calories in a Danish pastry One serving of this pastry has 262 calories. Every laminated dough, be it puff pastry, croissant or Danish, begins its life as a thick slab of butter encased in a dough “envelope”. You will now have a sandwich of two layers of butter and three of dough. Begin by cutting the puff pastry into a 10cm/4in squares. I’m not going to give you exact dimensions because that’s not as important as the rectangle shape and the thickness. We need squares for this recipe, so measure with a ruler if you can! A couple of folds and rolls creates a bunch of layers in a few quick steps. If you can’t find that kind of butter, look for at least 82% fat, it will be easier to work with that one. Now roll it out to a rectangle, about 50 x 20cm, as before. Slice the puff pastry. Here’s how! A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating 27 layers. I made my pastry … Fold the exposed dough at the top down one-third of the butter. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and … Put the dough back in the plastic bag and chill for … Add the eggs, water and milk and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. To be successful with this technique you need to ensure your dough is very cold. Brush the finished pastry with glace icing and sprinkle with flaked almonds. One of the special features of Danish pastry is the variety of shapes you can give the dough. The dough can also be chilled overnight to bake it the next day. Chill dough for about 20 minutes so the butter rests. It’s extremely versatile and can be used to make a variety of delicious ‘morning goods’, from apple turnovers to strawberry – and cream – filled pastries. Add the salt and sugar to one side of the bowl and the yeast to the other. Turn the dough 90°, so a 12" side is closest to you. Put the dough back in the plastic bag and chill for another hour. For the second shape, fold all four corners into the centre to create a parcel shape. Danish Pastry Dough Here’s a nice Danish-style pastry dough that works as well for coffee cakes as it does for Danishes. The … Gather the flour back in to a mound, create a trough, and add another tablespoon of water. Roll the dough into a 10" x 24" rectangle (approximately). If points release from the centre, gently press them into place. 2. It is then ready to use. Now gently cut off the exposed bit of butter, without going through the dough, and put it on the top of the dough you have just folded down. This 3-layer dough-butter-dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. Fold each side into the center; then fold one side over the other. Sprinkle 1 tablespoon of water into the trough. Some are wrapped, some are simple circles, but we’re using a diamond technique because it’s very pretty! "Unformed" which is simply the laminated pastry cut into squares and baked. Roll the pastry out on lightly floured surface to a large rectangle about 40 X 20 cm. This is the classic shape for an apricot or pear Danish pastry with the fruit exposed in the middle. A laminated dough is made by rolling and folding butter or other fats, known as the beurrage, into the dough to create hundreds of thin layers of flaky pastry. The Danish pastry results in thicker, more visible layering. Little did I know, that is what it is like! Duchess. Dust with flour, put into a clean plastic bag and chill in the fridge for an hour. Folding + Chilling Danish Dough Fold One. Fold the bottom half of the dough up. Continue sprinkling and fluffing until the flour … It’s easy to shape in different ways too. Put the flour into the bowl of a mixer fitted with a dough hook. Lay the butter on the dough so that it covers the bottom two-thirds of it. Pain au chocolat; Croissant. 3. Like puff pastry and croissants, Danish dough is laminated (layered with butter). Take the dough out of the bag and put it on the lightly floured surface with the short end towards you. Miniature versions of classic Danish pastries offer such lovely style when entertaining friends & the good news is that they are appropriate to serve for a variety of celebrations. The Miniature Danish Pastry Collection. Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar, and large amounts of butter or margarine. Another is the wide variety of luscious fillings you can use. This raspberry danish bread is actually sort of a happy medium between breakfast and dessert! You will now have a sandwich of two layers of butter and three of dough. Prep 14 hours, including overnight chilling. What also makes this method so effective is you can be completely laminated with one trip to the sheeter, and in a matter of 10 minutes all of your laminating is completed. And mark my words, this tastes as close to the real thing as we can get in the States. However the results are valid for all kinds of laminated bread. Your dough now needs to be left in the fridge for 8 hours, or overnight, to rest and rise slightly. Brush pastries lightly and evenly with … Fill the center with fruit mince and brush the finished pastry with glace icing. Most puff pastry rolls are similar in size and our squares ended up 12.5cm in size. 5. The main difference between croissant dough and danish dough is the addition of eggs, which creates a chewier product. So it stands to reason you want to use top-quality butter – like these unsalted sticks from our friends up the road at Cabot Creamery. You can use either a Quick Danish Pastry Dough or Sourdough Danish Pastry to make these Cheese Danish. For the third shape, the Catherine wheel or pinwheel, use a knife to make a 4cm/1½in cut from each corner toward the centre of the square. Repeat this stage twice more, putting the dough back into the fridge between turns. The rolling and folding technique is the same as the one used for croissants. Pinch the edges lightly to seal in the butter. Fold the corner borders over to the opposing sides of the internal square. Fold the four alternate points to the center, pressing them down lightly to hold them in place. Jul 3, 2015 - This Pin was discovered by M. Kajee. To make a quick Danish pastry dough, rather than folding in a block of butter, I toss chunks of butter into the dough. Danish pastry is a type of laminated dough, along with classic puff pastry and croissant pastry. This is good for almond squares with a filling of frangiapane. This time fold up one-third of the dough and then fold the top third down on top. Make sure that it is positioned neatly and comes almost to the edges. Read about our approach to external linking. As for croissant dough, well-chilled, good-quality butter is essential. Placing tiny bits of cold butter on the rolled dough & then folding & rolling, endless number of times got to me. Fold the cut corners of the border over to the opposite corners of the central square. Bake for 10-12 minutes, or until golden brown. For the first shape, fold two opposing corners into the centre of the pastry, over the filling, and press firmly to seal. If you're planning to bake after the final chilling, take the dough out, roll, and shape to any style you prefer. Danish Dough. Make your Danish pastry dough. Puff pastry and croissant dough are both laminated dought that uses similar folding techniques, but croissant dough is different from puff pastry because it contains yeast, which gives the dough a lighter and softer texture. I laud the person who thought of this. : Calorie Breakdown: 66% fat, 29% carbs, 6% prot. Place the pastries on a parchment lined baking sheet and let rise for 30 to 40 minutes. Fold the exposed dough at the top down one-third of the butter. Danish pastry is all about the butter; there aren't many yeast pastries that are as buttery as this one. 3. Lightly flour the top of the dough and wrap in plastic wrap. Ancient Persians are thought to have been the first to create puff pastry. There are loads of different ways to fold a danish pastry. On a lightly floured surface, roll out your chilled dough to a rectangle, about 50 x 20cm and about 1cm thick. Provide the production steps for 4 different varieties of Danish pastries: Description for Danish Paste Danish is a rich paste that uses a base of flour, yeast and milk, mixed and kept cold to retard the yeast and to control prove. I've made puff & Danish pastry before but not much as I find it too labour intensive. 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