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.
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