This Danish Pastry Dough is something that I have had up my culinary sleeve for the last few years. It is courtesy of Nigella and How to Be a Domestic Goddess and it is outstanding, both in it’s deliciousness and in it’s ability to effectively cut out the classic toil and bother of traditional danish pastry making. What a blinkin boon. A whizz in the food processor and all is distributed as it should be. No bashing, no folding. no sweating.
Come morning there is indeed some work to be done but I tend to make these without sweating the small stuff at all. I never stick to a measured rectangle and sometimes I end up with a square. I simply can’t seem to steer a rolling pin well enough but it doesn’t matter here. As long as you keep folding into three then goodness prevails and lovely crisp lamination occurs. There are also times when the butter seeps through the pastry and is sticky on the rolling surface and rolling pin. I care not. With a flourish of flour I cover the offending buttery patches and carry on regardless. It really doesn’t seem to matter. Who knew. I feel like I’m naked in the supermarket…….
Over the course of baking these Danish Parcels I have discovered one shape that I favour, the Pinwheel. It is pretty and easy to fashion, baking well and usually not breaking free of it’s shape. I top with Strawberry Jam, Nutella or Stewed Apples and drizzle with Icing for a final sweet bite. I know there are other fillings out there but I am looking for easiness here from start to finish. I am looking to dollop alone.
To make the Pin Wheel I cut the dough into rough ten cm squares with a pizza cutter.
You then cut four diagonal lines in the corners of the dough radiating up to the center.
You take one corner and bring it to the middle, miss the next one, pin the next one and so on. Press the corners down to stick them together and form a little recess for the filling.
Cover with Cling film and allow to almost double in size.
In this picture I put the Jam under the corners but as a rule I put it on top as it seems to go some way to prevent the corners coming away from the centre.
I brush the shapes with egg wash carefully before putting the fillings in the centres. I usually push the hole for the fillings further down to make sure they don’t bubble out of their recess.
Bake at 180 C for about twelve minutes.
I warm the Apricot Jam up so that it thins enough to glaze the Danish Pastries easily and then drizzle over the Icing.
Easy Cheat’s Danish Pastry Dough
Such a wonderful recipe should come with a bottle of Champagne and two tickets to the Bahamas. It is such a game changer for me. My absolute fave Danish Pastry is a Cinnamon Roll Danish. One of my most popular recipes on the blog and what I make each Xmas morning for breakfast. It would be on my last meal menu. I use the same recipe here apart from the final shaping and filling. To be able to produce genuinely easy Danish Pastries is just the best. This recipe provides about 16 pastries so if you wanted half that number then all you need to do is split the dough at the initial stage of mixing, double wrap and pop it in the freezer whilst the other half chills in the fridge overnight. When you need the frozen dough let it thaw fully before chilling in the fridge overnight and carrying on with the recipe. This dough can also sit in the fridge for at least 24 hours awaiting your attention. I have even left it for longer and it has all been good. The realisation that this dough not only requires little effort but also will wait around until you have the time for it is like a breath of fresh air. For so long the idea of even attempting them was scary enough to make me plump for anything else but……….. Forever more I shall be Mother Danish. I am obsessed with the damn things.
One advisory word is to keep the fillings sweet and mild. The delicious yeasty dough needs to remain the star here.
Easy Danish Pastry Dough
This Danish Pastry Dough is something that I have had up my culinary sleeve for the last few years. It is courtesy of Nigella and How to Be a Domestic Goddess and it is outstanding, both in it's deliciousness and in it's ability to effectively cut out the classic toil and bother of traditional danish pastry making.
- 250 grams unsalted butter
- 60 mls water luke warm
- 125 mls milk luke warm
- 7 grams instant yeast packet
- 50 grams caster sugar
- 1 large egg
- 350 grams strong white flour
- 1 tsp salt
- 1 egg for eggwash
- Sweet Jams, Lemon Curd, Nutella etc
- 100 grams icing sugar
- 2 tbsp milk
Tip the flour, butter, salt, yeast and sugar into your food processor making sure that the salt and yeast aren't touching.
Whizz until the butter is roughly 1 cm chunks. It is better to pulse so that yopu can keep an eye on the size of the lumps. You need the mixture to be quite pebbly.
Tip the floury rubble out into a mixing bowl. Mix all the wet ingredients together and pour into the mixing bowl. Mix the lot together using a wide bladed knife such as a butter knife until all the flour is absorbed.
Cover with clingfilm and leave in the fridge overnight. It is at this point that you can split the dough, double wrap and freeze half for a later Danish date.
When you are ready for rolling out of the dough then get out your mixture and tip it out onto a heavily floured surface. Flour the top of the dough and your rolling pin. Roll it out to a rectangle the size of about 35 cm x 25 cm. Fold the bottom of the dough up first by a third and then the top down over it exactly like a business letter. The theory is that you then turn the new rectangle so that the fold is to your left like the spine of a book and roll out and repeat another three times. I tend to wing it a bit more than that. My rectangles sometimes become square and so on. The important thing is to get the folds in.
If butter pops through then flour the spots well and carry on. When the last fold is complete cover and place the folded dough in the fridge for at least 30 mins or more.
When you are ready to cut out the shapes I roll out the dough into a big square as much as possible. The dough should be about 1/4 cm thick. Cut off the raggedy edges with a pizza cutter and cut out about 10 cm squares. As many as you can get. I make Pin Wheels by cutting diagonal lines from each corner of the square towards the centre. I then fold alternate points in and press them firmly into the middle to form the pin wheel star shape. See pics above. Cover and leave somewhere warm to puff up and almost double in size.
Pre heat the oven to 180 C/350 F/Gas Mark 4
Press the centres down gently and spoon your chosen fillings into the recesses. About 1/2 tsp of filling. Brush gently with egg wash.
Bake for about 10/12 minutes. Try not to let them get too much colour on. A pale golden colour is what you are aiming for. Place carefully on a wire rack to cool. You can brush some warm apricot jam over the warm pastries for added sticky shine. It does add another dimension to them.
Mix the Icing sugar and milk vigorously together before trailing fronds of beautiful icing over the top whilst still on the tray. I use a tiny whisk to trail the icing. I find it works perfectly.
Apply to Smug as Hell Face.
Please see here for more step by step folding of the dough photos Cinnamon Danish Rolls
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Here is another incredible Danish Pastry recipe – Cinnamon Rolls