How to Make Your Own Danish Pastries

Making Danish pastries takes a while but the end result is well worth it. These pastries are a delicious treat, perhaps a bit decadent, but then what good treat isn't. The recipes for the two possible fillings are at the end.

Things You'll Need

• FOR THE PASTRY
• 5 cups flour, more or less
• 1 1/2 cups butter
• 1 1/2 packages yeast
• 1 1/4 cups warm milk
• 1/4 cup sugar
• 1 egg, well beaten
• FOR THE LEMON CURD FILLING - This will fill a whole batch of the pastries.
• 3/4 cup fresh lemon juice
• 1 tablespoon grated lemon rind
• 3 large eggs
• 3/4 cup sugar
• FOR THE PRUNE FILLING
• 1/2 cup prune puree
• 1/4 cup ground almonds
• 1 teaspoon grated orange rind
• FOR THE APRICOT FILLING -This will fill a whole batch of the pastries.
• 1 1/2 cups apricot puree
• 3/4 cup ground almonds
• additional sugar if you choose
• YOU CAN MAKE YOUR OWN PUREE OR USE BABY FOOD DIRECT FROM THE JAR. There are many other fillings you could make you can use any preserves you choose.

Instructions

1. In a large bowl, place together about 1/3 of the flour and the butter. Cut in the butter using a pastry blender or two knives. When the mixture is blended press it into a flat shape and roll it out between two layers of heavy parchment paper. You must make it into a rectangle about 12 inches by two inches. Put this in the refrigerator and chill until firm.

2. While your rectangle firms, soften your yeast in the warm milk. Allow to cool. Beat in the sugar and the beaten egg. Add the rest of the flour slowly, beating as you add until the dough is manageable but still soft. Turn the dough out onto a floured board and knead until it is smooth and silky and pushes back on your hand.

3. For the next step you will need a large floured board or just work directly on your counter top. Roll out the dough into a 14 inch by 14 inch square. Remove your butter-flour rectangle from the fridge and place it on one side of your dough. Fold the dough over and seal the edges with the heel of your hand. Roll the dough paper thin.

4. Pick up 1/3 of the dough from the left side and fold it over the centre third. Now pick up the 1/3 of the dough from the right side and fold it over the centre. Seal the edges again with the heel of your hand. Press the dough down slightly with your rolling pin and refrigerate for 10 minutes. You must refrigerate the dough between rollings or the butter will ooze as it softens.

5. Roll the dough out again until it is paper thin. This time fold the bottom 1/3 up over the centre 1/3 and then the top 1/3 down over the middle 1/3. Refrigerate again for 10 minutes. Repeat the process twice more. FOUR TIMES IN ALL.

6. Chill dough slightly. Roll it out. Cut into squares. Place a generous teaspoon of filling on each. Fold up the corners. Brush with (1 egg white beaten with 1 tablespoon of water). Cover and set aside in a warm place to rise until they have doubled in bulk. Set oven to 400 degrees. Bake for approximately 15 to 20 minutes. Cool on racks. Ice if desired with a very thin frosting. Enjoy!

7. LEMON CURD - Place all the ingredients in a heavy saucepan and heat, whisking continuously over low heat. Continue to heat until the mixture is thickened and bubbles begin to appear. Cool. This can be made the day ahead if you cover it tightly.

8. APRICOT FILLING - Mix together all the ingredients thoroughly and the filling is ready to use. You can use prunes in place of the apricots.

Tips & Warnings

• You can make a thin frosting by combining 1 tablespoon of milk, 1/2 teaspoon of vanilla, and about 1/2 cup of icing sugar.

• Remember that each filling is enough for a whole batch of pastries.