John Wheeler

See Also: Savory and Scrumptious: Homemade Beef Empanadas – John Wheeler

Hello, my wonderful readers! Today, I’d like to take you on a culinary journey to the heart of Scandinavia with one of my all-time favorite treats – Danish pastries. These pastries are a true delight; flaky, buttery, and filled with sweet raspberry jam. In this entry, titled “Scandinavian Delight: My Love Affair with Raspberry Danish Pastries”, I’ll share my beloved recipe with you. So, tie on your apron and let’s get started!

Ingredients:

For the Danish Dough:

• 1 cup milk, warmed to about 110 degrees F
• 2 1/4 teaspoons active dry yeast
• 1/4 cup sugar
• 1 egg, at room temperature
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cut into small pieces

For the Filling:

• 1 cup raspberry jam
• 1 tablespoon cornstarch
• 1 tablespoon water

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk

Instructions:

1. Prepare the dough: I start by combining the warm milk, yeast, and sugar in a large bowl and let it sit for about 5 minutes until it becomes frothy. Then, I add the egg, stirring until everything is well combined. Next, I add the flour and salt, mixing until a dough forms. I add the cold butter and knead the dough until the butter is well incorporated. I place the dough in a greased bowl, cover it, and let it rise in the refrigerator overnight.
2. Prepare the filling: In a small bowl, I mix together the raspberry jam, cornstarch, and water until it’s well combined.
3. Preheat my oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
4. Assemble the pastries: On a floured surface, I roll out the dough into a large rectangle and cut it into squares. I place a dollop of raspberry filling in the center of each square and fold the corners of the dough towards the center, pressing them together lightly.
5. Bake the pastries: I place the pastries on the prepared baking sheet and bake them for about 15 minutes, or until golden brown.
6. Glaze the pastries: While the pastries are cooling, I whisk together the powdered sugar and milk to create the glaze. Once the pastries have cooled slightly, I drizzle the glaze over each one.

Conclusion:

Voila! My “Scandinavian Delight: My Love Affair with Raspberry Danish Pastries” is ready for you to enjoy! These pastries are not just a treat for your palate but also a feast for your eyes. Their elegance makes them perfect for serving at brunch or with your afternoon coffee. I hope you enjoy making and tasting these as much as I do. Happy baking, everyone!