Wednesday, July 27, 2011

Danish Pastries-Part 2

As you can see, these are very labor intensive, in my opinion. However, we just ate our first homemade Danish pastry, and it was divine! was worth it all. I have a feeling each time I make these, I will improve my technique. I did notice that the quicker you work your dough, roll it out, add the toppings, and get it into the oven, the better they are. Once your butter starts to melt, the dough becomes very sticky and hard to retain its shape, and work with.

The finished result................


This is Part #2 of the recipe-which should be done on the second day-

1 batch Danish dough (See recipe for Spandau)

1/2 cup organic Cherry jam or preserves

1-8 ounce container Mascarpone cheese (I only ended up using about 3-4 ounces)

1 egg white, beaten (for brushing pastries)

2 tablespoons white sugar to combine with Mascarpone

2 tablespoons white sugar to sprinkle on top of pastries before baking

1 Lightly dust a flat work surface with flour. Roll dough out to a rectangular shape approx. 8 x 11 inches long. Fold the rectangle into thirds, as you would fold a business letter.

2 Turn so that the shortest end of the folded dough is facing you. Roll out into a rectangular shape again. Fold into thirds, wrap in plastic wrap and refrigerate for 30 minutes to rest. At the end of the 30 minute rest period the dough is then ready to form into required pastries.

3 Preheat oven to 400F. Line 2-3 baking trays with baking paper. Divide pastry dough in half, and roll out pastry, one piece at a time, until 1/8 inch in thickness. Wrap your other piece of pastry in plastic wrap and refrigerate until required. 

4 Cut your pastry into 4 inch squares. Cut a 1/2 an inch slit in each side of your 4 inch pieces. Fold over one tip or corner of pastry to center of pastry, and fold opposite corner over forming a square. Place a teaspoon of jam or sweetened Mascarpone cheese into the center of each square. Secure in place by brushing with egg white.

5 Place prepared pastry onto baking trays and brush with egg white. Sprinkle with sugar and bake for 12-15 minutes, at 400F, or until golden brown and crisp.  

This will be your outcome.....I believe that if I worked the dough a little quicker, then hardly any of the butter would have melted. It's important to work the dough quickly, so that you pastry stays cool, and rises better. 

**Adapted from an original Dixie Elliott recipe


  1. Congratulations!
    I was excited to see what you were making when on Foodbuzz your profile said "pastries were baking."
    Only wish I could try one.

  2. Thanks Rachel...and we have extra so I would share some with you :)