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Danish Pastry
Created by: Howcan Team
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1/2 cup cold butter
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 egg
- 2 cups all-purpose flour
- 1/2 cup fruit preserves or pie filling
- 1/2 cup confectioners' sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- In a small bowl, dissolve 1 package of active dry yeast in 1/4 cup of warm water. Let it stand for 5 minutes.
- In a large bowl, cut 1/2 cup of cold butter into 2 cups of all-purpose flour until the mixture resembles coarse crumbs.
- Stir in 1/2 cup of sugar and 1/2 teaspoon of salt.
- In a separate bowl, whisk together 1/2 cup of sour cream and 1 egg. Add the yeast mixture and mix well.
- Stir the wet ingredients into the flour mixture until a soft dough forms.
- Turn the dough onto a floured surface and knead gently 8-10 times.
- Roll the dough into a 12x8 inch rectangle. Cut into twelve 4x2 inch rectangles.
- Place 1 tablespoon of fruit preserves or pie filling in the center of each rectangle.
- Fold the long sides of the dough over the filling, overlapping slightly and pinching the edges to seal.
- Place the pastries on a greased baking sheet. Cover and let rise in a warm place for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the pastries for 15-20 minutes or until golden brown.
- In a small bowl, mix 1/2 cup of confectioners' sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla extract until smooth.
- Drizzle the glaze over the warm pastries and let cool before serving.
Danish pastry, also known as "Wienerbrød" in Denmark, has a rich history dating back to the 19th century. This flaky, buttery pastry was said to have been brought to Denmark by Austrian bakers, who introduced their techniques to Danish bakers. The result was a delightful fusion of Austrian and Danish baking traditions. Today, Danish pastry is enjoyed worldwide, with its origins celebrated in Denmark. The best versions of this delectable treat can be found in traditional Danish bakeries, particularly in Copenhagen. The key to a perfect Danish pastry lies in the lamination of the dough, creating those signature layers of buttery goodness. Whether enjoyed with a cup of coffee in a cozy Copenhagen café or made at home, Danish pastry is a true delight for the senses.
50 min
12
280 calories
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