These look delicious and there are so many great tips on how to make them. Once you've created the danish shapes and filed them with your choice of filling, let them proof for 45 minutes. This quantity of dough is enough to make 25-27 pastries. Truly restaurant worthy. Pipe a generous amount of filling in the center. Place one in the fridge while you work on the second one. Bring the four corners toward the center. 8. Bring the four corners of the square to meet in the center. I like to do as much as I can with the help of a food processor. Dream Cake (drømmekage) is a Danish sponge cake known for its extremely delicious caramelized coconut top layer.Drømmekage became widely known in the 1960s when Jytte Andersen a 13-year-old at the time girl made its grandmother’s cake recipe and won a cooking competition. Prior to publishing this post, I was reading up on danishes and found that in the US, a danish is generally made up of puff pastry, sweetened cream cheese and fruit. Next, fold the other side over. Unroll and spread the crescent roll dough onto a cookie sheet. Cut slanting strips along both sides using a sharp knife (pictured above). Take one side of the frame you created and place it on the other side of the inner square. Fold the square into a triangle. And, there are two main components to this danish pastry spirals: Danish can be filled with almost anything. Danish dough. And, we've also made a cream cheese strawberry braid, a frangipani blackberry braid, and an apple braid using puff pastry. Next, cut slits so it looks like a comb and when flared it bakes like a cockscomb. Cover and refrigerate overnight or up to 3 days. Making sure to press firmly to prevent opening. Cut into 3 x 3-inch squares, (about 16). Repeat with the second half of the dough. Never thought about making my own Danish pastries, but I'm going to try this over for the holidays. Fold every other point towards the center. And, it's the very best when it is hot out of the oven. In other countries, such as its origin of Denmark, danishes can be topped with chocolate, pearl sugar and they may include a type of apple or prune jam, marzipan (YUM!!) As a result, you get a tender but rich flaky, buttery pastries with lots of layers. They are made with a laminate dough, similar to puff pastry and croissants. Hence, the ideal temperature for homemade danish I find is 190 C/ 375F for 20 to 25 minutes. Share it with me. Place the squares in the fridge to keep chilled. Also, tent the pastries if they are becoming brown quickly. Then, fold two sides over each other diagonally (see video). Chill the dough well before lamination, this will help the butter in the dough chill and make it easier to roll. Cut the corners of the square three-quarters of the way towards the center. And while it seems like they also take forever to make, the majority of the time is actually down time, so they aren't too bad at all! And, the Danish pastry is a dough that can be used to create many different shapes or varieties of Viennese (pastries) such as these pastry cream raisins spirals, cinnamon sugar spirals, danish pinwheels or darts, cylinders, stars, braids, envelops, pockets, combs, squares, horns, etc. I love danish pastry and there are so many awesome tips here -such a detailed and informative post. Also, this is a very comprehensive post and one that I created for my masterclass to give you everything you need to know about Danish. I love danishs we are going to try these this weekend. Press down to prevent opening. In love with your blog. ; Add the yeast mixture to the flour mixture. Spread the cream cheese mixture down the middle of the dough. I piped cream cheese and jam - (see video). SHARE IT WITH ME, PLEASE.Share a picture of your work with me by uploading an image here below my image on this board. Pipe a generous dollop of filling in the center. Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again. I piped cream cheese and jam - (see video). Once all the butter is in, knead for 3 minutes on medium (or 5 to 7 minutes by hand). So, avoid adding too much flour. If the pan has lots of melted butter, it means the oven temperature was too low or the oven was not properly preheated. The nutrition information and metric conversion are calculated automatically. Gradually add the milk and cream stirring with a whisk to prevent lumps. Cool on the tray for 10 minutes. Open the triangle. I piped cream cheese and jam - (see video). The measurements are guides, so there are no leaks and no waste. Then, roll the dough again lengthways with the short side facing you to about 6 x 12-inches long. Divide into 2 equal parts, and roll … Use two 3-squares the same size. Perfect Danish pastry is so flaky and buttery that it melts in your mouth. You make it look so easy! 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