Danish pastry

danish_pastry

Scandinavian Danish pastry, commonly known as simply “Danish pastry” or as “Wienerbrød” (Vienna bread) in Danish, is a flaky pastry made with a yeast-leavened dough and filled with various sweet or savory fillings. The history of Danish pastry dates back to the 19th century, when Danish bakers were inspired by the Austrian kipfel and French croissant, and began experimenting with their own versions of laminated dough pastries. Today, Danish pastry is an iconic pastry enjoyed all over the world, not only in Denmark, but in many other countries as well.

One of the things that makes Danish pastry unique is its distinct laminated dough, which is created through the process of folding and rolling the dough with a layer of butter or margarine. This process results in multiple layers of buttery pastry that are flaky, crisp, and tender all at once. The pastry can be made in various shapes and sizes, such as round, square, or twisted into a swirl.

There are countless variations of Danish pastry, ranging from the classic cinnamon roll, to the more savory ham and cheese pockets. However, the most iconic Danish pastry is arguably the “wienerbrød,” which consists of a sweet filling – such as almond paste or jam – baked inside a flaky, buttery pastry. When made correctly, the filling remains moist and flavorful, while the pastry develops a golden-brown exterior that is crispy and flaky.

The key to achieving the perfect Danish pastry is in the technique. It takes time and patience to laminate the dough and allow it to rest in the refrigerator between folds, but the end result is well worth the effort. The dough must be handled gently, as too much pressure or stretching can cause it to tear or become tough. Additionally, proper piling and shaping of the dough is crucial in order to create a beautiful, evenly baked pastry with the right texture.

Danish pastry is enjoyed throughout the day, from morning pastries with coffee or tea, to midday snacks and dessert. It is often sold in bakeries and coffee shops around the world, but there is nothing quite like the taste of a freshly baked, homemade Danish pastry. Whether you prefer a sweet or savory filling, making your own Danish pastry is a fun and rewarding experience that is sure to impress your family and friends.

In this recipe, we will be making a classic Danish pastry with an almond paste filling. The almond paste gives the pastry a sweet, nutty flavor that pairs perfectly with the flaky, buttery dough. The pastry is easy to make, and with a few simple tips and tricks, you can achieve a professional-looking pastry that tastes as good as it looks. So grab your apron, turn on some music, and get ready to make some delicious Scandinavian Danish pastry!

Ingredients:

For the dough:

  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 tsp active dry yeast
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup milk, lukewarm
  • 1 large egg, room temperature

For the butter layer:

  • 1 cup unsalted butter, softened
  • 1/2 cup all-purpose flour

For the filling:

  • 1/2 cup almond paste
  • 2 tbsp sugar
  • 1 large egg
  • 1/4 tsp almond extract
  • 1/4 cup slivered almonds

For the glaze:

  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions:

  1. In a large mixing bowl, combine the flour, sugar, yeast, and salt. Add in the softened butter, milk, and egg. Mix well until the dough comes together.

  2. Knead the dough on a floured surface for about 5-7 minutes. Shape the dough into a ball and place it in a bowl. Cover the bowl with a damp cloth and let the dough rise for approximately 1 hour, or until it has doubled in size.

  3. Meanwhile, prepare the butter layer by mixing the softened butter and flour together until smooth. Roll out the butter layer to the same size as the dough.

  4. On a floured surface, roll out the dough to a rectangular shape, about 1/2 inch thick. Place the butter layer on top of the rolled-out dough, leaving a bit of space around the edges.

  5. Fold the dough over the butter layer, pressing down on the edges to seal it well. Roll out the dough again to a rectangular shape, about 1/4 inch thick. Fold the dough in thirds, like a letter.

  6. Repeat the rolling and folding process two more times. Cover the dough with a damp cloth and let it rest in the refrigerator for at least 1 hour.

  7. To make the filling, mix together the almond paste, sugar, egg, and almond extract until smooth.

  8. Preheat the oven to 375°F. Roll out the dough to a rectangle, approximately 1/4 inch thick. Spread the filling over the dough and sprinkle slivered almonds on top. Roll up the dough tightly, then cut it into 1 inch pieces.

  9. Place the pastries on a baking sheet lined with parchment paper, and let them rise for 15-20 minutes. Bake the pastries for 15-20 minutes or until golden brown.

  10. While the pastries are baking, make the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small mixing bowl.

  11. Let the pastries cool slightly before drizzling the glaze over the top. Serve and enjoy!