Danish Pastry

Dough

• 1/4 C warm water
• 1 pkg yeast
• 1/2 C warm milk
• 1/4 C sugar
• 1 egg
  – Whisk together
• 2 1/2 C AP flour
• 1 tsp salt
  – Pulse dry ingredients
• 2 sticks cold butter – cut into tabs
  – Pulse to pea size with dry ingredients
  – Fold wet and dry together
• DO NOT overmix
  – Wrap in plastic
  – Refrigerate 10 hours

1. Dust counter with flour – use sugar shaker
   Dust both sides
2. Flatten and roll
3. Fold (tame) into a square
4. Dust and flatten
5. Fold into thirds
6. Roll from center – outward
7. Keep square shape
8. Fold into thirds again
9. Cut in half
10. Wrap both halves (separately) in plastic
11. Refrigerate 1-20 hours
    The next day
12. Dust surface with flour
13. Roll into 10×20 square on floured surface
14. Cut into 5 inch squares

Filling

• Fill with 1 rounded tsp of filling
• Add 1 tsp pastry cream
  – Paint edges with egg wash
  (1 egg and 1 tsp water)
• Fold (see Folding Techniques)

Apricot Filling

• 1 C sugar
• 1 C apricots
• 1/2 C water

Prune Filling

• 1 C sugar
• 1 C prunes
• 1/2 C water
• 1 tsp cinnamon
• 1/2 tsp vanilla

Alternative Filling

• Raspberries
• Blueberries
• Blackberries
• Strawberries
• Lingonberries
• Cranberries

Confectioner Cream

• 1 C heavy cream or Half and Half
• 1 1/2 TBL cornstarch
• 2 TBL granulated sugar

1. Microwave 1 minute, then stir
2. Microwave another minute, then stir
3. Switch to microwave time of 30 seconds, then stir
4. Repeat about four more times until quite thick
5. Temper in 1 egg yolk mixed with 1 tsp vanilla
6. Once tempered, mix all together
7. Chill 30 minutes before using

Filling Preparation

• Chop desired filling in food processor to chop, not quite to puree
• Mix with 2 TBL lemon
• Optional: 1/2 tsp almond extract
• You can jar and refrigerate

Microwave

Microwave for 10 minutes, stirring every 60 seconds

Stovetop

Bring to a simmer and cook 5 minutes, stirring continually

Folding Techniques

Packet

1. Put filling in center
2. Pick up all four corners
3. Bring to the center over top of the pastry
4. Pinch together
5. Twist to secure

Tre Hjorne

1. Put filling in center
2. Fold opposite two corners together
   – create a triangle (three corners)
3. Put a little twist in the two pointed corners

Spandaur

1. Put filling in center
2. Put opposite corners – one on top of the other
   – this will create a kind of a roll
3. Secure with egg wash
4. Egg wash and decorate with scraps

Half Circle Fold

1. Cut the edges off the square, creating a circle
2. Put filling in center
3. Fold the circle into half
4. Secure – paint edges with egg wash
5. Use the leftover pieces to create a decoration
6. Secure with egg wash

Star Fold

1. Put filling in center
2. Slice from filling to each of the four points
   You will have an X with no cut under the filling
3. Secure – paint edges with egg wash
4. Fold over left sides, leaving the right sides pointed out

After Folded

1. Put parchment paper on a baking sheet
2. Place folded pastries parchment paper
3. Let rise 30 minutes
4. Brush with egg whites
5. Sprinkle with Pearl or Turbinado Sugar
6. Bake 400º for 10 minutes

Icing

• 1/2 C confectioner sugar
• 2-3 tsp milk (start with 2)
• Put into sandwich bag and secure the open end
• Cut the merest tip from the bag
• Squeeze icing out – drizzle randomly over top