'It’s time to make the scratch version of these danishes. We’re making a puff pastry dough, but instead of the tedious butter laminating steps of regular puff pastry, we’re cutting the butter in more like a pie shell. We’ll still laminate the dough for layers, but it’s a much less finicky process. You can cut down some of the work by using canned pie filling, but I’ve included the recipes for three of the filling we are using. Not for the faint of heart, nor for the novice baker; but if you’ve got the time and skills, it’s absolutely amazing! Danish Pastry Dough 14 tablespoons, 198g, very cold butter 2½ cups, 350g, all-purpose flour ½ cup, 120ml, milk, room temp ¼ cup, 60ml, warm water, 100°F, 37°C 1 scant tablespoon instant yeast ¼ cup, 58g, white sugar 1 large egg, 50g ¼ teaspoon kosher salt Proof the yeast in the warm water in a large mixing bowl. Add the reminaing wet ingredients once the yeast has bloomed and is foamy, about 2 minutes. Add the flour and the cold butter pieces to a food processor and pulse several times until the butter has been crumbled into pea-sized pieces, about 10 pulses. Pour all the flour and butter into the wet ingredients and fold to combine until the flour has just been incorporated. Do not overmix. You want the pieces of butter to remain intact. Add more flour if the dough is still wet. Turn pastry out onto a piece of plastic wrap and form into a ball or square. Wrap tightly and refrigerate for at least 3 hours or overnight. Roll pastry out onto a flour surface adding flour as necessary so it doesn’t stick. Roll dough into a long rectangle and fold into thirds, repeating 3 times. Fold dough in half and rewrap in the plastic, refrigerating for an additional 3 hours, or overnight. Cut dough in half, wrapping the unused portion and refrigerating. Roll dough into a 6x12 inch rectangle on a piece of parchment dusting with flour if necessary. Cut triangles off the top and notch the bottom as shown in the video. Place the filling in the center and cut strips along the sides about an inch apart, as shown in the video. Cross strips over filling and brush with a beaten egg mixed with a tablespoon of water. Preheat oven to 400°F, 200°C, gas mark 6 for 15 minutes while pastry rests. Bake Danish for 13-15 minutes or until it’s golden brown. Glaze with lemon glaze if desired. For individual Danish, roll half of the dough into an 8x12 inch rectangle and 4x4 inch squares separating them slightly. Add filling to the center of each Danish. Brush edges with egg wash if desired. Preheat oven to 375°F, 190°C, gas mark 5 for 15 minutes while the Danish rest. Bake for 13-15 minutes or until they are golden brown. Cherry Pie Filling 14.5 oz., 411g, tart cherries in juice ⅓ cup sugar 1 tablespoon, 15ml, lime juice pinch kosher salt 1 tablespoon corn starch ½ teaspoon almond extract Bring all ingredients to a gentle simmer in a medium saucepan until thickened. Cool completely. Blueberry Pie Filling 14.5 oz., 411g, blueberries in light syrup 2 tablespoons white sugar 1 tablespoon lime juice pinch kosher salt 4 teaspoons corn starch Bring all ingredients to a gentle simmer in a medium saucepan until thickened. Cool completely. Cream Cheese Filling 8 ounces, 226g, cream cheese, very soft ¼ cup, 57g, white sugar ½ teaspoon, 3ml, lemon extract 1 teaspoon lemon zest Mix all ingredients until smooth. Filling a disposable piping bag for easier use. Laurice: host, director, editor Gilly: director of photography, lighting, animal wrangler Fashion Jewelry provided by: Gems by Gilly Facebook: https://www.facebook.com/GemsbyGilly/ Email: [email protected] Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100806 Artist: http://incompetech.com/ #lauriceskitchen #lauriceskitchen2010'
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