Rhubarb and raspberry Danish pastries recipe (2024)

FAQs

Why is my Danish pastry dough tough? ›

Why are my Danish pastries tough? Overkneading (more than 5min), rolling the dough too vigorously and adding too much flour during the folding can make the pastry tough.

DIFFERENCE PUFF PASTRY

First of all Danish pastries contain a high level of fat: 40%. The second difference is that Danish dough contains yeast and that isn't the case for puff pastry. This is the reason that after baking, puff pastries contain a more airy structure and a more crispy bite.

For the first shape, fold two opposing corners into the centre of the pastry, over the filling, and press firmly to seal. For the second shape, fold all four corners into the centre to create a parcel shape. This is good for almond squares with a filling of frangiapane.

For those looking to make flaky and crumby puff pastries or danish pastries, check out Stay Fresh danish pastry dough. Our danish pastry dough is available in bulk or wholesale. Preparation Instructions: Thaw Pieces until easily bendable. Make up desired pastry.

All-purpose flour, which is a compromise between hard and soft, generally works well. Fat makes pastry tender because it inhibits or holds back the development of gluten in the flour. Fat helps the flakiness because it separates the layers of gluten.

Traditional Danish pastries

In Denmark, these world-famous sticky delights are called Vienna Bread (wienerbrød), as they were first made in Denmark in the 1840s by Austrian bakers.

Typical Danish pastries include a snegl, a cinnamon roll-style pastry, a spandauer, a pastry with a dab of custard cream in the middle (you probably know this as a 'Danish pastry'), and a tebirkes, a pastry with remonce in the middle and poppy seeds all over the top.

The base dough, known as the detrempe, varies depending on the type of pastry. For example, puff pastry dough is made up of flour, water, and salt; croissant dough is prepared with flour, sugar, yeast, salt, and milk; while Danish dough includes the same ingredients as a croissant dough but adds eggs to the mix.

Follow these easy tips the next time you're making pastry. The first golden rule of making pastry; keep the ingredients, the bowl and the hands as cool as possible.

Why is my Danish pastry not flaky? ›

Just like when we make pie crust or biscuits, make sure the butter is extra cold. If the butter isn't cold, the butter will melt, the dough will turn to semi-liquid, and you won't have any layers or flakes in your pastry. The colder the butter (and dough), the better results.

You'll find the Kringle is smothered with just the right amount of white frosting and filled with everything from popular favorites like pecan and almond to custard chocolate chip or red velvet for the more adventurous.

From Italy, the recipe spread to the Austrians, who introduced it to Denmark during a strike by Danish bakers. It was imported as 'Viennese bread', and eventually Danish bakers who emigrated all around the world brought with them this recipe and today we know this delicious thing as Danish Pastry.

The Danish baking technique involves rolling out the yeast dough thinly, layering it with thin slices of butter, and folding and rolling several times to create many layers. This process allows the dough to become rich, buttery, airy, and tender when baked.

Sweden - The Swedish "kanelbullar" (cinnamon rolls) are similar to Danish pastries, with a similar flaky texture and a sweet, cinnamon filling.

Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together. If your dough gets too warm, send it back into the fridge to chill out. When you take it back out, it should roll more easily.

If your dough is slightly hard and not dry, you can try to soften it by kneading the dough between your fingers or rolling it between your hands (clean of course, to avoid mixing dust or dirt with the dough).

Richard's solution: Tough pastry is very common, but easily avoidable. It usually occurs when you've been a bit heavy-handed with the water when you're initially bringing the pastry together (by adding water to the flour and butter), or if you have over-worked the dough and developed the gluten in the flour.

Preheat oven or toaster oven to 350 degrees. Bake a foil-wrapped pastry until it springs back when you gently press down on the top (about 10 minutes).