DANISH PASTRIES
Source of Recipe
Elaine
List of Ingredients
DANISH PASTRIES
Yield = 16 Danishes
1/4 Cup Warm Water
2 1/2 tsp. Dry Yeast
1/2 Cup Milk, room temperature
1 Large Egg, room temperature
1/4 Cup Sugar
1 tsp. Salt
2 1/2 Cups All-Purpose Flour
8 oz. Unsalted Butter, cut into 1/4� slices and chilled
Recipe
� Sprinkle the yeast into the water and allow to soften for a minute. Add the milk, egg, sugar and salt and whisk to mix. Put the flour and butter into a food processor and pulse 8-10 times, until the butter is cut into the flour in half-inch pieces (if the butter is too small, the pastries won�t rise properly). Empty the flour mixture into the yeast mixture and fold gently just until the dry ingredients are moistened. Cover the dough and refrigerate overnight (or up to 4 days).
� Lightly flour your work surface and dust the dough lightly with flour. Roll into a 16� square and fold into thirds. Roll the dough into a rectangle about 10� by 24� and fold into thirds again. Roll into a 20� square and fold into thirds. Then roll the dough for a fourth time into a rectangle of about 10� by 24�. Wrap well and refrigerate for at least half an hour (or up to 2 days). This can be done the day before you make the pastries.
� Roll the dough into a 20� square and cut into 16 pieces. Fill with your choice of filling and shape as desired using beaten egg white to glue the danish together. Place the pastries on a parchment lined baking sheet and cover them with a dishtowel. Allow the pastries to rise at room temperature for half an hour until slightly puffy. Brush with egg white, sprinkle with pearl sugar (if desired) and bake at 400� F for 8-10 minutes till lightly golden-brown. The danishes may be brushed with an apricot glaze and decorated with a powdered sugar icing if desired
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