Looking for a tasty dessert or just an exciting one? Check out this Danish pastry recipe that will give the world a twist in an instant!
Course Breakfast
Cuisine Sugar free recipe
Prep Time 3 hourshours
Cook Time 30 minutesminutes
Ingredients
Dough
4tablespoonsButterall together we'll use 2 cups (4 sticks / 450g Butter)
5cupsFlour
2teaspoonFresh yeast
2½teaspoonsSalt
1teaspoonCardamon
1teaspoonVanilla extract
1cupMilk
3medium Eggs
Filling
28tablespoonsButter
Cottage cheese filling
8ozCottage cheese
3tablespoonsHoney or sweetener of choice
1medium Egg
¼teaspoonSalt
1teaspoonVanilla extract
Jam filling
16tablespoonsJam of choice
Topping
1medium Egg white
1tablespoonWater
Crushed nuts for decorationoptional
Instructions
Dough
Knead butter, flour, fresh yeast, salt, cardamon, vanilla extract, milk and eggs until it comes together into a uniform sticky textured dough. Cover the dough and let's get on with the remaining butter.
Halve the filling butter. Slice one butter up then arrange the pieces onto a parchment paper in a 6" x 9" / 15cm x 22cm rectangle shape. Use a parchment paper that is about double the size of the butter rectangle because we need to close it up.
Fold the sides of the parchment paper on then turn it upside down.
Spread the butter into a nice squarish shape with a rolling pin by gently hitting the butter and rolling it to all corners. Once it's done, do it with the other half of the butter so we'll end up with 2 sheets of butter. Keep them in the fridge until they are going to be used.
Scrape the dough onto a floured work surface.
Flour the top of the dough then roll it out into a 12" x 24" / 30cm x 60cm rectangle.
Place one of the butter sheet onto the center third of the dough.
Fold one side of the dough over the butter to cover it.
Place the another butter sheet on top.
Fold the other side of the dough over the butter.
Press together the open ends so the butter is totally enclosed by the dough.
Turn the dough 90° so now the longest side is closest to us. Sprinkle flour on top.
Roll the dough into about a 10" x 24" / 25cm x 60cm rectangle.
Fold the two sides into the middle.
Fold one side over the other to get a 6" x 10" / 15cm x 25cm rectangle. Measurements values are for reference only, don't stress out if it's slightly different.
Roll the dough into a plastic wrap or parchment paper and put it in the fridge for 20 minutes to chill.
Take the dough out of the fridge, and on a floured surface, roll the dough into about a 10" x 24" / 25cm x 60cm rectangle, just like in step 13.
Fold the two sides into the middle then one side over the other, just like in step 14 and 15 which will create a roughly 7" x 12" / 18cm x 30cm rectangle.
Let's do the folding one more all together the third time. Turn the dough 90° so now the longest side is closest to us. Sprinkle flour on top, roll it out then fold the two sides into the middle. Fold one side over the other, just like in step 14 and 15 which will create a roughly 7" x 12" / 18cm x 30cm rectangle. Wrap the dough then chill for at least 2 hours or even better overnight for a slow and steady rise.
Fillings
Preparing the ingredients doesn't require any special treatment. Just mix them together and they are ready to be filled in or in case of jam just get a spoon ready.
Assembly
Take the dough out of the fridge and cut one third off. Put the rest back.
Roll the dough into an 8" x 16" / 20cm x 40cm rectangle.
Cut the rolled out dough into about 4" / 10cm squares.
Squares
Fill the squares with filing.
Pinch the opposite corners together.
Stars
Place some filling onto the middle of the squares. It's highly advisable to place the dough onto a parchment lined baking tray now.
Cut the dough from each corner towards the middle. Mind the cuts don't reach the filling.
Pinch together the opposite corners as seen on the photo.
Cocks comb
Spread some filling across the middle. It's highly advisable to place the dough onto a parchment lined baking tray now.
Fold one side over the other.
Cut the cocks comb.
Baking
Place the assembled danish pastry onto a parchment lined baking sheet. It's advisable to assemble some of them directly on the parchment paper lined baking tray so we don't need to move them. Cover them with a slightly moist kitchen cloth, place them into a 68°F – 81°F /20°C – 27°C corner to raise.
Brush them with egg wash.
Place the danish pastries into the middle rack of a 400°F / 200°C preheated oven until golden brown, about 15 - 20 minutes.