Danish Recipes Easy

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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

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.

EASY CHEESE DANISH



Easy Cheese Danish image

Provided by Ina Garten

Time 45m

Yield 8 Danish

Number Of Ingredients 9

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
  • Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
  • Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

EASY CHEESE DANISH



Easy Cheese Danish image

Provided by Trisha Yearwood

Time 35m

Yield 8 danish

Number Of Ingredients 6

1 large egg plus 1 yolk
8 ounces cream cheese, softened
3 tablespoons sugar, plus more for dusting
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
One 17.3-ounce box frozen puff pastry sheets, thawed

Steps:

  • Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
  • Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
  • Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
  • Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
  • Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

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

EASY CHEESE DANISH



Easy Cheese Danish image

These cream cheese pastries are baked to flaky perfection and made to shine with a simple egg wash gloss. They taste just as decadent as any breakfast sensation you'd find in a bakery or coffee shop.-Carole Sepstead, Grafton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 large egg yolks
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water

Steps:

  • Preheat oven to 400°. In a large bowl, beat cream cheese and sugar until fluffy. Add egg yolks, lemon zest, vanilla and salt; beat on low speed until blended., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Cut each into nine squares. Spoon 2-1/2 teaspoons of cheese mixture into the center of each square., Whisk egg and water; lightly brush over edges. Bring two opposite corners of pastry over filling; pinch to seal. Place on a greased baking sheet; brush with remaining egg mixture. Bake until golden brown, 10-12 minutes.

Nutrition Facts : Calories 202 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 165mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

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

DANISH PASTRIES



Danish pastries image

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

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

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

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From artofnaturalliving.com


EASY DANISH RECIPE (CREAM CHEESE & CHERRY FILLING)
2016-03-07 Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. Roll out sheets of pastries to 10″ by 15″ rectangles. Cut each sheet into 15, 1″ pieces. 3. Take one strip of dough holding down one end; take the other end and swirl the strip to …
From alyonascooking.com


QUICK AND EASY (SEMI) HOMEMADE DANISH PASTRIES!! FRUIT AND
Learn how to make quick and easy (semi) homemade cheese and fruit danish pastries!! These are super easy, super delicious and take about 20 minutes to make. ...
From youtube.com


DANISH FOOD: 15 TRADITIONAL DISHES YOU MUST TRY • …
2020-02-07 Try the recipe. 7. Koldskål. The word Koldskål means “cold bowl.”. This dish is traditionally a summer dessert that consists of cold buttermilk soup, biscuits, and fruit. Try the recipe. 8. Karbonader. These breaded pork patties are a popul a r dinner item in Danish cuisine.
From familysearch.org


DANISH RECIPES - CHEESE, CREAM, FRUIT & MORE | TASTE OF …
Huckleberry Bear Claws. Beware: Bear claws may lead to bear hugs! My family can't get enough of these quick, easy pastries made from homegrown huckleberries, especially when the treats are paired with a cup of coffee or tea. Use blueberries if you can't find huckleberries. —Nancy Beckman, Helena, Montana.
From tasteofhome.com


EASY CHEESE DANISH RECIPE (3 WAYS!) - SMELLS LIKE HOME
To make the pumpkin pie Danish: Place the cream cheese and sugar in bowl of an electric mixer fitted with paddle attachment and cream together on low speed until smooth. With the mixer still on low, add the pumpkin puree, pumpkin pie spice, egg yolks, ricotta, vanilla, and salt to the bowl, and mix until just combined.
From smells-like-home.com


10 BEST DANISH FILLING RECIPES | YUMMLY
2022-05-28 Frikadeller (Danish Pork Meatballs) KitchenAid onion, olive oil, Worcestershire sauce, olive oil, beef stock and 17 more Savory Spinach and Bacon Breakfast Danish KitchenAid
From yummly.com


EASY CHEESE DANISH RECIPE - YOUTUBE
It’s so easy to make with only a handful of simple ingredients. Flaky and buttery puff ... Flaky and buttery puff ... You will love this flaky and delicious homemade Cheese Danish recipe!
From youtube.com


DANISH PASTRY | KING ARTHUR BAKING
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 lumps remain. This step coats the flour a bit with fat, making the pastry a tiny bit more tender. Add the vanilla, milk, water, and eggs.
From kingarthurbaking.com


BEST DANISH RECIPES AND DANISH COOKING IDEAS - THE DAILY MEAL
2011-09-01 Easy Danish Kringle This Scandinavian pastry comes in all shapes and sizes, and can vary in filling, too. This recipe, which won Pillsbury's Bake-Off in 1994, creates a salty and sweet combination with chopped pecans and brown sugar, and a refrigerated pie crust makes it easy as ever to create.
From thedailymeal.com


DANISH FOOD - 12 TRADITIONAL DISHES TO EAT IN DENMARK
2020-05-28 8. Medisterpølse. Another sausage that is a traditional Danish food is Medisterpølse, which is usually served with mashed potatoes, parsley, and pickles. 9. Smørrebrød. This is basically an open-face sandwich that has been reinvented and become one of the most popular dishes in Denmark.
From swedishnomad.com


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