The Danish Pastry is popular all over the World and not that hard to do, just follow the recipe provided here on this page.
Danish Birthday Kringle.
This recipe for Danish Pastry is Danish, and the Danish flour contains ascorbic acid ( C vitamin). If using this recipe in other countries you may have to add 2.5g Bread Improver (Available from your local supermarket)or 1 g Ascorbic Acid
Make sure all ingredients are cold.
Start by softening up the cold butter by knocking it flat with a meat hammer or rolling pin and fold it over, keep going until the butter is at a consistency you can work with but still cold.
Add Water, Yeast, Egg, Sugar, and Salt and mix until the Yeast is dissolved.
Add Flour and Improver (If Used) and mix dough together, DO NOT OVER MIX.
Flatten out the dough to a square on a table dusted with some flour and put the Butter in the middle and wrap the Butter in the dough like an envelope.
Push the dough flat with the palm of your hand and roll out with a rolling pin, fold the dough (follow the photos 1 to 5).
The pastry needs to be rolled out 3 times and folded over 3 times, that is what we call a 3 x 3 fold.
Let the pastry rest in the fridge for about 30 minutes.
For small Danishes like Custard buns or apple Danishes, roll pastry out to about 4-5 mm thickness and cut out 9 x 9 cm.
For Custard Buns, put Custard in the center and close the ends up at the top and turn upside down. For Apple Danish, fold the 4 corners to the center (see Photo, small Danish)
Brush with a mixture of half Egg and half Water. Let the pastry rest in a warm place until it doubles in size.
When double in size push the small Danish down in the center and fill the center with Apple, jam, custard or whatever you like.
Bake at 180°C for 15 - 20 min. depending on oven.
For other ideas take a look at the photos of Birthdays Kringle and Danish Buttertorte.
Roll out 500 g of pastry to about 10 x 70 cm.
Mix together for a couple of minutes until soft, If mixed too much it will boil in the pastry.
For an Almond filling you can add 250 g of Almond meal or Marzipan.
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