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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Making Danish pastry had been always a dream to me as I love that kind of pastry much but I always thought it would be so hard to make. I don’t know the reason why, but all my favored kind of dessert meets success from the first trial. Read more . Enjoy!! Ingredients:
1/4 oz (7g) active dried yeast |
6fl oz (175 ml) lukewarm milk |
2oz (55g) caster sugar |
1lb (450g) strong flour |
1/2 teaspoon salt |
1/2 teaspoon vanilla essence |
1 egg, beaten |
2 x 4 oz (115g) blocks unsalted butter |
1 egg yolk beaten with 2 teaspoons water, for glazing |
4 oz (115 g) icing sugar |
1 – 2 tablespoons water |
chopped pecans or walnuts, for sprinkling |
for the filling |
7 oz (200g) dark brown sugar |
1 teaspoon ground cinnamon |
2 oz (55g) pecans or walnuts, toasted and chopped |
Directions:
1. Combine the yeast, milk and 1/2 teaspoon of the sugar. Stir and leave for 15 minutes to dissolve.
2. Combine the flour, sugar and salt. Make a well in the center and add the yeast mixture, vanilla and egg. Stir until a rough dough is formed.
3. Transfer to a floured surface and knead until smooth and elastic. Wrap and refrigerate for 15 minutes.
4. Roll out the dough to a 12 x 8 in (30 x 20cm) rectangle. Cut half of the butter into small pieces and arrange over the dough. Fold the bottom third of dough over the butter and seal the edge. Place the remaining amount of butter on top in the same way and cover with the top third of the dough.
5. Turn the dough so the shorter side faces you. Roll into a 12 x 8 in (30 x 20cm) rectangle. Fold into thirds, and indent one edge with your finger to indicate the first turn. Wrap in clear film and refrigerate for 30 minutes.
6. Repeat two more times, rolling, folding, marking and chilling between each turn. After the third fold refrigerate for 1 – 2 hours, or longer.
7. Grease a large baking sheet. In a bowl stir together all the filling ingredients until blended.
8. Roll out the dough to a 25 x 6 in (3 x 15 cm) strip. Spread over the filling, leaving a 1/2 in (1 cm) border.
9. Roll up the dough lengthways into a cylinder. Place on the baking sheets and form into a circle or just leave it in a log shape, pinching the edges together to seal. Cover with a bowl and leave in a warm place to rise for 45 minutes.
10. Preheat the oven to 400F/ 200C. Slash the top every 2 in (5 cm), cutting about 1/2 in (1cm) deep. Brush with egg glaze. Bake until golden, 35 – 40 minutes. Leave to cool.
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