Recipes for "danish pastries"

Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts, then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the refrigerator.

Mix 3 cups flour with active dry yeast in a mixing bowl; set aside.

Stir together milk, sugar, and salt in a small saucepan over medium heat. Heat until warm, but not hot to the touch, about 115 degrees F (43 degrees C).

Pour warm milk mixture over flour mixture. Add eggs, lemon extract, and almond extract. Stir for 3 minutes. Knead in remaining flour, 1/2 cup at a time, until dough is firm and pliable. Cover and let rise at room temperature until doubled in size, 30 minutes to 1 hour.

Cut dough in half. Roll each half out to a 14-inch square. Place one cold butter sheet over half of each dough square, off to one side, then fold dough over butter sheet like the cover of a book. Pinch the edges of dough together with your fingers.

Roll each piece out to a 20x12-inch rectangle. Fold into thirds like a letter. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 30 minutes.

Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for at least 30 minutes.

Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit preserves in the center. Fold 2 opposite corners over the center to form a filled diamond shape. Place danishes on an ungreased baking sheet. Allow to rise at room temperature until doubled in size, about 30 minutes.

Preheat the oven to 450 degrees F (220 degrees C).

Brush beaten egg white over pastries.

Bake in the preheated oven until the bottoms are golden brown, 8 to 10 minutes.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C.)

Combine flour and salt in a large mixing bowl. Cut in cold butter with 2 knives or pastry blender until the mixture resembles coarse crumbs.

Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until mixture is damp.

Divide dough in half. On floured surface, roll half the dough into a rectangle and fit into a 9x13 inch pan.

Combine apples, brown sugar, white sugar, cinnamon and nutmeg in a separate large bowl; transfer apple mixture into pan.

Roll out remaining dough and place over apples. Seal edges and cut slits in top dough.

Beat egg white till frothy and brush on crust.

Bake in the preheated oven until pastry is golden brown on top, about 50 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.

Unroll 1 tube crescent roll dough; spread into the bottom of the prepared pan. Seal dough seams to prevent separation.

Roll almond paste to size of dough in the baking pan; trim with a knife or a pizza cutter. Set aside.

Beat mascarpone, 1/2 cup white sugar, and egg yolk in a bowl with an electric mixer until well combined and smooth; spread evenly on top of dough in the pan. Place reserved almond paste on top of mascarpone layer.

Unroll remaining 1 tube crescent roll dough; place on top of almond paste layer ensuring dough completely covers. Seal dough seams.

Beat egg white in a bowl; brush onto dough top. Sprinkle almonds evenly over dough; sprinkle 1 tablespoon white sugar evenly over almonds.

Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Cool.

Meanwhile, whisk confectioners' sugar and water together in a bowl; drizzle over cooled Danish.

Gather all ingredients.

To make the pastry: Place flour and salt in a food processor and pulse to combine. Add butter and pulse until pieces are pea-sized.

Add sour cream and pulse to form a sticky dough. Cover dough tightly with plastic wrap and refrigerate for 8 hours, or overnight.

Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.

To make the filling: Place egg yolk in a medium bowl; set egg white aside for egg wash.

Add cream cheese, brown sugar, and cinnamon; beat with an electric mixer until smooth.

Stir in 1 cup toasted walnuts until well combined.

Divide chilled dough in half.

Roll each piece of dough into a 10x12-inch rectangle on a lightly floured surface.

Working from a short side, spoon 1/2 of the filling along the center four inches of each rectangle.

On both sides of the filling, cut the unfilled pastry into eight horizontal strips. Working top to bottom, fold each strip over the filling, alternating sides. Press to seal ends and tuck under; arrange braids on the prepared baking sheet.

Beat egg white and 1 tablespoon water together until smooth; brush evenly over each braid. Bake kringles in the preheated oven until golden brown, about 30 to 35 minutes. Cool on the baking sheet for 30 minutes.

While pastries are cooling, make glaze: Mix together confectioners' sugar and 2 tablespoons water in a small bowl until smooth and thin enough to drizzle. Spoon or drizzle glaze over cooled pastries; sprinkle with remaining 1/4 cup of walnuts.

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a cup, beat egg yolk, stir the cold water into the yolk. Gradually stir the egg mixture into the flour mixture until dough can be packed into a ball. On a clean dry surface, roll out 1/2 of the dough large enough to cover the bottom and sides of a 9x13 inch pan. Lay the dough in the pan.

Place the cornflakes over the dough in the pan. Arrange apple slices over the top of the corn flake layer. Sprinkle the sugar and cinnamon over the apples. Roll out the second half of the dough to cover the entire pan. Lay over the filling and pinch the edges of the two crusts together. Beat the egg white until foamy, and brush onto the top crust.

Bake for 45 to 50 minutes in the preheated oven, until golden brown. Drizzle with glaze while still warm.

To make the glaze: In a small bowl, beat the confectioners' sugar with the milk and almond extract until smooth.