Savoury Danish Pastries Recipes

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.

SAVOURY DANISH PASTRIES

Steps:

• Wrap the butter in foil and freeze for 45 mins.
• Tip the bread mix into a bowl and, using the foil to hold it, coarsely grate in the butter - keep dipping the end in the flour to stop it sticking to the grater too much. Use a cutlery knife to stir together, then add 300ml cold water and stir to a dough.
• Put the squash in a microwave-proof bowl with a little water, cover with cling film, poke one hole in, and microwave on High, at 2-min increments, until just cooked. Drain any liquid.
• Heat oven to 200C/180C fan/gas 6. Roll out the dough as thinly as you can, to a rectangle with longest side measuring 25cm. Scatter over all the filling ingredients, spreading as evenly as you can, leaving a small gap along one of the longest sides, brush this edge with a little beaten egg. Season, then roll up tightly from the opposite side and pinch to seal. Use a sharp, floured knife to cut roll into 8 slices. Dust a baking sheet with more flour and place slices, cut-side up, with gaps in between. Brush tops with more egg and bake for 15-20 mins until golden and risen. Best eaten warm with cornichons.

SAVOURY BACON AND BLUE CHEESE DANISH PASTRIES

Steps:

• Pre-heat the oven to 400F, Gas Mark 6, 200°C.
• Heat the oil , add the onion and saute until lightly coloured and soft.
• Add the chopped bacon and cook gently, stirring occasionally.
• When the bacon is cooked & crispy, add the paprika, mustard, Worcestershire sauce, black pepper and salts.
• Allow to cool a little then add the sour cream and crumbled blue cheese.
• Season to taste.
• Roll out the pastry thinly and cut into 8 squares.
• Put a spoonful of the mixture onto each square,and bring two corners over the top to meet each other and make a diamond shape - covering most of the filling.
• Put on a greased and lined baking tray, glaze with the beaten egg and bake in the pre-heated oven for about 20- 25 minutes, or until pastry is puffed up and golden brown.

25 SIMPLE SAVORY PUFF PASTRIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a puff pastry recipe in 30 minutes or less!

DANISH PASTRY WITH SWEET OR SAVOURY FILLINGS

Steps:

• Roll out the butter between two pieces of greaseproof paper into a rectangle about 15x30cm/6x12in and 8mm (third of an inch) thick. Place in the fridge for two hours.
• Meanwhile, to make the pastry dough, place the flour, salt, sugar and yeast in a large mixing bowl (making sure the yeast does not come into direct contact with the salt). Mix in the egg and most of the milk until you have a soft dough. Add a dash more milk if there are still dry flakes in the bowl.
• Tip the dough onto a lightly floured surface and knead well for 10 minutes, or until it can be stretched with your hands. (It will be slightly firmer than bread dough.) Wrap the dough in clingfilm and chill in the fridge for a couple of hours at least.
• Once chilled roll the dough out onto a floured work surface and roll it into a 50x20cm/20x8in rectangle. Lay the chilled butter over two-thirds of the dough. Bring the unbuttered section into the centre, then fold over the covered top. You now have three layers of dough and two layers of butter. Pinch the edges together slightly to seal in the butter. Return the dough to the fridge to chill for 30 minutes.
• Once chilled, give the dough a quarter turn and roll out the dough into a long rectangle again and repeat the folding process. Refrigerate for 30 minutes again. Repeat this process twice more then wrap the dough in clingfilm and leave it to rest overnight.
• For the emmental, mushroom and onion pastry filling, in a hot pan, add a little olive oil and fry the onions for a couple of minutes. Add the mushrooms and fry gently for five minutes, or until they are soft.
• Remove from the heat and season with salt and pepper and allow to cool completely.
• Line a baking tray with baking parchment. Take the chilled dough from the fridge. Cut the dough in half and on a lightly floured surface, roll one part into a rectangle about 25x35cm/10x14in, and a little less than a centimetre thick.
• With the long side of the pastry in front of you, spread half of the cool mushroom and onion mix over the pastry and top with the thin slices of cheese.
• You are now going to roll the pastry towards you into a tight Swiss roll. So take the two furthest corners and fold them over the edge. Pull the dough gently upwards each time you roll it to keep the pastry tight.
• Once you have a long Swiss roll in front of you. Gently roll it back and forth to seal the edges.
• Repeat with the second piece of dough and the rest of the filling.
• Cut each roll into 10 slices to create 10 individual pastries and arrange on one or two baking trays lined with baking parchment.
• Cover the pastries on the baking tray in clingfilm, or place the tray in a large plastic bag, and leave to rise for one hour.
• Preheat a non-fan oven to 180C/350F/Gas 4
• Uncover the pastries, brush them with egg wash and grate some grated emmental on top of each one.
• Bake the pastries in the pre-heated non-fan oven for around 20 minutes, or until golden-brown.
• Allow the pastries to cool a little on a wire rack then eat them warm.
• For the sweet pastries, first make the chocolate crème patissière. Beat the eggs and sugar together in a bowl, then add the cocoa and flour, and whisk well.
• In a heavy-based saucepan, heat the milk, cream and calvados until it reaches a simmer, then slowly pour the mixture onto the eggs, whisking as you pour. Return the mixture to the pan and heat gently, stirring constantly, until it has thickened and come to the boil. Remove from the heat and stir in the broken chocolate and vanilla. Allow the chocolate to melt and stir to mix, then leave to cool covered with a disc of baking parchment to stop a skin forming.
• To make the apple purée, heat the apples with a splash of water and the caster sugar for 10 minutes, or until the apples are softened and broken down to a purée. (If needed blend the apple mixture in a food processor for one minute into a smooth purée, then pass it through a sieve.)
• Put the apple purée into a bowl and allow to cool completely.
• Take the chilled dough and roll it out on a lightly floured surface to just under a centimetre thick and cut it into 12cm/4½in squares. You should get 8-12 equally sized squares.
• Spoon one tablespoon of the crème patissière onto the middle of each of the pastry squares and spoon one tablespoon of the apple purée next to it. Fold the pastry into triangles, and press the edges together firmly to seal.
• Arrange the pastries well-spaced apart on one or two baking trays lined with baking parchment. Cover with clingfilm, or place in a large plastic bag, and leave to rise for 1-2 hours.
• Preheat the oven to 180C/350F/Gas 4.
• Pierce the top of the triangles with a sharp knife to let the steam out and brush the triangles with egg wash.
• Bake on a lined tray for 15-20 minutes, or until golden-brown. Cool them on a wire rack.