DANISH PASTRY WITH FILLING VARIATIONS

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Perfect Danish pastry is so flaky and buttery that it melts in your mouth. And, it's the very best when it is hot out of the oven. Even though this is a short-cut method for making the pastry, the results are as close to perfection as one can find, except in Denmark, where Danish pastry is called "Vienna bread." Don't be intimidated with the idea of making your own pasty; the simple mixing method is similar to that of making a pie crust, the difference being the addition of yeast. I like to do as much as I can with the help of a food processor. Once mixed, the dough is chilled and becomes quite easy to handle. You can make the dough a day or two before you plan to bake.

Provided by Olha7397

Categories     Breads

Time 50m

Yield 4 pastries

Number Of Ingredients 27

5 1/2 teaspoons active dry yeast
1/2 cup warm water (about 105 to 115 F.)
1/4 cup sugar
3 large egg yolks
1 cup whipping cream
3 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled and cut into pieces
1 large egg white
coarsely crushed sugar cubes or sugar
almonds (sliced or chopped, for topping)
6 cups tart apples, sliced cored Granny Smith apples or 6 cups pippin apples
1 1/2 cups sugar
1 cup ground almonds
4 teaspoons ground cinnamon
1 1/2 cups water
1 1/2 cups golden raisins
1/4 cup unsalted butter, at room temperature
1/2 teaspoon freshly ground cardamom
2 cups confectioners' sugar
1 -2 tablespoon whipping cream
1/2 cup chopped almonds
8 ounces almond paste
1/2 cup finely chopped blanched almond
1/2 cup confectioners' sugar
1 large egg white
1 teaspoon almond extract

Steps:

  • FOR THE DANISH PASTRY: In a large bowl, dissolve the yeast in the warm water. Add a pinch of sugar and let stand 5 minutes, until the yeast foams. Stir in the remaining sugar, the egg yolks, and whipping cream, then set aside.
  • In a large bowl or in the work bowl of a food processor, combine the flour and salt. Cut in the butter until pieces are the size of kidney beans.
  • Turn the flour-butter mixture into the bowl with the liquid ingredients. Fold together just until dry ingredients are moistened throughout. Cover and refrigerate overnight or up to 3 days.
  • Prepare the filling of your choice (below).
  • Turn the dough out onto a lightly floured surface and dust with flour. Using a rolling pin, pound the dough until it is smooth and about 3/4 inch thick.
  • Roll out to a 24-inch square. Fold the dough into thirds to make a long, narrow strip. Cut lengthwise into two parts.
  • Working with one part at a time, roll the dough into a rectangle, about 24 by 6 by 1/4 inch.
  • Spread half the filling in a 2-inch strip down the length of each dough strip.
  • Brush the uncovered edges with egg white and fold over to seal in the filling, making a filled roll 24 inches long and about 3 inches wide.
  • Brush the outside of the roll with egg white and press the sugar and sliced almonds on all sides. Repeat with the second half of the dough. Cut filled rolls into 12-inch lengths.
  • Lightly grease a baking sheet or cover with parchment paper. Place the rolls on the baking sheet. Cover and let rise in a warm place for 45 minutes; they will not double.
  • Preheat the oven to 375°F.
  • Bake for 25 to 30 minutes or until golden. Remove from the baking sheet onto a wire rack to cool. Serve warm.
  • Makes four 12-inch-long pastries.
  • FOR THE APPLE-ALMOND FILLING: In a large bowl, mix the apples, sugar, almonds, and cinnamon.
  • FOR THE RAISIN ALMOND FILLING: In a small saucepan bring the water to a boil over medium high heat and add the raisins. Remove from the heat and let stand 5 minutes; DRAIN.
  • In a large bowl, cream the butter until soft, then add cardamom, confectioners' sugar, and enough cream to make a smooth, spreadable mixture. Mix in the raisins and almonds.
  • FOR THE MARZIPAN FILLING: Crumble the almond paste into a mixing bowl and blend in the almonds, confectioners' sugar, egg white, and almond extract until well mixed. You can do this quickly in the food processor.

Luhrod TTK
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These Danish pastries were a waste of time. The dough was difficult to work with and the filling was bland.


Brutus Ko
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I'm not sure what I did wrong, but my Danish pastries turned out flat and dense. The dough was also very sticky.


Jumar Uddin
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These Danish pastries were a bit too sweet for my taste, but they were still good. The dough was flaky and the filling was creamy.


Michael Pittman
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I was really impressed with this recipe! The Danish pastries were delicious and the dough was so easy to work with. I would definitely make these again.


Tus Shezan
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These Danish pastries are amazing! I love the flaky dough and the creamy filling. I would definitely make these again.


Yoni Alex
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I've made Danish pastries before, but this recipe is by far the best! The dough was easy to work with and the filling was delicious. I will definitely be making these again.


Damion Bond
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I followed the recipe exactly and the Danish pastries turned out perfect! They were flaky and delicious. I would definitely make these again.


Kimberly Ishmael
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These Danish pastries were a hit at my party! Everyone loved them. The dough was flaky and the filling was sweet and creamy. I would definitely make these again.


Chris Miller
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These Danish pastries are a bit time-consuming to make, but they are definitely worth it! The dough is flaky and the filling is creamy and delicious. I would definitely make these again for a special occasion.


steve sweetman
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I'm not a huge fan of Danish pastries, but these were actually really good! The dough was light and flaky and the filling was flavorful. I would definitely make these again.


User 111
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These Danish pastries were delicious! The dough was flaky and the filling was creamy and sweet. I would definitely make these again.


Lillie Tracy
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Meh.


Anica Moulder
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I was really excited to try this recipe, but I was disappointed with the results. The dough was too sticky and difficult to work with, and the filling was bland. I don't think I'll be making these again.


Ahmed Zubair
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These were amazing! I've never made Danish pastries before, but these turned out so good. The dough was flaky and the filling was delicious. I would definitely make these again.


Gloria Lejou
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Not bad! A solid Danish pastry recipe. The dough was easy to work with and the filling was tasty. I followed the recipe exactly and the pastries turned out great.


la Blessed
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These Danish pastries were a bit more work than I expected, but they were definitely worth it! The dough was a bit sticky, but I was able to work with it. The filling was also very good and I used a combination of raspberry jam and cream cheese. The


Eduardo Duran
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I made these Danish pastries for my family and they were a huge hit! The dough was so easy to work with and the filling was delicious. I used a combination of apple, cinnamon, and sugar for the filling and it was perfect. The pastries were flaky and