Sourdough Danish Pastries, Part II

24 May

This is the second post in a series of three – click to read Part I and Part III.

As promised, here’s the follow-up to my last post on Danish pastries: how to shape and fill the Danishes. So fun!

I got really excited about the different Danish shapes I was going to make, so I tried a whole bunch of them. They were all pretty successful so I’m confident that I can pass along my skillz ;). I only used half the batch of dough to make these (I couldn’t justify making sixteen Danishes for only two of us) so I will be experimenting with the rest of the dough sometime soon… stay tuned for Part III! ;)

Danish Pastry Shapes

You will need:

1 batch of Sourdough Danish Pastry dough, rolled out and cut into 4″ squares as outlined in the recipe

1 batch of Cream Cheese Filling (see below)

jam, fruit, and/or berries of your choice, fresh or frozen

After shaping the Danishes, place them on a parchment-lined baking sheet and let them proof, covered in plastic, in a warm area until they are puffy and the butter layers are visible (at least a few hours). Fill each Danish with about 1 tbsp of Cream Cheese Filling and top with jam, fruit, or berries. Brush with egg wash (1 egg and 1 tbsp water) and bake as directed in this post.

The Square

Take a square of pastry and fold each point into the middle. Press lightly to seal. Proof, fill, egg wash, and bake as directed.

The Pinwheel

Take a square of pastry and make a cut from each corner into the middle (don’t cut all the way through the middle though). Fold every other point into the middle and press lightly. Proof, fill, egg wash, and bake as directed.

The Vol-au-Vent

Fold a square of pastry in half on  the diagonal to make a triangle, but do not seal it. Make two cuts parallel to the sides of the triangle, about 1/2″ from the edge of the pastry. Unfold the pastry  – you will have two v-shaped cuts. Fold both sides over the middle, tucking one under the other. Proof, fill, egg wash, and bake as directed.

The Braid

Cut 5 slits (giving 6 strands) down two edges of a pastry square, leaving about 1/2″ uncut pastry in the middle. Spread 2 – 3 tsp of filling down the center (don’t overfill it or it will fall apart). Stretch each strand gently and then cross one over the other on top of the filling. Repeat, tucking the very last strand under the bottom of the Danish to secure. Proof, egg wash, and bake as directed.

Cream Cheese Filling

Adapted from Wild Yeast. Makes about 1 1/3 cups, which is plenty for one batch of 16 Danishes.

In a mixer bowl, combine:

250 g soft cream cheese

113 g granulated white sugar

19 g soft butter

28 g flour

21 g beaten egg (about 1/2 an egg – remember that leftover 1/2 egg from the pastry dough?)

1 tsp vanilla extract

Beat it all together with the whisk attachment until smooth and fluffy. Spoon or pipe onto the Danishes as required.

About these ads

37 Responses to “Sourdough Danish Pastries, Part II”

  1. mamabuckwheat May 24, 2012 at 8:25 am #

    How could you not justify making 16 for the two of you?….they look AMAZING.

    • Korena in the Kitchen May 24, 2012 at 8:36 am #

      Ha, I figured that 8 each was overkill! All that butter… ;)

      • mamabuckwheat May 24, 2012 at 8:40 am #

        MMMMM All that butter! :)

  2. putneyfarm May 24, 2012 at 8:26 am #

    Great post. Lovely photos and great detail on the process.

  3. Sibella May 24, 2012 at 8:46 am #

    Thanks for this post Korena! Now I’ve learned some new techniques of shaping danish pastry. Great photos as always!
    Have a lovely, lovely day! :)

  4. wendyjv May 24, 2012 at 8:50 am #

    You are SO good at explanations! Couldn’t be clearer. Or more beautiful! :)

  5. Just A Smidgen May 24, 2012 at 9:01 am #

    This is one of my newest favorite posts! These look so simple uncooked.. but they turn out just gorgeous all baked up and puffy!! I would love to try these!

  6. frugalfeeding May 24, 2012 at 10:45 am #

    More! Yay! Korena, you make beautiful pastries – seriously! Thanks for the guide – I shall bookmark for the future.

  7. chefconnie May 24, 2012 at 11:23 am #

    Oh my. What a great post. I am definately making these! Yay thanks for sharing.

  8. Karen May 27, 2012 at 2:59 pm #

    The pastries are beautiful and the details of how to shape them is perfect. Thanks.

  9. Stephanie @ Dessert Before Dinner May 28, 2012 at 7:53 am #

    These pastries are in my oven right now. Looking forward to having them for breakfast in 15 minutes. This was my first adventure with laminated dough and I think it turned out splendidly.

    • Korena in the Kitchen May 28, 2012 at 8:10 am #

      Oh wonderful!! Let me know how they turn out!

      • Stephanie @ Dessert Before Dinner May 28, 2012 at 9:26 am #

        They turned out fantastic. I did mine with raspberry preserves, fresh blueberries, and an apricot/peach/passion fruit compote. The apricot was by far the best. Boyfriend approved too!

        • Korena in the Kitchen May 28, 2012 at 1:24 pm #

          I’m so glad! The apricot-peach-passion fruit combo sounds amazing, I wish I had one right now!

  10. HeatherAnne April 30, 2013 at 9:43 pm #

    I am a terrible cook, but these directions are so simple to understand, and the finished product so gorgeous, that I might just have to brave it! :)

    • Korena in the Kitchen April 30, 2013 at 10:26 pm #

      Aww, thank you! And good luck if you do try it – they are worth it, I promise :)

  11. Judy Le (@judydaatsme) May 6, 2013 at 1:18 am #

    These look so amazing! Can I just use regular puff pastry dough instead?

    • Korena in the Kitchen May 6, 2013 at 6:57 am #

      Thanks! You could use puff pastry dough but because it has no yeast in it, it won’t quite be the same end result. But it would still work!

  12. myriame June 14, 2013 at 1:21 am #

    bonjour , j’aime beaucoup , c’est quoi du Fromage a crème?????? Merci bonne journée

    • Korena in the Kitchen June 14, 2013 at 8:14 pm #

      “Fromage à tartiner” ou “fromage frais” c’est peut-être le nom correcte? C’est un fromage frais et tres cremeux qui peut être tartiné. C’est un produit du Nord Amerique…

  13. myriame June 15, 2013 at 6:56 am #

    merci

  14. Liz van de val July 6, 2013 at 7:16 am #

    Oh dear, they look amazing, and if you know how to shape at least not so difficult. Practising is the best and they went out gorgious! Thanks for sharing and the nice diy pics.
    Liz

  15. Nancy Ross July 20, 2013 at 6:20 pm #

    Is there any other type of premade pastry one could use rather than having to make it? I’m a very busy teacher and sure would like to make these, but wondering if puff pastry dough or pie dough might substitute?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 883 other followers

%d bloggers like this: