Making Danish

[eatrustic]

I've decided to play around making my own Danish Pastry but wonder if there are different doughs or is there the real version and pretenders?

In the Baking with Julia book the recipe is fairly straight forward and you have the option of pinwheels, twists etc. that produce a nice flakey product. Unfortunately I'm not really fond of that style. The version I prefer and grew up with is a round disk that looks like it has been braided (all kinds of horrible versions available in your local supermarket) with a plop of fruit puree in the middle. It seems to be made with a different dough or is it just that it has been flattened?

So, first question: is it a different dough and what is it called?

Second question: Are these danishes made by rolling a log and slicing off rounds or are they made individually?

Even if this is not the true Danish this is the style I would like to play with so any help with the technique would be greatly appreciated.

Thanks!

[andiesenji]

I've decided to play around making my own Danish Pastry but wonder if there are different doughs or is there the real version and pretenders?

In the Baking with Julia book the recipe is fairly straight forward and you have the option of pinwheels, twists etc. that produce a nice flakey product. Unfortunately I'm not really fond of that style. The version I prefer and grew up with is a round disk that looks like it has been braided (all kinds of horrible versions available in your local supermarket) with a plop of fruit puree in the middle. It seems to be made with a different dough or is it just that it has been flattened?

So, first question: is it a different dough and what is it called?

Second question: Are these danishes made by rolling a log and slicing off rounds or are they made individually?

Even if this is not the true Danish this is the style I would like to play with so any help with the technique would be greatly appreciated.

Thanks!

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The Danish pinwheels are made by cutting strips from a flattened sheet of Danish dough that is made similar to puff pastry, in that it is buttered and folded.

Holding one end of the strip or "ribbon" on the bench with the fingers of one hand, you put your index and middle fingers on the free end and roll it toward you which causes the strip to twist on itself - you then either make a "bow" or pretzel or coil it and pinch the end into the side of the coil to keep it from unwinding.

It takes a little practice to get this technique correct, but once you get the feel of it, it goes very quickly and you find you can do it automatically.

Cut the strips with a pizza cutter (wheel)- an inch or less in width.

True Danish dough is certainly a lot different from any of the stuff I see in markets here in California.

This recipe is pretty close to the one I make, however I also spread the first layer with additional softened butter before folding. You don't need a lot, perhaps half a stick, but it makes a great deal of difference.

I also use one whole egg plus one egg yolk instead of just one egg.

Regular "sweet-roll" dough does not include egg. It is a necessary ingredient in Danish.

Edited May 6, 2006 by andiesenji (log)

[SuzySushi]

This recipe is pretty close to the one I make.

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Andie, your link brings up the homepage of a tea company!

[andiesenji]

This recipe is pretty close to the one I make.

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Andie, your link brings up the homepage of a tea company!

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Thanks Suzy,

I have fixed it. It should open to the Danish Pastry page now.

[eatrustic]

Thanks for the technique Andie, I think I'll start with strips of cooked fettucine to practice the intricacies!

[andiesenji]

Thanks for the technique Andie, I think I'll start with strips of cooked fettucine to practice the intricacies!

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I practiced on a piece of a wide, flat shoelace - - - Sadly, I don't think they make them any longer. Back in those days we wore "saddle" shoes, with wide flat shoelaces - nothing else was considered "stylish" unless you wore white bucks (Spaulding, with red rubber soles) and they had the round, braided laces. Gads, what one went through for fashion......