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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RECIPE
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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
Danish Braid Prune Filling recipe
Danish Braid Prune Filling
This is a super easy recipe and super delicious
This is from Julia Child’s book, “Baking with Julia”. ISBN 0-688-14657-0
Easy Prune Dessert Recipe - Dessert Recipes For Special Occasions
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15 WAYS TO FOLD PUFF PASTRY
The Art of making pastry.
We all love eating sweet or savory pastry, and many of us love making it for our loved ones. But did you know that you can also make art while making pastry? Check out the ideas in this video, tie your apron and get in the kitchen.
Artistic pastry ideas:
Timestamps:
#1 0:00
#2 0:26
#3 0:51
#4 1:23
#5 1:52
#6 2:10
#7 2:29
#8 2:43
#9 2:59
#10 3:42
#11 4:17
#12 4:30
#13 4:53
#14 5:19
#15 5:38
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Finnish Christmas Cookies! “Joulutorttu”
Ricotta and butter dough with cranberry and port wine jam, and egg wash.
Christmas Recipe: Joulutorttu (Finnish Christmas Star Cookies)
Makes 24 servings
Ingredients
*Note that the dough must chill for at least 3 hours before using, preferably chill overnight.
For the Pastry
1 C (227 grams) unsalted butter, cold, cubed
1 C (225 grams) ricotta cheese
3 C (375 grams) unbleached all-purpose flour
1⁄4 C (60 grams) whole milk
1 tsp (3 grams) kosher salt To Make the Cookies
1⁄2 C prune jam (recipe below) or other thick jam
1 egg, lightly beaten
Powdered sugar (for dusting the finished cookies)
Instructions
For the Dough
In the work bowl of a food processor, place flour, cold cubed butter, and salt; pulse until mixture is crumbly. Add ricotta cheese and milk, and pulse until dough comes together. Divide dough into 3 equal portions. Shape each portion into a disk, and wrap in plastic wrap. Refrigerate overnight or at least 3 hours to chill.
To Shape And Bake
Preheat oven to 400F (approx. 200C). Line 3 rimmed sheet pans with parchment paper.
Working with one disk of dough at a time, roll dough to 1/8 inch thickness on a lightly floured surface. Using a 3-inch square cutter, cut dough, and place on prepared pans. On each square, make 4 (1-inch) cuts at the corners diagonally toward the center (1/2 – 2/3 of the way to the center of the square). Place 1 tsp (7 grams) of prune jam in center of each cookie. Fold over every other tip over toward center, forming a pinwheel. Dab ends of tips with water to help adhere and prevent separation during baking. Lightly beat egg with a pinch of salt. Using a pastry brush, lightly brush tops of cookies with egg wash.
Bake until edges are just barely golden brown, 11 to 12 minutes. Let cool completely on pans for 5 minutes before transferring to a wire rack to cool completely. Once the cookies cool, dust with confectioner’s sugar, if desired.
Store the cookies in an air-tight container on the counter for 3-4 days.
Prune Jam
Let the jam cool completely before using. Yield: 1 1/2 C of jam
Ingredients
1 C roughly chopped prunes
1⁄2 C sugar
Water (to cover)
Instructions
Place the prunes and sugar in a small saucepan. Add water to cover the prunes and bring the mixture to a simmer over medium heat.
Simmer, uncovered, until the prunes are very soft and mixture is jammy, 20-30 min. (Add water as necessary during the simmering so the mixture doesn’t become too dry.)
Remove the pan from the heat and let the jam cool before using.
NOTE: These cookies can be shaped a variety of fun ways in addition to the pinwheel, including angel shapes and many more. Just search online, Joulutorttu shapes.
You can also use a variety of jams for the filling. Prune jam is traditional Finnish.
*This recipe is a combination of recipes from Curious Cuisiniere, Martha Stewart, and Bakefromscratch.com.
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
Ingredients:
pastry dough - 600 g (21.16 oz)
sausages - 6 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
cottage cheese - 150 g (5.3 oz)
strawberries - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pastry cream - 300 g (10.6 oz)
peach compote - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 600 g (21.16 oz)
apples - 3 pieces
melted butter - 100 g (3.5 oz)
sugar - 40 g (1.4 oz)
cinnamon -15 g (½ oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pressed cheese - 100 g (3.5 oz)
tomatoes - 2 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 700 g (24.69 oz)
boiled chicken leg - 200 g (7 oz)
pressed cheese - 150 g (5.3 oz)
mayonnaise - 30 g (1 oz)
eggs - 1 piece
IN THE OVEN 190°C/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
sausages - 6 pieces
eggs - 1 piece
black sesame seeds - 10 g (0.35 oz)
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
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