Danish pastries include one of a variety of fillings folded up into a buttery pastry dough and baked until the pastry is golden brown. The fillings often contain cream cheese, fruit preserves, cinnamon, almonds or icing. Pastries begin with a square of dough, but methods differ from that point on how to add the filling and fold the square. Choose your folding method for the Danish pastry depending on the desired shape you would like.
- Skill level:
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Things you need
- Danish pastry dough
- Remonce (creamed butter and sugar)
- Small bowl
- Pastry brush
- Pastry filling
Cut squares of Danish pastry dough measuring about 3 inches on each side.
Spread a thin layer of remonce, which is creamed butter and sugar, over the surface of the square with a spatula.
Whisk an egg in a small bowl with about a teaspoon of water. Dip a pastry brush in this egg wash and apply a thin coat over the remonce on the pastry.
Cut a slit from each corner of the square directly toward the centre, stopping about 1/2 inch from the centre point.
Turn the pastry so one corner of the square points directly away from you.
Fold the tip to the right of the slit down to the centre of the pastry. When the point is exactly in the centre of the square, press it down gently to seal it.
Turn the pastry a quarter-turn clockwise and repeat the process with the next corner. Repeat again with the last two corners until you have made a pinwheel shape.
Place a little over 1/2 tsp of the pastry filling of your choice in the centre of the pinwheel.
Cut squares of Danish pastry dough and coat in remonce as directed in Steps 1 and 2 of Section 1.
Spoon a rounded tablespoon of pastry filling into the centre of the square.
Orient the square so a corner is pointed away from you. Fold this corner down just past the centre of the square.
Fold the bottom corner up so it slightly overlaps with the top corner you just folded down. Press these corners together to seal.
Brush the surface of the pastry with egg wash.
Tips and warnings
- Make an envelope-style pastry into a pocket by folding the side corners into the centre of the pastry as well, so the filling is completely enclosed.
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