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How to prepare a Danish pastry
Danish pastry is a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture.
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ingredients
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Method
1. You will first have to sieve the flour and salt into a bowl and stir in the sugar.
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2. Blend the yeast with the milk, stir in the beaten egg and mix with the flour and sugar. Knead on a lightly floured surface until the dough is smooth and elastic.
3. Place the dough in a plastic bag and allow it to rest in the refrigerator for 10 minutes.4. Shape the butter into a flattened ball. Roll out the dough to a 12 inch (30 cm) square, place the butter in the center and wrap the dough neatly around it, pinching the edges well together.
5.Roll out the dough to a large rectangle about twice as long as it is wide. Fold the short sides to the middle, then fold in half again. Seal the edges by pressing them together with the rolling pin. Return the dough to the plastic bag and chill it for a further 10 minutes.
6.Repeat the rolling and folding process, chill for 10 minutes, repeat again and chill for 20 minutes
7.Preheat the oven to 425° F (220° C). Roll out one-third of the pastry at a time, rolling each third to a 9 inch (23 cm) square. Cut each square into nine 3 inch (7.5 cm) squares and brush each with beaten egg before shaping and filling as desired (see below for suggestions).
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This quantity of dough is enough to make 25-27 pastries.
8. Place the prepared pastries on a greased baking tray and brush with beaten egg to glaze. Leave in a warm place until well-risen and puffy.
9. Bake in the preheated oven for about 10 minutes until cooked and golden brown. Cool on a wire rack, then decorate as desired. Serve the pastries cold.
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