This Danish pastry is a sinful delight made with rich, buttery, flaky dough. It’s worth the effort and extra work involved. Make sure the dough is well-chilled before rolling, folding, and shaping.
Ingredients
- 2 cups unsalted butter, softened
- 2/3 cup all-purpose flour
- 8 cups all-purpose flour, divided
- 4 ½ teaspoons active dry yeast
- 2 ½ cups milk
- ½ cup white sugar
- 2 teaspoons salt
- 2 large eggs
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
- 2 cups fruit preserves, any flavor
- 1 large egg white, beaten
Directions
Step 1
Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts, then roll each half between 2 pieces waxed paper into a 6×12-inch sheet. Chill butter sheets in the refrigerator.
Step 2
Mix 3 cups flour with active dry yeast in a mixing bowl; set aside.
Step 3
Stir together milk, sugar, and salt in a small saucepan over medium heat. Heat until warm, but not hot to the touch, about 115 degrees F (43 degrees C).
Step 4
Pour warm milk mixture over flour mixture. Add eggs, lemon extract, and almond extract. Stir for 3 minutes. Knead in remaining flour, 1/2 cup at a time, until dough is firm and pliable. Cover and let rise at room temperature until doubled in size, 30 minutes to 1 hour.
Step 5
Cut dough in half. Roll each half out to a 14-inch square. Place one cold butter sheet over half of each dough square, off to one side, then fold dough over butter sheet like the cover of a book. Pinch the edges of dough together with your fingers.
Step 6
Roll each piece out to a 20×12-inch rectangle. Fold into thirds like a letter. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 30 minutes.
Step 7
Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for at least 30 minutes.
Step 8
Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit preserves in the center. Fold 2 opposite corners over the center to form a filled diamond shape. Place danishes on an ungreased baking sheet. Allow to rise at room temperature until doubled in size, about 30 minutes.
Step 9
Preheat the oven to 450 degrees F (220 degrees C).
Step 10
Brush beaten egg white over pastries.
Step 11
Bake in the preheated oven until the bottoms are golden brown, 8 to 10 minutes.
Tips
Unbaked dough squares may also be folded in half, cut into 1-inch strips, then stretched, twisted, and rolled into a spiral.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 36 | |
Calories 273 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat7g | 34% |
Cholesterol39mg | 13% |
Sodium128mg | 6% |
Total Carbohydrate39g | 14% |
Dietary Fiber1g | 4% |
Protein4g | |
Vitamin C2mg | 8% |
Calcium33mg | 3% |
Iron2mg | 9% |
Potassium80mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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