a bowl and whisk in yeast. Set aside while preparing other ingredients. Place flour, sugar and salt in bowl of food processor fitted with metal blade; pulse to mix. Add the 4 tablespoons butter and pulse until butter is absorbed and mixture is powdery in appearance. Add eggs and milk mixture and continue to pulse until dough forms a ball. If the dough refuses to form a ball, add up to 3 tablespoons more flour, one tablespoon at a time, pulsing once or twice between each addition.
  • To mix by hand, combine flour salt and sugar in a bowl and stir well to mix. Rub in butter by hand, being sure to leave mixture cool and powdery. Beat eggs until liquid and add to flour mixture along with yeast-milk mixture. Stir vigorously with a rubber spatula to form a dough.
  • Cover bowl with plastic wrap and allow to rest 5 minutes. Scrape dough to floured surface and fold dough over on itself 6 or 8 times, sprinkling with up to 3 tablespoons more flour if dough is very soft. Wrap dough in plastic wrap and refrigerate 1 to 8 hours.
  • After the dough has chilled, prepare butter: Place half the flour on work surface and place butter on it. Scatter remaining flour on butter and pound the butter with a rolling pin to soften it to a malleable consistency. Scrape butter together and form into a cylinder. Immediately remove dough from refrigerator and press in into a 6 by 12-inch rectangle on a lightly floured surface. Distribute dabs of butter in a 6 by 9-inch rectangle at the closer end of the dough, covering dough as completely as possible. Fold the top (unbuttered) portion of dough down over the middle section and the bottom (buttered) portion up to cover it. Position the dough so the fold is on the left and roll the dough back to its original size, flouring the surface and dough as necessary. Fold both short ends in to the middle of the dough and fold again at the middle, making 4 layers. Reposition the dough so that the fold is on the left again and repeat rolling and folding. Double-wrap dough in plastic wrap and refrigerate dough several hours or overnight before using.

3/4 cup milk
1 1/2 ounces fresh yeast or 2 envelopes (1/4-ounce each) active dry yeast
4 cups unbleached, all purpose flour
1/3 cup sugar
1 1/2 teaspoons salt
4 tablespoons cold unsalted butter
3 eggs
1/3 cup unbleached, all purpose flour
3 1/2 sticks (14 ounces) cold unsalted butter

QUICK DANISH PASTRY DOUGH

From Nick Malgieri's book Bake!. This is a companion recipe to Recipe #450978, but you can use any Danish pastry recipe and/or filling you desire.

Provided by Chocolatl

Categories     Dessert

Time 30m

Yield 2 1/2 pounds

Number Of Ingredients 8



Quick Danish Pastry Dough image

Steps:

  • Whisk yeast into water.
  • Wait 1-2 minutes, then whisk again.
  • Whisk in milk.
  • Combine flour, sugar and salt in food processor and pulse to mix.
  • Cut 4 tablespoons butter into thin slices and add to processor.
  • Pulse to a fine texture, but do not allow to become pasty.
  • Cut remaining butter into 1/2 inch cubes and add to processor.
  • Pulse exactly twice, for 1 second each time.
  • Remove dough from processor and place in mixing bowl.
  • Whisk eggs into yeast mixture and add to bowl.
  • Position a rubber spatula so its blade is flat and parallel with the bottom of the bowl.
  • Repeatedly dig spatula down to the bottom of the bowl, while turning bowl.
  • Repeat until dough comes together. Dough will be soft and sticky.
  • Press plastic wrap against surface of dough and refrigerate 1-2 hours.
  • Scrape chilled dough onto a floured surface and sprinkle flour over the top of the dough.
  • Press dough into a rectangle about twice as long as it is wide.
  • Starting at the narrow edge farthest from you, firmly press dough with a rolling pin in parallel strokes close to each other.
  • If there are sticky pieces of butter on the surface of the dough, seal them with a pinch of flour.
  • Clean off anything stuck to the rolling pin before continuing.
  • Repeat pressing motion from the close to the farther narrow end of dough.
  • Press once in the width. You should now have a 1/2 inch thick rectangle.
  • Sprinkle flour under and on top of dough.
  • Roll away back in length, and once in the width, without rolling over ends, to make a rectangle 18 inches long and 8 inches wide.
  • Fold the two narrow ends in toward the middle, leaving a 1 inch space in the center.
  • Fold top to bottom to form 4 layers.
  • Reposition dough so folded edge is on your left.
  • Repeat rolling and folding procedure.
  • Wrap in plastic and refrigerate a minimum of 2 hours and a maximum of 12 hours before using.
  • Use in the Danish pastry recipe of your choice.

Nutrition Facts : Calories 1726.6, Fat 117.8, SaturatedFat 72.1, Cholesterol 444.8, Sodium 793.2, Carbohydrate 142.9, Fiber 8.6, Sugar 20.6, Protein 29.3

3 1/2 teaspoons active dry yeast
1/4 cup warm water
1/4 cup milk, scalded and cooled
3 cups unbleached all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
12 ounces unsalted butter, chilled
2 large eggs, at room temperature

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From recipeschoice.com


DANISH PASTRY RECIPES FROM SCRATCH - THERESCIPES.INFO
Danish Pastry Recipe | Allrecipes. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes.
From therecipes.info


DANISH PASTRY RECIPE FROM SCRATCH – RECIPES SPICY
Beat together the butter, sugar and cinnamon in a bowl, then spread over the pastry. Source: yumgoggle.com. This is a cheese danish from scratch — including the dough. Once you unroll the crescent rolls, leave the dough in a log and cut into 8 slices. Source: delishably.com.
From junelopezradiocontrol.blogspot.com


HOMEMADE PASTRY DOUGH (SHORTCUT VERSION) - SALLY'S BAKING …
Spread 1/2 of the filling ( raspberry or cream cheese) down the length of the center of the strip. Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips along both sides. Fold strips over dough, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside.
From sallysbakingaddiction.com


HOW TO MAKE A DANISH PASTRY FROM SCRATCH
1/4 cup granulated sugar. 1/4 tsp salt. 1 large egg. First you want to prepare your dough. To prepare pastry, in a large bowl, beat butter at medium speed until very soft. About 1 minute. Beat in 1/2 cup flour. Place butter mixture between 2 sheets of waxed paper. Using a rolling pin Roll mixture into a 12×6 inch rectangle almost.
From cookingwithserena.com


DANISH PASTRY RECIPE FROM SCRATCH - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Danish Pastry Recipe From Scratch are provided here for you to discover and enjoy ... Puff Pastry Desserts With Pecans Soup Recipes. Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby. Potato Cheese Soup/rachel Cooks With Love . Rice Noodle Bowl Soup Recipes Oyster Artichoke Soup Recipe Galatoire's Best …
From recipeshappy.com


EASY DANISH PASTRY RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


DANISH PASTRY ROLLS - CLEVERLY SIMPLE
How to Make Danish Pastry Rolls. Dissolve yeast in warm water. In a large bowl, combine the flour, white sugar, and salt. Stir. Cut in cold butter. Add creamed cottage cheese, egg, and yeast. Mix well into the dough. Roll the dough flat until it measures 14×14 inches. In a small bowl, combine brown sugar, melted butter, and vanilla.
From cleverlysimple.com


DANISH PASTRY RECIPE FROM SCRATCH BEST RECIPES
This is a cheese danish from scratch — including the dough. Many recipes online will have you using store-bought puff pastry or crescent rolls from a tube (and there is nothing wrong with that!), but taking your time to make this danish dough really pays off. It gets perfectly crispy on the outside and warm, flaky, but still chewy on the inside.
From findrecipes.info


DANISH PASTRY DOUGH FROM SCRATCH - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Danish Pastry Dough From Scratch are provided here for you to discover and enjoy ... Puff Pastry Desserts With Pecans Soup Recipes. Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby. Potato Cheese Soup/rachel Cooks With Love . Rice Noodle Bowl Soup Recipes Oyster Artichoke Soup Recipe Galatoire's Best Soup …
From recipeshappy.com


DANISH PUFF PASTRY - SERVED FROM SCRATCH
Do this one even sized scoop at a time, alternating between each crust to assure an even split. Use a spoon, spatula, or your hands to smooth the layer of choux on each shortcrust into a flat layer that covers the top of the crust. Add to oven and bake for 1 hr. After 1 hr the pastry should be golden brown and dry.
From servedfromscratch.com


STRAWBERRY CREAM CHEESE DANISH - GREAT GRUB, DELICIOUS TREATS
Brush the edges and seams with egg wash over both pastries and bake for 25-30 minutes or until golden brown. In a small bowl, mix powdered sugar, vanilla and 3-4 tablespoon of heavy cream together until smooth. Add more heavy cream if needed for desired consistency. Cut pastry braid into 1-2 inch slices and enjoy.
From greatgrubdelicioustreats.com


DANISH DOUGH RECIPES
1 1/2 cups/6 3/4 ounces/192 grams bread flour, plus more for the work surface and the rolling pin: 2 tablespoons/24 grams granulated sugar: 2 teaspoons/6 grams active dry yeast
From recipes.servegame.org


DANISH PASTRY AUTHENTIC RECIPE | TASTEATLAS
2. Place the remaining flour on a working surface, then place the dough on the flour and knead for 3-4 minutes until you've worked in all of the flour into the dough. 3. Put the dough in an oiled bowl, cover the bowl with cling film and store in a warm place for …
From tasteatlas.com


RASPBERRY DANISH RECIPE FROM SCRATCH | DEPORECIPE.CO
Raspberry Danish Recipe From Scratch. Easy raspberry cheese danish recipe simply home cooked iced raspberry pastry braid sally s baking addiction raspberry cream cheese danish pumpkin n e how to make a quick and easy raspberry danish using …
From deporecipe.co


APPLE FILLING RECIPE FOR DANISH - THERESCIPES.INFO
Apple Danish Recipe | Allrecipes tip www.allrecipes.com. Spread the apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock.
From therecipes.info


DANISH DOUGH AND SPIRAL RAISIN DANISHES : BOOK RECIPES
On a lightly floured surface, roll out the Danish dough into a 12-inch (30 cm) square. Brush the dough with melted butter and sprinkle generously with cinnamon sugar and then sprinkle the raisins overtop. Roll up the dough and cut it into 12 pieces. Place the Danishes onto a parchment-lined baking tray, tucking each end of the spiral underneath.
From book-recipe.com


RAISIN DANISH PASTRY - PAIN AU RAISIN - VEENA AZMANOV
Danish dough. Dry ingredients - Combine flour and salt in the bowl of a s tand mixer with the paddle attachment. Yeast mixture - In a measuring cup, combine milk, sugar, yeast, egg, and vanilla. Add the yeast mixture to the flour mixture. Combine on medium-high until all flour is incorporated. Knead a minute more.
From veenaazmanov.com


DANISH PASTRY DOUGH - PAUL HOLLYWOOD
Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the eggs, water and milk and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. 2. Tip the flour out onto a lightly floured surface and shape into a ball.
From paulhollywood.com


DANISH RECIPE | DANISH PASTRY | DANISH FROM SCRATCH – NEW COOKERY …
Danish is a super tasty multilayered pastry which is crispy on the outside and airy on the inside. In this recipe, i used raisins and topped it using Apricot jam. The preparation and cooking time takes atleast 24 hours! Ingredients Pastry sheet 1. Milk 175 ml 2. Sugar / Brown Sugar 1 table spoon 3. Instant yeast 1/2…..
From newcookeryrecipes.info


DANISH PASTRY RECIPE DEMONSTRATION - JOYOFBAKING.COM - YOUTUBE
Recipe here: http://www.joyofbaking.com/breads/DanishPastries.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make Danish Pastries. Danish Pas...
From youtube.com


DANISH PASTRY RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


DANISH RECIPE | DANISH PASTRY | DANISH FROM SCRATCH - YOUTUBE
Danish is a super tasty multilayered pastry which is crispy on the outside and airy on the inside. In this recipe, i used raisins and topped it using Apricot...
From youtube.com


LEMON DANISH PASTRY - SUGAR SALT MAGIC
Use your fingers to make a dent in the centre of each circle, then brush all over with the egg wash. Add about 1 tablespoon of lemon curd to the dent in each pastry. Bake for about 18 minutes or until golden, turning the trays after 10 minutes. Dust with icing sugar if desired or drizzle over a simple icing.
From sugarsaltmagic.com


DANISH RECIPE | YOU HAVE TO TRY THIS DELICIOUS PEACH PASTY
To Make the Custard. In a small saucepan, combine 200ml of the plant milk, vanilla bean paste, and icing sugar. Whisk well to combine and place over a low heat. Place the remaining 50ml of plant milk in a small bowl and add the cornstarch and turmeric powder. Whisk well until smooth and no lumps remain.
From wickedhealthyfood.com


DANISH RECIPES FROM SCRATCH – BD NEWS REPORTER
Danish Pastry Recipes From Scratch – All information about … Scratch-Made Cheese Danish – Gemma’s Bigger Bolder Baking hot www.biggerbolderbaking.com. This is a cheese danish from scratch — including the dough. Many recipes online will have you using store-bought puff pastry or crescent rolls from a tube (and there is nothing wrong ...
From bdnewsreporter.com


DANISH PASTRY RECIPE FROM SCRATCH RECIPES ALL YOU NEED IS …
Steps: In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners’ sugar, the egg yolk, the salt and the vanilla until smooth.
From stevehacks.com


LEMON DANISH RECIPE FROM SCRATCH - THERESCIPES.INFO
1 teaspoon lemon extract 1 teaspoon almond extract Steps: In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate. In a large bowl, mix together the dry yeast and 3 cups of the remaining flour.
From therecipes.info


ICED RASPBERRY PASTRY BRAID - SALLY'S BAKING ADDICTION
Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips along both sides. Fold strips over dough, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside. Repeat with 2nd half of dough and remaining raspberry filling. Brush with egg wash.
From sallysbakingaddiction.com


DANISH RECIPE | DANISH PASTRY | DANISH FROM SCRATCH | LONG LIVE THE …
Danish recipe | Danish pastry | Danish from scratch. Danish is a super tasty multilayered pastry which is crispy on the outside and airy on the inside. In this recipe, i used raisins and topped it using Apricot jam. The preparation and cooking time takes atleast 24 hours! Ingredients . Pastry sheet 1. Milk 175 ml 2. Sugar / Brown Sugar 1 table ...
From lltk.us


DANISH RECIPE FROM SCRATCH
Apr 27, 2021 - Explore Radmila Frangos's board "Danish recipe from scratch", followed by 118 people on Pinterest. See more ideas about food, yummy food, danish recipe from scratch.
From pinterest.ca


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