Danish pastry. Finally, a real Danish dough for making Danish pastries just like the bakery. This can be used as a base for cheese or fruit Danishes, or elephant ears and bear claws. Try different preserves, pie fillings, and custards for filling.

Ingredients of Danish pastry

1. It’s of dough.
2. Prepare 7 cup of flour.
3. Prepare cup of 1/8 cup butter (softened).
4. It’s 1/3 cup of milk powder.
5. You need 1/4 cup of sugar.
6. It’s 1 tsp of salt.
7. It’s 1 tbsp of instant yeast.
8. It’s 2 1/2 cup of cold water.
9. It’s 3 of eggs.
10. You need 1 3/4 cup of foothills shortening and butter (refrigerated) (3/4 lb).
11. It’s of egg wash.
12. You need 1 of eggs.
13. Prepare of vanilla glaze.
14. It’s 1 cup of confectioners sugar.
15. You need 1 tsp of vanilla extract.
16. You need 4 tbsp of milk or water.

Since it is spring, I used my own rhubarb and apple fruit fillings. This is a wonderful pastry and worth the wait with the dough refridgerated overnight. Remove from heat, pour into a bowl and whisk in yeast. Set aside while preparing other ingredients.

Danish pastry step by step

1. In large bowl rub flour and 1/8 cup softened butter together.
2. Stir in milk powder, sugar, salt, yeast.
3. Whisk together eggs and water..
4. Stir eggs and water into flour mixture until a very sticky dough ball forms..
5. Roll into a large rectangle (approximately 16x28inches).
6. Cut shortening/butter into approx 1/4 inch squares and lay on top of dough covering 2/3 of rectangle. Fold dough over in thirds..
7. Roll out into rectangle (approx 16×28). Fold dough over in thirds. Chill x 15 min covered in fridge. Repeat rolling folding and chilling a total of 3 times..
8. Cut dough into 4 rectangles. Cover 3 rectangles and place in fridge until ready to use..
9. Working with one quarter of dough at a time Roll dough into a 6×15 inch rectangle. It is important to keep this rectangle fairly uniform and even. Cut into 12 half inch strips. A ruler and pizza cutter help..
10. Make into pastries. Twist the dough, shape into circles, tucking the ends under. Use fingers to make an indent in center (for filling). Place on cookie sheet lined with parchment paper..
11. Let rise (approx 15 min until you can see the dough starting to rise). Can do this step while you start shaping your remaining portions of dough..
12. Brush with beaten egg (helps brown the dough).
13. Place filling of choice on danish. (See my raspberry and cream cheese filling recipes for inspiration, or just use jam).
14. Bake at 400°F for 14-16 min..
15. Repeat steps 8-13 for remaining 3 quarters of dough..
16. Make vanilla glaze. Stir together confectioner sugar, vanilla and 2-4 tablespoon water or milk until reaches desired consistency. Drizzle over slightly cooled danishes..

Danish pastry consist of several different things like the traditional A Danish, tebirkes, frøsnapper and similar. The common factor for all these is that they are all called Wienerbrød in Denmark and they are all based on the same base recipe. Danish pastries make delicious morning coffee and afternoon teatime treats. There is a wide range of fillings and toppings, as well as shapes and sizes, to choose from, which can make the preparation of these pastries almost as much fun as eating them! Danish pastry is made from flour, yeast, milk, eggs, and copious amounts of butter.