Pastry - Danish Pastry
To eat home made Danish pastries is like nothing you’ve ever eaten before - hot out of the oven for Breakfast -life doesn’t get any better.
To make the Danish roll out 4-5 inch shapes, top with fruit, cream cheese, chocolate, dried fruit etc. or or roll with dried fruits and spice -brush with butter, cook for 9-12 minutes and when cooked glaze with boiled apricot jam.
Preparation time: 40 minutes plus resting time Quantity: Enough for 12 Pastries
Ingredients
450g/ 16 oz plain flour- sieved twice
1 large egg
30g 1 oz caster sugar
15g fresh yeast or 1 packet dried
80 ml or so full fat milk
1 packet 250g/ 9 oz salted butter- soften
Method
- Sift the flour 2 or 3 times
- Make a well in the middle
- Mix in the egg, yeast, sugar and 1/2 of the milk
- Add enough of the remanding milk to mix to a firm smooth dough
- Rest in the fridge for 20 minutes or so
- Roll on a floured surface, in to a rough cross shape
- Place the softened butter in the middle, fold over the 4 cross sides -to enclose in the butter
- Gently roll on a floured surface to make a rectangle 1-2 cm thick
- The idea is to keep the butter between the layers of pastry, if it splits DIY some pastry over to cover it
- Fold over one end 2/3 way over, then the other end the other 1/3 over
- Rest 10 minutes in the fridge-covered in cling film
- Roll the rectangle again and then fold over
- Rest and repeat the rolling again
- So you’ve rolled, folded and rested 3 times
- Rest the pastry till needed