danish recipe

foodie said:

does anyone have good recipe for danish pastries?

BLUEBERRY CHEESE DANISH PASTRIES

For the Danish pastry
two 1/4-ounce packages (5 teaspoons) active dry yeast
2/3 cup sugar
1 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
2/3 cup milk
3 3/4 cups all-purpose flour
3 sticks (1 1/2 cups) cold unsalted butter, cut into bits

For the filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons freshly grated orange zest
1 teaspoon freshly grated lemon zest
2 tablespoons all-purpose flour

For the glaze
1 1/4 cups confectioners' sugar
2 to 3 tablespoons fresh lemon juice

Make the Danish pastry:
In a large bowl proof the yeast with 1/4 cup warm water for 5 minutes,
or until it is foamy, and stir in the sugar, the salt, the yolks, the
vanilla, and the milk. Add 3 1/4 cups of the flour, stirring until the
dough is combined well (it will be soft and slightly sticky), and chill
the dough, covered, for 1 hour. On a cool surface (preferably marble)
beat the butter with a rolling pin until it is smooth but still cold,
add the remaining 1/2 cup flour, and blend the mixture quickly until it
is smooth. Working quickly, form the butter mixture into a 6-inch
square and chill it, wrapped in plastic wrap, for 15 to 30 minutes, or
until it is firmer but still malleable. On a well-floured surface roll
the dough into a 12-inch square, lay the butter diagonally in the
center of the square, and fold the corners of the dough tightly over
the butter like an envelope, enclosing the butter completely. Brush off
any excess flour and pinch the edges of the dough together to seal
them. With the rolling pin flatten the dough gently with uniform
impressions and roll it from the center away from you to within 1/2
inch of the end. Turn the strip 180° and roll the dough again from the
center away from you to within 1/2 inch of the end. Continue to roll
the dough in this manner until it forms an 18-by 8-inch rectangle. (It
is important not to roll over the ends in this first rolling to help
the later formation of even layers of butter and dough.) Brush off any
excess flour from the dough, fold the top quarter of the rectangle down
to the center of the strip, and fold the bottom quarter of the
rectangle up to the center, leaving about 1/2 inch between the 2 ends.
Fold the top half of the dough over the bottom to close the dough like
a book. Turn the dough 90° so a short side faces you, roll it again
into an 18- by 8-inch rectangle, and fold it in the same manner. This
completes 2 "turns." Chill the dough, wrapped in plastic wrap, for 1
hour. Make 2 more turns in the same manner, always beginning with a
short side facing you and chilling the dough, wrapped in plastic wrap,
for 1 hour between each turn. Chill the dough, wrapped in plastic wrap,
for at least 4 hours or overnight.

Make the filling:
In a bowl beat together the cream cheese, the sugar, the yolk, the
vanilla, the salt, the zests, and the flour until the mixture is smooth
and chill the filling, covered, for at least 1 hour and up to 24 hours.

Roll half the dough into a 16- by 8-inch rectangle, trim the edges
evenly, and cut the rectangle into eight 4-inch squares. Stretch 2
opposite corners of each square slightly to lengthen the dough and form
flaps that will enclose the filling. Roll out, cut, and stretch the
remaining dough in the same manner. Spoon 1 tablespoon of filling onto
the center of each square of dough, sprinkle about 1 1/2 tablespoons of
the blueberries over it, and brush the flaps with some of the egg wash.
Fold 1 of the flaps across the berries, fold the other flap across the
berries in the opposite direction, overlapping the first flap, and tuck
the second flap under the Danish. Brush the Danish pastries with the
egg wash, arrange them about 3 inches apart on lightly buttered baking
sheets, and let them stand for 1 hour. Bake the Danish pastries in the
middle of a preheated 350°F.

oven for 30 to 35 minutes, or until they are crisp and golden.

Make the glaze while the Danish pastries are baking:
In a bowl whisk together the confectioners' sugar, sifted, and enough
of the lemon juice to make a thick but pourable glaze.

Transfer the Danish pastries to a rack and drizzle some of the glaze
over each pastry. The Danish pastries may be cooled to room
temperature, wrapped in plastic wrap and foil, and frozen for 1 month.
Transfer the Danish pastries to a baking sheet and bake them in the
middle of a preheated 400°F. oven for 5 minutes, or until they are
heated through.

Makes 16 Danish pastries.

Gourmet
July 1990

foodie said:

does anyone have good recipe for danish pastries?

Oh I hope so! Please post if you do. I've been wanting one for years!

foodie said:

does anyone have good recipe for danish pastries?

There's two types of Danish pastry - the yeastdough based and the flaky
dough. I only make the yeastdough - such as kringle. The flaky stuff
where you need to spread butter and fold and flatten, refridgerate,
spread butter and fold and flatten, refridgerate, spread butter and fold
and flatten, refridgerate, spread butter and fold and flatten,
refridgerate, etc. is just not worth it (perhaps because I've been
brought up on this I don't see anything special in this kind of pastry -
I'm more attracted to whipped cream cakes anyway - more healthy, too).

Typical fillings are the "remonce" base (butter and sugar stirred
together with a
spoon) and cinnamon, raisins, marzipan , pistacchio paste, almonds,
nuts, prunes, raspberry jam, or chocolate pieces. Pearl sugar (coarse
gained sugar) on the top (and chopped nuts or almonds).

I think I wrote my recipe in english a long time ago. I will find it and
repost it.

Jimbo said:

foodie said:

does anyone have good recipe for danish pastries?

Oh I hope so! Please post if you do. I've been wanting one for years!

Never mind our version of Danish Pastries. Go for the Vienbrot (Vierbrot
?) that they serve over there. It is amazing.

On Sun, 09 Apr 2006 17:43:06 -0700, Jimbo <[email hidden]>

Quoted message said:

foodie said:

does anyone have good recipe for danish pastries?

Oh I hope so! Please post if you do. I've been wanting one for years!

I do not have one that I have used, BUT, I found a website not long
ago, just coincidentally, that had a recipe that looked great and the
photos looked even better.

It is longish, with many variations, so I will only post a link to it
here:

http://www.foodiesite.com/recipes/2000-09/pastries.jsp

All measurements are in grams, so for those of you not used to that
type of measurement, a bit of conversion is in order, though a good
kitchen scale, weighing in both grams and ounces is, IMHO, an
indispensable kitchen tool, especially for recipes such as this.

Boron

Michael Archon Sequoia Nielsen said:

foodie said:

does anyone have good recipe for danish pastries?

There's two types of Danish pastry - the yeastdough based and the flaky
dough.

That's not true. Real Danish pastry uses dough that both contains
yeast and is folded several times layered with butter. See the recipe
I posted above.

Sheldon

Michael Archon Sequoia Nielsen said:

There's two types of Danish pastry - the yeastdough based and the flaky
dough. I only make the yeastdough - such as kringle. The flaky stuff
where you need to spread butter and fold and flatten, refridgerate,
spread butter and fold and flatten, refridgerate, spread butter and fold
and flatten, refridgerate, spread butter and fold and flatten,
refridgerate, etc. is just not worth it (perhaps because I've been
brought up on this I don't see anything special in this kind of pastry -
I'm more attracted to whipped cream cakes anyway - more healthy, too).

The stuff I used to make was fold, fold, fold, fold, too, but it had
yeast in it. This is Mom's recipe, clearly not cleaned up from Now
You're Cooking to MasterCook yet.

I had added someone else's directions sometime between backing up the
files and crashing my hard drive. So ... you kinda have to wing it on
baking times.

* Exported from MasterCook *

Danish Pastry

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Butter
4 c Flour
2 Active dry yeast
1/4 c Warm water
1/3 c Sugar
1 c Milk
1 lg Egg -- slightly beaten

Cut butter into 1/2 c. flour; roll into 12x6-inch rectangle. Chill.

Dissolve yeast in water; add sugar, milk and egg. Stir in 2 cups
flour and mix well. Add remaining 1-1/2 cups flour; beat until smooth
and elastic.

Turn onto floured board; roll into 14-inch square. Place butter
mixture on half of dough. Fold over other half and seal edges. Roll
out into 12x14-inch rectangle. Fold one-third of dough over center,
fold remaining one-third over center; roll out.

Repeat twice more. Chill at least one hour. Roll dough to 1/8-inch
thickness. Shape and fill.

To shape pastries:

CRESCENTS - Cut pastry into 3-inch triangles; place filling on base
and roll up. Bend into crescent shape.

TWISTS - Cut pastry into 1/2-inch strips; twist each lengthwise;
shape into pinwheels, pretzels, or "S" shapes. Fill centers with
preserves.

Place pastries on greased baking sheet. Let rise one hour. Bake at
400 degrees F. for 10-12 minutes. Drizzle with almond-flavored
icing.

(I like to sprinkle some thinly sliced almonds on still-wet icing -
Carol)

Contributor: Mom
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Boron Elgar said:

http://www.foodiesite.com/recipes/2000-09/pastries.jsp

Mmmm! [censored]'s Comb, better known as Bear Claws over here in the USA.
I don't make 'em, I just buy 'em. Too much trouble to be gobbled down
so quickly.

Bear Claws
http://recipes.epicurean.com/recipe/12983/bear-claws.html

Ingredients:
1 recipe Danish pastry (Quick Method)
1 recipe Filling & Decoration
Danish Pastry:
3 1/4 to 4 cups all-purpose flour
1 1/2 cups chilled unsalted butter
1/2 cup warm water (105*F.to 115*F.)
1/2 cup heavy cream or undiluted evaporated milk
1/2 tsp. freshly crushed cardamon sees(optional)
1/2 tsp. salt
2 eggs, room temperature
Filling and decoration:
1 egg white
1/2 cup almond paste
3/4 cup powdered sugar
1 slightly beaten egg to brush bearclaws
pearl sugar or crushed sugar cubes for topping
sliced almonds for topping

Directions:
Danish Pastry:
Measure 3 1/2 cups flour into a bowl, or into the work bowl of the
food processor with the steel blade in place. Cut the butter into 1/4
inch slices and add to the flour. Process or cut the butter into the
flour until the butter is the size of Kidney beans.

In a large bowl, dissolve the yeast in the warm water. Let stand 5
minutes. Stir in the cream or milk, cardamon, salt, eggs and sugar.
Turn the flour-butter mixture into the liquid ingredients, and with a
rubber spatula mix carefully just until the dry ingredients are
moistened. Cover and refrigerate 4 hours, over night, or up to 4 days.

Turn dough out onto a lightly floured board;dust with flour. Pound and
flatten to make a 16-to20-inch square. Fold into thirds making three
layers. Turn dough around and roll out again. Fold from the short
sides into thirds. This should result in a perfect square. Repeat
folding and rolling again if you wish. Wrap and chill the dough 30
minutes or as long as overnight. For the filling, shaping and baking,
follow directions in the recipe that follows.

Cover 2 large baking sheets with parchment paper or lightly grease and
flour them.

On a lightly floured surface,roll the chilled pastry out to make an
18X16 inch rectangle. Cut lengthwise into 4 strips.

In a small bowl, beat the egg white, add the almond paste and powdered
sugar, and mix until smooth and blended.

Spread about 2 Tbsp. filling down the center of each strip. Fold
strips lengthwise to enclose the filling. Roll lightly to flatten and
seal the edges. Cut each strip into 4 inch lengths. Make 7 cuts on
each of the 4-inch lengths, cutting from the sealed edgetoward the
center. Place pieces on the prepared baking sheets, curving them
slightly to separate the slits.

Let rise in a cool place until puffy, or cover with plastic wrap and
refrigerate over night.

To bake, preheat oven to 400*F. Brush pastries with beaten egg, then
sprinkle generously with sugar and almonds. Bake 5 to 8 minutes until
golden. Remove from baking sheets and cool on wire rack. Best served
warm.Makes 16 Bear Claws
--

Practice safe eating. Always use condiments.

Sheldon said:

Michael Archon Sequoia Nielsen said:

foodie said:

does anyone have good recipe for danish pastries?

There's two types of Danish pastry - the yeastdough based and the flaky
dough.

That's not true. Real Danish pastry uses dough that both contains
yeast and is folded several times layered with butter. See the recipe
I posted above.

And Michael is posting from Denmark. What would he know about Danish Pastry?

Dave Smith said:

Quoted message said:

And Michael is posting from Denmark. What would he know about Danish Pastry?

http://tinylink.com/?CsOwbURd0j

--

Practice safe eating. Always use condiments.

sf said:

Quoted message said:

And Michael is posting from Denmark. What would he know about Danish Pastry?

http://tinylink.com/?CsOwbURd0j

Nice article.
I have a very clear recollection of my first taste of Winerbrod in Denmark. I was
astounded at how good it was. I had arrived at the hotel in a small town in
Denmark the previous day, dead tired after an over night flight and layover at
Schipol and then a guided tour of Copenhagen and the coast to the north of it and
then cross the island to the hotel. I had a great late lunch / early dinner of
smoked eel smorsbrod with the guys who had driven me out to the hotel, and then I
went to bed at 6 pm and slept like a log until the morning.

I had a few hours to kill before my brothers were expect to arrive so I headed down
to the dining room for the breakfast buffet. There were so many good things in that
buffet, I almost overlooked the Winerbrod in favour of some of the other rolls and
pastries. I am glad I tried it. It was incredible. Even better, it turned out to be
something that was often offered at the various receptions we attended. Some were
better than others, but all were outstanding.

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Jimbo said:

foodie said:

does anyone have good recipe for danish pastries?

Oh I hope so! Please post if you do. I've been wanting one for years!

Never mind our version of Danish Pastries. Go for the Vienbrot (Vierbrot
?) that they serve over there. It is amazing.

vienebrod - "Vienna Bread". Inded heaven.

Years ago - having lived with Danes for a couple years and eaten my share, I
understood from Danish bakers here that it wasn't able to be the same using
american flour because american flour has less gluten.
I also understand that one can now get higher gluten flour.

fwiw

Quoted message said:

Dave Smith said:

Nice article.
I have a very clear recollection of my first taste of Winerbrod

Wienerbroed.

Quoted message said:

Some were
better than others, but all were outstanding.

As long it is not margarine.

hob said:

vienebrod - "Vienna Bread". Inded heaven.

Wienerbroed.

Quoted message said:

Years ago - having lived with Danes for a couple years and eaten my share, I
understood from Danish bakers here that it wasn't able to be the same using
american flour because american flour has less gluten.
I also understand that one can now get higher gluten flour.

More elastic result.

"Michael Archon Sequoia Nielsen" <[email hidden]> wrote in
message news:[email hidden]...

Quoted message said:

hob said:

vienebrod - "Vienna Bread". Indeed heaven.

Wienerbroed.

ah, the problems spelling w/o "oomlats", silent "r"s, and that Nordic W/v

(yours, h-o(oom)-b)

Quoted message said:

Quoted message said:

Years ago - having lived with Danes for a couple years and eaten my

share, I

Quoted message said:

Quoted message said:

understood from Danish bakers here that it wasn't able to be the same

using

Quoted message said:

Quoted message said:

american flour because american flour has less gluten.
I also understand that one can now get higher gluten flour.

More elastic result.