Fruit Filled Danish from Scratch | Homemade Pastry Dough
It’s time to make the scratch version of these danishes. We’re making a puff pastry dough, but instead of the tedious butter laminating steps of regular puff pastry, we’re cutting the butter in more like a pie shell. We’ll still laminate the dough for layers, but it’s a much less finicky process. You can cut down some of the work by using canned pie filling, but I’ve included the recipes for three of the filling we are using. Not for the faint of heart, nor for the novice baker; but if you’ve got the time and skills, it’s absolutely amazing!
Danish Pastry Dough
14 tablespoons, 198g, very cold butter
2½ cups, 350g, all-purpose flour
½ cup, 120ml, milk, room temp
¼ cup, 60ml, warm water, 100°F, 37°C
1 scant tablespoon instant yeast
¼ cup, 58g, white sugar
1 large egg, 50g
¼ teaspoon kosher salt
Proof the yeast in the warm water in a large mixing bowl. Add the reminaing wet ingredients once the yeast has bloomed and is foamy, about 2 minutes. Add the flour and the cold butter pieces to a food processor and pulse several times until the butter has been crumbled into pea-sized pieces, about 10 pulses. Pour all the flour and butter into the wet ingredients and fold to combine until the flour has just been incorporated. Do not overmix. You want the pieces of butter to remain intact. Add more flour if the dough is still wet. Turn pastry out onto a piece of plastic wrap and form into a ball or square. Wrap tightly and refrigerate for at least 3 hours or overnight.
Roll pastry out onto a flour surface adding flour as necessary so it doesn’t stick. Roll dough into a long rectangle and fold into thirds, repeating 3 times. Fold dough in half and rewrap in the plastic, refrigerating for an additional 3 hours, or overnight.
Cut dough in half, wrapping the unused portion and refrigerating. Roll dough into a 6x12 inch rectangle on a piece of parchment dusting with flour if necessary. Cut triangles off the top and notch the bottom as shown in the video. Place the filling in the center and cut strips along the sides about an inch apart, as shown in the video. Cross strips over filling and brush with a beaten egg mixed with a tablespoon of water.
Preheat oven to 400°F, 200°C, gas mark 6 for 15 minutes while pastry rests. Bake Danish for 13-15 minutes or until it’s golden brown. Glaze with lemon glaze if desired.
For individual Danish, roll half of the dough into an 8x12 inch rectangle and 4x4 inch squares separating them slightly. Add filling to the center of each Danish. Brush edges with egg wash if desired. Preheat oven to 375°F, 190°C, gas mark 5 for 15 minutes while the Danish rest. Bake for 13-15 minutes or until they are golden brown.
Cherry Pie Filling
14.5 oz., 411g, tart cherries in juice
⅓ cup sugar
1 tablespoon, 15ml, lime juice
pinch kosher salt
1 tablespoon corn starch
½ teaspoon almond extract
Bring all ingredients to a gentle simmer in a medium saucepan until thickened. Cool completely.
Blueberry Pie Filling
14.5 oz., 411g, blueberries in light syrup
2 tablespoons white sugar
1 tablespoon lime juice
pinch kosher salt
4 teaspoons corn starch
Bring all ingredients to a gentle simmer in a medium saucepan until thickened. Cool completely.
Cream Cheese Filling
8 ounces, 226g, cream cheese, very soft
¼ cup, 57g, white sugar
½ teaspoon, 3ml, lemon extract
1 teaspoon lemon zest
Mix all ingredients until smooth. Filling a disposable piping bag for easier use.
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Martha Stewart’s 4 Danish Recipes (1 with Zero Waste!) | Martha Bakes S5E2 Danish
Martha Stewart presents four delicious Danish pastry recipes, filled with apricot or cheese, or sprinkled with brown sugar and cinnamon. She even makes individual danishes from danish pastry scraps instead of freezing them or throwing them away. Waste not want not!
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 5 Episode 2.
#marthastewart #danishes #breakfast #baking #recipes
0:00 Martha Stewart’s 4 Danish Recipes
0:04 How to Make Danish Dough
4:02 How to Fold Butter into Danish Dough
7:14 How to Make Apricot Bow Ties
11:49 How to Make Cheese Danishes
15:11 How to Make Brown Sugar Cinnamon Danishes
20:22 How to Make Danish Snails (Made from Dough Scraps)
22:56 Baking Bonus - Raspberry Pinwheels
Full Recipes:
Brown Sugar Cinnamon Danish -
Cheese Danish -
Cheese Filling -
Danish Snails -
Pastry Cream for Apricot Bow Ties -
Apricot Bow Ties -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
EASY Cheese Danish Recipe
You will love this flaky and delicious homemade Cheese Danish recipe! It’s so easy to make with only a handful of simple ingredients. Flaky and buttery puff pastry folded around a simple cream cheese filling then topped with a drizzle of glaze, these cream cheese danishes are perfect for breakfast or a snack.
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Quick and Easy (semi) Homemade Danish Pastries!! Fruit and Cheese Danish Recipe
Learn how to make quick and easy (semi) homemade cheese and fruit danish pastries!! These are super easy, super delicious and take about 20 minutes to make. No need to slave for hours making puff pastry from scratch. ;-)
What you'll need:
11-12 oz roll of crescent rolls
2 oz cream cheese
2 Tbsp granulated sugar, divided
assorted jams and preserves or pie filling (raspberry, cherry, strawberry, apricot, blueberry, lemon, etc)
1 Tbsp butter, melted
1/4 cup powdered sugar
1 1/2 tsp milk
Unroll the crescent rolls and separate into rectangles of dough using two triangles. Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle with sugar. Cut dough into approx. 1 x 8 strips of dough. Gently lift dough and twist opposite ends in opposing directions into a loose rope. Spiral the rope around itself to form a loose circle/spiral. Place onto a cookie sheet lined with a baking mat, spacing danishes about 2 apart. Press the centers with a finger to make a well for the filling.
For the cheese filling, combine cream cheese and 1 Tbsp sugar in a small bowl and mix well.
Spoon about 1 tsp of filling into the center of each danish. Bake at 375*F for 10-12 minutes or until lightly golden brown.
When done, brush with melted butter to keep danishes soft. Make an icing by combing the powdered sugar with the milk and drizzle over top of danishes. Serve warm. Makes approx. 12 (4) danish pastries. Enjoy!!
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FLAKY HOMEMADE CHEESE DANISH (Beginner Friendly)
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The cheese danish is the crown jewel of donut shop pastry and believe it or not, the ones you can make at home with this recipe taste just as good.
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▪165g or 2/3c warm water (86F/30C)
▪165g or 2/3c whole milk (room temp)
▪50g or 4Tbsp sugar
▪8g or 3tsp instant yeast
▪10g or 1 3/4tsp salt
▪540g or 4 1/3c all purpose flour
▪40g or 3tbsp unsalted butter, softened and cut into pieces
▪225g or 1/2lb unsalted butter, softened
▪Egg wash (egg with splash of milk)
Add water, milk, sugar, yeast, salt and flour to stand mixer and mix on low speed using dough hook for 2-3min or until well combined. Add 40g of softened butter, 1 piece at a time. Once added, increase mixer speed to medium and continue mixing for 3-4 min until butter is incorporated.
Move the dough to a bowl, round off dough ball as shown @1:00, cover, and set aside to ferment for 90 minutes.
Measure and fold 2 sheets of parchment into an 8”x12” (20cmx30cm) rectangle as shown @1:38. Place 225g butter block between sheets of folded parchment and flatten and spread out butter so that you have a thin 8”x12” rectangle of butter. Place parchment/butter sheet onto a tray and refrigerate to firm up.
After the dough has fermented at room temp for 90 minutes, flour dough ball and work surface then transfer dough to work surface. Roll dough into about a 10” (25cm) x 18-20” (46-50cm) rectangle. Place piece of parchment to cover bottom half of dough as shown @3:39 then fold top half of dough over bottom half with the parchment. Cover with a towel and chill for 15min.
Before using butter, allow to temper slightly so that it’s still firm but malleable. Place butter on bottom ⅔ of dough then fold/laminate butter into dough as shown @5:37. Once laminated/folded roll out into a 12”x8” (30x20cm) rectangle, place on a tray, cover, and refrigerate for 20 minutes.
Remove dough from fridge and pound and roll out into about a 16” x 10” (40x25cm) rectangle. Place onto fridge one last time to chill and relax for 20 min.
To finish shaping, lightly flour dough then roll into a ½” (1-2cm) thick rectangle (you can cut and freeze half for later if you’d like). Cut into either circles or triangles and shape as shown @8:52 and place on oiled parchment on a sheet tray.
Add filling to center of danishes. 2oz/50g or so if making the larger rounds or 1oz/25g or so if making the smaller triangles. Press the filling down slightly.
Cover, and allow to rise at room temp for 90 minutes. If desired, add fruit jam to center of the cheese filling. Brush egg wash on exposed dough. Bake at 425F/220C for 16-20mins until golden brown.
Allow to cool for 15 min. Once cooled, glaze if you dare.
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FILLING
▪75g or 3/4c powdered sugar
▪2 egg yolks
▪5g or 3/4tsp salt
▪5g or 2 1/2tsp vanilla
▪450g or 1lb cream cheese, softened
Whip for 1-2min or until smooth.
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GLAZE (mix to combine)
▪500g or 3 1/4cpowdered sugar
▪30g or 3/8c milk
▪Zest of 1/2 lemon
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#cheesedanish #danish #breakfastpastry
Easy Recipe for Flaky Danish Pastry |Cinnamon Danish Recipe | pain au raisin |Easy Pastry Recipe
Easy Recipe for Flaky Danish Pastry /Cinnamon Danish Complete recipe :
What you will love about this Cinnamon Danish Pastry Recipe
Traditionally, Danish pastry dough is layered with butter, then rolled and folded several times in succession and then again rolled into a sheet.But in this easy Danish pastry recipe, we are going to make these wonderful cinnamon danish rolls in a different method which is more easy, which takes very little time and effort than the traditional method.
In this easy Danish pastry recipe, we do single proofing and so we can save a lot of our time.
We don’t need any special equipment to make this easy Danish Pastry.
Ingredients used in this Flaky Danish Pastry /Cinnamon Danish are simple and easily available.
This Danish pastry sheets freezes well.
We use comparatively less butter than regular pastry dough and so its’s Calorie Count is lower than usual.
Cinnamon Danish rolls made with this recipe, have flaky, buttery outer crust and delicious soft ,fluffy crumb inside.
How to make Danish Cinnamon Rolls
Prepare the Pastry Sheet
Shape and Proof the Cinnamon Danish Pastry
Bake the Danish Pastry Rolls
Prepare the Danish Pastry Sheet
To prepare the Danish pastry sheet, we need to
Prepare the dough
Divide, shape into circles and layer them with butter
Roll out the pastry sheet
Can I add Egg in this Cinnamon Danish Pastry dough
Yes you can add egg in the cinnamon Danish pastry dough.
If you want to add 1 egg, then add 1 egg and reduce 45-50 ml water (equal volume of 1 egg), while preparing the dough.
Can I add milk instead of water in this Danish Pastry dough
Yes you can add milk instead of water in this Danish pastry recipe.
Can I use white sugar instead of brown sugar in this Cinnamon Danish Pastry Recipe
Yes, you can use white sugar instead of brown sugar in this cinnamon snail rolls recipe.
What I noticed is that brown sugar has a slight note of saltiness to it as it contain molasses in it which is nice.
When I used white sugar instead of brown sugar, there was a slight imbalance of sweetness .I made a note in my mind to add a pinch of fine salt to white sugar next time when I use white sugar in this cinnamon danish snail buns.
How long will this Cinnamon Danish Pastry rolls stay good at room temperature
These Cinnamon Danish Pastry rolls stay good for 3-4 days when kept at room temperature.
Keep the cinnamon danish rolls in an airtight container so that moisture doesn’t escape from the rolls.
As this cinnamon snail rolls contain butter in it, when we rewarm the rolls they will turn super soft instantly.
So it’s better to reheat them before serving ,if you want soft and delicious cinnamon raisin pastry.
Hope you liked this cinnamon raisin danish pastry recipe.Hope you will make this cinnamon rolls at home and enjoy!
Happy baking!
Easy Recipe for Flaky Danish Pastry /Cinnamon Danish Complete recipe :
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