Friday, April 16, 2010

Yummy Danishes

Selfie and I spent this Friday morning/afternoon in the kitchen ~ Saturday breakfast is ready, come on over , the coffee will be fresh and the danishes delicious.

I found this recipe over at the thefrostedcakencookie blog. The author hasn't updated much recently.. but her order posts are amazing. She creates works of art with fondant!
Danish Pastry

1 1/2 cups cold butter

3 cups all-purpose flour

1 1/2 cups all-purpose flour

1 package active dry yeast

1 1/4 cups light cream or milk

1/4 cup sugar

1/4 tsp salt

1 egg

1/4 to 1/2 cup all purpose flour

Cut butter into 1/2 inch slices.
In a bowl stir butter slices into 3cups flour till coated and separated. chill.
Dough: in a large bowl combine 1 1/2 cups flour and yeast. Heat and stir the cream, sugar, and salt just till warm (120/130F). Add to flour mixture. Add the egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the chilled flour-butter mixture till the flour is well moistened (butter will remain in large pieces).Sprinkle a pastry cloth or work surface with a 1/4 cup of flour. Turn dough out onto the floured surface. With floured hands, gently knead dough for 8 strokes only. With a well-floured rolling pin, roll into a 21x 12 inch rectangle. fold crosswise into thirds to form a 12x7 inch rectangle. loosely wrap; chill 1 to 1 1/2 hours in refrigerator or for 20 to 30 minutes in the freezer or till dough is firm but not excessively stiff.On a well-floured surface, roll dough into a 21 x 12 in rectangle. Fold dough crosswise into thirds; give a quarter turn. Then roll out, fold into rectangle, and turn, twice more. Flouring surface as needed (it's not necessary to chill dough between rollings). Place in plastic bag. Seal bag, leaving room for expansion. Chill 4 to 24 hours.

( I don't know what all of that folding and turning meant! )

Cream cheese filling:

4oz cream cheese, softened
2 tbsp sugar
1/2 an egg yolk
1/4 tsp vanilla

combine all ingredients until smooth and set aside until ready for filling.

To shape, on a lightly floured surface, roll chilled pastry dough into a 21 x 12 inch rectangle. Cut dough crosswise into 21-12x1 inch strips. Take a strip, one end in each hand, and twist ends into opposite directions 3 or 4 times. Form into a snail shape and tuck end underneath. Transfer to parchment lined cookie sheet (don't put more than 9 per cookie sheet).

Using your thumbs or 2 fingers, make a 2-inch indentation in the center of each pastry. Spoon 1 rounded Tablespoon of filling into each pastry.

I used Pineapple sauce as well as the cream cheese mixture ~ DELICIOUS!

Cover and let rise in a warm place until nearly doubled (45 to 60 minutes).

Bake in a 375F oven for 18-20 minutes or till golden. drizzle with powdered sugar icing.



Katharine said...

Yummm! keep the coffee hot, I'll be right over...

Madelief said...

Hi Leslie,

The danishes you and your daughter made look great!

Have a good weekend!

Lieve groet,


Country Dreaming said...

I'll be right over --I hope there are leftovers since I'm a day behind.

Have a great Sunday.


Jemm said...

Those look wonderful! I've never tried making Danish before. Thanks for stopping by!

Catherine said...

they look good, i will try some tomorow for my son i will translate the tsp and onces in grammes!!! Catherine (thank you for sharing)