Danish Pastries With Cream cheese and Jam filling

Danish Pastries

Who can resist the rich buttery taste of a true Danish Pastry. A lot of recipes use puff pastry as a base for their Danish Pastry and although they are a quick alternative when you're in a hurry the taste cannot be compared to a proper Danish Pastry using an enriched yeast dough. The Tefal Cuisine Companion effortlessly makes the dough, cream cheese and jam filling. Recipes for jam and cream cheese can be found on my blog by using the 'search' function. 

Scoring pastry squares with a smaller cutter

Note: This pastry is very sticky and will need to be rolled on a generously floured board or silicone sheet. 

Pastry

250 gms unsalted butter diced in 1cm cubes and refrigerated

60 gms water

130 gms milk

5 gms sugar

7 gms yeast ( I used active dry yeast)

1 large egg beaten and at room temperature 

350 gms plain flour

5 gms salt

10 gms sugar extra

In heatproof bowl combine water and milk. Microwave on low for 1-2 minutes until warm, stir through 5 gms sugar, sprinkle yeast evenly over top and leave to bloom for up to 1 hour. 

Insert Kneading Blade. Stopper in. 

Add flour, salt and extra sugar. Sp5:10sec. 

Add large diced butter. Pulse 20 sec, there will be large chunks of butter visible. 

Stir beaten egg into milk/ water/sugar and yeast mixture and add to CC

Pastry P1:30sec only. Place mixture into glass bowl and cover with cling wrap. Refrigerate 2 hours or overnight. 

Generously flour board and rolling pin. Roll into rectangle, fold pastry in thirds, roll again. Repeat 3 times. Refrigerate 30 mins. 

Cream cheese and jam filling

125 gms cream cheese

55 gms caster sugar

20 gms thickened cream

1/2 tspn vanilla extract

2 tablespoons jam

Insert Kneading Blade. Stopper out. 

Add cream cheese and caster sugar

Sp8:40sec scraping bowl every 10 sec. Add cream and vanilla extract, Sp8:20sec or until smooth remove blade and swirl through 1 to 2 tablespoons of home made jam. Set aside. 

Roll out pastry. Cut out 15 squares with 6 to 7cm square cutter. Score pastry with 4cm square cutter. Brush outside of pastry squares with milk. Add a teaspoon of cream cheese and jam filling in centre of pastry squares. Bake 180deg 15-20mins or until cooked and well puffed. Cool on wire rack. 

When cold drizzle with icing made with sifted icing sugar mixed with milk until consistency of thick honey.