Danish Recipes From Scratch

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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

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.

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.

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.

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.

OVERNIGHT CHERRY DANISH



Overnight Cherry Danish image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h45m

Yield 3 dozen.

Number Of Ingredients 15

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

Steps:

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

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

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 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

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

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

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From book-recipe.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


BEST EASY BLUEBERRY DANISH RECIPE - CRAZY FOR CRUST
2021-07-19 How to Make Easy Blueberry Danish. 1. Dough: Unroll your crescent roll dough onto a cookie sheet covered with parchment paper or a silicone baking mat (Silpat). 2. Cut: Use a knife or pizza cutter to cut 1-inch strips on each side of …
From crazyforcrust.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


DANISH DOUGH - BAKE FROM SCRATCH
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 a stand mixer fitted with the dough hook attachment, beat flour, sugar, butter, zest, and salt at low speed until combined, 2 to 3 minutes. Add yeast mixture and eggs, beating just until combined.
From bakefromscratch.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 PROVIDED BY PROFESSIONAL CHEFS - CHEF'S PENCIL
2021-12-16 Danish Æbleskiver (Fried Dough with Apple Pieces) Cooking Time: 90 min. Christmas. Dessert. Snacks. Danish Recipes. This fried dough dessert resembles a golf ball in shape and size. Æbleskiver is baked in a specially made pan that produces perfectly round balls, hence its name.
From chefspencil.com


HOW TO MAKE DANISH PASTRY DOUGH FROM SCRATCH
Combine the all-purpose flour, pastry flour, half of the butter, and sugar. At a lower speed, mix. Continue adding the remaining butter to the bowl and increase the speed to medium for 2 minutes or until the mixture forms a dough. Take the dough out from the mixer and transfer to a bowl.
From delishably.com


HOMEMADE DANISH PASTRY RECIPE | 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


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


EGGLESS DANISH PASTRY - COOKING FROM HEART
2019-01-01 Preheat the oven at 180° C for 10 mins. To shape the danish pastry into a pinwheel, make cuts on all four corners as shown below. For envelop shape, make a diamond shaped cut the center. 20. To make the pinwheel, take one edge of the cut and press it towards the center. Repeat it on all sides to resemble a pinwheel.
From cookingfromheart.com


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 DOUGH RECIPE - SIMPLY HOME COOKED
2019-02-06 How to make Danish dough. 1. In a mixer, combine the softened butter and flour. 2. On a piece of parchment paper spread out the butter and flour mixture into a rectangle. 3. Cover with another piece of parchment paper and chill in the refrigerator until firm. 4. Meanwhile, in a mixer, combine the flour with yeast.
From simplyhomecooked.com


TRAVEL TO DENMARK: 10 DANISH RECIPES YOU MUST TRY AT …
2020-04-28 pickled cucumbers (I have linked the recipe below) remoulade (recipe also linked below) Then it comes to the pickled cucumbers there are super simple to make, the most time consuming part is letting them marinate. To make the cucumbers you will need: 0.85 cups apple cider vinegar. 2/3 cups sugar. 1 teaspoon peppercorn.
From sevendayweekender.com


HOMEMADE BLUEBERRY DANISH - SUGAR MAPLE FARMHOUSE
2020-06-30 Egg wash. 1 egg. 3 Tbsp. of water. Instructions. Blueberry Danish filling. When the puff pastry is done chilling, pre-heat your oven to 400 degrees. While the puff pastry chills (if you're making homemade) combine the cream cheese, sugar, egg yolk, lemon juice and vanilla in …
From sugarmaplefarmhouse.com


EASY DANISH RECIPE - MINDEE'S COOKING OBSESSION
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. Drizzle glaze over the top of the pastries. Roll out, cut out, rise and fill the danish circles.
From mindeescookingobsession.com


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


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 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


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


CHEESE DANISH RECIPE FROM SCRATCH - CREATE THE MOST AMAZING …
Cheese Danish Recipe - NYT Cooking best cooking.nytimes.com. Preparation 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...
From recipeshappy.com


HOW TO HACK HOMEMADE DANISH RECIPE | MYRECIPES
The delicate pastries are actually super-easy to make at home, if you know a secret. While making real Danish dough from scratch is a timely undertaking, a roll of frozen puff pastry is the key to churning out a batch of the flakey pastries in just about an hour from start to finish.These strawberry-rose Danish make for a delightfully fragrant ...
From myrecipes.com


CREAM CHEESE DANISH - THE PIONEER WOMAN
2020-04-20 Line two cookie sheets with parchment. Set oven rack to the middle and upper third of the oven. Preheat oven to 400ºF. In the last 5 minutes of the pastry thawing time, make the cream cheese mixture. Beat the cream cheese, sugar, egg yolk, lemon juice, and extracts on medium-low speed until combined. Scrape bottom and sides of the bowl.
From thepioneerwoman.com


HOMEMADE DANISH DOUGH RECIPE - VIDEO CULINARY
Step by step: Danish Dough. Step1. Sift 700 grams (25 oz) of flour into a mixing bowl. Add 10 grams of salt (two teaspoons), 80 grams (3 oz) of sugar and 10 grams of instant dry yeast. Step2. Mixing on low speed, add two eggs, 350 ml (12 fl oz) of room temperature milk, and 60 grams (2 oz) of soft butter.
From videoculinary.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


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


DANISH RECIPE FROM SCRATCH - PINTEREST
Apr 18, 2020 - Explore Dwellborn's board "Danish recipe from scratch" on Pinterest. See more ideas about danish recipe from scratch, recipe from scratch, cream cheese danish recipe.
From pinterest.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


CHEESE DANISH RECIPE - LAUREN'S LATEST
2020-05-13 Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside. Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up …
From laurenslatest.com


DANISH DOUGH RECIPE FROM SCRATCH - VIDEO CULINARY - YOUTUBE
Classic Danish Dough recipe for pastries: http://videoculinary.com/recipe/danish-dough/ Get the written recipe with photos and detailed instructions in both ...
From youtube.com


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