Danish pastries

Danish pastries

By
From
How to Cook Bread
Makes
6-8
Photographer
Peter Cassidy

You can be really creative with Danish pastries – both in terms of flavourings and shapes. They can be filled with spiced butters, frangipane or crème pâtissière along with dried or poached fruit. Try poached rhubarb, pears or plums in a diamond pastry, or frangipane and dried fruits in a comb or pinwheel.

Ingredients

Quantity Ingredient
1 quantity Croissant dough

For the fillings

Quantity Ingredient
1 quantity see method for ingredients
1 quantity see method for ingredients

Cinnamon butter

Quantity Ingredient
60g butter
60g caster sugar
2 teaspoons ground cinnamon

For the glaze

Quantity Ingredient
1 egg yolk
1 tablespoon milk

To finish

Quantity Ingredient
1 quantity see method for ingredients

Method

  1. Have the croissant dough and fillings prepared and ready.
  2. For the cinnamon butter, mix the butter, sugar and cinnamon together in a small bowl until well combined.
  3. For the glaze, beat the egg yolk and milk together lightly in a small bowl, then sieve it. Shape the pastries into wheels, squares, pinwheels, combs and/or diamonds.
  4. Place the pastries on a baking sheet, spacing them well apart to allow for rising. Cover loosely with lightly oiled cling film and leave to prove in a cool place for 50–80 minutes until doubled in size. Meanwhile, heat the oven to 220°C.
  5. Carefully brush the pastries with the glaze. Bake in the oven for 8–10 minutes, then lower the oven setting to 190°C and continue to cook for a further 15–20 minutes until an even deep golden brown. Transfer to a wire rack and leave to cool completely.
  6. Once cold, drizzle or spoon the glacé icing on top of the pastries. Allow to set before serving.
Tags:
bread
Leiths
baking
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