How would you go about making Danish pastries ?!
Answers:
Hi! I make "Danish" pastries, but I`m afraid that I usually cheat! They are too time consuming to make "properly" when making a cross between puff pastry and a yeast dough!.!.!. You need two to three hours for the real McCoy, which I do not have!
If you are interested in my method/s, I buy frozen puff pastry and then introduce sugar and fruit in some way! Custard and jam sometimes make an appearance, but not often!.
For example, I layer the sheets with dried fruit (raisins, cherries, whatever I feel like or have around) and a sprinkle of sugar or honey (with a generous amount of cinnamon often added) in between!. I then roll out the whole block so the layers stick together (sort of) and then carefully slice them into strips with a very sharp kitchen knife!. These strips are then formed into pinwheels or the other "twirly" Danish pastry shapes (note: with a cut side down, so make sure your baking sheet is well greased), painted with egg whites sprinkled with caster sugar and baked in a very hot oven until golden brown!. Taken them out, cool on a wire rack and then drizzle a spoon full of icing over each one!. (Mix sifted icing sugar with water or lemon juice to pouring consistency)!. You could drizzle honey, but that can be messy!
You can also use the same "technique" without the dried fruit!. Instead of rings, pinwheels and other shapes, you then cut each sheet in two (i!.e!. into squares)!. Paint with egg white or beaten egg and sprinkle with sugar!. Put a spoon full of jam or vanilla custard in the middle of each and bake as above!. These do not usually have a white icing added!.
You can also fold over the jammy ones, paint edges with milk and seal well, then paint with egg white and sprinkle with sugar!. A nice apple, raisin and cinnamon "mincemeat" is lovely too! These are more like jam or apple turnovers, but still are acceptable as "Danish Pastries"!.
The "windmill" shape is make by cutting the squares diagonally into the middle at each corner and then folding inwards!. Fix in place with water or milk and then put a dollop of jam in the middle!. The "cocks comb" is a square filled with whatever and folded over with one edge sealed an then cut evenly before curving the pastry!.
Really, all the different shapes depend on what you are using as a "filling" that day!.!.!. I rarely make more than a couple of "types" in each batch!.
Good luck!Www@FoodAQ@Com
If you are interested in my method/s, I buy frozen puff pastry and then introduce sugar and fruit in some way! Custard and jam sometimes make an appearance, but not often!.
For example, I layer the sheets with dried fruit (raisins, cherries, whatever I feel like or have around) and a sprinkle of sugar or honey (with a generous amount of cinnamon often added) in between!. I then roll out the whole block so the layers stick together (sort of) and then carefully slice them into strips with a very sharp kitchen knife!. These strips are then formed into pinwheels or the other "twirly" Danish pastry shapes (note: with a cut side down, so make sure your baking sheet is well greased), painted with egg whites sprinkled with caster sugar and baked in a very hot oven until golden brown!. Taken them out, cool on a wire rack and then drizzle a spoon full of icing over each one!. (Mix sifted icing sugar with water or lemon juice to pouring consistency)!. You could drizzle honey, but that can be messy!
You can also use the same "technique" without the dried fruit!. Instead of rings, pinwheels and other shapes, you then cut each sheet in two (i!.e!. into squares)!. Paint with egg white or beaten egg and sprinkle with sugar!. Put a spoon full of jam or vanilla custard in the middle of each and bake as above!. These do not usually have a white icing added!.
You can also fold over the jammy ones, paint edges with milk and seal well, then paint with egg white and sprinkle with sugar!. A nice apple, raisin and cinnamon "mincemeat" is lovely too! These are more like jam or apple turnovers, but still are acceptable as "Danish Pastries"!.
The "windmill" shape is make by cutting the squares diagonally into the middle at each corner and then folding inwards!. Fix in place with water or milk and then put a dollop of jam in the middle!. The "cocks comb" is a square filled with whatever and folded over with one edge sealed an then cut evenly before curving the pastry!.
Really, all the different shapes depend on what you are using as a "filling" that day!.!.!. I rarely make more than a couple of "types" in each batch!.
Good luck!Www@FoodAQ@Com
I hate to say this, but by the time you get the ingredients together you could just go to your local bakery and by them cheaper!. Buy the filo dough if you are going to try them yourself but I tell you from experience unless you can't find the filling you want it's better to buy them fresh from the bakery!.Www@FoodAQ@Com
When you go to the supermarket and buy Filo dough (that's what usually danishes are made from), you will find most likely recipes for a filling on that package!.
Theoretically it is easy just cutting dough in squares, fill with jam or vanilla cream fold to a triangle, bake and decorate!.Www@FoodAQ@Com
Theoretically it is easy just cutting dough in squares, fill with jam or vanilla cream fold to a triangle, bake and decorate!.Www@FoodAQ@Com
my mum does and she taught me wen i was younger!.
can barely remember!.
ill give u a tip i DO remember!.
put spices in the maple syrup glaze!.
spices in the batter/mixture or wateva!.
ill ask find the recipe coz its written down!.
ok!.!.!.
1/4 of a cup of warm water
1 paket active dry yeast (i dunno wat active is)
1/2 cup of milk(think room temp)
1 egg
1/4 cup of wite sugar
2 and a half cups of flour (wite)
2 curls cold butter
pour water into a bowl an put in the yeast!.stand for 2 to 3 minutes until yeast foams!. add milk, egg, sugar, whisk!.
new bowl btw!.!.!.
measure flour into bowl!. cut up the butter into little slices and drop into flour!. mix it up!. empty flour mixture into bowl with yeast and mix it with rubber spatuler, then gently fold the two mixtures together just until the dry bits are moistened!. (keep the butter in pieces 4 flaky pastry)cover bowl with plastic wrap and put it in the frige 4 a day
Lightly flour a work surface, put dough onto it, and put flour on the dough!. using palms of hands, pat dough into a rough square!. roll out into a flat square!. fold dough into thirds, like a letter and turn it so that the closed fold is 2 ur left, like book spine is!. roll out again, into a long rectangle!. Fold into thirds agen!. Roll out to make a big square!. Fold square into thirds agen to make a long rectangle!.(bit repatative) then again, into thirds to make a square!.
cover and chill the dough b4 shaping it so irts a little harder!. store the dough in the refrigerator for 4 days!.!.!.
Glaze 4 it:
get some maple syrup as there is no galze that i see here!.!.!.
then add in to it some cinnamon to make it nice and sweet!.Www@FoodAQ@Com
can barely remember!.
ill give u a tip i DO remember!.
put spices in the maple syrup glaze!.
spices in the batter/mixture or wateva!.
ill ask find the recipe coz its written down!.
ok!.!.!.
1/4 of a cup of warm water
1 paket active dry yeast (i dunno wat active is)
1/2 cup of milk(think room temp)
1 egg
1/4 cup of wite sugar
2 and a half cups of flour (wite)
2 curls cold butter
pour water into a bowl an put in the yeast!.stand for 2 to 3 minutes until yeast foams!. add milk, egg, sugar, whisk!.
new bowl btw!.!.!.
measure flour into bowl!. cut up the butter into little slices and drop into flour!. mix it up!. empty flour mixture into bowl with yeast and mix it with rubber spatuler, then gently fold the two mixtures together just until the dry bits are moistened!. (keep the butter in pieces 4 flaky pastry)cover bowl with plastic wrap and put it in the frige 4 a day
Lightly flour a work surface, put dough onto it, and put flour on the dough!. using palms of hands, pat dough into a rough square!. roll out into a flat square!. fold dough into thirds, like a letter and turn it so that the closed fold is 2 ur left, like book spine is!. roll out again, into a long rectangle!. Fold into thirds agen!. Roll out to make a big square!. Fold square into thirds agen to make a long rectangle!.(bit repatative) then again, into thirds to make a square!.
cover and chill the dough b4 shaping it so irts a little harder!. store the dough in the refrigerator for 4 days!.!.!.
Glaze 4 it:
get some maple syrup as there is no galze that i see here!.!.!.
then add in to it some cinnamon to make it nice and sweet!.Www@FoodAQ@Com
I'm too lazy to make them I'm afraid, far easier to walk to my local convenience store and buy two maple pecan Danish!.Www@FoodAQ@Com
Nobody is going to help you make them, putting a recipe on a website is all their going to do sorry!. but allrecipes!.com is good! xxWww@FoodAQ@Com
1!. find a Dane
2!. Ask them to make a pastryWww@FoodAQ@Com
2!. Ask them to make a pastryWww@FoodAQ@Com