DANISH PASTRY RECIPE | ALLRECIPES
Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.
Provided by Cindy
Categories Yeast Bread
Total Time 3 hours 8 minutes
Prep Time 2 hours 0 minutes
Cook Time 8 minutes
Yield 3 dozen pastries
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
- In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
- Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
- Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
- To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Nutrition Facts : Calories 226 calories, CarbohydrateContent 26.8 g, CholesterolContent 36.2 mg, FatContent 11.2 g, FiberContent 0.9 g, ProteinContent 4.3 g, SaturatedFatContent 6.8 g, SodiumContent 142.4 mg, SugarContent 3.7 g
SALMON & ASPARAGUS QUICHE RECIPE | BBC GOOD FOOD
You can make and freeze this pretty quiche ahead of time. It serves eight so perfect for an impromptu spot of lunchtime entertaining
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.
- Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
- Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
- Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
- Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.
Nutrition Facts : Calories 816 calories, FatContent 63 grams fat, SaturatedFatContent 30 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 22 grams protein, SodiumContent 1 milligram of sodium
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Total Time 1 hours 10 minutes
Calories 598 calories per serving
- Beat together the eggs and milk in a bowl, then stir in the cooled onions and cheese, and season. Pour into the pastry case, then bake for 25-30 minutes or until just set and lightly golden on top. Cool until warm then serve with a green salad.
QUICHE LORRAINE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
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Cuisine French
Calories 588 calories per serving
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From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Dinner, Main course, Supper
Cuisine British
Calories 816 calories per serving
- Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.
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- Beat together the eggs and milk in a bowl, then stir in the cooled onions and cheese, and season. Pour into the pastry case, then bake for 25-30 minutes or until just set and lightly golden on top. Cool until warm then serve with a green salad.
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From bbcgoodfood.com
Total Time 55 minutes
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Calories 588 calories per serving
- Allow to cool a little before removing from the tin. Serve warm or at room temperature, with a green salad.
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Reviews 4.3
Cuisine French
Calories 698kcal per serving
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