Danish Pastry Cinnamon Rolls Recipes

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KANELSNEGLE (DANISH CINNAMON BUNS)



Kanelsnegle (Danish Cinnamon Buns) image

Kanelsnegle, also called onsdagssnegle or "Wednesday snails," are a staple in Denmark. This recipe lets you bake them to your own preference, whether you like them American-style (aka super gooey) or crispy.

Provided by Sofie Belanger

Categories     Breakfast     Dessert

Time 2h15m

Number Of Ingredients 17

150 ml (2/3 cup) milk
2 tsp instant yeast (2.25 tsp active-dry yeast, 17.5g fresh yeast)
1 large egg
1 egg yolk
50 grams (1/4 cup) sugar
1/2 tsp vanilla extract ((or vaniljesukker, if you happen to have it!))
1/2 tsp cardamom ((optional))
1/2 tsp salt
375 grams (3 cups) all-purpose flour
57 grams (4 tbsp) unsalted butter, softened
1 egg for egg wash
113 grams (one stick) unsalted or salted butter, softened
150 grams (3/4 cup) brown sugar
1.5 tbsp cinnamon
Pinch of salt ((if using salted butter, don't add this))
Powdered sugar
Water or milk

Steps:

  • Heat up the milk, either in the microwave or in a saucepan, until it is "fingervarm" (finger warm), meaning it should feel warm to the touch but not hot. You don't want to kill the yeast! Add the yeast and stir to dissolve. Let it rest 5-10 minutes until it begins to froth and bubble a little bit. (If your yeast doesn't do anything, it may be expired. Check the expiration date on the package and start over with new yeast!)
  • Combine the egg, egg yolk, sugar, vanilla extract, cardamom, and salt in a large bowl. Mix well.
  • Add the milk and yeast mixture to the egg mixture and whisk to combine.
  • Slowly add the flour, stirring with a wooden spoon. Once the dough starts to come together, you can start kneading.
  • Add the softened butter and knead until smooth and elastic, probably around 5-10 minutes. Add a bit of flour if the dough sticks to your hands or the surface. If you prefer not to get your hands messy and covered in butter, feel free to use a stand mixer for this step. The texture of your dough before its first rise should be soft and smooth, not sticky and not too dry.
  • Cover and let your dough rise for about 45 minutes, or until doubled in size.
  • For the filling, combine softened butter, brown sugar, cinnamon, and salt and stir together until you get a smooth paste.
  • Once your dough has doubled in size, roll it out into a rectangle that is about a quarter of an inch (0.5cm) thick.
  • Spread your filling evenly on top and roll it up into a log. You'll want to roll from the shorter edge of the rectangle, so that your buns have more swirls. (TO MAKE TWISTS: Instead of rolling up your dough, fold it in half from the bottom - then cut into about 12 equal sized strips. Start twisting the strips, then wrap around itself twice and tuck the end of the strip through the middle.)
  • Cut the log into 1-1.5 inch (3cm) thick pieces.
  • Here is where you can customize the recipe: place the pieces (swirl side up!) close together in a buttered baking dish for gooey, American-style cinnamon buns, or separate them (plenty of space in between!) on two baking sheets lined with parchment paper for more of a crispy, Danish-style cinnamon snail.
  • Cover the buns loosely with cling film or a clean dishtowel and let them rise another 45 minutes. In the meantime, preheat your oven to 350 degrees F (175 degrees C).
  • Make your egg wash (1 egg whisked together with a splash of water until there are no more gloopy streaks of egg white), then brush over the buns and bake for about 15 minutes. Once they are done, let them cool.
  • Combine powdered sugar and water/milk until you reach your desired icing consistency. Remember, a little bit of liquid goes a long way, so start with a cup of powdered sugar and a tiny bit of water or milk! Pour or drizzle over the kanelsnegle and enjoy!

DANISH PASTRY CINNAMON ROLLS



Danish Pastry Cinnamon Rolls image

Danish pastries are the flakiest and the most buttery of all the sweet rolls. These cinnamon rolls just melt in your mouth.This recipe takes all day to make but the results are really worth it. To make it easier you can complete the recipe through step 26 on one day, and then make the actual rolls the next day. The recipe may seem complicated but it's really not. Most of the time the dough is either resting or rising. For this recipe you'll need a pastry brush and something that will allow you to evenly distribute flour over your work surface. A sifter or a shaker of some type is fine. Also, you must use real butter. It can be salted or unsalted (I use salted) but do not try to substitute margarine. The recipe will not work with margarine. You'll end up with a big mess in your oven if you use margarine. Also, in step #11 where it says to thoroughly flour your work surface, you need to resist the temptation to knead any more flour into the dough. The dough is SUPPOSE to be that wet. Note: If you wish to measure the flour by weight rather than by volume, 3 1/4 cups flour is approximately equal to 14.33 ounces or 406 grams.

Provided by smns65

Categories     Yeast Breads

Time 12h

Yield 32 serving(s)

Number Of Ingredients 18

1 1/2 cups cold butter
1/4 cup flour
2 (1/4 ounce) packages active dry yeast (not rapid rise)
1 cup milk, heated to about 110 f
2 eggs, at room temperature
2 teaspoons salt
1/4 cup sugar
3 1/4 cups all-purpose flour
4 tablespoons butter (divided in half)
1 cup brown sugar (divided in half)
4 teaspoons cinnamon (divided in half)
4 tablespoons flour (divided in half)
1 cup pecans (finely chopped, divided in half)
1 egg, beaten
1 teaspoon water
3/4 lb powdered sugar (Add more if icing is too thin)
5 tablespoons milk (Add more if icing is too thick)
2 teaspoons vanilla

Steps:

  • Make the butter roll-in first.
  • With a pastry blender or two knives (using two knives is actually easier) cut the flour and the 3 sticks of butter together until combined but do not let the butter become warm. The butter should never be allowed to become warm the entire to time you are working with this dough.
  • Tear off a sheet of waxed paper and dump the butter on to it. Place another sheet of waxed paper on top.
  • Beat the the butter between the two sheets of waxed paper with a rolling pin until it becomes malleable. Make sure it stays cold though.
  • With a spatula, a knife or whatever, shape the mound of butter into an 7"x9" rectangle. It doesn't have to be perfect but try to get it into a rectangular shape as best you can.
  • Set aside in a cool spot or place back in the refrigerator while you make the dough, but don't let the butter re-harden. You want the butter to be cold but still soft and pliable. If it's too hard it will break through the dough when you roll it out.
  • For the dough combine the packages of yeast with the warm milk and let sit 5 minutes to soften.
  • Mix in the salt, sugar, and eggs.
  • Add the 3 1/4 cups flour all at once and stir until thoroughly combined. You should have a very soft and sticky dough.
  • Chill dough in the refrigerator for about 10 minutes.
  • If the block of butter is in the refrigerator remove it when you place the dough in there to chill. You don't want the butter to re-harden and it's best if the dough and the butter are approximately the same temperature.
  • Sprinkle your work surface generously, and I do mean generously, with flour. I use a shaker to evenly distribute the flour and completely cover the area I'm going to be rolling the dough out on. A simple dusting won't do. You need a good thick layer of flour, maybe as much as a 1/16 to an 1/8 of an inch thick. Don't worry about using too much flour because any excess will be brushed away with your pastry brush.
  • Roll dough out into a 11"x16" rectangle.
  • With a pastry brush brush all the excess flour off the top of the dough. Excess flour will interfere with layer formation.
  • Place the block of butter on one side of the dough leaving a small border around the edges.
  • Fold the other half of the dough over and pinch the seams together slightly to seal to encase the block of butter. If dough sticks to the table when you try to fold it then simply brush it with flour. Don't worry if the dough doesn't look too pretty at this point. It will get better.
  • Turn the dough 1/4 turn so the part of the folded dough that opens up is on your right(like a book). Brush away the excess flour that's on top of the dough.
  • Roll the folded dough into an 8"x20" rectangle. When you roll out the dough you want to make sure you use even strokes and roll from one end to the other. Avoid quick back and forth movements with the rolling pin and do not roll over the edge of your dough. This will destroy the layers you're trying to make. If the butter breaks through the dough simply sprinkle a little bit of flour over the spot.
  • Brush away all excess flour off the top of the dough.
  • Fold 1/3 of the dough over and brush off the excess flour and then fold the other 1/3 of the dough over that so the dough resembles a business letter.
  • Roll out the dough again and fold it in thirds like a business letter just like you did before.
  • Wrap dough in plastic wrap and chill in the refrigerator for 1 hour. This completes the first two "turns". Each time you roll out the dough and fold it you are doing what's known as a turn. A turn gets its name because after you fold the dough you have to turn it a quarter turn when you go to roll it out again. Each time you roll out the dough you want to make sure that the part of the dough that opens up is always on the right (like the way a book opens). It can open on the left if you want but the important thing is to be consistent.
  • Meanwhile, take your pastry brush and a sheet of paper and sweep up all the flour on your work surface so you can use it again. You'll find that very little of the flour you used to roll out the dough actually gets worked into the dough.
  • After the dough has chilled, sprinkle your work surface with your recycled flour and place the dough on it.
  • Roll out and fold the dough in thirds exactly as you did before. (turn #3).
  • Chill dough for 1 more hour.
  • Repeat this rolling and folding one more time (turn # 4). You should now have a dough with 162 flaky layers (2x3x3x3x3). You started with two layers of dough separated by a layer of butter. Each time you rolled the dough out and folded it in thirds you increased the number of layers by a factor of 3.
  • Chill dough for at least 3 hours or overnight if preferred. At this point you have a basic Danish pastry dough.
  • With a sharp serrated knife, cut the dough in half.
  • Keep one half in the refrigerator while you work with the first half.
  • Roll the half of dough into a 9"x16" rectangle.
  • Sprinkle the top of the dough with the cinnamon topping which consists of 2 tablespoons of melted butter, 1/2 cup brown sugar, 2 teaspoons cinnamon, 2 tablespoons flour, and 1/2 cup finely chopped pecans.
  • Roll dough into a tight 16" long log.
  • Cut dough into 16 pieces. The easiest way to do this is to cut the log in half and then cut those halves in half and so forth. If dough is too soft to slice wrap it up and refrigerate it for an hour or place it in the freezer for 10 to 15 minutes.
  • Place cinnamon rolls on ungreased baking sheets at least 3 inches apart so they have room to rise and expand.
  • Repeat with the other half of the dough.
  • Cover the trays of cinnamon rolls with towels and set aside to rise until the rolls are ALMOST doubled (about a 75% increase in size). Don't put them in a warm spot because you don't want the butter to melt. Rising time may take a few hours or more. After a couple hours the surface of the rolls may start to dry out, especially if the air is dry. If this happens, cover the tray of rolls with a damp paper towel and then put another towel on top of that.
  • Brush rolls lightly with egg wash and bake in a preheated 400°F oven for 12 to 15 minutes or until they are golden brown. Be sure to watch them carefully so they don't burn. If rolls are browning too fast on top lower the oven temperature about 15 degrees. If you have thin or dark colored baking sheets you may want to double-pan them so the bottoms of the cinnamon rolls don't get too dark.
  • Drizzle powdered sugar icing over the rolls while they are still warm.
  • To make icing simply combine powdered sugar with a teaspoon or two of vanilla and enough milk so you can drizzle it. I usually use about 3/4 to 1 pound of powdered sugar. As far as the amount of milk goes, I just kind of eyeball it.

Nutrition Facts : Calories 255.5, Fat 13.5, SaturatedFat 7, Cholesterol 45.5, Sodium 248.3, Carbohydrate 31.6, Fiber 1, Sugar 18.9, Protein 3

DANISH CINNAMON SNAILS



Danish Cinnamon Snails image

Americans would call these cinnamon rolls--but this version is the original Danish version and it's absolutely wonderful. They are traditionally served with coffee or tea at Christmas time, and they are to die for!

Provided by malene_2

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 15

Number Of Ingredients 11

1 cup warm milk (110 degrees F/45 degrees C)
3 (0.6 ounce) cakes cake yeast
6 ½ tablespoons butter, room temperature
2 eggs
½ teaspoon ground cardamom
2 tablespoons white sugar
¼ teaspoon salt
4 cups all-purpose flour, or as needed
⅔ cup butter, softened
½ cup white sugar
2 tablespoons ground cinnamon

Steps:

  • Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in 6 1/2 tablespoons of soft butter, eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups of the flour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup of flour. Cover the bowl and let the dough rise for 30 minutes.
  • Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.
  • Transfer the dough to a floured surface and knead it until it's firm, about 3 minutes. Divide the dough in half; roll each half into a rectangle no more than 1/2 inch thick. Spread each rectangle with half the filling.
  • Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up. Roll the dough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thick slices.
  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper, or grease a baking dish or two cake pans.
  • Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inch apart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Let the rolls rest 20 minutes before baking.
  • Bake the snails in the preheated oven until golden brown, about 10 minutes. Pull-apart rolls will take longer to bake: after 10 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and bake the rolls until the sides are fully set, about 10 minutes longer. Cover the baking dish with foil if the rolls begin to get too brown.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 36.7 g, Cholesterol 58 mg, Fat 14.6 g, Fiber 1.7 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 148 mg, Sugar 9.3 g

DANISH PASTRY



Danish Pastry image

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

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

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

CINNAMON SWIRL DANISH RECIPE BY TASTY



Cinnamon Swirl Danish Recipe by Tasty image

Here's what you need: nonstick cooking spray, cream cheese, granulated sugar, cinnamon, vanilla extract, puff pastry, unsalted butter, powdered sugar, milk

Provided by Alix Traeger

Categories     Bakery Goods

Yield 5 servings

Number Of Ingredients 9

nonstick cooking spray
8 oz cream cheese, softened
¼ cup granulated sugar, plus 1 tablespoon, divided
2 teaspoons cinnamon, divided
1 teaspoon vanilla extract
17.5 oz puff pastry, 1 sheet
2 tablespoons unsalted butter, melted
½ cup powdered sugar
2 tablespoons milk, or heavy cream

Steps:

  • In a medium bowl, mix the cream cheese, ¼ cup (50 G) of sugar, 1 teaspoon of cinnamon, and the vanilla until smooth.
  • Transfer the cream cheese mixture into a piping bag or plastic bag with a large round tip.
  • Roll out the puff pastry until it's ⅛-inch (½-cm) thick.
  • Pipe the cream cheese mixture along one short edge of the pastry sheet, then roll up until just sealed.
  • Use a knife to cut along the edge to create one roll.
  • Repeat three more times, or until all the puff pastry is used.
  • Begin to twist the first roll to create a swirl.
  • Connect the next piece of dough by pinching to seal the edge to the end of the first piece.
  • Continue to wrap and seal all pieces until finished.
  • Using a spatula transfer the dough to the cake pan.
  • Preheat the oven 350°F (180°C) to and grease an 8-inch (20-cm) round cake pan with nonstick spray.
  • In a small bowl, combine the melted butter with the remaining tablespoon of sugar and teaspoon of cinnamon.
  • Brush the butter mixture over the dough.
  • Bake for 35-40 minutes, or until the puff pastry is golden brown and cooked through.
  • In a liquid measuring cup or bowl, mix the powdered sugar and milk until smooth.
  • Pour the glaze over the danish swirl.
  • Enjoy!

Nutrition Facts : Calories 831 calories, Carbohydrate 69 grams, Fat 58 grams, Fiber 1 gram, Protein 10 grams, Sugar 23 grams

DANISH CINNAMON ROLLS (SNAILS)



Danish cinnamon rolls (snails) image

Recipe for danish cinnamon rollsTraditional soft and sticky cinnamon rolls or snails as we call them in Denmark. They are pretty eady to make, and they taste amazing.

Provided by Rasmus Møller

Categories     Baked goods

Time 2h20m

Number Of Ingredients 15

3,5 dl milk
2 tbsp sugar
6 g dry yeast (or 25 gram of fresh yeast)
560 g all purpose flour (maybe 10 gram extra if the dough is too soft.)
60 g sugar
1/4 tsp salt
2 eggs
60 g butter (melted)
1 vanilla bean (the seeds, or 1 tsp of vanilla paste)
180 g butter
2,5 dl brown sugar
1 tbsp cinnamon
1 dl powdered sugar
2 tbsp cocoa
2 tbsp water (boiling)

Steps:

  • Heat the milk up to approx. 30 degrees. Add the 2 tablespoons of sugar and the dry yeast. Whisk it thoroughly and place it in a warm spot until it bubbles up. It usually takes 10 - 15 minutes. Then the yeast will be activated.
  • I assume you knead the dough on the machine. Add flour, sugar, the mixture of milk and yeast from step one, salt, cooled melted butter, eggs and vanilla seeds to the bowl. Then knead the dough at medium speed until it releases from the sides of the bowl. It is in this step that you can add extra flour if you think the dough looks too soft.
  • I usually knead the dough for about 10 - 15 minutes before it is ready.
  • When the dough starts to release from the sides of the bowl, pick it up and transfer to a second bowl greased with a little oil. Position it in a warm place and let it raise to double size. It usually takes an hour.
  • As the dough raises, prepare the filling for the cinnamon snails. Mix brown sugar, soft butter and cinnamon in a bowl. Mix it thoroughly and set it aside.
  • When the dough is rised, transfer it to a table sprinkled with flour. The dough may seem a bit sticky, so it is important with the flour. Sprinkle flour on the dough and roll it out to a square of approx. 50 x 50 cm with a rolling pin. Then spread the filling gently into an even layer on the dough.
  • Gently roll the dough from one edge to the opposite into a cylinder shape.
  • Find a roasting pan approx. 22 x 33 x 5 cm and cover it with baking paper. Now cut the cylinder into 15 equal sized snails and place them in the roasting pan. It doesn't matter they are a bit close. We want them to raise upwards during baking. It is a good idea to use a piece of sewing thread to cut the pieces. This avoids pressing the dough flat. You make a loop around the dough and tighten.
  • Now the cinnamon rolls have to rise again. Place them in a warm space and cover them with a cloth. Let them rise to double size. It should take 30 - 40 minutes depending on the temperature. While the buns are rising, the oven is preheated to 190 degrees celcius.
  • Place the roasting pan in the middle of the preheated oven and bake the cinnamon rolls for 20 - 25 minutes until slightly golden on top.
  • Allow the snails to cool and mix the powdered sugar, cocoa and boiling water to make the icing. Decorate the snails with sugar icing and enjoy them with someone you love.

Nutrition Facts : Calories 389 kcal, ServingSize 1 serving

DANISH DOUGH



Danish Dough image

Provided by Food Network

Time 1h20m

Yield 12 servings

Number Of Ingredients 19

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

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.

AIR-FRYER APPLE DANISH



Air-Fryer Apple Danish image

I came up with this quick and tasty treat when my daughter had a sleepover. I whipped these together in no time and the girls devoured them! - Jennifer Stowell, Deep River, Iowa

Provided by Taste of Home

Categories     Breakfast     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

1 tube (8 ounces) refrigerated crescent rolls
1/2 cup chunky applesauce
4 teaspoons apple cider or juice, divided
1-1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/2 cup confectioners' sugar

Steps:

  • Preheat air fryer to 300°. Unroll crescent dough; separate into 8 triangles. Place 1 tablespoon applesauce at the wide end of each triangle; carefully roll up. Brush tops with 2 teaspoons cider. Combine sugar and cinnamon; sprinkle over rolls., In batches, arrange rolls, point side down, in a single layer in greased air fryer. Curve to form crescents. Cook until golden brown, 7-9 minutes. Cool slightly. Combine confectioners' sugar and remaining 2 teaspoons cider; drizzle over rolls. Serve warm.

Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 213mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

DANISH PASTRY DOUGH



Danish Pastry Dough image

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

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

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.

DANISH DOUGH



Danish Dough image

This super-buttery laminated pastry dough is scented with a hint of cardamom. Use the dough to make Cheese Danish, Apricot Danish, Cinnamon Snails, and more. Martha made this recipe on Martha Bakes episode 502.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 3 1/4 pounds

Number Of Ingredients 8

2 envelopes (1/4 ounce each) active dry yeast
1 cup warm milk (110 degrees)
1 pound, 4 ounces (about 4 1/2 cups) plus 2 tablespoons all-purpose flour, plus more for dusting
1/3 cup plus 1 tablespoon sugar
1 tablespoon coarse salt
1/2 teaspoon ground cardamom
1 pound (4 sticks) unsalted butter, room temperature, cut into tablespoons
2 large whole eggs, plus 1 large egg yolk

Steps:

  • In a small bowl, sprinkle the yeast over the warm milk; stir until dissolved. Let sit until foamy, about 5 minutes. In the bowl of an electric mixer fitted with the dough hook, combine 1 pound, 4 ounces flour, sugar, salt, cardamom, and 4 tablespoons butter; beat on low speed until butter is incorporated and the mixture resembles coarse meal, 3 to 4 minutes. Pour in the yeast-milk mixture; mix until dough just comes together. Add the eggs and yolk; mix until just combined, 2 to 3 minutes. Do not overmix.
  • Turn out the dough onto a lightly floured work surface, making sure to include any loose bits left at the bottom of the bowl. Gently knead to form a smooth ball, about 30 seconds. Wrap well with plastic, and refrigerate at least 2 hours or overnight.
  • Paddle remaining 3 1/2 sticks butter with 2 tablespoons flour. Form flour and butter mixture into a 12-by-10-inch rectangle on a sheet of plastic wrap. Refrigerate 15 minutes or up to 1 day. On a lightly floured work surface, roll out dough to an 18-by-10-inch rectangle, a little over a 1/4 inch thick, keeping the corners as square as possible. Remove any excess flour with a dry pastry brush. Remove butter mixture from refrigerator and let stand at room temperature until it reaches the consistency of the dough. With a short side facing you, place butter mixture over 2/3 of the dough. Fold the unbuttered third over as you would a business letter, followed by the remaining third. This seals in the butter.
  • Roll out dough again to an 18-by-10-inch rectangle, then fold dough into thirds as described above; refrigerate for 1 hour. This is the first of three turns. Repeat rolling and folding two more times, refrigerating for at least 1 hour between turns. To help you remember how many turns have been completed, mark the dough after each one: make one mark for the first turn, two for the second, and three for the third.
  • Refrigerate dough, tightly wrapped in plastic, for at least 4 hours or overnight. Dough can also be frozen, tightly wrapped in plastic, for up to 2 weeks; before using, thaw the dough in the refrigerator overnight.

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