Tuesday, July 05, 2011

Making Danish Pastry

Happy Fourth of July! This weekend I made danishes using this recipe. This recipe is not super easy peasy, but it is really worth the effort! (It is especially worth the effort when robots contribute most of the effort.)First you mix some flour, yeast, eggs, extracts (lemon and almond, don't ask questions, they are delicious together), and some milk.
If you were a traditional Danish granny then you would spend the next 30 minutes kneading flour into your dough. I just helped myself to a popsicle (you are supposed to cut those things in half to open them! Thank you Lisette!) and let my mixer beast handle that. After 6 or 8 minutes I had the beautiful dough a Danish granny would have, but not the amazing forearm muscles.

Put this dough aside to rise.
Maybe you are thinking, "So far this does not sound that delicious, also I am skeptical about lemon and almond extract together." Seriously, it will be good, and this is why:
Yes a whole box of butter, softened and mixed with a bit of flour. You spread that into a sheet and put it in the fridge. While that is solidifying you can make some filling.
I removed the leaves and stems from these lovely strawberries our landlady gave us. If you were a Danish granny you would chop half of these and mush the others to prepare them. I just put mine in the food processor and ate another popsicle.
Then I added a bunch of sugar, and some water mixed with starch (not milk, it just looks like milk, but it is not). Then I boiled all of this until it was jelly-like.
After the dough has risen, split it into two parts and roll one of them into a rectangle like shape.

This is where you can earn your Danish granny bragging rights, because there is a lot of dough rolling coming up; unless you have an automatic dough sheeter, in which case you can help yourself to another popsicle.
Remember our butter solidifying in the fridge? Take half of that and put it on half of your dough rectangle.
Mine didn't fit very well so I just broke it and layered it on there.
Fold the dough over, and seal the edges.
Roll it flat.
Fold the dough in thirds.

Now roll it flat again, and fold it into thirds again. Put it in your fridge to rest and do the exact same thing with the rest of your dough and butter sheet. Let it rest for 30 minutes or so and then do the whole rolling and folding ritual a few more times.

If you had kneaded your dough yourself your forearms wouldn't be so wimpy about this process.
After all this rolling and resting and rolling again you are ready to shape your pastries!
I watched some videos on Youtube because I didn't know how to shape these. I chose the diamond twist because it made a nice pit for filling to go into.
After cooking for 8 minutes they were puffy and golden and delicious!
I made cream cheese and strawberry, and drizzled almond glaze over the tops.
This recipe makes a lot a lot of danishes, (about 24) but don't worry, they are not very hard to get rid of!


Haley! said...

I can attest that these danishes were DELICIOUS!!!! :D

M. McEwen said...

Yes they WERE extremely delicious!! However, I am feeling even more guilty about eating one (or two or...?) after SEEING how much butter is in one! Yikes!

Rain Coyote said...


Caitlin said...

Where are mine?? Hmm??

Sonya said...

Lemon and Almond are super lovely together. Do people often question this? Also, those look amazingly delicious.