It's best if the dough is folded together with a wooden spoon or rubber spatula since it is so sticky. There is very minimal mixing required. Make the Pastry Dough: Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes.Pastry, stiff dough made from flour, salt, a relatively high proportion of fat, and a small proportion of liquid. It may contain sugar or flavorings. Most pastry is leavened only by the action of steam, but Danish pastry is raised with yeast. Pastry may be used to line pie or tart pans and to enclose fillings.
Preheat the oven to 400F and line a large baking sheet with parchment paper. To make the cream cheese filling, mix together the softened cream cheese, sugar, extracts, and lemon juice until smooth. Start off with a fork to loosen up the mixture then switch to a whisk to remove any lumps. Set aside.
1. add flour and butter to a mixer. 2. add in water to make coarse crumbs. 3. continue mixing until a pie crust texture is achieved. 4. divide dough in half and roll out to 2 rectangles. 5. make second layer with flour, butter and egg. 6. heat until creamy and smooth. 7. spread second layer over first and bake.
2. With an electric mixer, blend together a combination of softened cream cheese, powdered sugar, lemon curd and thyme in a medium bowl. Spread the cream cheese mixture on the puff pastry, then layer a mixture of blackberries and jam on top. 3. Heat oven to 425 degrees and bake for 20 to 25 minutes.
The best Danish pastries. Let's get started with those pastries. There's more than one type of 'Danish' in Denmark - and to make things even more confusing, we call them wienerbrød or Viennese bread, as the inspiration for them came from a trip a Danish baker took to Vienna back in the 19th century. That's right, Danish pastries aren't even Danish.What is Danish Pastry? Danish pastry is made from flour, yeast, milk, eggs, and copious amounts of butter. The texture is similar to croissant dough, but tastes sweeter (and has the addition of egg in the dough). Like croissants, typical Danish pastry dough is rolled out thinly, then folded with a layer of butter to form multiple layers.
Wienerbrød (Danish) Wienerbrød (Viennese bread) is a pastry made of yeast-leavened dough which is folded 27 times over. Despite many beliefs that it is originally from Denmark, it actually originates in Austria, hence the name Viennese bread. It was first made in Denmark in the mid 19th century and it still is one of locals' favorite.
Step 1. Measure 3 1/2 cups flour into a bowl or work bowl of food processor with steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the
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