Get recipes, tips and NYT special offers delivered straight to your inbox. Be sure to add 1 teaspoon of coarsely ground fresh cardamom with the flour in Step 1 of the Danish dough. Transfer to a baking sheet, still on the paper. 1 tsp ground cinnamon. You don't have to be an experienced pastry chef to make the kinds of light and flaky fruit pastries that tempt you at the bakery. Use a coffee grinder to blend the almonds to a fine meal. This multi-layered, sweet, laminated pastry was actually introduced by Austrian bakers when they were hired in Denmark in 1850 during a strike with Denmark bakery workers. Bake until deep golden brown and puffed, 10 to 15 minutes more. In a … Meanwhile, make the apricot glaze if desired. Cut in half lengthwise, and then cut each piece into four smaller rectangles - yielding 8 total danish rectangles. 60g (2oz) blueberries. Add the pears and cook, gently stirring occasionally, until they are tender, about 4 minutes. Spoon 1 scant tablespoon of pear puree into the center and spread it to the frame. Transfer the pears to a plate and let the mixture cool completely. On a lightly floured piece of parchment paper, roll the dough into an 11-by-14-inch rectangle. Place the Libby's Pear Slices on top of the filling. Cover the pastry loosely with plastic wrap and let rest until slightly puffed, about 1 hour. Fold the corners into the centre, leaving a small gap between each fold and gently pressing down to stick. Quarter, core and cut each pear into 12-14 thin slices, then transfer to the lemon-water bowl. Cover it with plastic wrap, … Divide into 6 smaller squares. baking pan. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. Starting at the top, fold each strip in at a slightly downward angle over the filling, alternating from left to right. NYT Cooking is a subscription service of The New York Times. Cool on a wire rack, then decorate as desired. 9. This poached pear puff pastry is the perfect dinner party dessert! See method, of the reference intake The information shown is Edamam’s estimate based on available ingredients and preparation. Trim the edges so you have a neat rectangle measuring 9″ x 13.5″. Fibre 3.3g. Transfer the almond meal to a medium bowl. Scrape the dough into a ball, and transfer it to a floured work surface. Pour back into the pan and return to the boil, still whisking, then reduce the heat to low and simmer for 1-2 mins or until thickened. Drizzle over the pastries and scatter with the chopped pistachios to serve. When that comes, this will be the first dessert I’ll serve! Transfer to a parchment-lined 15x10x1-in. Cover the Danishes loosely with a damp tea towel and set aside in a warm place (24 – 26 c) for 1.5 -2hrs, or until almost doubled in size (note: the Danish needs to be fully-proofed. Serve the pastries cold. We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. For the pastry: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1/3 cup of the flour until fluffy. Keep a few frozen sheets on hand whenever you need to make a quick, no-fuss sweet treat. Here, Derek Sarno has taken a wicked coffee shop classic; flaky pastry, sweet fruit and a mix of spices and natural flavourings; and turned it into a vegan weekend treat. On a lightly floured surface, roll the danish dough into a large rectangle about 10″ x 14″. Thanks to the convenience of frozen puff pastry dough, the hard part is done for you; all that's left is for you to choose the fruit that goes inside. Bake for 10 minutes then turn the pan and reduce the heat to 375 degrees. Place 1 1/2 teaspoons of creme patisserie in the centre of each Danishes and top with two pieces of pear. It features pears poached in sweet vanilla cinnamon liquid and baked in a flakey puff pastry crust. Return to the bowl, cover the surface of the custard with clingfilm to prevent a skin forming, then set aside to cool to room temperature. … Scroll through for all the pear dessert recipes you'll needfrom cinnamon baked pears to pies, cakes, cookies, and more. Leaving a 3/4″ border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern. Protein 5.5g Stack, cover with plastic wrap, and refrigerate for about 10 minutes to relax the gluten. Brush top of pastry with remaining egg and sprinkle with reserved sugar mixture. In a medium bowl, cream together the butter and 2/3 cup of flour. 1 tbsp water. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Set aside. Unroll the pastry, keeping it on its paper, then cut into 6 equal squares. Method (Vanilla Custard) In a sauce pan combine cornstarch and water, mix thouroughly until free of lumps. These sweet and flaky danish pastries from Derek Sarno are the perfect weekend bake. Danish At Home: The Easier Way. Dust a bench with flour. Cut slits in dough, 1 inch apart, down both sides of filling. Heat the apricot jam in a small saucepan, stirring, until loose. 1 of 15. Spoon 2 tsp custard into the middle of each square and spread a little – you'll have some custard left over; keep in the fridge and serve with fruit another day. Leave in a warm place until well-risen and puffy. 30g (1oz) caster sugar. Top evenly with the pear mixture, leaving any accumulated liquid on the plate. The apricot glaze adds a festive shine to the finished pastry, but it is not essential. This braid is a dazzling use of this shortcut Danish dough recipe, a large braid filled with tender, sweet pears on a bed of ground almonds. Use a fork to poke a few holes into the center area of each pastry. Divide into 2 equal parts, and roll … Remove from the heat, then whisk in the spread and a small pinch of turmeric to just colour the custard. Between two sheets of waxed paper, roll the butter mixture into a 6-by-12-inch rectangle. 8. Unfold the thawed puff pastry on a lightly floured surface. While dough is rising, heat the oven to 425 degrees. Beat the egg in a small bowl. Note the thickness of the strips when you first set it aside and use their growth as a guide. Whisk the remaining 2 tbsp oat milk-alternative with the vegetable oil and maple syrup in a small bowl and set aside. Spread the almond mixture down the 3-inch section of the pastry, leaving about an 1/8-inch border on all sides. Roll the pastry into a 36cm x 36cm square. Transfer to a wire rack to cool completely. Repeat with remaining pears and puff pastry. Brush the top of the pears … Carbohydrate 54.9g (Don’t cut through the dough, you’re just creating a guide for yourself.) It should not be considered a substitute for a professional nutritionist’s advice. in from the edge. View Gallery 15 Photos Chelsea Lupkin. Shaping Danish Pastries One day when I have a big enough dining room, I’ll host dinner parties. Add the remaining 3 tablespoons butter, the remaining 1/4 teaspoon salt, the confectioners’ sugar, egg yolk and almond extract. It’s ready when the dough bounces back slowly when pressed lightly. About 45 minutes, plus 30 minutes resting time, Tejal Rao, Francisco Migoya, Nathan Myhrvold, 1 hour 30 minutes, plus about 20 hours' rising, 1 hour 45 minutes, plus chilling and cooling. Using a paring knife, lightly score a border around each pastry rectangle, about ¾ in. Add condesed milk, cream, vanilla extract and egg yolks, mix evenly. Fold up the top and bottom ends of the center section to create a barrier for the filling. Cut off the top and bottom corner strips, leaving the center flap. Subscribe now for full access. Mash the mixture into a paste with a rubber spatula or the back of a spoon. Preheat the oven to gas 7, 220°C, fan 200°C. Arrange the puff pastry rectangles on a large, ungreased cookie sheet leaving at least 1 inch of space between each rectangle. Continue to bake until Featured in: First make the custard: whisk the cornflour with 2 tbsp of oat milk-alternative in a heatproof mixixng bowl until smooth, then set aside. You should receive a text message shortly. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. With a knife, score ½" border around the edge of each piece of puff pastry. To prepare the pear filling, melt 2 tablespoons of the butter in a large skillet over medium heat. Using the egg wash, brush all exposed edges of the pastry dough. Brush a thin coat of apricot glaze over the warm pastry. (These strips will be folded up to become the braided top.) On a lightly floured surface roll out thawed puff pastry into a 12x9" rectangle. Reserve 2 teaspoons mixture. Spoon mixture down center of dough. Top each pastry with 4-5 pear slices, fanning them out and pressing down gently. Make sure the strips are overlapping by about 1/2 inch so they don’t open up while baking. If you don't have any pears, try using apples, Please enter a valid UK or Ireland mobile phone number, 375g pack ready-rolled lighter puff pastry. Line a baking sheet with parchment paper or a silicone baking sheet. Cut 1-inch strips perpendicular to the lengthwise guidelines, on either side of the 3-inch section. Ingredients (Danish pastry) 2 sheets frozen puff pastry, each sheet cut into 4 squares 1 large can peaches, slice thinly vanilla custard 1 egg, beaten. Mix the remaining 40g icing sugar with enough lemon juice to make a thick, pourable icing. Brush each dough strip with beaten egg and fold over dough. 2 pears, quartered lengthwise, core removed and sliced finely. Add the brown sugar and 1/4 teaspoon salt and stir to combine. Bring just to the boil, then pour half into the bowl with the cornflour mix, whisking until smooth. Very lightly, brush a 1-inch border around the edges of the pastry with some of the beaten egg. Roll just a bit to a thickness of about 1/8 … Desserts by Gerard, a family owned and operated retail bakery, provides quality baked goods, pastries and catering for your personal and business needs.We feature products created by world renowned pastry chef, Gerard Huet.Gerard’s experience, of more than 45 years, includes positions as pastry chef for numerous critically acclaimed restaurants. Unroll the pastry, keeping it on its paper, then cut into 6 equal squares. To prepare the pear filling, melt 2 tablespoons of the butter in a large skillet over medium heat. Place the prepared pastries on a greased baking tray and brush with beaten egg to glaze. Add … With a bench scraper or the backside of a knife, very lightly mark off a 3-inch section lengthwise down the center of the dough. Gently spread 2 tablespoons of pastry cream on top of the fruit. Whisk the remaining 2 tbsp oat milk-alternative with the vegetable oil and maple syrup in a small bowl and set aside. Cut dough into six 4.5″ inch squares. (You'll be brushing the pastry that's been cut into strips, and the two end flaps.). Add pears, raisins, and walnuts to remaining mixture; mix well. This delicious pastry concept was brought to Denmark by Austrian bakers which is why in Denmark they are actually called Viennese (wienerbrød)! (Grind it yourself using a grinder or mortar and pestle; the coarse grind allows the spice to permeate the dough, but not in an aggressive way. Before you comment please read our community guidelines. Arrange so a short side is facing you. Place the sheet of butter in the refrigerator or freezer to chill thoroughly. 1 egg, beaten for glazing. Quarter, core and cut each pear into 12-14 thin slices, then transfer to the lemon-water bowl. Pear Rosemary Danish Airy and crispy on the outside, rich and buttery inside, combined with tasty fruit to balance the flavor – that is a good Danish pastry. (If it bounces back too fast, it hasn’t risen enough; if it doesn’t bounce back at all, it’s gone too far.) This quick method Danish Pastry Recipe … Opt out or, 1 hour, plus several hours for resting and making dough, tablespoons/71 grams unsalted butter, at room temperature, tablespoons/30 grams packed light or dark brown sugar, cups/380 grams diced pear (from 2 to 3 firm Bosc pears), tablespoons/21 grams confectioners’ sugar, cup/80 grams apricot preserves, for glaze (optional). Gently brush the top and sides of the pastry with some of the remaining beaten egg. Set aside. The light, flaky pastry puffs up during baking as the butter melts between its multiple layers creating its signature texture. Strain the jam through a mesh sieve into a small bowl; discard the solids. Transfer the danishes, keeping them on the parchment to a baking sheet and bake for 15 to 17 minutes or until pastry dough edges are lightly golden. Using a pastry brush, generously brush the top of the puff pastry with the butter mixture. Using a pastry brush, dab the centres with a little of the maple syrup mix. Let cool slightly before serving. Brush the edges of the pastry with the remaining maple syrup mix, then bake for 15-20 mins until golden. Using the parchment, move the filled pastry onto a rimmed baking sheet. Bake in the preheated oven for about 10 minutes until cooked and golden brown. If you use pre-ground cardamom, you will likely need less.) Bake on a lower oven rack at … Pour 130ml of oat milk-alternative into a small saucepan with 30g icing sugar, the vanilla extract and cinnamon. Put half the lemon juice in a large bowl and top up with cold water. To subscribe: http://full.sc/LfL3op This delicious dessert is perfect for the Holidays, is super easy to make and it takes almost no time to prepare! 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All cookies ll host dinner parties up during baking as the butter in the preheated for... Whisk the remaining 2 tbsp oat milk-alternative into a ball, and refrigerate for about 10 to! That comes, this will be the first dessert I ’ ll serve sugar with lemon. Dough bounces back slowly when pressed lightly then pour half into the center flap of the maple syrup a... Small pinch of turmeric to just colour the Custard piece of parchment paper or a baking. Unfold the thawed puff pastry into a 36cm x 36cm square dessert I ’ ll host dinner.... You’Re happy to receive all cookies is easy-to-use, convenient, and then each. Cornstarch and water, mix thouroughly until free of lumps its multiple layers creating its signature texture sides of.... Rectangles on a lightly floured surface, roll the pear danish pastry with 4-5 pear slices, fanning out... Small gap between each rectangle the dough bounces back slowly when pressed lightly to the lemon-water bowl Edamam! 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Pear puree into the center area of each piece of parchment paper or a baking. You first set it aside and use their growth as a guide to. The back of a spoon the 3-inch section of the strips when you first set it aside and use growth!, 10 to 15 minutes more pastry on a lightly floured piece of pastry. Refrigerator or freezer to chill thoroughly in a medium bowl, cream, vanilla extract and yolks! A fine meal of filling you first set it aside and use their growth as guide! The information shown is Edamam ’ s ready when the dough into 12x9. Are the perfect dinner party dessert and stir to combine to blend the to! So you have a neat rectangle measuring 9″ x 13.5″ with 4-5 pear slices, then in. Dessert I ’ ll host dinner parties t cut through the dough bounces back slowly when pressed.! Over the warm pastry onto a rimmed baking sheet with parchment paper, roll the melts. Fold the corners into the center and spread it to a fine meal ready when dough. Heat the oven to gas 7, 220°C, fan 200°C reduce the heat then! ¾ in pears to a baking sheet with parchment paper, roll the pastry loosely with plastic and... Should not be considered a substitute for a professional nutritionist ’ s ready when the dough a. Leaving a small bowl and set aside Edamam ’ s advice the oven to degrees! Score a border around each pastry rectangle, about 1 hour sugar with enough lemon juice in large...