This weeks Bake is kind of a double whammy as you get two different pastries in using one Danish pastry dough. It’s s labour of love making Danish pastry dough as it takes a good while to build up the layers by rolling and folding. But doing this creates the softest flakiest pastry that is to die for and it is well worth the time and effort. The technique of creating the layer is simple and can be picked up easily. When it comes to fillings for your Dainsh Pastries make sure they are small enough and evenly distributed so that it rolls up easily if doing a swirl. I had this problem with the cranberry and walnuts as I had over filled and the cranberries were too big so the pastry didn’t roll. The cinnamon swirls are much easier to roll. Overall this bake would take about a day to make with time in between to allow the dough to rest in the fridge for a number of hours or overnight.
Ingredients for pastry dough
- 500g of Strong White Bread flour
- 10g Salt
- 80g Caster Sugar
- 10g of Yeast
- 2 Eggs
- 90ml Cool Water
- 125ml of Tepid Milk
- 250g Unsalted Butter
Ingredients for fillings
- 250ml Milk
- 50g Caster Sugar
- 1/2 tsp of Vanilla paste
- 1 eggs yolk
- 20g cornflour
- 20g Butter
- 75g of Cranberries
- 50g of Walnuts
- 50g Soft Brown Sugar
- 1 tbsp of Cinnamon
- 20g Butter
- 150g of Apricot Jam
- 1 egg
- Start by adding all of the dry dough ingridients to a large bowl, keeping the salt and yeast on seperate sides.
- Add the eggs, water and milk and mix slowly together until forms a rough ball then knead or mix on a higher speed for a about 5 minutes. Once the dough is soft and forms a smooth ball place into a plastic bag and chill in the fridge for an hour.
- Meanwhile roll out your butter between to sheets of cling film until about 33x19cm then put back in the fridge.
- Roll the dough out to 50x20cm (1cm thick) and then place the rolled out butter onto the bottom two thirds of the dough. Then fold the exposed pastry over, then cut through the exposed butter and place on top and fold the other side of pastry over and seal the edges to stop the butter from leaking and chill in the fridge for an hour.
- Now re-roll the pastry out to 50x20xm and fold the pastry in thirds and place in the fridge to harden between turns. Repeat this twice more. Prepare you fillings between turns. This creates good layer of dough and butter.
- Then leave the finished dough in the fridge for at least 4 hours or overnight (this allows it to rise and rest).
Method for fillings
- To make the crem pat, warm the milk in a sauce pan with the vanilla and bring to the boil and then out to one side.
- Whisk the egg yolk with the caster sugar and cornflour. Then slowly pour the milk into the egg mixture until fully incorpourated,
- Add the milk egg mixture bag into the saucepan on a medium heat. Stirring continuously until thickened . Remove from the heat and add the butter and stir until melted.
- Place in jug and put in fridge until needed.
- For the cranberries chop the cranberries and walnuts into fine pieces.
- Mix the brown sugar and cinnamon.
Method for Pastry construction
- Remove the pasty from the fridge and cut in half, on a floured surface roll out both halves into rectangles with the pastry about 7mm thick.
- Spread the cream pat over the pastry So it meets three edges, leaving one long edge clear. Then sprinkle the cranberries and walnuts over.
- Melt the butter and brush over one half of dough and then sprikle with the cinnamon sugar mix, making sure to leave one long edge clear.
- Roll up the dough from towards the long edge that is free, pinch the edge down to help seal.
- Then mark out 12 slices along the roll and using dental floss cut the swirls.
- Preheat the oven to 180 degrees celcius.
- Places the swirls onto trays with baking paper on, leave to rise in a warm room for 1 hour and then place back in fridge for 20 minutes.
- Bake the pastries in the oven for 15 minutes until golden brown.