EASY CHEESE DANISH
Provided by Trisha Yearwood
Time 35m
Yield 8 danish
Number Of Ingredients 6
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 KRINGLE
This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!
Provided by Colleen Royal
Categories Bread Yeast Bread Recipes
Time 13h15m
Yield 18
Number Of Ingredients 8
Steps:
- In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
- Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
- Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g
DANISH PASTRY DOUGH (THE BASE RECIPE)
When making traditional Danish Pastry you need this recipe for the Pastry Dough. Follow the instruction in this recipe and the picture-guide on NordicFoodLiving.com
Provided by NordicFoodLiving.com
Categories Danish Pastry
Time 2h
Number Of Ingredients 7
Steps:
- In a large bowl, add the lukewarm milk and dissolve the fresh yeast. If you normally uses dry yeast, add this together with the all-purpose flour in step 3.
- Add the sugar and a beaten egg. Stir to mix.
- Add the all-purpose flour and the salt. Knead everything into a nice and smooth dough.
- Leave the kneaded dough in the bowl, cover it with some plastic foil and let it rest in the fridge for 15 minutes.
- Using a rolling pin, roll the dough into a flat square measuring 45x45 cm (18x18 inch).
- Use a wire cheese cutter or similar cutting tool to cut very thin slices of the cold butter. You can with advantage place the butter in the freezer for some time to ease the process of cutting thin slices. Place the butter at the center of the dough in an angle of 45 degree to the corners of the rectangle dough. It should look like a diamond in the middle of the dough.
- Fold the four corners over the butter. Make the edges of the folded dough overlapping so that all the butter is sealed inside.
- Again, roll the dough flat using the rolling pin. This time the dough should be a rectangle. Be very gentle; make sure not to break the dough and revealing the butter.
- Now fold 1/3 of the short side over the dough and then fold the other 1/3 over. It is similar to folding a letter, which is to go into an envelope. Wrap the folded dough into plastic foil and let it rest/cool in the fridge for about 15 minutes.
- Continue this procedure with rolling the dough flat and folding it. This rolling and folding process should be done totally 3 times. Remember to let the dough rest in the fridge in between each step. Again, be careful not to break the dough revealing the butter. If you accidentally break the dough try to cover the hole and use a little flour to make sure, the outside of the dough does not get sticky from the butter.
- Now the dough is ready to make any kind of Danish pastry. Find several recipes here on my blog for different traditional Danish Pastry like. Browse the 'Traditional Danish section'
DANISH DOUGH
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
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.
DANISH DOUGH
Provided by Food Network
Categories dessert
Time 12h
Yield 2 pounds of dough
Number Of Ingredients 8
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.
QUICK DANISH PASTRY DOUGH
From Nick Malgieri's book Bake!. This is a companion recipe to Recipe #450978, but you can use any Danish pastry recipe and/or filling you desire.
Provided by Chocolatl
Categories Dessert
Time 30m
Yield 2 1/2 pounds
Number Of Ingredients 8
Steps:
- Whisk yeast into water.
- Wait 1-2 minutes, then whisk again.
- Whisk in milk.
- Combine flour, sugar and salt in food processor and pulse to mix.
- Cut 4 tablespoons butter into thin slices and add to processor.
- Pulse to a fine texture, but do not allow to become pasty.
- Cut remaining butter into 1/2 inch cubes and add to processor.
- Pulse exactly twice, for 1 second each time.
- Remove dough from processor and place in mixing bowl.
- Whisk eggs into yeast mixture and add to bowl.
- Position a rubber spatula so its blade is flat and parallel with the bottom of the bowl.
- Repeatedly dig spatula down to the bottom of the bowl, while turning bowl.
- Repeat until dough comes together. Dough will be soft and sticky.
- Press plastic wrap against surface of dough and refrigerate 1-2 hours.
- Scrape chilled dough onto a floured surface and sprinkle flour over the top of the dough.
- Press dough into a rectangle about twice as long as it is wide.
- Starting at the narrow edge farthest from you, firmly press dough with a rolling pin in parallel strokes close to each other.
- If there are sticky pieces of butter on the surface of the dough, seal them with a pinch of flour.
- Clean off anything stuck to the rolling pin before continuing.
- Repeat pressing motion from the close to the farther narrow end of dough.
- Press once in the width. You should now have a 1/2 inch thick rectangle.
- Sprinkle flour under and on top of dough.
- Roll away back in length, and once in the width, without rolling over ends, to make a rectangle 18 inches long and 8 inches wide.
- Fold the two narrow ends in toward the middle, leaving a 1 inch space in the center.
- Fold top to bottom to form 4 layers.
- Reposition dough so folded edge is on your left.
- Repeat rolling and folding procedure.
- Wrap in plastic and refrigerate a minimum of 2 hours and a maximum of 12 hours before using.
- Use in the Danish pastry recipe of your choice.
Nutrition Facts : Calories 1726.6, Fat 117.8, SaturatedFat 72.1, Cholesterol 444.8, Sodium 793.2, Carbohydrate 142.9, Fiber 8.6, Sugar 20.6, Protein 29.3
DANISH PASTRY
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
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
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5/5 (24)Category Breakfast
- To help guarantee success, I recommend reading through the recipe, watching the video tutorial, and reading the explanations below this recipe. (All answer many FAQs.) Do not use an electric mixer for this dough. It’s best if the dough is folded together with a wooden spoon or rubber spatula since it is so sticky. There is very minimal mixing required.
- Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. If the surface doesn’t have bubbles on top or look foamy after 15 minutes (it should if the yeast isn’t expired), start over with a fresh packet of yeast. Whisk in remaining sugar, the milk, egg, and salt. Once these wet ingredients are mixed together, lightly cover and set the bowl aside as you work on the next step.
- Cut the cold butter into 1/4 inch slices and add to a food processor or blender. Top with 2 and 1/2 cups flour. Pulse the mixture 12-15 times, until butter is crumbled into pea-size bits. See photo below for a visual. Using a food processor or blender is best for this dough. Keeping that in mind, if you don’t have one, you can use a pastry cutter to work in the butter.
- Pour the flour mixture into the wet yeast mixture. Very gently fold everything together using a rubber spatula or wooden spoon. Fold *just until* the dry ingredients are moistened. The butter must remain in pieces and crumbles, which creates a flaky pastry. Turn the sticky dough out onto a large piece of plastic wrap, parchment paper, aluminum foil, or into any container you can tightly cover.
DANISH PASTRY DOUGH - OLGA'S FLAVOR FACTORY
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5/5 (1)Estimated Reading Time 5 minsCategory SweetsTotal Time 1 hr 30 mins
- Mix the softened butter with 2/3 cups flour until evenly combined. Divide the butter mixture in half. Roll out each half of the butter mixture into a 6×12 inch rectangle, in between parchment paper or wax paper. Chill until firm.
- Meanwhile, in a large bowl, mix 3 cups of flour with the yeast. In a small saucepan, mix the milk, sugar and salt. Heat it up on medium heat until the milk reaches 110-115 degrees Fahrenheit.
- Add the milk mixture, the eggs and vanilla to the flour and yeast mixture. Mix until smooth. Add the remaining flour, 1/2 a cup at a time until you have a smooth dough, kneading for at least 5 minutes at the end.
- Divide the dough in half, cover with plastic wrap and set aside in a warm place until it doubles in size, 30-60 minutes.
DANISH PASTRY | KING ARTHUR BAKING
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4.5/5 (54)Total Time 3 hrs 6 mins
- Begin by cutting 1/4" butter off the end of each of the 4 sticks in the pound; you'll have about 2 tablespoons butter.
- You'll be using the 2 tablespoons butter immediately, but won't need the remaining butter until after you've made the dough., In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom.
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Ratings 53Calories 230 per servingCategory Dessert
- Make the Dough: Cut ½ tablespoon off the ends of each of the four sticks of butter (for a total of 2 tablespoons).
- In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. Add the 2 tablespoons cold butter and work it in with a pastry blender or your fingers until no large lumps remain. Add the vanilla, milk, and eggs.
- Mix with the paddle attachment on low speed until a dough begins to form, then switch to the dough hook and knead until a cohesive, but quite sticky dough forms, about 5 to 7 minutes. The dough won't completely clean the bowl and will stick a bit at the bottom. (You can also complete this step in a bread machine on the dough cycle.)
- Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.
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- On a piece of parchment paper spread out the butter and flour mixture into a 12x18 inch rectangle.
- Cover with another piece of parchment paper and chill in the refrigerator for 30 minute, or until firm.
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4.4/5 (11)Category PastriesServings 12Total Time 13 hrs 1 min
- Place the flour, sugar, salt and cardamom in the bowl of a stand mixer with a dough hook or into a large mixing bowl.
- With the mixer running on low, add the starter mixture all at once and mix until it is absorbed. If working by hand stir the liquid in until it’s mostly absorbed.
- Mix until the dough gathers on the hook and clears the sides of the bowl. If working by hand stir in as much flour as you can with a wooden spoon, then finish kneading in the rest of the flour by hand.
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5/5 (1)Category PastriesServings 12Total Time 4 hrs 30 mins
- Mix the water with the yeast, set aside to cool to room temperature. Add the milk and egg to the water/yeast mixture and mix to combine.
- Place the flour, sugar, salt and cardamom in the bowl of a stand mixer or a large mixing bowl. Mix for 30 seconds to combine the ingredients. Toss in the butter cubes and run the mixer on low briefly to distribute the butter. You don’t want to break the butter down at this point. If working by hand, toss in the butter cubes and mix them through the flour.
- With the mixer running on low, add the liquid all at once and mix just until it is absorbed. If working by hand stir the liquid in until it’s mostly absorbed. Turn the rough mass out onto the work surface and gather the dough into a large ball. Wrap the ball in plastic and refrigerate for 1-2 hours. The dough will rise slightly while refrigerated.
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BASIC DANISH PASTRY DOUGH RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine DanishCategory BreakfastServings 4Total Time 40 mins
- In another mixing bowl, cream the yeast with 1 tablespoon of sugar. Stir in beaten egg, lukewarm milk and 1/4 cup melted butter. Make a well in the flour mixture and add the liquid ingredients slowly. Mix to a smooth dough. Cover and leave at room temperature for 1 hour or until doubled in bulk.
- Punch down the dough. Turn it into floured board. Knead lightly. Roll out to an oblong and cover 2/3 of the dough with 1/3 of remaining butter, divided into small pieces. Fold and roll it.
- Fold in 3 and roll to an oblong again. Repeat with the last portion of butter and roll out and fold in half. Roll and fold twice more and rest again for a further 15 minutes.
KRINGLE RECIPE | HOW TO MAKE DANISH KRINGLE AT HOME, …
From tasteofhome.com
- Start the dough. In a large mixing bowl, combine the all-purpose flour, bread flour, sugar, yeast and salt. Stir to combine. Next, add the cubed butter and cut it into the dry ingredients, using a pastry blender, until the butter resembles coarse, semi-uniform crumbs that are a little larger than pea-sized.
- Add wet ingredients. In a small bowl, whisk together the milk and egg. Then, add the milk and beaten egg to the flour-butter mixture. Using a rubber spatula, stir together until moistened and then turn the mixture out onto a clean surface.
- Knead and shape. Working quickly, use your hands to gently knead the mixture until it comes together to form a smooth, yet crumbly, dough. Shape into a rectangle and then wrap tightly with plastic wrap.
- Make the filling. To prepare the filling, finely blend half of the pecans in a food processor. Transfer the pecans to a small bowl and combine with sugar, maple syrup and melted butter.
- Roll, fold and chill again. After chilling, roll the dough, on a lightly floured surface, into an 8×15 inch rectangle. Fold rectangle into thirds, like a brochure, bringing the short ends toward the center.
- Repeat the lamination. Repeat the rolling and folding process (called lamination) in its entirety two more times, chilling 20 minutes between sessions.
- Assemble the kringle. Line two, large rimmed sheet pans with parchment paper. Unwrap the dough and cut it in half. Return one half of the dough to the fridge and place the other half on a lightly floured work surface.
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- Bake. Preheat the oven to 375°F with your oven’s rack in the center position. Brush the proofed pastry with egg wash and then bake until deeply golden; about 18-22 minutes.
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