Danish Pastry – PDF<\/a><\/p>\nINGREDIENTS<\/strong><\/p>\nDanish Pastry<\/strong><\/p>\n\n3 \u00bd cups King Arthur bread flour (send away for it; higher protein and loftier yeasted breads)<\/li>\n 3 sticks CHILLED salted butter (needs to be firm so it doesn\u2019t melt into the flour)<\/li>\n 2 packages active dry yeast<\/li>\n \u00bd cup warm water<\/li>\n \u00bd cup heavy cream<\/li>\n \u00bd tsp (rounded) freshly crushed cardamom (I couldn\u2019t find fresh, used Spice islands from store)<\/li>\n \u00bd tsp salt<\/li>\n 2 eggs room temperature, well beaten<\/li>\n \u00bd cup sugar<\/li>\n Small package of sliced (not slivered) almonds for sprinkling on top<\/li>\n<\/ul>\nAlmond Filling<\/strong><\/p>\n\n\u00bd stick butter (save other \u00bd for icing)<\/li>\n \u00be cup powdered sugar<\/li>\n \u00bc tsp almond extract<\/li>\n Two generous dashes cinnamon<\/li>\n 1 cup finely pulverized almonds (Almond \u201cflour\u201d that\u2019s 100% almonds is perfect)<\/li>\n 1 7 oz stick of almond PASTE (not marzipan which is too sweet)<\/li>\n 1 egg white<\/li>\n<\/ul>\nEgg Wash<\/strong><\/p>\n\n1 slightly beaten egg<\/li>\n 2 tbs milk (I used one water, one heavy cream)<\/li>\n<\/ul>\nIcing<\/strong><\/p>\n\n\u00bd stick butter, browned slightly<\/li>\n \u00bd tsp vanilla extract<\/li>\n 1 cup powdered sugar<\/li>\n 2-3 tsp water<\/li>\n<\/ul>\nPREPARATION <\/strong><\/p>\nRead the whole recipe first then make your shopping list and gather kitchen tools (including waxed paper).\u00a0 The dough will sit overnight so plan accordingly.<\/p>\n
DAY 1<\/strong><\/p>\nPastry<\/strong><\/p>\n\nMeasure four into large bowl. Cut the chilled butter into \u00bc\u2019 thick slices and add flour. Cut the butter into the flour until approximate size of peas. (Watch You Tube videos on cutting butter into flour if you have never done this) You don\u2019t need a food processor and it doesn\u2019t take that long to do.<\/em><\/li>\n<\/ul>\n\nIn another med size bowl, dissolve\/gently stir yeast in warm water. Let stand 5 min. Stir in the cardamom, 2 TB milk, salt, sugar and (already beaten) eggs.<\/li>\n<\/ul>\n\nPour this mixture into the flour. With rubber spatula, mix just until dry ingredients are well moistened. Cover with saran wrap and refrigerate 4 hours, overnight or up to 4 days. I went overnight.<\/em><\/li>\n<\/ul>\nDAY 2<\/strong><\/p>\nRoll the dough<\/strong><\/p>\n\nTurn the dough onto a lightly floured surface\/mat. Dust with flour. Let sit a few minutes (to soften just a bit) and then pound and flatten to make a 16-20\u201d rectangle.<\/li>\n Fold each short side toward the middle, making two layers. Flip over, roll out, and fold again. Repeat one more time. Dough should be firm and pliable.<\/li>\n<\/ul>\n\nWrap and chill the folded dough 30 minutes (overnight at latest).<\/li>\n<\/ul>\nMake the Filling<\/strong><\/p>\n\nIn a skillet, on low to medium heat, lightly brown\/toast the almond meal. Stir frequently as the toasting point will happen quickly. A soon as you see brown appearing, stir rapidly to evenly brown, and remove from heat before it gets too brown.\u00a0 Let cool a few minutes. Toasting brings out the nut flavor.\u00a0 You can skip this part if you blow it. Have extra almond meal om hand.<\/em><\/li>\nCream butter and sugar until light; blend in almond extract, cinnamon, and only 5 OZ OF THE<\/u> softened almond paste. Eat the rest later.<\/li>\nWhen well blended, add the egg white and the cooled almond meal.<\/li>\n<\/ul>\nMake the Shapes<\/strong><\/p>\n\nLine two baking sheets with waxed paper. I used one and did half the recipe at a time to see what I wanted to change on the second go around.<\/em>\u00a0<\/em><\/li>\n<\/ul>\n\nUnfold the dough on a lightly floured surface. Cut in half lengthwise. Put one back in fridge til you\u2019re ready for it.<\/li>\n<\/ul>\nPREHEAT OVEN to 400<\/strong><\/p>\n\nRoll the first HALF into a rectangle 12 \u201c x 6\u201d.<\/li>\n Spread 1\/2 the filling all the way to the edges. It may be rough but gently work it around with the spatula or your hands.<\/em><\/li>\nRoll up, like you\u2019re making pinwheels, from the short side.<\/li>\n Use your fingers to pinch, blend edges lengthwise so it doesn\u2019t open.<\/li>\n Slice 1\u201d thick slices and place on waxed paper baking sheet.<\/li>\n With a knife, gently cut into the sides about half way to the middle<\/u> of each roll, going around like you are making 5-6 flower petals. Instead of a smooth, round roll, this will give you the bear-claw like effect of more brown, crunchy edges.\u00a0 After baking you will see if you did this right or not and can correct the second time.<\/em><\/li>\nLet rolls rise about 15-30 minutes til slightly puffy. They will not double.<\/li>\n<\/ul>\nWash the Rolls \n<\/strong>Make egg wash and brush generously on rolls, sprinkling (as many as you want) sliced almonds on top. You can press them in a teensy bit. The egg wash will make the nuts stick and give a nice brown to the cooked dough.<\/em><\/p>\nBake \n<\/strong>15 minutes or until golden.\u00a0 The sliced almonds will toast just right.<\/p>\nFrost<\/strong><\/p>\n\nMeanwhile (or made ahead) brown the butter lightly.<\/li>\n Cool slightly. Blend with powdered sugar, vanilla, and water as needed to make a thick but spreadable consistency. It should form a slight \u201cshell\u201d when cool so that the rolls are not goopy to touch.<\/em><\/li>\nAs soon as they come out and are still warm, frost with a BRUSH so that the icing will melt. Dab so as not to loosen nuts, and dab around the edges with the frosting.<\/li>\n Let cool slightly then enjoy!<\/li>\n Repeat with the second \u00bd of the dough.<\/li>\n<\/ul>\nFreeze<\/strong> \nOR place the filling in the second half, roll it up, and freeze (double-wrapped) for later.\u00a0\u00a0 When you use the second half, let it come to chilled temperature in the fridge before using (not right out of the freezer).\u00a0 Should be good for a few weeks or so.<\/em><\/p>\nVariations<\/strong> \nNext time I will use some cherry or raspberry preserves instead of the almond filling, and someday I will try a cream cheese filling.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":4,"featured_media":7284,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[67],"tags":[],"yoast_head":"\nDanish Pastry - Rose Sweet<\/title>\n \n \n \n \n \n \n \n \n \n \n \n \n\t \n\t \n\t \n \n \n \n\t \n\t \n\t \n","yoast_head_json":{"title":"Danish Pastry - Rose Sweet","description":"You can have that old-fashioned, right out of the oven taste and smell of buttery, flaky pastry in your own kitchen!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/rosesweet.com\/danish-pastry\/","og_locale":"en_US","og_type":"article","og_title":"Danish Pastry - Rose Sweet","og_description":"You can have that old-fashioned, right out of the oven taste and smell of buttery, flaky pastry in your own kitchen!","og_url":"https:\/\/rosesweet.com\/danish-pastry\/","og_site_name":"Rose Sweet","article_published_time":"2020-07-20T12:36:08+00:00","article_modified_time":"2022-07-16T01:08:25+00:00","og_image":[{"width":1920,"height":2560,"url":"https:\/\/rosesweet.com\/wp-content\/uploads\/2020\/07\/Danish-2020-scaled-1.jpg","type":"image\/jpeg"}],"author":"Rose Sweet","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Rose Sweet","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/rosesweet.com\/danish-pastry\/","url":"https:\/\/rosesweet.com\/danish-pastry\/","name":"Danish Pastry - 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