pages

Translate

Wednesday, April 1, 2015

Christmas Danish Pastry

Total Time: 2 hrs 5 mins Preparation Time: 1 hr 30 mins Cook Time: 35 mins

Ingredients

  • 1 cup butter
  • 1/2 cup water
  • 3/4 cup sugar
  • 2 tablespoons yeast
  • 2 cups warm milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 -2 egg
  • 6 cups flour
  • 2 cups milk
  • 1/3 cup sugar
  • 1 egg yolk
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup butter, very soft, beat with mixer but not melted
  • 3/4 cup sugar
  • 2 teaspoons almond extract
  • 1 cup flour
  • 1 cup sugar
  • 1/2 cup chopped walnuts
  • 1/2 cup melted butter

Recipe

  • 1 read and follow carefully!
  • 2 pastry: place butter and sugar in 4-quart bowl, pour heated milk over fat.
  • 3 let stand while yeast dissolves in 1/2 cup water and 1 tbs sugar.
  • 4 stir and let stand for 5 minutes.
  • 5 when yeast is dissolved and bubbly, add eggs and beat well.
  • 6 add yeast/egg mixture to cooled milk mixture.
  • 7 add salt to flour in sifter and sift in to bowl of above ingredients.
  • 8 beat with a spoon until all flour is added to make a soft dough.
  • 9 let rise until double.
  • 10 custard: heat milk.
  • 11 mix sugar, salt and flour together and stir into hot milk.
  • 12 stir until thick, beat egg yolk and gradually add hot mixture to yolk until hot and then add back to original mixture.
  • 13 cook 1 minute more.
  • 14 let cool.
  • 15 almond filling: beat all ingredients together with mixer.
  • 16 crumb mixture: combine flour, sugar and walnuts; mix in the 1/2 cup butter until well mixed.
  • 17 assembly: divide dough into 3 portions, or, make up to 12 small pastries.
  • 18 roll out to about 1/4 to 1/2 thick rectangles, long side perpendicular to you works best.
  • 19 place fillings down center of rectangle in this order: custard, almond filling, crumb mixture.
  • 20 cut equal number of slits on both sides of rectangle, leaving the center 1/3 of dough intact with fillings.
  • 21 braid the strips you just cut over the fillings.
  • 22 place pastries in foil lined pans, brush with egg beaten with 2 tbs water.
  • 23 place halved maraschino cherries, like buttons, down the top and sprinkle with more crumb mixture.
  • 24 bake at 350°f for 20 min for small pastries, 30 minutes for medium, and 35-40 minutes for large.

No comments:

Post a Comment