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DANISH PASTRIES

OK, if you're about to embark on this recipe be ready for the long haul. Danish pastries are not too scary, but they do take a bit of time and patience to make 100% from scratch. Still here? You're awesome. Go make these because it's worth it! You'll love the strawberry jam.

INGREDIENTS

for the dough

for the pastry cream

for the jam

to decorate

STEP-BY-STEP-GUIDE

MAKE THE DOUGH

Tip the flour into the bowl of a stand mixer. Add the yeast and sugar to one side of the bowl and the salt on the opposite side. Pour in the water and milk then crack in both eggs mix for 5 minutes to form a sticky dough. Dust the dough with flour and form it into a rough ball. Dust the bowl with flour and put it back in. Cover with clingfilm and rest in the fridge for 1 hour.

ADD THE BUTTER

Flour a work surface and roll out the chilled dough into a rectangle about 1cm thick. Work the cold butter into a slightly smaller rectangle (it’s going to take some effort!) that covers two thirds of the dough lengthways. Fold the uncovered part of the dough over the butter, then slice the remaining uncovered butter and place it on top of the folded dough. Fold the rest of the dough over the second layer of butter. Pinch the edges of the dough to cover all of the butter. Wrap the dough in clingfilm and chill for an hour.

FOLD AND PROVE

Flour your surface again if necessary. Roll out the dough to a 1cm thick rectangle, the same as the first time. Fold over a third of the dough, then fold the remaining third over that. Wrap up and chill for another hour. Repeat twice more. Before chilling and proving overnight.

MAKE THE JAM

Dump the fruit, sugar and water into a saucepan and bring to the boil, then simmer for 15 minutes. Cover and leave to cool in the fridge.

MAKE THE PASTRY CREAM

Beat the egg yolks with the sugar until they turn pale. Whisk in flour and the cornflour into the egg mixture. Heat the milk and vanilla extract. Boil, then simmer for 5 minutes. Remove the milk from the heat and strain. Pour the hot milk over the egg mixture, whisking continuously until combined. Return the custard to the pan and gently cook until it thickens and is not at all runny. Put the pastry cream in the fridge to cool, then spoon into a piping bag.

BAKE AND SERVE

Preheat the oven to 190ºC. Roll out the dough and fold into your chosen pattern (check out our 3 pastries video for some ideas). Pipe the custard into the centre of your pastries and dollop in a bit of jam. Brush the pastry with the beaten egg and bake for 20 minutes. Leave to cool a little and serve up! Makes 20