Basic Danish Pastry Dough Recipe
- Yield: 1 dough
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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Basic Danish pastry dough recipe. Danish pastries called Wienerbrod in Denmark, which means Vienna bread. Wiennerbrod originally came from Austria where the making of them has now more or less ceased, so to learn how to make them today, one must go to Denmark.
After the basic dough has been made, it is rolled out thinly and cut into various shapes, the filling is put in and the pastries are reshaped into pinwheels, stars, triangles, rooster combs, and crescents. The Danish baker has a special oven which sprays stream from the top for a few minutes over the pastries. When the steam is turned off the pastries are left to cook in the very hot oven. This process gives Danish pastries their characteristic hard and crisp surface.
Danish pastries are fascinating to make as there are so many varieties. From the basic dough you can make innumerable types (see recipes below).
Pastry Filling Recipes:
Almond Filling. Ingredients: 1/2 cup ground almonds, 3 tablespoons granulated sugar, 1/2 large egg, beaten, 1-2 drops almond extract
Instructions: In a mixing bowl, combine all ingredients. Mix until smooth.
Apple Marmalade. Ingredients: 1 pound (480 g) cooking apples, 1 piece lemon rind, 6 tablespoons brown sugar, Apple marmalade
Instructions: Cut apples into quarters, core and slice (do not peel). Place in well greased saucepan (grease with nonstick cooking spray). Add the lemon rind, cover and cook over medium heat, stirring frequently, until soft. Turn off the heat. Pour mixture into blender and blend until smooth.
Crescents. Ingredients: 1 quantity Basic Danish Pastry Dough, Almond Filling, beaten egg for glazing, 2 tablespoons granulated sugar
Instructions: Roll out Danish pastry dough to a large round, 1/8 inch thick. Cut into triangles 3-inches along the bottom. Place a teaspoonful of Almond Filling or Apple marmalade at the bottom . Roll up loosely from the bottom toward the apex. Shape into crescents . Place on a greased baking sheet. Leave to rise at room temperature for 10-20 minutes. Preheat oven to 450º f (225º C). Bake in preheated oven for 20-25 minutes.
Basic Danish Pastry Dough Recipe
- 3 cups all-purpose flour
- dash of salt
- 1 oz (30 g) compressed yeast
- 1 large egg,beaten
- 1/4 cup granulated sugar
- 3/4 cup (180 ml) milk
- 1 cup unsalted butter
In a mixing bowl, combine all-purpose flour and salt. Mix well.
In another mixing bowl, cream the yeast with 1 tablespoon of sugar. Stir in beaten egg, lukewarm milk and 1/4 cup melted butter. Make a well in the flour mixture and add the liquid ingredients slowly. Mix to a smooth dough. Cover and leave at room temperature for 1 hour or until doubled in bulk.
Punch down the dough. Turn it into floured board. Knead lightly. Roll out to an oblong and cover 2/3 of the dough with 1/3 of remaining butter, divided into small pieces. Fold and roll it.
Fold in 3 and roll to an oblong again. Repeat with the last portion of butter and roll out and fold in half. Roll and fold twice more and rest again for a further 15 minutes.
Place dough in a plastic bag and chill for several hours or overnight.