Danish pastries - Dough

For the dough

Yeast 28g
Milk lukewarm 100g
Sugar 65g
Orange zest 1
Ground cardamom ¾ tsp
Vanilla 1 tsp
Eggs 2
Orange juice 60g
Strong flour 500g
Salt 1tsp
Butter 450g
Plain flour 30g
Method
Dough:
1. Combine yeast and milk in the bowl
2. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange
juice. Mix well.
3. Add the salt with the flour, slowly until all the flour is combined. Knead the dough for
about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky.
4. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for
30 minutes.
Butter Block:
5. Combine butter and flour in a bowl until smooth and lump free. Set aside at room
temperature.
Making the pastry:
6. Take the dough out the fridge, turn it out onto a lightly floured surface. Roll the dough into a
rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting
it lightly with flour.
7. Spread the butter evenly over the two thirds of the dough. Fold the dough into thirds (draw
three horizontal lines on the dough, fold the top down, then the bottom one towards the middle -
like folding a letter). The first turn has now been completed. Mark the dough by poking it with your
finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking
sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
8. Place the dough lengthwise on a floured work surface. The open ends should be to your
right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.
Again, fold the left third of the rectangle over the centre third and the right third over the centre
third. No additional butter will be added as it is already in the dough. The second turn has now been
completed.
9. Refrigerate the dough for 30 minutes.
10. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns.
Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least
5 hours or overnight.
11. The Danish dough is now ready to be used. If you will not be using the dough within 24
hours, freeze it.
12. Note - Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will
keep in the freezer for up to 1 month.
 Danish pastries - Pineapple and Blueberry Stars
For the dough
Warm water 65ml 130g
Milk at room temp 125ml 250ml
Egg at room temp 1 2
Strong white flour 325g 650g
Yeast 20g 30g
Salt 5g 7g
Sugar 5g 10g
Unsalted butter - cold and sliced 250g 500g
Method
1. In a small bowl add the yeast, water, milk and egg and whisk together with a fork. Set aside.
2. Place the flour, salt and sugar into a bowl and mix.
3. Add the cold slices of butter and mix briefly. You want the butter to still be fairly large (1/2
inch pieces).
4. Add the egg/milk/water mixture and using your hands combine the dry and wet ingredients.
Don't mix it too much, you still want chunky butter bits left.
5. Cover the bowl in plastic wrap and place in the fridge overnight. Remove from the fridge
and allow to come to room temp
6. Roll the pastry into a long rectangle. Fold the dough into thirds (draw three horizontal lines
on the dough, fold the top down, then the bottom one towards the middle - like folding a letter).
7. Repeat this process three times. Turning the dough each time so that you never roll in the
same direction twice.
8. Cut the dough in half, and wrap each half and place in the fridge for 30 min before using.
To make the pastries
Pineapple filling 250g 500g
Blueberry filling 250g 500g
Egg wash 1
Sugar syrup 100ml
Method: Assembly
1. Using half the Danish pastry roll out into a square.
2. Cut the square in half, and then into thirds making 6 small squares.
3. Place 1 tsp of filling in the centre of the square.
4. At each corner of the square use a sharp knife to cut towards the filling
stopping around 1 cm away from the filling.
5. Pick up one corner and place in the centre, then another, until all 4 corners
have been placed in the centre.
6. Put a little of the egg wash on the centre and squeeze together lightly to hold it down.
7. Place on a baking tray covered with parchment paper.
8. Cover with a clean tea towel and place in a warm draft free area, and let rise
for 1.5 hours.
9. Preheat the oven to 210°C.
10. Just before baking use a pastry brush to brush the egg wash over the pastry.
11. Bake for 15-18 min until puffy and golden.
12. Make the sugar syrup by placing 60g sugar and 40ml water in a small
saucepan and bring to the boil. (you can add a vanilla pod)
13. When the pastries are out of the oven and still a little warm brush them with
the sugar syrup.
Danish pastries – lemon and apricot parcels
To make the pastries
Danish pastry
Lemon curd filling
Tinned apricots
Egg wash
Apricot jam
Method: Assembly
1. Roll out the pastry into a large square.
2. Cut the square into 8cm squares.
3. Place 1 tsp of lemon curd filling in the centre of the square.
4. Pick up one corner and place in the centre, then another, until all 4 corners
have been placed in the centre.
5. Put a little of the egg wash on the centre and squeeze together lightly and
hold as you push it down.
6. Place an apricot half on top of the centre.
7. Place on a baking tray covered with parchment paper.
8. Cover with a clean tea towel and place in a warm draft free area, and let
rise for 1.5 hours.
9. Preheat the oven to 200°C.
10. Just before baking use a pastry brush to brush the egg wash over the
pastry.
11. Bake for 15-18 min until puffy and golden.
12. Boil apricot jam with a little water and brush over the top of the cooling pastries

Danish pastries – Lemon, poppy seed

To make the pastries
Danish pastry dough
Poppy seed and crème pat mix
Egg wash
Lemon curd with water
Method: Assembly
1. Roll out the pastry into a large square.
2. Spread the poppy and crème pâtissière mix over the dough, leaving a 2cm gap down one
side. Egg wash this gap.
3. Starting at the edge without the egg wash roll the dough up and seal the roll with the egg
washed pastry.
4. Cut into slices and place evenly on a baking tray covered with silicone paper.
5. Cover with a clean tea towel and place in a warm draft free area, and let rise for 1.5 hours.
6. Preheat the oven to 200°C.
7. Just before baking use a pastry brush to brush the egg wash over the
pastry. Bake for 15-18 min until puffy and golden.
8. Make the sugar syrup by placing 60g sugar and 40ml water in a small
saucepan and bring to the boil. (you can add a vanilla pod)
9. When the pastries are out of the oven and still a little warm brush them
with the sugar syrup.
10. Finish by zigzagging a little icing over the top to decorate and dust with icing sugar.
Danish pastries – lemon and apricot parcels
To make the pastries
Danish pastry
An assortment of fillings, apple,
cherry, blackcurrant, apricot,
vanilla, pineapple.
Egg wash
Apricot jam
Method: Assembly
1. Roll out the pastry until it is about 4 mm thick
2. Cut into 9cm rounds with a pastry cutter.
3. Roll the edges of the pastry in the same way you would a
Cornish pasty
4. Place a spoon full of filling in the centre of each pastry.
5. Place on a baking tray covered with parchment paper.
6. Cover with a clean tea towel and place in a warm draft
free area, and let rise for 1.5 hours.
7. Preheat the oven to 200°C.
8. Just before baking use a pastry brush to brush the egg
wash over the pastry.
9. Bake for 15-18 min until puffy and golden.
10. Boil apricot jam with a little water and brush over the top
of the cooling pastries

Danish pastries – Cinnamon

To make the pastries
Danish pastry dough
Vanilla cream with cinnamon
Egg wash
Sugar syrup
Icing (water and icing sugar)
Method: Assembly
1. Roll out the pastry into a large square.
2. Spread crème pâtissière mixed with cinnamon to taste over the dough, leaving a 2cm gap
down one side.
3. Egg wash this gap.
4. Starting at the edge without the egg wash roll the dough up and seal the roll with the egg
washed pastry.
5. Cut into slices and place evenly on a baking tray covered with silicone
paper.
6. Cover with a clean tea towel and place in a warm draft free area, and let rise
for 1.5 hours.
7. Preheat the oven to 200°C.
8. Just before baking use a pastry brush to brush the egg wash over the pastry.
9. Bake for 15-18 min until puffy and golden.
10. Boil lemon curd with a little water and brush over the top of the cooling
pastries
Danish pastries – Black Cherry Bear Claws and Apple Bear Claws
To make the pastries
Danish pastry
Black Cherry filling
Apple filling
Egg wash
Blanched flaked almonds
Apricot jam
Lemon icing
Method: Assembly
1. Roll out the pastry into a large square.
2. Cut the square into 10cm x 8cm squares.
3. Place a strip of filling down the centre of the pastry about 4cm
wide.
4. Egg wash one side of the dough and fold the other side over on
top.
5. Lightly press down to seal the edge.
6. Cut the edge 4 or five times about 1.5cm apart.
7. Place on a baking tray covered with Silicone paper.
8. Cover with a clean tea towel and place in a warm draft free area, and let rise for 1.5 hours.
9. Preheat the oven to 200°C.
10. Just before baking use a pastry brush to brush the egg wash over the pastry.
11. sprinkle blanched flaked almonds over the top.
12. Bake for 15-18 min until puffy and golden.
13. Boil apricot jam with a little water and brush over the top of the cooling pastries
14. Finish by zigzagging a little icing over the top to decorate and dust with icing sugar.
Danish pasty fillings
Pineapple Filling
Crushed pineapple in juice 200g 432g
Corn flour 20g 45g
Pineapple juice 30ml 60ml
Sugar 20g 45g
Vanilla To taste 1 tsp
Method
1. Place the pineapple in a small saucepan and put over medium high heat.
2. In a small bowl combine the cornflour and pineapple juice to make a paste.
3. Add the vanilla and sugar.
4. Once the pineapple is hot stir in the cornflour mixture.
5. Bring to a boil, and keep stirring until thickened.
6. Let the filling cool before use.

Blueberry and Kirsch Filling

Blueberries (frozen) 200g 425g
Cornflour 20g 45g
Cold water 15ml 30ml
Sugar 20g 45g
Kirsch 45ml 90ml
Method
1. Place the blueberries in a small saucepan and put over medium high heat.
2. In a small bowl combine the cornflour and water to make a paste.
3. Add the kirsch and sugar.
4. Once the blueberries are hot stir in the cornflour mixture.
5. Bring to a boil, and keep stirring until thickened.
6. Let the filling cool before use.

Black Cherry Filling

Tinned Black Cherries 200g 432g
Corn flour 20g 45g
The juice from the tin 30ml 60ml
Sugar 20g 45g
Vanilla To taste 1 tsp
Method
7. Place the cherries and half the juice in a small saucepan and put over medium high heat.
8. In a small bowl combine the cornflour and remaining cherry juice to make a paste.
9. Add the vanilla and sugar.
10. Once the cherries are hot stir in the cornflour mixture.
11. Bring to a boil, and keep stirring until thickened.
12. Let the filling cool before use.
Vanilla Cream
Milk 300g
Vanilla ½ tsp
Custard powder 20g
Sugar 90g
Egg 1 large
Butter 35g
Method
1. In a saucepan mix all ingredients except butter.
2. Heat the mixture stir constantly until it comes to the boil and gets thick.
3. Remove from the heat, transfer immediately into a cooler container and beat in the softened
butter.
4. Leave to cool, stir from time to time or press a piece of buttered paper on the surface of the
cream.

Apple Filling
Cooking apples
Butter
Lemon juice
Sugar
Cinnamon
Cornflour
Sultanas
Vanilla pod
Method
1. Peel and core the apples and cut into a dice
2. Heat a pan and melt the butter in the bottom
3. Add the apples and sugar and cover with a lid. Cook for 7 minutes, stir and continue to
cook until the apples just start to break down.
4. Add the sultanas, cinnamon and vanilla
5. Make a paste with the lemon juice, cornflour and a little water.
6. Stir into the apples and continue to cook until thickened.
7. Check for flavour and adjust as necessary.
8. Cool before using.

Lemon icing
Icing sugar
Lemon juice
Method
Mix the icing sugar with just enough lemon juice to make a thick paste that just drips from the
end of a tea spoon. If its to runny the icing will melt into the jam or glace.
Lemon curd Filling
Lemons 3 7 14
Butter 100g 200g 400g
Sugar 200g 400g 800g
Eggs 4 8 16
Method
1. Zest and juice the lemons
2. Beat the eggs
3. Place the lemon and sugar in a heavy bottomed pan
4. Beat in the eggs and bring to the boil. Cook out.
5. Take off the heat and beat in the butter.
6. Leave to cool before use.

Poppy Mix Filling

Poppy seeds 250g 500g
Milk 250g 500g
Honey 15g 30g
Soft brown sugar 75g 150g
Cake crumbs 125g 250g
Sultanas 50g 100g
Lemon zest 1 2
Cinnamon 5g 10g
Method
1. Boil the poppy seeds, milk, honey and sugar together for 20 minutes
2. take off the heat and mix in the cake crumbs, sultanas, lemon and cinnamon.
3. Leave to cool before using.
4. To use combine with an equal quantity of crème patisserie.
Note only mix what you need as once mixed the life span of the poppy mix is shortened.

Crème Patisserie
Egg Yolks 8 16 32
Sugar 250 gm 500 gm 1k
Flour 100 gm 200 gm 400 gm
Milk 1 Lt 2 Lt 4 Lt
Method
1. Put the milk on to boil with half the sugar.
2. Mix the egg yolk with the flour and the remaining sugar until a smooth creamy consistency
is achieved. (Do not leave the eggs sitting on the sugar as they will burn and your crème patisserie
will become lumpy.)
3. When the milk has boiled pour half onto the egg mix and stir until smooth then tip the mix
back into the saucepan and stir continually back to the boil.
4. Cook the mix out for 5 minuets stirring continually.
5. Tip the mix out onto a buttered tray and cover with cling film to prevent a skin from
forming.