Danish pastries

Danish pastries

By
From
Sweet
Makes
30

You can fill these with whatever dried or fresh fruit you like, but a spoonful of the crème pâtissière in the Basics chapter will make all the difference to your Danishes, keeping them moist as they cook. You can also pipe a little icing over the top, if you like.

Ingredients

Quantity Ingredient
2 quantities Laminated enriched yeast dough
flour, for dusting

For the sultana whirls

Quantity Ingredient
2 eggs, beaten
100g caster sugar
150g sultanas
40g flaked almonds
butter, for greasing
100ml Stock syrup glaze

For the fruit Danish

Quantity Ingredient
4 tablespoons cherry pie filling
4 tinned pineapple rings, drained and patted dry
1 egg, beaten
4 tablespoons good-quality lemon curd
100ml stock syrup glaze

Method

  1. For the sultana whirls, roll out one quantity of the dough on a lightly-floured surface, to a rectangle 25cm x 50cm and 7mm thick. Brush with the egg wash, then sprinkle over the sugar, sultanas and flaked almonds. Starting with the longest side, roll up loosely into a sausage. Cut into 18 pieces, about 3cm thick. Transfer to 2 lightly greased baking trays. Set aside to prove at room temperature, uncovered, for 30 minutes.
  2. Preheat the oven to 200°C. Bake the pastries for 15–20 minutes until golden. Brush with the glaze whilst warm.
  3. For the fruit Danish, roll out the second quantity of dough to a rectangle 30cm x 40cm and around 7mm thick. Divide into 12 squares, each 10cm x 10cm. Take 4 squares and, starting 1cm in from the corner, cut a line at a right angle, from the top-left to bottom-right corner, stopping short 1cm in from the bottom-right corner. Fold the bottom-left corner into the centre then fold the top-right corner over to form a diamond. Fill with a tablespoon of cherry pie filling. Transfer to a lightly greased baking tray. Leave to prove at room temperature, uncovered, for 30 minutes.
  4. Take another 4 squares and cut an L-shape in the corners of each, about 1cm in from the edge, so the right-angle lines are parallel to the outside edges. Extend the lines to follow the edges of the squares but stop short so there is 1cm of uncut dough at the centre of each side. Brush each corner with egg wash then place the pineapple ring in the centre. Fold the edges in over the pineapple to partly cover, then press down gently on the centre pieces to secure. Transfer to a lightly greased baking tray. Leave to prove at room temperature, uncovered, for 30 minutes.
  5. Brush the last 4 squares with egg wash. Pipe a tablespoon of lemon curd diagonally across the centre, leaving a 1.5cm gap at either end. Pull the sides out to stretch them gently, then fold one over the top of the lemon curd, then the other over this. Wrap underneath to secure. Transfer to a lightly greased baking tray then leave to prove at room temperature, uncovered, for 30–40 minutes.
  6. Bake at 200°C for about 20–25 minutes until golden and slightly crisp. Brush with the stock syrup glaze whilst warm, then leave to cool slightly before serving.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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