Everything Danish Recipes

EVERYTHING DANISH

Steps:

• In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes and garlic flakes. On a lightly floured surface, roll the dough out into an 11-by-14-inch rectangle. Brush the dough with egg white. Sprinkle the seed mixture evenly over the top, pressing lightly to adhere.
• Line 2 baking sheets with parchment paper. Starting from a short side, roll the dough up into a tight coil. Using a bread knife, trim off the ends, then slice the coil into 10 equal pieces. Arrange the pastries on the baking sheets and loosely cover with plastic wrap. Let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat the oven to 425 degrees.
• In a small bowl, whisk the egg yolk with 1 teaspoon water.
• Remove the plastic and gently brush the top and sides of the pastries with the yolk mixture. Sprinkle with flaky salt. Bake for 10 minutes, then rotate the sheets and reduce the oven temperature to 375 degrees. Continue to bake until puffed and deep golden brown, about 6 to 8 minutes more. Serve warm or room temperature.

RASPBERRY DANISH

Steps:

• Whisk together white sugar, cornstarch, and salt in a small saucepan. Stir in 1 cup of the raspberries and cook over medium-low heat, stirring occasionally and mashing raspberries with a wooden spoon, until raspberries break down and sauce thickens, about 4 minutes. Remove from saucepan to a medium bowl and cool, stirring occasionally, for 10 minutes.
• Meanwhile, beat cream cheese, 1/4 cup powdered sugar, 1 tablespoon heavy cream, orange zest, cardamom, and almond extract with an electric mixer on medium speed in a medium bowl until smooth, about 1 minute. Cover and chill until ready to use.
• Place 1 puff pastry sheet on a floured piece of parchment paper. Roll into a 12x9-inch rectangle. Cut 10 to 12 (3 inches long and 1 inch thick) diagonal strips on each side, about 1 inch apart, leaving center 3 inches of pastry uncut. Spread 1/2 cup of the cream cheese filling in center (uncut) section of pastry, leaving a 1/2-inch border at the top and bottom. Top with 3 tablespoons of the raspberry mixture, and spread raspberry mixture gently over cream cheese layer. Sprinkle with 1/2 cup raspberries.
• Whisk together egg and water in a small bowl. Brush exposed pastry lightly with egg mixture. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom ends up to seal the filling inside. Repeat with the remaining sheet of puff pastry and the rest of the filling. Brush outside of each pastry with egg wash.
• Transfer pastries, on parchment, to separate baking sheets. Freeze until pastry is firm, about 1 hour. (To make ahead, wrap Danish in parchment and then plastic wrap; freeze up to 1 month.)
• While pastries freeze, preheat the oven to 400 degrees F (200 degrees C) with racks in upper and lower third of oven.
• Bake in the preheated oven until golden brown and puffed, rotating position of baking sheets in oven halfway through, 30 to 35 minutes. Cool on baking sheets for 30 minutes.
• Meanwhile, whisk together remaining 5 tablespoons cream and 3/4 cup powdered sugar in a medium bowl. Drizzle over Danish and sprinkle with sliced almonds.