Roll each into a smooth ball, then flatten the balls into 3" to 3 1/2" rounds, making the center thinner than the edges. Leaving a 1cm/½in border, make a 4cm/1½in cut parallel to each corner. 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.Begin by cutting the puff pastry into a 10cm/4in squares.For the first shape, fold two opposing corners into the centre of the pastry, over the filling, and press firmly to seal.For the second shape, fold all four corners into the centre to create a parcel shape.
Place 6 to 7 apple slices, slightly overlapping, inside border of 1 pastry. Employers retaliated by dismissing Danish bakers and importing Austrians to take their place.
You should now have two butter rectangles, about 6" x 9" each.Roll the dough into a rectangle about 12" wide and 24" long. Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 hr until doubled in size (overnight in the fridge if you like).Flour your surface, then pat the dough out to a rectangle, 1cm thick. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain. Place the prepared pastries on a greased baking tray and brush with beaten egg to glaze. But if you follow the directions and take it one step at a time, you'll be able to claim a delicious new pastry for your baking repertoire.Begin by cutting 1/4" butter off the end of each of the 4 sticks in the pound; you'll have about 2 tablespoons butter. Let dough rest for 30 minutes. I think I gained 3 pounds just reading it but I cant wait to try it. Recipes for the fillings and toppings can be found below.Place an apricot in the center of dough square.Place a 3-inch roll of marzipan across the middle of a dough square. Wrap loosely (but completely) in plastic, and chill it for 2 hours, or up to 16 hours; we prefer the longer refrigeration, as it gives the dough a chance to relax and rise.Before shaping the pastries, select your filling(s).
Thank you so much for teaching me!Awesome hub. There are many choices of Danish pastries. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Fold the exposed dough at the top down one-third of the butter. Make a four-fold: Visually divide the dough into 4 parts. Then it's simply a matter of baking and adding a glace icing when cooled.Then you can get on with the all-important last step . Danish dough made with yeast gets its buttery texture by rolling cold butter into the dough over and over again, similar to how puff pastry is made.Subscribe today and receive this quick guide right to your inbox:Hi, I'm Annalise and I love to bake! This quantity is enough to fill about 12 pastries.I love this Hub!! Roll one piece of dough to 35 x 35cm. Roll one final time, fold into a packet, and flour the dough lightly. This is the classic shape for an apricot or pear Danish pastry with the fruit exposed in the middle.Read about our approach to external linking.
A professional pastry chef with many years of experience will guide you through all the different baking techniques and tips including kneading, rolling and folding the dough with butter.
Set them (and the remaining butter) aside. You now have a rectangular "packet" of dough-enclosed butter. See more ideas about Danish pastry, Pastry, Food.