Sicking Family Recipe Library
Scandinavian (Danish) Pastry
| Ingredients: | |
|---|---|
| ¼ cup warm Water | 2¼ tsp. Yeast |
| ½ cup Milk | 1 Egg |
| ¼ cup Sugar | 1 tsp. Salt |
| 2½ cups Flour | 14 Tbsp. unSalted Butter |
| 1 Egg (for wash) | 2 Tbsp. Milk (for wash) |
Method: Whisk the Yeast and warm Water together in a large bowl.allow to sit for 3 minutes until foamy.
add Milk, Egg, granulated Sugar, and Salt. set the bowl aside.
cut Butter into Flour and then pour the mixture into the wet ingredients.
very gently fold the two mixtures together. fold just until the dry ingredients are moistened. the Butter must remain in pieces, which creates a flaky pastry.
turn the dough out onto a large piece of plastic wrap.wrap the dough up tightly and refrigerate for 4-12 hours.
Flour a work surface. the dough will be sticky. Flour your hands and gently flatten the dough into a small square.
roll out into a 15 inch long rectangle.llightly Flour the counter as required.
fold the dough together in thirds. roll it out into a 15 inch long rectangle again.fold again. repeat for a total of 3 times.
fold the dough up tightly, wrap in plastic wrap, and chill for at least 30 minutes. take the dough from the refrigerator and cut it in half. wrap 1 half up and keep chilled as you work with the first half.
roll the dough into a 12x6 inch rectangle.
cut off two Corners of the dough and then two small triangles at the other end.
spread ½ of the filling (raspberry or Cream Cheese) down the length of the center of the strip.
cut slanting strips (¾ inch -1 inch each) along both sides. i used a very sharp knife, but a pastry wheel or pizza cutter will work just fine.
fold the bottom end up to "seal" the filling in and allow the braid to rest for 15-20 minutes as you preheat your oven.
repeat with the second half of the dough and the rest of the filling.
preheat oven to 400f.
beat the Egg and Milk together for the Egg-wash. brush the top of the pastry with Egg-wash.
bake each braid for 15-16 minutes or until golden brown.
make sure to rotate the pan at least two times to ensure the braid is browning evenly. bake approximately 16 minutes.
allow to cool for at least 10 minutes. drizzle with glaze, slice, and enjoy.
-- Contributed by Matt Sicking --
add Milk, Egg, granulated Sugar, and Salt. set the bowl aside.
cut Butter into Flour and then pour the mixture into the wet ingredients.
very gently fold the two mixtures together. fold just until the dry ingredients are moistened. the Butter must remain in pieces, which creates a flaky pastry.
turn the dough out onto a large piece of plastic wrap.wrap the dough up tightly and refrigerate for 4-12 hours.
Flour a work surface. the dough will be sticky. Flour your hands and gently flatten the dough into a small square.
roll out into a 15 inch long rectangle.llightly Flour the counter as required.
fold the dough together in thirds. roll it out into a 15 inch long rectangle again.fold again. repeat for a total of 3 times.
fold the dough up tightly, wrap in plastic wrap, and chill for at least 30 minutes. take the dough from the refrigerator and cut it in half. wrap 1 half up and keep chilled as you work with the first half.
roll the dough into a 12x6 inch rectangle.
cut off two Corners of the dough and then two small triangles at the other end.
spread ½ of the filling (raspberry or Cream Cheese) down the length of the center of the strip.
cut slanting strips (¾ inch -1 inch each) along both sides. i used a very sharp knife, but a pastry wheel or pizza cutter will work just fine.
fold the bottom end up to "seal" the filling in and allow the braid to rest for 15-20 minutes as you preheat your oven.
repeat with the second half of the dough and the rest of the filling.
preheat oven to 400f.
beat the Egg and Milk together for the Egg-wash. brush the top of the pastry with Egg-wash.
bake each braid for 15-16 minutes or until golden brown.
make sure to rotate the pan at least two times to ensure the braid is browning evenly. bake approximately 16 minutes.
allow to cool for at least 10 minutes. drizzle with glaze, slice, and enjoy.
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