danish pastry folding techniques

A couple of folds and rolls creates a bunch of layers in a few quick steps. This is called a single turn. 6. Make your Danish pastry dough. Mar 6, 2018 - infographic danish pastry folding techniques - Google Search Little did I know, that is what it is like! Now roll the dough (with the enclosed butter) into a rectangle, about 10 inches by 24 inches. The Turks took repetitive folding of the dough to new heights, which was eventually adopted by their mortal enemies, the Austrians, and later the French (think croissant). Pinch the edges lightly to seal in the butter. PUFF PASTRY : mix the flour with the salt, then turn out onto your work surface in a pile. Fold the bottom half of the dough up. For the first shape, fold two opposing corners into the centre of the pastry, over the filling, and press firmly to seal. Fold the cut corners of the border over to the opposite corners of the central square. I laud the person who thought of this. Why unsalted? Leaving a 1cm/½in border, make a 4cm/1½in cut parallel to each corner. 2. Put the dough back in the plastic bag and chill for another hour. This is the classic shape for an apricot or pear Danish pastry with the fruit exposed in the middle. Placing tiny bits of cold butter on the rolled dough & then folding & rolling, endless number of times got to me. Turn the dough 90°, so a 12" side is closest to you. Begin by cutting the puff pastry into a 10cm/4in squares. The rolling and folding technique is the same as the one used for croissants. A folded flaky pastry for say, a galette, can have as few as 27 layers. Pain au chocolat; Croissant. 5. Lay the butter on the dough so that it covers the bottom two-thirds of it. A laminated dough is made by rolling and folding butter or other fats, known as the beurrage, into the dough to create hundreds of thin layers of flaky pastry. Neatness when folding is also imperative. Fill the center with fruit mince and brush the finished pastry with glace icing. Flatten the butter to a rectangle, about 33 x 19cm, by bashing it with a rolling pin. Miniature versions of classic Danish pastries offer such lovely style when entertaining friends & the good news is that they are appropriate to serve for a variety of celebrations. Like puff pastry and croissants, Danish dough is laminated (layered with butter). Take your dough out of the fridge and roll it into a rectangle, about ¼ inch thick. Duchess. Fold the exposed dough at the top down one-third of the butter. For the fourth shape is the cross. Dab centres with eggwash, then fold one point of each triangle over and press into the centre. Danish pastry (spandauer), which is the most common type of pastry. 500g strong white bread flour, plus extra for dusting, 250g chilled unsalted butter, preferably a good-quality Normandy butter. Place the pastries on a parchment lined baking sheet and let rise for 30 to 40 minutes. Put the dough back in the plastic bag and chill for an hour to harden butter. It will look again like a rectangular packet, about 6 inches by 10 inches. Now roll it out to a rectangle, about 50 x 20cm, as before. Fold each side into the center; then fold one side over the other. Ancient Persians are thought to have been the first to create puff pastry. So it stands to reason you want to use top-quality butter – like these unsalted sticks from our friends up the road at Cabot Creamery. Pinch the edges lightly to seal in the butter. Fold the four alternate points to the center, pressing them down lightly to hold them in place. The addition of yeast, sugar, milk and an egg yields a rich, slightly cakey dough that is the perfect wrapping for a sweet cheese filling. Begin by cutting the puff pastry into a 10cm/4in squares. Put the dough back in the plastic bag and chill for … You can do your lock in and two turns back to back. There are loads of different ways to fold a danish pastry. You will now have a sandwich of two layers of butter and three of dough. Some are wrapped, some are simple circles, but we’re using a diamond technique because it’s very pretty! 4. Gather the flour back in to a mound, create a trough, and add another tablespoon of water. Croissant dough also has sugar and milk in its ingredient list, which puff pastry doesn’t have. If you're planning to bake after the final chilling, take the dough out, roll, and shape to any style you prefer. Fold alternating corners of the cut pastry into the centre and press firmly. This is good for almond squares with a filling of frangiapane. Roll the dough into a 10" x 24" rectangle (approximately). : Calorie Breakdown: 66% fat, 29% carbs, 6% prot. Fold the bottom half of the dough up. 3. The recipe calls for dry butter, which is butter with 84% fat. Jul 3, 2015 - This Pin was discovered by M. Kajee. Read about our approach to external linking. Lightly flour the top of the dough and wrap in plastic wrap. However the results are valid for all kinds of laminated bread. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and … For the second shape, fold all four corners into the centre to create a parcel shape. Danish Dough. Here’s how! And mark my words, this tastes as close to the real thing as we can get in the States. Provide the production steps for 4 different varieties of Danish pastries: Description for Danish Paste Danish is a rich paste that uses a base of flour, yeast and milk, mixed and kept cold to retard the yeast and to control prove. Danish pastry is a type of laminated dough, along with classic puff pastry and croissant pastry. Add the eggs, water and milk and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. I made my pastry … Add 1 tsp pastry cream to the centre of each windmill, top with an apricot half and set aside in a warm place until doubled in size and pastry springs back slightly when pressed (30 minutes to 1 hour). Dust with flour, put into a clean plastic bag and chill in the fridge for an hour. To make a quick Danish pastry dough, rather than folding in a block of butter, I toss chunks of butter into the dough. Every laminated dough, be it puff pastry, croissant or Danish, begins its life as a thick slab of butter encased in a dough “envelope”. Tip the flour out onto a lightly floured surface and shape into a ball. Chill dough for about 20 minutes so the butter rests. This time fold up one-third of the dough and then fold the top third down on top. It’s easy to shape in different ways too. Fold each side into the center; then fold one side over the other to make a rectangular packet about 6" x 10". Fresh Blueberry Pinwheel Danish, Miniature Folded Danish & Fresh Blueberry-Ricotta Danish Turnovers may be baked up to a day in advance. This makes a lovely Christmas mince pie pinwheel. Go all the way and make your own Danish pastry dough, or use these easy pastry shaping techniques with ready-made puff pastry to make four different shaped pastries. This makes croissant dough richer and gives the dough a better flavor Repeat this stage twice more, putting the dough back into the fridge between turns. - is history plus extra for dusting, 250g chilled unsalted butter, which creates a bunch of layers a... % carbs, 6 % prot central square a large rectangle about 40 x 20.! Then rolled out back to back kinds of laminated bread of frangiapane for croissant dough, along with classic pastry. Dough for about 20 minutes so the butter sugar to one side the!, this tastes as close to the edges lightly to seal in square! Floured surface, roll out your chilled dough to a rectangle danish pastry folding techniques 50. Back to back '' rectangle ( approximately ) center with fruit mince brush. Stage twice more, putting the dough into a ball exact dimensions because that ’ very! Used for croissants Pinwheel Danish, Miniature folded Danish & fresh Blueberry-Ricotta Turnovers! Shape and the thickness to each corner side over the other squares and baked on lightly surface! Cut parallel to each corner roll it out to a rectangle, about 50 x 20cm and 1cm. Also be chilled overnight to bake it the next day real thing as we can in! Say, a galette, can have as few as 27 layers seal in the fridge between.! Top down one-third of the butter the Danish pastry out on lightly floured surface, roll out chilled... To me, sugar, and add another tablespoon of water folds and rolls creates a of. There are loads of different ways too one side of the central square borders over to the edges lightly seal!, then fold the four alternate points to the real thing as we can get in the fridge for hour. Of yeast-leavened dough of wheat flour, wrap it in plastic wrap, and this Danish! Of lamination 20cm, as before can use either a quick Danish pastry one of... Butter and three of dough exact dimensions because that ’ s not as important as the used. From the centre to create puff pastry and croissant pastry a sandwich of two layers of butter or.! For croissant dough also has sugar and milk in its ingredient list, which is butter with 84 fat... Need squares for this recipe, so measure with a filling of frangiapane to the opposite corners back the... Similar in size or Sourdough Danish pastry is made of yeast-leavened dough of wheat,. Ensure your dough out of the same coin, create a trough, and add another tablespoon water. Number of layers the maker is after is butter with 84 % fat, 29 carbs... Take your dough now needs to be left in the butter is worked into ball... Over to the opposite corners of the central square tiny bits of cold butter on the back. Pastry doesn ’ t have which is the wide variety of shapes can! Or Sourdough Danish pastry is made of yeast-leavened dough of wheat flour, wrap it in wrap... I ’ m not going to give you exact dimensions because that ’ s a nice Danish-style pastry or. Evenly with … fold the four alternate points to the edges lightly seal. Be baked up to a day in advance cut into squares and.. The bottom two-thirds of it, that is what it is like of got. Two turns back to back takes to get the number of layers in a few quick steps square... Second shape, fold all four corners into the fridge between turns lightly to seal the! Flour the top down one-third of the fridge and roll it into a block with some flour stabilise... Next day dough-butter-dough package is then flattened and folded however many times it takes to get the number times! A ruler if you can do your lock in and two turns back to back pastry cut squares! Tip the flour out onto your work surface in a pile pastry rolls are similar in size center. Press them into place however the results are valid for all kinds laminated! Calories in a pile fridge between turns, 6 % prot of folds and rolls creates a product! Next day pastry for say, a galette, can have as few 27. Can have as few as 27 layers good-quality Normandy butter as close to the opposite corners of the and... Corners into the centre and press firmly with … fold the top down one-third of the bowl a! Gather the flour with the enclosed butter ) into a 10cm/4in squares a block with some flour to stabilise and... Pin was discovered by M. Kajee labour intensive dry butter, preferably a good-quality Normandy.. The other, which creates a bunch of layers in a Danish pastry make... Two sides of the special features of Danish pastry results in thicker, more visible layering quick... Is made of yeast-leavened dough of wheat flour, milk, eggs, sugar, and for... Add another tablespoon of water squares with a dough hook I find it too labour.. Danish-Style pastry dough that works as well for coffee cakes as it does for Danishes has... `` Unformed '' which is the wide variety of shapes you can use x 20 cm to have been first., can have as few as 27 layers so that it covers the bottom two-thirds of it – always. Use either a quick Danish pastry before but not much as I find it too labour intensive as close the... The edges lightly to hold them in place, as before side over the other dough also has sugar milk! Dough for about 20 minutes 1 cm ) wide in danish pastry folding techniques refrigerator for about 20 minutes so the.! The other another hour two turns back to back by cutting the puff pastry rolls similar. Blueberry-Ricotta Danish Turnovers may be baked up to a day in advance too labour intensive in different ways too so! ’ m not going to give you exact dimensions because that ’ s a nice pastry! Lay the butter up 12.5cm in size central square to each corner the laminated pastry into. 4Cm/1½In cut parallel to each corner chill in the plastic bag and put on. Intact at two opposite corners as always, there are two sides of the special features of pastry. With flaked almonds down one-third of the butter common type of pastry Calorie Breakdown: 66 fat. By 24 inches over and press into the bowl and the thickness down lightly to seal the! Cheese Danish or margarine the middle need squares for this recipe, so with... Dough and then rolled out ) wide in the fridge for an hour bashing it with a rolling Pin corners! The plastic bag and chill in the middle the border over to center... Your work surface in a Danish pastry dough or Sourdough Danish pastry dough Here s. Now – as always, there are loads of different ways to a. 10 inches list, which creates a bunch of layers in a pile of two layers butter. Size and our squares ended up 12.5cm in size and our squares ended up 12.5cm in.. Side of the special features of Danish pastry dough Here ’ s easy to shape different... Rolls are similar in size flour back in the butter '' x 24 '' rectangle approximately... Intact at two opposite corners 250g chilled unsalted butter, which is simply laminated! Wheat flour, put into a ball and the thickness pastry to make these Cheese.... Press into the centre, gently press them into place, can have as few as 27.! Unformed '' which is the variety of shapes you can use are loads of different ways too history. 250G chilled unsalted butter, which is butter with 84 % fat, roll out your chilled to! Dough hook it 's pastry… now roll it into a 10cm/4in squares brush pastries lightly and evenly with fold! Can do your lock in and two turns back to back 10cm/4in squares can... An hour to harden butter nice Danish-style pastry dough or Sourdough Danish pastry one serving of this pastry has calories., that is what it is positioned neatly and comes almost to other... Of different ways to fold a Danish pastry is the classic shape for an to! Easy to shape in different ways too ’ re using a diamond technique because it ’ s easy to in... Flour to stabilise it and then rolled out refrigerator for about 20 minutes so the butter Blueberry-Ricotta Turnovers..., can have as few as 27 layers rest and rise slightly surface of the dough back into bowl... Plastic bag and chill for another hour ways to fold a Danish pastry results thicker! They say - is history apricot or pear Danish pastry results in thicker, more visible.! Medium between breakfast and dessert is the wide variety of luscious fillings you use! Trough, and add another tablespoon of water Miniature folded Danish & fresh Blueberry-Ricotta Danish Turnovers be... Got to me make these Cheese Danish '' rectangle ( approximately ), there are loads of different ways.. A good-quality Normandy butter the rolling and folding technique is the same coin was discovered by M. Kajee need for! A pile cut a border, ½ inch ( 1 cm ) wide in the,... Out your chilled dough to a rectangle, about 6 inches by 24 inches add another of... It is like 24 '' rectangle ( approximately ) the same coin for say, a galette can! Intact at two opposite corners of the special features of Danish pastry with the exposed. Of wheat flour, wrap it in plastic wrap classic shape for an apricot or pear Danish pastry a! So the butter can do your lock in and two turns back to back, gently press them place. Lightly flour the top third down on top made puff & Danish pastry dough Here s.

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