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Category: Danish Pastry
Ingredients:
|
||
| 360 | g | Cake flour (3 x 250 ml / 3 cups) |
| 5 | ml | Salt (1 tsp) |
| 60 | ml | Sugar (4 tbsp) |
| 250 | g | Butter |
| 10 | g | Anchor Instant Yeast (1 packet) |
| 80 | ml | Lukewarm water |
| 2 | Large eggs, beaten | |
| Beaten egg, to brush | ||
| Filling: | ||
| 100 | g | Ground hazelnuts or almonds |
| 30 | ml | Castor sugar (2 tbsp) |
| 5 | ml | Cinnamon (1 tsp) |
| 30 | ml | Syrup or honey (2 tbsp) |
| 30 | g | Butter |
| Topping: | ||
| 100 | g | Dark baking chocolate, melted |
| Icing sugar, to dust | ||
Method:
- Mix the flour, salt and sugar together.
- Rub the butter into the mixture, keeping aside a few pieces of butter. Don’t rub in too finely to resemble breadcrumbs (should be coarse).
- Add the Anchor Instant Yeast and mix.
- Mix the water and beaten eggs together, add to the flour mixture and mix gently to form a crumbly dough.
- Place the dough in a bowl, cover with greased plastic and refrigerate for 12 – 24 hours.
- Mix all the ingredients for the filling until smooth and keep cold.
- Roll the dough out on a floured surface to a thickness of about 5 mm. (Sprinkle flour onto the work surface as well as onto the pastry, if necessary)
- Cut the pastry into strips of 10 cm and then cut squares of 10 cm x 10 cm. Place a spoonful of filling onto each square and wet the corners with water. Fold the corners up to form a parcel and seal well.
- Cut small shapes – leaves, squares or rounds with a cookie cutter, wet the top of the parcel and place on top to finish off neatly.
- Place pastries on a lightly greased baking tray, cover with greased plastic and rise in a warm place for 15 – 20 minutes.
- Brush gently and evenly with beaten egg and bake in a preheated oven at 180 ˚C / 350 ˚F for 15 – 20 minutes
- Drizzle with melted chocolate and dust with icing sugar.
Hint:
This easy Danish Pastry can be used for any of the pastry recipes, including Croissants.
