Danish Pastries – Round 2

Last week I ran up my first batch of Danish, using only half of my dough to make Pain au Raisin.

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This morning the second half of the dough came out of the freezer for breakfast and I ran up the second batch,  venturing for my first time to make more complex  shapes.  This did prove a little trickier because of that springy quality to the dough which meant that just when I thought I had the perfect square for the Danish,  it sprung back to a rectangle.  I talked about his on my last post but forgot t learn m own lesson.   All most frustrating but worth remembering for the next time.

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I won’t go into the ins and outs of forming the different types.  There is this rather good video on youtube that does far better than I could ever describe or photo.

These were Creme Pat and I am afraid I cheated and used tinned apricots rather than stewing my own  – a terrible sin I know. Absolutely delicious and we still have one for our tea!

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2 Comments Add yours

  1. These Danish pastries are gorgeous!

    Like

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