Danish Recipe From Scratch

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

SCRATCH-MADE CHEESE DANISH RECIPE



Scratch-Made Cheese Danish Recipe image

Cheese Danishes are a staple for breakfast when you're out and about - but they're even better when you make my Cheese Danish recipe at home.

Provided by Gemma Stafford

Categories     Breakfast

Number Of Ingredients 6

1 recipe danish dough
1 cup (8oz/225g) cream cheese
¼ cup (1oz/28g) confectioner's sugar
1 egg yolk
½ teaspoon vanilla extract
Egg wash

Steps:

  • Make one recipe of danish dough from my Morning Buns recipe. Complete the dough to step 11. I recommend watching the Morning buns video for a step by step instruction.
  • On a floured surface, roll out the danish dough to a 12 x 12 inch (30x30cm) square and cut the dough into 9 squares.
  • Place the squares of dough onto the baking sheet and fold the corner of each square in towards the center. Press your finger into the center of the square to create a dent.
  • In a bowl, beat cream cheese, sugar, egg yolk and vanilla extract until well blended. Place in a piping bag.
  • Pipe about 2 tablespoons of filling into the dent at the center of each square.
  • Cover the danishes with plastic wrap and let proof in a warm place until puffed, about 1 to 1 ½ hours.
  • When the dough is proofed, heat your oven to 425°F (220°C).
  • Remove the plastic, brush the dough with the egg wash, and bake for 10 minutes.
  • Reduce the oven temperature to 375°F (190°C), rotate the pan, and bake for another 5-10 minutes, until the danishes are golden brown. Let cool on a wire rack.
  • These danishes are best the day they are made, but any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 300°F (150°C) oven for about 10 minutes.

CHEESE DANISH



Cheese Danish image

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

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

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

DANISH DOUGH



Danish Dough image

This streamlined process for making Danish dough gives you flaky, crisp, buttery pastry with a fraction of work that the traditional method requires. The only trick to this recipe is planning for the considerable resting time. Break up the work over a few days to simplify the process. If you don't have a food processor, cut the butter into 1/4-inch pieces and chill until firm. Fold the cold butter pieces into the flour mixture and continue with the recipe as written. If you are using this dough to make our pear and almond Danish braid, add 1 teaspoon (2 grams) coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.

Provided by Samantha Seneviratne

Categories     breakfast, brunch, pastries, project

Time 6h30m

Yield Enough for 9 or 10 small pastries, or 1 large braid

Number Of Ingredients 7

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
3/4 teaspoon/3 grams kosher salt
14 tablespoons/198 grams cold, unsalted butter (1 3/4 sticks), roughly cubed
1 large egg
1/4 cup/60 milliliters cold whole milk

Steps:

  • Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl.
  • In a small bowl, whisk together the egg, milk and 2 tablespoons/30 milliliters water.
  • Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.
  • On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  • Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 123 milligrams, Sugar 3 grams, TransFat 1 gram

EASY APPLE DANISH



Easy Apple Danish image

This dough should be refrigerated for at least 2 hours. I often prepare it the night before and bake the rolls fresh in the morning as a special breakfast treat.

Provided by Taste of Home

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
5 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon grated lemon zest
1 cup cold butter, cubed
1 cup warm 2% milk (110° to 115°)
2 large eggs, lightly beaten
FILLING:
1-1/2 cups chopped peeled tart apples
3/4 cup chopped walnuts
1/3 cup sugar
1-1/2 teaspoons ground cinnamon
2 tablespoons butter, melted
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, salt and lemon zest; cut in butter until mixture resembles fine crumbs. Stir in the yeast mixture, milk and eggs until blended. , Turn onto a lightly floured surface; knead about 20 times (dough will be slightly sticky). Cover and refrigerate for at least 2 hours. , For filling, combine the apples, walnuts, sugar and cinnamon; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x15-in. rectangle; brush with butter. Sprinkle filling to within 1/2 in. of edges. , Starting with a short side, fold a third of the dough over filling; repeat with other side, making a 15x6-in. rectangle. Pinch seams to seal. Cut each into 15 slices. Twist each slice a few times; pinch ends together, forming a small circle. Place 2 in. apart on greased baking sheets. , Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.

Nutrition Facts : Calories 216 calories, Fat 9g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 158mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

DANISH DOUGH



Danish Dough image

Provided by Food Network

Categories     dessert

Time 12h

Yield 2 pounds of dough

Number Of Ingredients 8

1 envelope dry yeast
3/4 cup milk, warm (about 110 degrees.)
1 egg, lightly beaten
1/4 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 pound (2 sticks) unsalted butter, cold

Steps:

  • In a large bowl sprinkle the yeast over the milk. Let sit for about 5 minutes. Add the egg, sugar, salt and vanilla. Whisk gently to combine. Set aside.
  • Quarter each stick of butter and cut into 9 or 10 pieces. Toss the diced butter and flour together in a medium bowl.
  • (Optional method) Put the flour in the bowl of a food processor. Cut each stick of butter into 1/4 inch slices and mix into the flour. Pulse machine 8 to 10 times, just to cut the pieces of butter into 1/2 inch pieces. If there are any larger pieces, break them with your fingers.
  • Add the flour and butter mixture to the wet ingredients and fold with a rubber spatula until the flour is completely moistened. Transfer the dough to a smaller bowl, cover with plastic wrap and refrigerate overnight.
  • Remove the dough from the refrigerator. On a heavily floured surface, pat it into a rectangle about 8 x 6 inches, and then roll it into a larger rectangle about 14 x 24 inches. Brush off any excess flour and fold both edges in so that they meet in the center. If the dough is sticking underneath, release it with a long flexible metal palate knife. Dusting off any excess flour and fold the dough in half when the edges meet. This is called a "book or 4-fold". Rotate the rectangle of dough 1/4 turn on the table. This is called a "turn". Roll into a rectangle measuring about 24 x 12 inches, loosening the dough underneath with a the metal spatula, reflouring as necessary. Brush off any excess flour and give it another book fold. Wrap the dough in plastic and refrigerate for 20 to 30 minutes.
  • Remove the dough from the fridge and repeat this process two more times, rolling the dough out each time to 12 x 24 inches. There are 4 book folds in all. After the final turn, shape the package into a rectangle measuring about 9 x 6 inches. Brush off any excess flour, wrap in plastic and refrigerate for up to 2 days or freeze for up to one month.

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.

HEAVENLY CHEESE DANISH



Heavenly Cheese Danish image

This tempting cheese Danish bakes to flaky perfection's shines with the simple gloss of an egg wash. It tastes just as decadent as any breakfast pastry you'd find in a bakery or coffee shop. -Josephine Triton, Lakewood, Ohio

Provided by Taste of Home

Time 1h5m

Yield 16 rolls.

Number Of Ingredients 15

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
1 cup 2% milk
4 large egg yolks, room temperature
ASSEMBLY:
3 teaspoons ground cinnamon, divided
12 ounces cream cheese, softened
1/3 cup sugar
1 large egg, separated, room temperature
1 tablespoon water
2 tablespoons maple syrup

Steps:

  • Dissolve yeast in warm water. In another bowl, mix flour, sugar and salt; cut in butter until crumbly. Add milk, egg yolks and yeast mixture; stir to form a soft dough (dough will be sticky). Cover and refrigerate 8-24 hours., To assemble, punch down dough; divide into 4 portions. On a lightly floured surface, pat each portion into a 9x4-in. rectangle; sprinkle each with 3/4 teaspoon cinnamon. Cut each rectangle lengthwise into four 9x1-in. strips. Twist each strip, then loosely wrap strip around itself to form a coil; tuck the end under and pinch to seal. Place 3 in. apart on greased baking sheets., Beat cream cheese, sugar and egg yolk until smooth. Press an indentation in center of each roll; fill with 1 rounded tablespoon cream cheese mixture. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Whisk egg white with water; brush over rolls. Bake until golden brown, 15-20 minutes. Remove to wire racks; brush with syrup. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 359 calories, Fat 21g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 468mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 7g protein.

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.

EASY DANISH



Easy Danish image

I got this recipe from a friend. While I have seen similar recipes, I haven't seen any just like it. So simple, easy, and people will think you're a professional pastry chef!

Provided by funkycamper

Categories     Dessert

Time 1h20m

Yield 24 serving(s)

Number Of Ingredients 8

1 1/2 cups butter, softened
2 cups flour
water
2 1/2 teaspoons almond extract
3 eggs
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
walnuts, chopped or almonds, sliced

Steps:

  • 1st Part:.
  • Cut 1/2 cup butter into 1 cup flour.
  • Sprinkle water over mixture and mix until it's moist enough to round into a ball.
  • Divide in half.
  • On ungreased baking sheet, pat each half into a strip that is roughly 12x3 inches, with strips about 3" apart.
  • 2nd Part:.
  • Heat 1/2 cup butter and 1 cup water to a rolling boil.
  • Turn heat to lowest setting and quickly stir in 1 t. almond extract and 1 cup flour.
  • Stir vigorously over low heat until mixture forms a ball, about 1 minute.
  • Remove from heat.
  • Beat in eggs, all at once, until smooth and glossy.
  • Divide in half.
  • Spread evenly over strips.
  • Bake 60 minutes or until topping is crisp and brown.
  • Frost with Sugar Glaze (see below) and sprinkle with nuts.
  • Sugar Glaze:.
  • Mix 3 cups powdered sugar, 4 T. butter, 1.5 t. vanilla, 1.5 t. almond extract, and 2-4 T. warm water until smooth and of spreading consistency.
  • If you are topping with walnuts instead of almonds, use less almond extract or none at all and just use vanilla extract.
  • Recipe can be made into individual puffs by patting dough into 3" circles, using a rounded tsp for each puff. Spread rounded tablespoon of batter (2nd part) over each circle, extending it just beyond the edge of the circle. Bake 30 minutes and frost.

PRUNE-FILLED DANISH



Prune-Filled Danish image

When I'm short on time, I often find myself making this simple yet tasty danish. You'll love the quick and easy crust and the subtle prune flavor.

Provided by Taste of Home

Time 50m

Yield 12-16 servings.

Number Of Ingredients 6

2 cups pitted dried plums (prunes), halved
1 cup water
2 tubes (8 ounces each) refrigerated crescent rolls
1 can (15 ounces) coconut-pecan frosting, divided
2 tablespoons butter, melted, divided
1/2 cup confectioners' sugar

Steps:

  • In a saucepan, bring plums and water to a boil. Cover; remove from the heat and let stand 10 minutes. Drain; reserving juice. , Unroll one tube of rolls and press into a greased 13-in. x 9-in. baking pan. Spread with half of the frosting. Cover with plums. Combine 1 tablespoon butter and 1 tablespoon reserved plum juice; drizzle over plums. , Roll out remaining rolls into a 13-in. x 9-in. rectangle. Place over plums. Combine remaining frosting and butter with 1 tablespoon plum juice. Carefully spread over dough. , Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine confectioners' sugar with 1-2 tablespoons plum juice; drizzle over cake. (Discard remaining plum juice).

Nutrition Facts :

More about "danish recipe from scratch"

20 TRADITIONAL DANISH RECIPES - INSANELY GOOD
20-traditional-danish-recipes-insanely-good image

From insanelygoodrecipes.com
4/5 (4)
Estimated Reading Time 7 mins
Category Recipe Roundup
Published 2021-01-06
  • Danish Brunede Kartofler (Caramelized Browned Potatoes) Ok, so caramel-coated potatoes might seem a little odd. But I promise it works, especially when paired with pork chops!
  • Danish Meatballs. We’re used to meatballs and marinara. The tender meat with the tomato sauce works wonders with pasta or in a sub, and it’s a favorite for a reason.
  • Danish Chicken and Asparagus Tartlets. If you’re looking for finger food that goes beyond chips and chicken wings, the Danes have you covered. Who doesn’t love a mini-pie or tart full of savory chicken and creamy sauce?
  • Smørrebrød (Open-Faced Sandwiches) The first time I ordered a sandwich in Sweden, I was surprised when it came without a top. But I quickly fell in love with the concept, and to this day, I will eat my sandwiches this way.
  • Agurkesalat (Cucumber Salad) Vinegar and pickled foods are super popular in Denmark, and you’ll often find something like this served as a side dish.
  • Rugbrød (Danish Rye Bread) Bread can be quite a controversial topic when speaking to Europeans. What we consider dark bread – pumpernickel or rye bread – is often overly sweetened and not dark enough when compared with traditional European rye bread.
  • Flæskesteg (Danish Roast Pork with Crackling) There was always a fight for the crackling in my house! It can be achieved by cutting deep into the pork skin, though not all the way to the meat.
  • Danish Kringle. This wonderful pastry is originally from the pretzel family. It can be super light, full of layers, and have a variety of fruity fillings.
  • Danish Potato Salad. Potato salad is a big deal across the pond, and each country has its own take on the BBQ favorite. Some will add boiled eggs and sausage and others go for chopped pickles.
  • Koldskål (Danish Buttermilk Dessert) As mentioned above, the Danes don’t like overly sweet desserts. That’s clear in this simple little dish. Made by mixing buttermilk with yogurt and sugar, it can be served with fruit for breakfast or after dinner.


DANISH DOUGH - BAKE FROM SCRATCH
danish-dough-bake-from-scratch image
2021-06-29 Instructions. In a small bowl, place warm milk; sprinkle yeast over top. Let stand until mixture is foamy, 7 to 10 minutes. In the bowl of …
From bakefromscratch.com
Estimated Reading Time 2 mins


DANISH PASTRY | KING ARTHUR BAKING
danish-pastry-king-arthur-baking image
In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom. Add the 2 tablespoons cold butter, working it in with your fingers until no large …
From kingarthurbaking.com
4.5/5 (61)
Total Time 3 hrs 6 mins
Servings 24-36


HOMEMADE DANISH PASTRIES - BROWN EYED BAKER
homemade-danish-pastries-brown-eyed-baker image
2020-03-03 Brush the exposed edges of the pastries with the egg wash. Bake the Pastries: Bake the pastries, one pan at a time, until golden brown, 15 to 18 minutes. Remove them from the oven, and transfer to a wire rack to …
From browneyedbaker.com


HOW TO MAKE DANISH PASTRY DOUGH FROM SCRATCH
how-to-make-danish-pastry-dough-from-scratch image
Let it sit for 5 minutes. Transfer the mixture to the stand mixer with a hook attachment. Combine the all-purpose flour, pastry flour, half of the butter, and sugar. Mix using a low speed. Continue adding the remaining butter …
From delishably.com


ICED RASPBERRY PASTRY BRAID - SALLY'S BAKING ADDICTION
iced-raspberry-pastry-braid-sallys-baking-addiction image
2013-10-30 This recipe yields 2 braids, so cut the dough in half. Refrigerate any dough you aren’t working with. Roll the half of dough into a 12×8 inch rectangle. Using a sharp knife, cut off two corners of the dough (on one 8-inch side) and …
From sallysbakingaddiction.com


EASY DANISH RECIPE - MINDEE'S COOKING OBSESSION
easy-danish-recipe-mindees-cooking-obsession image
2021-12-22 Bake the danishes at 350 degrees for 13-15 minutes. The bottoms will be golden brown. Cool on the baking sheets. Whisk the powdered sugar, teaspoon of almond extract and milk together for the almond icing glaze. …
From mindeescookingobsession.com


DANISH DOUGH AND SPIRAL RAISIN DANISHES : BOOK RECIPES
danish-dough-and-spiral-raisin-danishes-book image
2022-02-22 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 …
From book-recipe.com


YOU CAN MAKE AN ENTENMANN’S DANISH AT HOME (AND YOU’LL NEVER …
2018-05-23 Preheat the oven to 350°F. Add the jam to the danish. Between the 3 strands of dough, you’ll make two strips of jam, each about a ¼ cup of worth of jam, or ½ a cup per danish (if using a larger dish, simply evenly add jam between each strand). I gently nudge the stands apart, and with a spoon, fill with jam between the strands. Brush the ...
From myjewishlearning.com


DANISH RECIPES PROVIDED BY PROFESSIONAL CHEFS - CHEF'S PENCIL
2021-12-16 Smørrebrød Recipe: Tomatoes with Capers and Tarragon. Cooking Time: 15 min. Hors Doeuvres & Canapes. Vegetarian Recipes. Dubbed King of Danish Smørrebrød, Chef Adam Aamann is sharing one of his reinvented smørrebrød recipes that has made him famous in Denmark. Smørrebrød is a traditional Danish dish – an open...
From chefspencil.com


CHEESE DANISH - MAMA LOVES FOOD
2021-02-10 Preheat oven to 350 degrees. Roll out the crescent dough and cut into four rectangles/squares (8 total). Roll up the sides to form a kind of basket and shape into a circle. Gently place onto a baking sheet. Mix together cream cheese, sugar and vanilla until smooth.
From mamalovesfood.com


DANISH RECIPES | ALLRECIPES
Danish Oven Pancake (Aeggekage) 29. An Aeggekage is a traditional Danish oven pancake, usually served as a buffet item or as a dessert for a family holiday meal. It is a light, cake-like dish that is not too sweet and absolutely delicious with fresh seasonal berries and fresh whipped cream! (Think of it as a sweetened Yorkshire pudding).
From allrecipes.com


MAKE CREAM CHEESE DANISHES FROM SCRATCH - BAKES AND BLUNDERS
Pipe a bit of cream cheese filling into the center and top with either cherries or a dollop of the apricot puree. Cover the baking sheet with cling wrap and set aside to proof for 30 minutes. Meanwhile, preheat the oven to 400°F. Bake the danishes for 18- 20 minutes or until a …
From bakesandblunders.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


STRAWBERRY CREAM CHEESE DANISH - GREAT GRUB, DELICIOUS TREATS
2020-05-08 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


HOMEMADE BLUEBERRY DANISH - SUGAR MAPLE FARMHOUSE
2020-06-30 While I love Blueberry Danish, you can use this same filling recipe to make other versions of Danish too including raspberry, chocolate, strawberry, blackberry and plain cheese. I like to use just simple whole fruit or chocolate chips. As they warm they get soft and are the perfect little bursts of flavor. However, you can also use jams.
From sugarmaplefarmhouse.com


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


HOMEMADE PASTRY DOUGH (SHORTCUT VERSION) - SALLY'S BAKING …
2013-10-29 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


DANISH PASTRY ROLLS - CLEVERLY SIMPLE
2021-02-18 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


HOW TO MAKE A DANISH PASTRY FROM SCRATCH - COOKING …
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


BEST EASY BLUEBERRY DANISH RECIPE - CRAZY FOR CRUST
2021-07-19 Instructions. Preheat oven to 375°F. Line a large cookie sheet with parchment paper or a silicone baking mat. Unroll crescent rolls onto parchment paper and press seams together to seal. Use a knife to cut 2-inch slits 1-inch apart up and down both sides of the dough. Spread pie filling down the center of the dough.
From crazyforcrust.com


HOMEMADE CREAM CHEESE DANISH - BIG BEAR'S WIFE
2020-06-26 Making the filling. FOR THE CREAM CHEESE FILLING: In a bowl with an electric mixer or a stand mixer, combine the softened cream cheese and white sugar. Mix until combined. Mix in the egg yolk. Mix in the vanilla extract. Mix until very smooth. CONTINUE MAKING THE DANISHES: Remove the plastic from the dough.
From bigbearswife.com


DANISH RECIPE | DANISH PASTRY | DANISH FROM SCRATCH | LONG LIVE THE …
2022-01-17 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 spoon 3. Instant yeast …
From lltk.us


DANISH RECIPES FROM SCRATCH RECIPES ALL YOU NEED IS FOOD
Menu Description: "Topped with vanilla ice cream under a hard chocolate shell." After the success of the Molten Chocolate Cake, Chili's chefs went back into the development kitchen and emerged with this incredible white chocolate variation that has become the new go-to meal ender.Just as with my clone for the Molten Chocolate Cake in Top Secret Restaurant Recipes …
From stevehacks.com


QUICK METHOD DANISH PASTRIES - SUPERGOLDEN BAKES
2014-09-22 STEP 2. Put the flour and salt in the large bowl of a food processor fitted with a metal blade. Add the cubed butter and briefly pulse a few times until mixture resembles chunky breadcrumbs.You want the butter to remain in pea sized pieces. STEP 3. Put the flour mixture in a bowl and add the milk/yeast mixture.
From supergoldenbakes.com


CREAM CHEESE DANISH RECIPE FROM SCRATCH – MY ROI LIST
2022-06-26 Mix together the warm water, 1/2 teaspoon sugar, and yeast in a small bowl. Let it sit for 5 or so minutes. In a saucepan, begin making the dough. First, mix together the sour cream and the butter on low heat. Stir continually until the butter melts so that it doesn’t burn or stick to the bottom of the pan.
From myroilist.com


RASPBERRY DANISH RECIPE FROM SCRATCH | DEPORECIPE.CO
2022-05-27 Raspberry And Cream Cheese Danish Secret Recipe Club Making Memories With Your Kids. Lemon Raspberry Danish The Bitter Side Of Sweet. Easy Raspberry Cream Cheese Danish The Seaside Baker. Raspberry And Cream Cheese Danish Sea Salt Savorings. Raspberry Cream Danish Mrfood Com. Raspberry Almond Cream Cheese Danish.
From deporecipe.co


EASY LEMON CURD DANISH RECIPE | THE NOVICE CHEF
2021-07-23 Place the pastry onto the baking sheet, leaving an inch between each for spreading. Brush the pastry sheet with melted butter. Place 1 heaping tablespoon lemon curd into the center of each pastry. Bake for 18 minutes or until the pastries are golden brown. Let cool on the baking sheet for 5 minutes.
From thenovicechefblog.com


HOMEMADE DANISH PASTRY- DOUGH, SHAPES & FILLINGS - VEENA AZMANOV
2020-11-12 Turn the dough - Roll the chilled pastry dough into a rectangle - with the short side facing you. Roll to a rectangle approximately 6 x 12-inches. First fold - Fold the dough lengthways into thirds like a business letter (see video). Wrap in plastic on a baking sheet and place into the fridge to chill for 30 minutes.
From veenaazmanov.com


EASY HOMEMADE CREAM CHEESE DANISH (100% FROM SCRATCH)
2021-06-19 Cut into 6-8 squares and drop 1-2 Tablespoons of the cream cheese filling. Pinch the opposite corners together to meet in the center. Place on a parchment lined baking sheet and allow to rise for one hour or until puffy. Bake in a 350 degree oven for about 15 minutes or until lightly golden and cheese filling is set.
From sisterdiy.com


DANISH DOUGH | MADE FROM SCRATCH! | LONG LIVE THE KITCHEN
2021-11-27 2 tsp. Salt. 2 eggs. 1.5 oz. melted butter. Combine ingredients to form dough! Let rest for 30-40 minutes. Beat 1 lb. of Butter. Step 1: After though has rested for 30 minutes, roll the dough three times longer than its wide. Step 2: Placed the beat butter over 2/3 of the dough leaving a 1 inch border on the end and on the edge.
From lltk.us


HOMEMADE DANISH PASTRY DOUGH (WITH VIDEO TUTORIAL)
2015-05-26 In a large liquid measure, stir the milk, water, egg, and vanilla together. Add the liquid ingredients into the dry and stir together. Knead the dough for approximately 7 minutes in a stand mixer fitted with the dough hook attachment. Turn the dough out onto a lightly floured surface, and roll/pat into a rough rectangle shape.
From bakingamoment.com


DANISH PUFF PASTRY - SERVED FROM SCRATCH
2021-12-21 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


CHERRY DANISH WITH CREAM CHEESE AND ALMONDS - SIMPLY HOME …
2018-06-28 Combine the cherries with 1 Tbsp corn starch, 1/2 cup granulated sugar, and 2 Tbsp lemon juice. Place 1 heaping tablespoon of the cream cheese mixture into the center of each square. Then place 1 tbsp of the cherry mixture on top. Sprinkle some sliced almonds on top of the cherries as well. Then bake at 400 degrees Fahrenheit for 15 minutes.
From simplyhomecooked.com


LEMON DANISH PASTRY - SUGAR SALT MAGIC
2021-07-22 Why you’ll love these lemon danish. Just 3 ingredients – using prepared dough or ready-made puff pastry.; So easy to make – even if you’re making the dough from scratch, it’s all simple steps.; Gorgeous texture – crispy outside, soft inside and a gooey middle.; Sweet and zingy lemon curd – and it takes 10 minutes to make from scratch.; Can be made ahead of …
From sugarsaltmagic.com


Related Search