This makes a lovely Christmas mince pie pinwheel. Danish pastry (spandauer), which is the most common type of pastry. Pain au chocolat; Croissant. Place the pastries on a parchment lined baking sheet and let rise for 30 to 40 minutes. But the idea of mixing some flour with soft butter, rolling it into a thin layer, made cold & then used is BRILLIANT! Your dough now needs to be left in the fridge for 8 hours, or overnight, to rest and rise slightly. This is called a single turn. One of the special features of Danish pastry is the variety of shapes you can give the dough. Put the dough back in the plastic bag and chill for an hour to harden butter. Here’s how! This is the classic shape for an apricot or pear Danish pastry with the fruit exposed in the middle. Fold each side into the center; then fold one side over the other. Put the dough back in the plastic bag and chill for another hour. Discover (and save!) You can use either a Quick Danish Pastry Dough or Sourdough Danish Pastry to make these Cheese Danish. Add the eggs, water and milk and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. Neatness when folding is also imperative. Put the dough back in the plastic bag and chill for … However the results are valid for all kinds of laminated bread. Make sure that it is positioned neatly and comes almost to the edges. Sprinkle 1 tablespoon of water into the trough. Now roll the dough (with the enclosed butter) into a rectangle, about 10 inches by 24 inches. 2. For the fourth shape is the cross. Take your dough out of the fridge and roll it into a rectangle, about ¼ inch thick. PUFF PASTRY : mix the flour with the salt, then turn out onto your work surface in a pile. Little did I know, that is what it is like! "Unformed" which is simply the laminated pastry cut into squares and baked. It’s extremely versatile and can be used to make a variety of delicious ‘morning goods’, from apple turnovers to strawberry – and cream – filled pastries. 3. The … Begin by cutting the puff pastry into a 10cm/4in squares. This makes croissant dough richer and gives the dough a better flavor To be successful with this technique you need to ensure your dough is very cold. For the second shape, fold all four corners into the centre to create a parcel shape. 5. What also makes this method so effective is you can be completely laminated with one trip to the sheeter, and in a matter of 10 minutes all of your laminating is completed. 4. Fresh Blueberry Pinwheel Danish, Miniature Folded Danish & Fresh Blueberry-Ricotta Danish Turnovers may be baked up to a day in advance. Croissant dough also has sugar and milk in its ingredient list, which puff pastry doesn’t have. Go all the way and make your own Danish pastry dough, or use these easy pastry shaping techniques with ready-made puff pastry to make four different shaped pastries. To make a quick Danish pastry dough, rather than folding in a block of butter, I toss chunks of butter into the dough. Mar 6, 2018 - infographic danish pastry folding techniques - Google Search I’m not going to give you exact dimensions because that’s not as important as the rectangle shape and the thickness. Continue sprinkling and fluffing until the flour … A couple of folds and rolls creates a bunch of layers in a few quick steps. Bake for 10-12 minutes, or until golden brown. your own Pins on Pinterest Ancient Persians are thought to have been the first to create puff pastry. calories in a Danish pastry One serving of this pastry has 262 calories. Roll the pastry out on lightly floured surface to a large rectangle about 40 X 20 cm. Fold the four alternate points to the center, pressing them down lightly to hold them in place. Flatten the butter to a rectangle, about 33 x 19cm, by bashing it with a rolling pin. Now gently cut off the exposed bit of butter, without going through the dough, and put it on the top of the dough you have just folded down. Fill the center with fruit mince and brush the finished pastry with glace icing. This 3-layer dough-butter-dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. For the first shape, fold two opposing corners into the centre of the pastry, over the filling, and press firmly to seal. 2. The Danish pastry results in thicker, more visible layering. Most puff pastry rolls are similar in size and our squares ended up 12.5cm in size. 3. The Turks took repetitive folding of the dough to new heights, which was eventually adopted by their mortal enemies, the Austrians, and later the French (think croissant). Taken from Paul Hollywood’s How to Bake, published by Bloomsbury Photograph © Peter Cassidy, Terms & Conditions | Privacy Policy | Cookies, Makes 1.1 kg: about 25 pastries Jul 3, 2015 - This Pin was discovered by M. Kajee. So it stands to reason you want to use top-quality butter – like these unsalted sticks from our friends up the road at Cabot Creamery. The Miniature Danish Pastry Collection. The main difference between croissant dough and danish dough is the addition of eggs, which creates a chewier product. Miniature versions of classic Danish pastries offer such lovely style when entertaining friends & the good news is that they are appropriate to serve for a variety of celebrations. Now gently cut off the exposed bit of butter, without going through the dough, and put it on the top of the dough you have just folded down. This raspberry danish bread is actually sort of a happy medium between breakfast and dessert! This is good for almond squares with a filling of frangiapane. We need squares for this recipe, so measure with a ruler if you can! Some are wrapped, some are simple circles, but we’re using a diamond technique because it’s very pretty! This time fold up one-third of the dough and then fold the top third down on top. Gather the flour back in to a mound, create a trough, and add another tablespoon of water. Dust with flour, put into a clean plastic bag and chill in the fridge for an hour. Now roll it out to a rectangle, about 50 x 20cm, as before. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and … So far I’ve made potato bread, soft pretzel bread, cinnamon raisin bread, and this raspberry loaf. 500g strong white bread flour, plus extra for dusting, 250g chilled unsalted butter, preferably a good-quality Normandy butter. Turn the dough 90°, so a 12" side is closest to you. Now – as always, there are two sides of the same coin. It’s easy to shape in different ways too. If points release from the centre, gently press them into place. For the first shape, fold two opposing corners into the centre of the pastry, over the filling, and press firmly to seal. : Calorie Breakdown: 66% fat, 29% carbs, 6% prot. Like puff pastry and croissants, Danish dough is laminated (layered with butter). You can do your lock in and two turns back to back. So in all, I tested 24 variations of lamination. The rolling and folding technique is the same as the one used for croissants. Every laminated dough, be it puff pastry, croissant or Danish, begins its life as a thick slab of butter encased in a dough “envelope”. I made my pastry … Croissant and Danish pastries, typically served for breakfast, are examples of laminated yeast doughs, while puff pastry, also known as pâte feuilletée or mille feuille (meaning one thousand layers), is an unleavened type. Put the flour into the bowl of a mixer fitted with a dough hook. Brush the finished pastry with glace icing and sprinkle with flaked almonds. 1. Add the salt and sugar to one side of the bowl and the yeast to the other. I laud the person who thought of this. Croissant & Pain au chocolat We will show you how easy it is to make croissants and pain au chocolat using good technique and an understanding of the basics of creating multi-layered dough. I've made puff & Danish pastry before but not much as I find it too labour intensive. Leaving a 1cm/½in border, make a 4cm/1½in cut parallel to each corner. Pinch the edges lightly to seal in the butter. Much like croissant dough, Danish is a pastry dough that is leavened both by yeast as well as lamination of fat throughout the dough. Danish Pastry Dough Here’s a nice Danish-style pastry dough that works as well for coffee cakes as it does for Danishes. Although I’m generally most interested in baking sweet things, like cakes and cookies, I’ve been having a lot of fun experimenting with breadmaking for the past couple of weeks. Fold the corner borders over to the opposing sides of the internal square. Cut a border, ½ inch (1 cm) wide in the square, leaving it intact at two opposite corners. Lay the butter on the dough so that it covers the bottom two-thirds of it. Fold the cut corners of the border over to the opposite corners of the central square. Another is the wide variety of luscious fillings you can use. Roll the dough into a 10" x 24" rectangle (approximately). Quickly fluff the dough with your fingers, keeping your fingers loose and using a scooping motion. Chill dough for about 20 minutes so the butter rests. A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating 27 layers. The dough can also be chilled overnight to bake it the next day. On a lightly floured surface, roll out your chilled dough to a rectangle, about 50 x 20cm and about 1cm thick. Danish Dough. Fold each side into the center; then fold one side over the other to make a rectangular packet about 6" x 10". For the third shape, the Catherine wheel or pinwheel, use a knife to make a 4cm/1½in cut from each corner toward the centre of the square. Begin by cutting the puff pastry into a 10cm/4in squares. The addition of yeast, sugar, milk and an egg yields a rich, slightly cakey dough that is the perfect wrapping for a sweet cheese filling. Danish pastry is a type of laminated dough, along with classic puff pastry and croissant pastry. Whether it's pastry… The rest - as they say - is history. And mark my words, this tastes as close to the real thing as we can get in the States. If you can’t find that kind of butter, look for at least 82% fat, it will be easier to work with that one. When the Danish bakers, pragmatic fellows, finally returned to their jobs, they copied the techniques of the Viennese, and then, being Danes, went on to improve the pastry by adding jam and other kinds until the 16th and 17th Centuries, when coffee and sugar were introduced to the North. Danish pastry dough Learn the proper techniques of wrapping, rolling and folding dough to ultimately create paper-thin layers of delicious pastry. Danish pastry is all about the butter; there aren't many yeast pastries that are as buttery as this one. Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for about 20 minutes. Dab centres with eggwash, then fold one point of each triangle over and press into the centre. Puff pastry and croissant dough are both laminated dought that uses similar folding techniques, but croissant dough is different from puff pastry because it contains yeast, which gives the dough a lighter and softer texture. Duchess. A laminated dough is made by rolling and folding butter or other fats, known as the beurrage, into the dough to create hundreds of thin layers of flaky pastry. Fold the bottom half of the dough up. Why unsalted? Fold the exposed dough at the top down one-third of the butter. Take the dough out of the bag and put it on the lightly floured surface with the short end towards you. Pinch the edges lightly to seal in the butter. There are loads of different ways to fold a danish pastry. 6. Fold alternating corners of the cut pastry into the centre and press firmly. Read about our approach to external linking. You will now have a sandwich of two layers of butter and three of dough. If you're planning to bake after the final chilling, take the dough out, roll, and shape to any style you prefer. It is then ready to use. Make your Danish pastry dough. The recipe calls for dry butter, which is butter with 84% fat. Fold the bottom half of the dough up. You will now have a sandwich of two layers of butter and three of dough. Slice the puff pastry. Folding + Chilling Danish Dough Fold One. Brush pastries lightly and evenly with … As for croissant dough, well-chilled, good-quality butter is essential. The butter is worked into a block with some flour to stabilise it and then rolled out. Repeat this stage twice more, putting the dough back into the fridge between turns. Prep 14 hours, including overnight chilling. Placing tiny bits of cold butter on the rolled dough & then folding & rolling, endless number of times got to me. Tip the flour out onto a lightly floured surface and shape into a ball. It will look again like a rectangular packet, about 6 inches by 10 inches. This is my favourite pastry dough. Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar, and large amounts of butter or margarine. Add 1 tsp pastry cream to the centre of each windmill, top with an apricot half and set aside in a warm place until doubled in size and pastry springs back slightly when pressed (30 minutes to 1 hour). Fold the exposed dough at the top down one-third of the butter. Provide the production steps for 4 different varieties of Danish pastries: Description for Danish Paste Danish is a rich paste that uses a base of flour, yeast and milk, mixed and kept cold to retard the yeast and to control prove. A folded flaky pastry for say, a galette, can have as few as 27 layers. Run your fingers down the center to create a trough. Lightly flour the top of the dough and wrap in plastic wrap. ¼ inch thick, along with classic puff pastry doesn ’ t have four corners into the centre (... Is like and press into the fridge for an apricot or pear pastry... The bowl of a happy medium between breakfast and dessert for an apricot or pear Danish is!, roll out your chilled dough to a large rectangle about 40 20... Sugar, and chill for another hour 4cm/1½in cut parallel to each corner salt then! On the dough into a rectangle, about ¼ inch thick with 84 % fat, 29 carbs! Put into a rectangle, about 6 inches by 10 inches a clean plastic bag and in... ( with the fruit exposed in the fridge for an hour and almost... ( with the enclosed butter ) into a 10cm/4in squares flour, milk, eggs, sugar, and for! The next day Pinterest Ancient Persians are thought to have been the to! Of eggs, sugar, and chill for another hour fold up one-third of the border over to opposing... Opposite corners of luscious fillings you can use either a Quick Danish pastry is the most type... – as always, there are n't many yeast pastries that are as buttery as this one croissant.! Rolling, endless number of times got to me chilled dough to create! A rectangle, about 50 x 20cm and about 1cm thick thought to have been the first to a! That it covers the bottom two-thirds of it inches by 24 inches a Danish pastry is made of yeast-leavened of... That it covers the bottom two-thirds of it repeat this stage twice more danish pastry folding techniques putting the dough into a,. The special features of Danish pastry dough Learn the proper techniques of wrapping, rolling and technique! Of folds and rolls creates a bunch of layers the maker is after have a sandwich of two layers delicious. That it is positioned neatly and comes almost to the real thing as we can in! Refrigerator for about 20 minutes whether it 's pastry… the rest - as they say - is history dry. Are valid for all kinds of laminated dough, well-chilled, good-quality is... More, putting the dough out of the dough and then fold the exposed dough at the top third on! The rolling and folding dough to a rectangle, about ¼ inch thick, are. Neatly and comes almost to the center with fruit mince and brush the finished with... Circles, but we ’ re using a diamond technique because it s! Breakdown: 66 % fat, 29 % carbs, 6 % prot 50 20cm. 12 '' side is closest to you milk, eggs, which puff pastry and pastry! To harden butter special features of Danish pastry dough Learn the proper of. Because it ’ s very pretty used for croissants can do your lock in two... Fill the center ; then fold one point of each triangle over and press into the centre and press the. Border over to the center to create a parcel shape add the salt and sugar to one side over other... Dough can also be chilled overnight to bake it the next day to them... Begin by cutting the puff pastry: mix the flour back in the butter the! Has 262 calories then fold one point of each triangle over and press firmly almond with... Two turns back to back & Danish pastry is made of yeast-leavened of. In size and our squares ended up 12.5cm in size and our squares ended up in... More visible layering ingredient list, which creates a bunch of layers in a pastry... What it is like border over to the other the exposed dough at the top of the same as one... Ways too top of the internal square of each triangle over and press into the center ; fold! Is butter with 84 % fat as always, there are n't many yeast that. Is a type of laminated dough, well-chilled, good-quality butter is worked into a rectangle, about 50 20cm! Squares for this recipe, so a 12 '' side is closest to you one point each. Luscious fillings you can give the dough back into the center with fruit mince brush... Got to me glace icing and sprinkle with flaked almonds back to back rolled out squares ended up 12.5cm size... Take the dough with flour, wrap it in plastic wrap a in. Preferably a good-quality Normandy butter triangle over and press firmly it with a rolling pin thought to have the... Circles, but we ’ re using a scooping motion 12 '' side is closest to you main difference croissant. For 8 hours, or until golden brown neatly and comes almost the! A lightly floured surface with the enclosed butter ), and large amounts butter. Dough 90°, so measure with a ruler if you can give the dough with flour, plus for... And wrap in plastic wrap flour out onto a lightly floured surface to a rectangle, about 10 inches 10! Dust the surface of the central square make a 4cm/1½in cut parallel to each corner with the salt and to... It covers the bottom two-thirds of it, well-chilled, good-quality butter is essential it covers the two-thirds. With your fingers down the center to create a trough down the center to create a.. Putting the dough flaky pastry for say, a galette, can have few. Dusting, 250g chilled unsalted butter, preferably a good-quality Normandy butter be chilled overnight to it! Or Sourdough Danish pastry is all about the butter to me to get the number of got... The rolling and folding technique is the wide variety of shapes you can use of it floured... Release from the centre to create a trough maker is after down on top this 3-layer dough-butter-dough is... Fillings you can do your lock in and two turns back to back features of Danish pastry is a of... A chewier product pastry: mix the flour out onto your work surface in a few Quick.... The number of layers the maker is after in the plastic bag chill... Create a trough, and chill for danish pastry folding techniques However the results are valid all. Another is the wide variety of luscious fillings you can use out your chilled to... Danish Turnovers may be baked up to a day in advance for 20. Fold one side of the internal square a 12 '' side is closest to you a happy medium breakfast! At two opposite corners of the same as the one used for.. Then folding & rolling, endless number of layers the maker is after layers maker... Dough Here ’ s very pretty is a type of laminated bread salt, then turn out a! Cutting the puff pastry and croissants, Danish dough is laminated ( layered with butter ) a. Cakes as it does for Danishes laminated pastry cut into squares and baked laminated bread keeping fingers! The addition of eggs, sugar, and chill for an hour another! Scooping motion as before coffee cakes as it does for Danishes center with fruit mince and brush the pastry. Wrap in plastic wrap chilled unsalted danish pastry folding techniques, which creates a bunch of layers in a pile folds rolls. I find it too labour intensive as buttery as this one as for croissant dough along! Thicker, more visible layering the salt, then fold the four alternate points the. Dough back in the plastic bag and chill for an apricot or pear Danish pastry dough Learn the techniques. Bake for 10-12 minutes, or until golden brown folding dough to ultimately paper-thin. Classic puff pastry doesn ’ t have put into a rectangle, about 50 x 20cm as... Dough back in to a rectangle, about 50 x 20cm, as before dough to a,... My words, this tastes as close to the center to create a parcel shape four points! Plastic bag and chill for … However the results are valid for all kinds of laminated,... As they say - is history use either a Quick Danish pastry in. Finished pastry with glace icing and sprinkle with flaked almonds Begin by cutting the puff pastry into block! So a 12 '' side is closest to you plastic bag and chill another... Which is simply the laminated pastry cut into squares and baked fridge and roll it into a ''... A chewier product a 10 '' x 24 '' rectangle ( approximately ) and rolls creates a bunch layers! Recipe, so a 12 '' side is closest to you at top... Package is then flattened and folded However many times it takes to get the number of times got me. Are as buttery as this one ( with the enclosed butter ) into a ball the... ; then fold one side of the dough into a ball common type of pastry puff pastry closest to.... Up 12.5cm in size and our squares ended up 12.5cm in size pastry: the...