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Simon Bellenie

Looking for a type of Danish pastry recipe

11 posts in this topic

Hi all - been following the forum for a while, and joined today as I could think of no better place to ask my question ...

I have been trying to find a recipe for a while, but have run out of places to turn.

I am looking for a particular type of danish pastry recipe ... for want of a better description. For those in the UK it used to be sold in one of the supermarket instore bakeries, and can still be found in high street ones, but I cannot nail it down online.

The "pastry" in question is more bread-like in texture, and filled with apple - unfortunately all I can find are recipes for laminated doughs, with varying degrees of flakiness. The closest i have found online so far is this almond-filled pastry, which seems to be a combination of pastry and choux.

http://www.food.com/recipe/almond-danish-puff-146750

Any ideas will be welcome, as this search is driving me mad :)

thanks

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Hi Simon,

Could you describe the pastry in more detail? Was it like pieces of apple dispersed throughout the dough or a puree filling in the middle, or...? Which supermarket was it from? Not impossible that I have eaten one...


Edited by Plantes Vertes (log)

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sure...

i think it was from tesco, and was some sort of sweet dough, though not as "cakey" as a brioche.

the filling was a fairly standard sweet apple filling - as you would get most apple breakfast pastries.

Shape-wise it was rectangular, with the filling enclosed, a white sugar glaze (again, as for most similar pastries), with flaked almonds on top.

So, basically I am wondering which doughs people could recommend - sweet, not as cakey as a brioche (not sure of the technical way to put this), but also more moist than brioche.

Thanks

(PS - as a new member, i cannot post again for 24 hours, so bear with me :smile: )

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I think this is the type of Danish YEAST dough you want. When baked plain it is similar but a bit more moist and not as "cakelike" as brioche.

It is sturdy enough to handle being loaded with fruit and does not get tough with handling.

It does take some time because you do have to chill it between folding operations and I cut the FOLDING AND ROLLING business in half with no problems.

Meaning that I only do half the folding operations called for in this recipe.


Edited by andiesenji (log)

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

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Is it a yum-yum? You can get them from Waitrose, apparently.

Yum-yums are similar to the cronut - deep fried donut dough, but thanks for looking

I think this is the type of Danish YEAST dough you want. When baked plain it is similar but a bit more moist and not as "cakelike" as brioche.

It is sturdy enough to handle being loaded with fruit and does not get tough with handling.

It does take some time because you do have to chill it between folding operations and I cut the FOLDING AND ROLLING business in half with no problems.

Meaning that I only do half the folding operations called for in this recipe.

Thanks for the suggestion - by "plain", do you mean with no folds at all?

From the same page, http://allrecipes.com/Recipe/Danish-Pastry-Apple-Bars-II/Detail.aspx?prop24=RD_RelatedRecipes LOOKS to have the same sort of structure though.

I had a read through Rose Beranbaum's Bread Bible last night, and from her description, it would be pretty close to her Monkey Bread dough inasmuch as it is "akin to sticky buns"... so might well take that as my next attempt.

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Is it a yum-yum? You can get them from Waitrose, apparently.

Yum-yums are similar to the cronut - deep fried donut dough, but thanks for looking

I think this is the type of Danish YEAST dough you want. When baked plain it is similar but a bit more moist and not as "cakelike" as brioche.

It is sturdy enough to handle being loaded with fruit and does not get tough with handling.

It does take some time because you do have to chill it between folding operations and I cut the FOLDING AND ROLLING business in half with no problems.

Meaning that I only do half the folding operations called for in this recipe.

Thanks for the suggestion - by "plain", do you mean with no folds at all?

From the same page, http://allrecipes.com/Recipe/Danish-Pastry-Apple-Bars-II/Detail.aspx?prop24=RD_RelatedRecipes LOOKS to have the same sort of structure though.

I had a read through Rose Beranbaum's Bread Bible last night, and from her description, it would be pretty close to her Monkey Bread dough inasmuch as it is "akin to sticky buns"... so might well take that as my next attempt.

I meant when it is baked without fruit or other fillings.

I also use this with a meat and veg filling, in a roll that can be cut in slices after baking.


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

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Maybe the dough is a standard sweet dough as used to make cinnamon rolls.


check out my baking and pastry books at the Pastrymama1 shop on www.Half.ebay.com

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Thanks all - I am thinking the cinnamon roll dough may be as close as I am going to get, and will play around with a cinnamon/apple filling.

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Are you looking for an actual danish dough? Beatrice Ojakangas makes a great one. It's been quite some time since you asked and if you haven't found what you need that may be the trick. I have a multitude of scandinavian baking books. Check out the great scandinavian baking book.

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