Recipe

Danish Wedges Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 1 year, 6 months ago Making Danish pastry had been always a dream to me as I love that kind of pastry much but I always thought it would be so hard to make. I don’t know the reason why, but all my favored kind of dessert meets success from the first trial. Enjoy!! Prep:30m Cook:25m Servings:12	Ahmed1
	crispy tender pastries

yeast mixture

flour mixture

pour milk in well

eggs

stir

gathered

knead

smooth

wrap

roll

arrange butter

fold bottom third

fold top third

roll again

make filling

final rolling

arrange filling

sealing

cylinder shape

rounded

log shape

arrange filling

seal

cover and let rise

slash the top

baked

glaze

nuts

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Ingredients

¼ oz (7g) active dried yeast

6fl oz (175 ml) lukewarm milk

2oz (55g) caster sugar

1lb (450g) strong flour

½ teaspoon salt

½ teaspoon vanilla essence

1 egg, beaten

2 x 4 oz (115g) blocks unsalted butter

1 egg yolk beaten with 2 teaspoons water, for glazing

4 oz (115 g) icing sugar

1 – 2 tablespoons water

Chopped pecans or walnuts, for sprinkling

For the filling:

7 oz (200g) dark brown sugar

1 teaspoon ground cinnamon

2 oz (55g) pecans or walnuts, toasted and chopped

Directions

Combine the yeast, milk and ½ teaspoon of the sugar. Stir and leave for 15 minutes to dissolve.

Combine the flour, sugar and salt. Make a well in the center and add the yeast mixture, vanilla and egg. Stir until a rough dough is formed.

Transfer to a floured surface and knead until smooth and elastic. Wrap and refrigerate for 15 minutes.

Roll out the dough to a 12 x 8 in (30 x 20cm) rectangle. Cut half of the butter into small pieces and arrange over the dough. Fold the bottom third of dough over the butter and seal the edge. Place the remaining amount of butter on top in the same way and cover with the top third of the dough.

Turn the dough so the shorter side faces you. Roll into a 12 x 8 in (30 x 20cm) rectangle. Fold into thirds, and indent one edge with your finger to indicate the first turn. Wrap in clear film and refrigerate for 30 minutes.

Repeat two more times, rolling, folding, marking and chilling between each turn. After the third fold refrigerate for 1 – 2 hours, or longer.

Grease a large baking sheet. In a bowl stir together all the filling ingredients until blended.

Roll out the dough to a 25 x 6 in (3 x 15 cm) strip. Spread over the filling, leaving a ½ in (1 cm) border.

Roll up the dough lengthways into a cylinder. Place on the baking sheets and form into a circle or just leave it in a log shape, pinching the edges together to seal. Cover with a bowl and leave in a warm place to rise for 45 minutes.

Preheat the oven to 400F/ 200C. Slash the top every 2 in (5 cm), cutting about ½ in (1cm) deep. Brush with egg glaze. Bake until golden, 35 – 40 minutes. Leave to cool.

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Comments

chefmeow 1 year, 6 months ago said:
These sound and look beautiful. Great post. You have my 5.

peetabear 1 year, 6 months ago said:
These look so good.. love walnuts in a Danish.. you did a beautiful job as always my friend..

ivy 1 year, 6 months ago said:
Yummy Ahmed. These look fantastic.

debbie919 1 year, 6 months ago said:
I'd really have to work up some nerve to try these, Ahmed, but they look just beautiful..and delicious! Maybe you could just send me some? lol...

pat2me 1 year, 6 months ago said:
Beautiful job on these, Ahmed....as usual!!!

chriesi 1 year, 6 months ago said:
There are great. Fantastic job as always. :)

notyourmomma 1 year, 6 months ago said:
Perfection! Simply gorgeous!

michellem 1 year, 6 months ago said:
I think this has to be one of my favorite sweets you have made so far. I love the pictures and it sounds and looks delicious. Yummm! Thank you for sharing all of your wonderful creations. I hope your having a great weekend!
Michelle

magali777 1 year, 6 months ago said:
Congratulations Ahmed,making this kind of pastry is not easy at all and if you get to find the secret you are done, you did, my 5 of course!
Magali

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