Recipe

Cherry-currant Danish Recipe

Add Step-by-Step Photos	Brilynn / All my dishes 2 years, 8 months ago I used to have danishes every Sunday after church when I was little. That tradition stopped a long time ago and I wanted to resurect it by making my own danishes, they're amazing! Prep:40m Cook:15m Servings:24	Brilynn
	flaky pastry cherry

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Ingredients

14 g active dry yeast

1/2 cup lukewarm water

3 1/2 cups all purpose flour

330 g chilled unsalted butter, cut into 1/4 slices. (about 3 sticks)

1/2 cup heavy cream

2 pinches of salt

2 eggs

1/4 cup sugar

Pastry Cream, (just go buy Dorie’s book http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/ref=pd_bbs_sr_1/104-8766629-5173562?ie=UTF8&s=books&qid=1174257305&sr=8-1 and I’ll give you the page number…)

Cherry-Currant Jam

Sour Cherries, (a margarine container’s worth)

Red Currants, (whatever was left in the freezer, about ¾ cup)

Sugar ( ½ cup – ¾ cup)

Juice of half a lime

Cornstarch, (about 1 tablespoon)

Directions

Dissolve the yeast in lukewarm water and let stand for 5 minutes. Stir in cream, salt, eggs and sugar.

In a large mixing bowl, add flour and sliced butter, use a pastry blender to further cut the butter to the size of kidney beans

Add the yeast mixture into flour mixture, combine carefully with a big rubber spatula, the mass is just moistened enough and hold together. Cover, refrigerate 4 hours or overnight.

Lightly flour the work table, turn out the chilled dough, pound and flatten to make a 16 - 20 inch square. Fold into thirds making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds.

Rest in refrigerator for half an hour, repeat folding and rolling one more time. Wrap and chill the dough 30 minutes or overnight before you proceed pastry making.

Cut the dough in half and working one portion at a time (refrigerate the unused one in the meantime), roll the dough to make a 12X9inch rectangle. Cut out 3 inch squares. Fold the corners of each square toward the center and make an indentation with the back of a spoon. Cover with plastic wrap and let rise for about 45 minutes.

Before putting them in the oven preheated at 375, brush with eggwash (egg beaten with a dab of milk). Bake for 15 minutes or until golden brown.

Fill with pastry cream, top with jam and then drizzle with icing sugar, (oh yeah, this was decadent!).

Jam

There are no hard and fast rules for this one, I just combined the first 3 ingredients in a sauce pan and brought them to a boil. I kept it around a light boil to reduce some of the juice, (probably about 20 min) but it still wasn’t thickening as much as I wanted so I added some cornstarch and while I was at it, some lime juice. After that it thickened nicely so I removed it from the stove and stuck it in a snowbank to cool off. If you don’t use all of the jam on the danishes, just stick it in a jar in the fridge to use on toast the next morning.

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