Fat Friday #36 Danish Pastry

So last week I had a synoptic test in which I had to prepare Florentines, Croissants, Sacher tort, Baked Alaska and classic Danish. I did very well I not only passed but I also got a... so happiness all round! It was my last pastry test but I have one more assignment left which is a centrepiece display but more on that soon. Lets get back to my favourite day of the week, its Fat Friday. This week is Danish pastry, its very similar to last weeks croissant dough, but more buttery. Again the suggestion is to weigh everything in pounds and ounces because its foolproof to make, if you weigh it this way.

 

Recipe makes about 12 small Danish (Kindly provided by my pastry tutor):

• 1 lb Strong Flour / (680.39g)
• 1oz butter/(113.40g)
• 10oz butter
• 1oz milk powder/(28.35g)
• 1 egg
• 1 oz sugar/(680.39g)- Extra sugar
• Pinch of salt
• 1 oz yeast/(680.39g)
• 1 batch of Crème patisserie
• Ground cinnamon
• Raisins that have been soaked in boiling water (so that they are plump, best to do this about 2 hours before)

Equipment:

• Sieve
• Saucepan
• Bowl x 2
• Clingfilm
• Rolling Pin
• Knife
• Pastry brush
• Baking sheet lined with silicone paper
• Palette knife

Method:
1.Sieve the flour, salt and milk powder.
2.Add 1 oz butter and rub into the dry mixture.
3.Warm the milk in a saucepan until body temperature. Add the yeast and sugar. Add the egg to form the dough.
4.Place in a clean bowl, cover with cling film and rest in the fridge for 10 minutes.
5.Roll out the dough vertically and place the larger amount of butter in the middle. Fold the dough into thirds to cover the butter. Roll out and perform 2 single turn. Place in the fridge for 20 minutes.
6.Repeat 2 more single turns.
7.Roll out the dough to about 2 ½ mm thick. Spread the crème pastisserie with a palette knife, then sprinkle the raisins and cinnamon sugar but leave about an inch.
8.Start rolling the dough up, egg wash the inch and seal firmly.
9.Place in the freezer for about 30 minutes, to make it easier to cut.
10.Cut into 1 inch circles and place into a tray and leave to prove until doubled in size.
11. Bake in the oven to 200c/400f/Gas Mark 6 until golden brown.
Have an excellent weekend

Fat Friday #17 Autumn Strudel

Welcome to that time of the week! It's Fat Friday! This weeks recipe is a great recipe to do with a friend, as you'll need some help with the strudel pastry. Its tons of fun to stretch and play with!

Recipe: Makes 4 large or 8 small strudels

Strudel Pastry:
·       250g Plain flour, sieved
·       1 egg
·       30ml vegetable oil
·       25g melted butter, plus a little extra
·       113ml water
·       100g poppy seeds

Spiced Apples:

·       3 apples cored, peeled and cut into chunks
·       20g raisins
·       20g apricots cut into pieces
·       100g granulated sugar
·       30g water
·       A pinch of cinnamon

Equipment:
·       Chopping Board
·       Saucepan
·       Wooden Spoon
·       Measuring Jug
·       Teaspoon
·       Tablespoon
·       Timer
·       Baking sheet lined with silicone paper
·       Pastry Brush
·       Fork
·       Loaf tin lined with silicone paper
·       Knife

Apple Filling

1.Place all of the filling ingredients in a saucepan and cook until apples are cooked through and the mixture is slightly mushy.
2.Put aside in bowl to cool and place into the strudel pastry.

Strudel pastry

1.Sieve the flour into a bowl.
2.Add the egg, oil, water and butter and mix with your hands to form a dough.
3.Knead for 5 minutes until elastic.
4.Rest in the fridge for 20 minutes.
5.Once rested, roll the pastry out on a floured surface until ½ inch thick.
6.Preheat the oven to Gas Mark 3/ 170c/325f
7.Stretch the dough by hand until it is as thin as paper.
8.Brush the pastry with a little melted butter

9.Cut the pastry into long oblongs. Spoon in the apple filling across a little of the pastry and roll into a cracker shape.
10.Brush with melted butter and sprinkle with poppy seeds.
11.Place on a baking sheet and bake for 20 minutes

What other flavours do you like in strudel?