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Recipe for Appetizing Easy Danish pastries

Hiii buddy this time we will share How to Prepare Yummy Easy Danish pastries easy to follow. Easier than you think if you follow this Danish Pastry recipe for quick-method laminated dough. You will also love my Quick Method Croissants. Danish pastries are laminated dough cut into shapes and baked with various fillings: here homemade apple and raspberry.

Learn how to make quick and easy (semi) homemade cheese and fruit danish pastries!! Warning: this isn't a quick-and-easy recipe; there are numerous steps, including a suggested overnight rest for the dough. From this homemade pastry dough you can create a pastry braid or individual breakfast pastries.

For mom who when are want to try make delicious foods that are no complicated, please you can try some of these simple dishes. In addition to the easysimple obtained ingredients, you can also simple apply it, especially for mama who are still beginners.

See also: banana pumpkin bread recipe.

Brother can make Easy Danish pastries use 22 ingredients that are easy to get:

Ingredients Easy Danish pastries namely:

  1. Prepare For the dough:.
  2. Provide 200 g strong white bread flour, plus more for the work surface and the rolling pin.
  3. Provide 24 g granulated sugar.
  4. Take 2 tsp (6 g) active dry yeast.
  5. Take 3/4 tsp fine salt.
  6. Prepare 200 g cold, unsalted butter, roughly cubed.
  7. Provide 1 large egg.
  8. You need 60 ml cold whole milk.
  9. Provide 1 beaten egg, for brushing.
  10. You need For the raspberry filling:.
  11. Take 200 g frozen raspberries.
  12. Prepare 100 g water.
  13. Take 100 g caster sugar.
  14. Provide 1/2 tbsp. lemon juice.
  15. Prepare 15 g corn flour dissolved in 30ml of cold water.
  16. Prepare For the apple filling:.
  17. Provide 2 small dessert apples (200g when peeled and cored).
  18. Prepare 100 g water.
  19. Take 70 g caster sugar.
  20. Provide 1/2 tsp ground cinnamon.
  21. Provide 15 g corn flour dissolved in 30ml of cold water.
  22. Prepare 1 small handful of sultanas.

Easy Danish Almond Pastries. this link is to an external site that may or may not meet accessibility guidelines. Picking the best Danish pastries might be a real challenge as there are numerous choices and all of them look equally delicious. This easy Danish pastry recipe used puff pastry to enclose the apricot and cherry filling for a quick Sweet and fruity, these apricot and cherry Danish pastries are easy enough to throw together after. This Cheats EASY Danish Pastry Dough is a real game changer.

According to some people, cooking is indeed things which is quite easy. Apart from being happy cooking and having willingness to cook quite well, they are also clever in combining each dish so that it becomes dish that is delicious. But there are those who can’t can cook, so they have to ask and look at simple recipes to follow.

Instructions make Easy Danish pastries

After all the ingredients are ready, here are 10 how-to guides how to make them.

  1. The dough is made ahead as it needs to sit in the fridge for at least 3 hours and up to 3 days, I used mine after about 48 hours. The filling will last a good few days in the fridge too, so can be prepared in advance as well..
  2. To make the dough, mix the flour, granulated sugar, yeast and salt in the bowl of a food processor or a standing mixer with a paddle attachment. Add the butter and whiz to combine, it will not get incorporated in the flour but still be visible in the shape of small peas..
  3. Whisk together the egg, milk and 2 tbsp. water. Add the egg mixture to the flour mixture and fold it in with a spatula until absorbed – there’s no need to whiz it in the processor. Turn the dough out onto a piece of cling film, shape into a rectangle, wrap and chill for at least 3 hours, and up to 2 days..
  4. When you’re ready for the folding stage, roll the dough out on a well-floured surface, using a floured rolling pin, to a rectangle of about 20 x 40cm. With the short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. If it sticks, throw some more flour at it and use a dough scraper to detach it. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour..
  5. Repeat the entire three-times-rolling and folding process again – the dough should start to become smoother. If it’s still sticky, chill it for a bit longer. Wrap the dough and refrigerate for at least 3 hours, or overnight..
  6. To make the raspberry filling, place the frozen raspberries, water, sugar and lemon juice in a pan and bring to the boil. Simmer for about 15 minutes until the raspberries have broken down. Whisk in the corn flour mixture, stir in well and let it bubble for another 5 minutes until it thickens considerably. Transfer it to a bowl and cool completely..
  7. To make the apple filling, peel, core and roughly dice the apples. Place them in a pan with the water, sugar and cinnamon and cook for 15 minutes, like the raspberry filling. When the apples start to soften, mash them a few times with a potato ricer. You may well want to leave it a little chunky. Whisk in the corn flour mixture, stir in well, add the sultanas and let it bubble for another 5 minutes until it thickens. Transfer it to a bowl and cool completely..
  8. When you’re ready to make the pastries, roll the chilled dough out to a 30 x 30cm square. Trim the edges and cut the dough into nine 10 x 10cm squares using a sharp knife or a pastry cutter. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the centre and press down gently. Transfer the squares to 2 parchment-lined baking sheets. Cover them loosely with cling film or place in inflated plastic bags (just blow into the bag and tie the ends!) and leave to prove and puff up for 1 – 1 ½ hour..
  9. Preheat the oven to 200C/400F/gas 6. Whe
    n the pastry has puffed up a bit, gently spoon a good dollop of the filling into the middle of each one (you can do it before proving but in case the pastries open up, the filling will get messed up). Brush the top and sides of the dough with the beaten egg and bake for 10 minutes. Reduce the heat to 190C/375F/gas 5, rotate the baking sheets if baking two at the same time and bake for further 7-10 minutes until golden brown..
  10. You can drizzle some icing over the pastries, made from 100g icing sugar beaten with 2 tbsp. milk, but frankly, those pastries don’t even need that..

To be able to produce genuinely easy Danish Pastries is just the best. These are the best Danish pastries you'll ever taste! Easier to make at home than you'd think, and you can top them with all of your favorite fillings. Danish pastry consist of several different things like the traditional A Danish, tebirkes, frøsnapper and However, luckily it is easier than it sounds. Actually, it is quite easy once you get the feeling of it.

While making many experience failures, here are a few how-tos you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. Cook utensils and spices must be selected clean. For more details, please read tips cook Easy Danish pastries so that get perfect results.

Tips

Busyness in the kitchen that is usual carried out by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces processed results that are delicious, what are those?

  1. Determination ingredients For the dough:, strong white bread flour, plus more for the work surface and the rolling pin, granulated sugar, active dry yeast, fine salt, cold, unsalted butter, roughly cubed, large egg, cold whole milk, beaten egg, for brushing, For the raspberry filling:, frozen raspberries, water, caster sugar, lemon juice, corn flour dissolved in 30ml of cold water, For the apple filling:, small dessert apples (200g when peeled and cored), water, caster sugar, ground cinnamon, corn flour dissolved in 30ml of cold water, small handful of sultanas, will affect the cooking results. Determination as many as 22 fresh ingredients will be very good because the reserves nutrition is still very good.
  2. Utensils the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
  3. How to make Easy Danish pastries, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with The dough is made ahead as it needs to sit in the fridge for at least 3 hours and up to 3 days, I used mine after about 48 hours. The filling will last a good few days in the fridge too, so can be prepared in advance as well.. Remember, To make the dough, mix the flour, granulated sugar, yeast and salt in the bowl of a food processor or a standing mixer with a paddle attachment. Add the butter and whiz to combine, it will not get incorporated in the flour but still be visible in the shape of small peas.. Then, Whisk together the egg, milk and 2 tbsp. water. Add the egg mixture to the flour mixture and fold it in with a spatula until absorbed – there’s no need to whiz it in the processor. Turn the dough out onto a piece of cling film, shape into a rectangle, wrap and chill for at least 3 hours, and up to 2 days.. After that, When you’re ready for the folding stage, roll the dough out on a well-floured surface, using a floured rolling pin, to a rectangle of about 20 x 40cm. With the short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. If it sticks, throw some more flour at it and use a dough scraper to detach it. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.. Then, Repeat the entire three-times-rolling and folding process again – the dough should start to become smoother. If it’s still sticky, chill it for a bit longer. Wrap the dough and refrigerate for at least 3 hours, or overnight.. Dont forget, To make the raspberry filling, place the frozen raspberries, water, sugar and lemon juice in a pan and bring to the boil. Simmer for about 15 minutes until the raspberries have broken down. Whisk in the corn flour mixture, stir in well and let it bubble for another 5 minutes until it thickens considerably. Transfer it to a bowl and cool completely.. Dont forget, To make the apple filling, peel, core and roughly dice the apples. Place them in a pan with the water, sugar and cinnamon and cook for 15 minutes, like the raspberry filling. When the apples start to soften, mash them a few times with a potato ricer. You may well want to leave it a little chunky. Whisk in the corn flour mixture, stir in well, add the sultanas and let it bubble for another 5 minutes until it thickens. Transfer it to a bowl and cool completely.. Then, When you’re ready to make the pastries, roll the chilled dough out to a 30 x 30cm square. Trim the edges and cut the dough into nine 10 x 10cm squares using a sharp knife or a pastry cutter. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the centre and press down gently. Transfer the squares to 2 parchment-lined baking sheets. Cover them loosely with cling film or place in inflated plastic bags (just blow into the bag and tie the ends!) and leave to prove and puff up for 1 – 1 ½ hour.. Dont forget, Preheat the oven to 200C/400F/gas 6. When the pastry has puffed up a bit, gently spoon a good dollop of the filling into the middle of each one (you can do it before proving but in case the pastries open up, the filling will get messed up). Brush the top and sides of the dough with the beaten egg and bake for 10 minutes. Reduce the heat to 190C/375F/gas 5, rotate the baking sheets if baking two at the same time and bake for further 7-10 minutes until golden brown.. Dont forget, You can drizzle some icing over the pastries, made from 100g icing sugar beaten with 2 tbsp. milk, but frankly, those pastries don’t even need that.. Remember, This recipe consists of 10 steps. This is done in order to produce artificial which has nutritional quality and aroma dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make Easy Danish pastries correctly. Good luck … !!!

See also: best chicken pot pie recipe.

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