Custard Cherry Caramelised Pecan Danish Pastries Recipes

CUSTARD, CHERRY & CARAMELISED PECAN DANISH PASTRIES

Steps:

• Make the custard ahead of time from custard powder by packet instructions.
• Allow to cool completely.
• Heat the coconut oil in a small saucepan.
• Add the pecans and gently sauté for a couple of minutes.
• Add the brown sugar and stir through for a further couple of minutes over a low heat to dissolve and coat the pecans.
• Remove from the pan on to kitchen paper for a few seconds (to remove excess oil) and then set aside.
• When ready, roll out the pastry (in small batches to make it easier to work without getting too warm) to 3 to 4 mm thick.
• Cut into squares (approx 10 cm (4 inches) for large and 7 cm (3 inches) for small pastries).
• Drop about 1½ to 2 teaspoons of custard into the centre of the dough square (a teaspoon for small pastries) and top with a cherry or two and a few pieces of broken pecan.
• Roll-up the four pastry corners into the middle (to surround the filling) and then roll in the four remaining sides to create a small basket for the filling. Use a little milk/egg-wash as needed to stick.
• Place the uncooked pastry onto a large baking sheet lined with baking paper.
• Repeat the filling and rolling process until you have used all your squares.
• Place the uncooked pastries on the tray into the fridge for 30 minutes (it is important for the dough to be chilled before it goes in the oven).
• Pre-heat the oven to 220 C/425 F/Gas 7.
• When chilled, glaze the raw pastry edges with either beaten egg or milk and bake for 15 to 20 minutes until crisp and golden.
• Remove from the oven and whilst still hot, take a couple of teaspoons of apricot jam, warm in the microwave (or over a bowl of steaming water) and brush each baked pastry with the jam to glaze.
• Set on a wire rack to cool completely.
• Once cool, mix about 3 heaped teaspoons icing sugar with a dribble of water to make a drizzleable icing. Drizzle across the top of each of the pastries.

DANISH PASTRY

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
• In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
• Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
• Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
• To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.