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DANISH PASTRIES




Source of Recipe


Elaine


List of Ingredients




DANISH PASTRIES

Yield = 16 Danishes

1/4 Cup Warm Water
2 1/2 tsp. Dry Yeast
1/2 Cup Milk, room temperature
1 Large Egg, room temperature
1/4 Cup Sugar
1 tsp. Salt
2 1/2 Cups All-Purpose Flour
8 oz. Unsalted Butter, cut into 1/4” slices and chilled



Recipe



• Sprinkle the yeast into the water and allow to soften for a minute. Add the milk, egg, sugar and salt and whisk to mix. Put the flour and butter into a food processor and pulse 8-10 times, until the butter is cut into the flour in half-inch pieces (if the butter is too small, the pastries won’t rise properly). Empty the flour mixture into the yeast mixture and fold gently just until the dry ingredients are moistened. Cover the dough and refrigerate overnight (or up to 4 days).
• Lightly flour your work surface and dust the dough lightly with flour. Roll into a 16” square and fold into thirds. Roll the dough into a rectangle about 10” by 24” and fold into thirds again. Roll into a 20” square and fold into thirds. Then roll the dough for a fourth time into a rectangle of about 10” by 24”. Wrap well and refrigerate for at least half an hour (or up to 2 days). This can be done the day before you make the pastries.
• Roll the dough into a 20” square and cut into 16 pieces. Fill with your choice of filling and shape as desired using beaten egg white to glue the danish together. Place the pastries on a parchment lined baking sheet and cover them with a dishtowel. Allow the pastries to rise at room temperature for half an hour until slightly puffy. Brush with egg white, sprinkle with pearl sugar (if desired) and bake at 400Þ F for 8-10 minutes till lightly golden-brown. The danishes may be brushed with an apricot glaze and decorated with a powdered sugar icing if desired