Easiest Way to Prepare Delicious Easy Danish pastries

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Before you jump to Easy Danish pastries recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.

Until fairly recently any person who portrayed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it appears we all recognize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living more green we won’t be able to correct the problems of the environment. Each and every family ought to start making changes that are environmentally friendly and they have to do this soon. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.

Maybe the food just isn’t quite as good when cooked in the microwave, but it will save you money to use it over your oven. When you find out it takes 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When it relates to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. Many men and women incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. A dishwasher is specifically efficient when it’s full before a cycle is commenced. By cool drying or air drying the dishes instead of heat drying them, you can raise the amount of money you save.

As you can see, there are plenty of little things that you can do to save energy, as well as save money, in the kitchen alone. It is reasonably easy to live green, of course. A lot of it is merely making use of common sense.

We hope you got insight from reading it, now let’s go back to easy danish pastries recipe. To cook easy danish pastries you only need 22 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Easy Danish pastries:

1. Provide of For the dough:.
2. Provide 200 g of strong white bread flour, plus more for the work surface and the rolling pin.
3. Prepare 24 g of granulated sugar.
4. Take 2 tsp (6 g) of active dry yeast.
5. Provide 3/4 tsp of fine salt.
6. Provide 200 g of cold, unsalted butter, roughly cubed.
7. Get 1 of large egg.
8. Take 60 ml of cold whole milk.
9. Use 1 of beaten egg, for brushing.
10. Take of For the raspberry filling:.
11. Take 200 g of frozen raspberries.
12. You need 100 g of water.
13. Prepare 100 g of caster sugar.
14. You need 1/2 tbsp. of lemon juice.
15. You need 15 g of corn flour dissolved in 30ml of cold water.
16. Use of For the apple filling:.
17. Prepare 2 of small dessert apples (200g when peeled and cored).
18. Take 100 g of water.
19. You need 70 g of caster sugar.
20. Take 1/2 tsp of ground cinnamon.
21. Use 15 g of corn flour dissolved in 30ml of cold water.
22. Use 1 of small handful of sultanas.

Instructions to make Easy Danish pastries:

1. The dough is made ahead as it needs to sit in the fridge for at least 3 hours and up to 3 days, I used mine after about 48 hours. The filling will last a good few days in the fridge too, so can be prepared in advance as well..
2. To make the dough, mix the flour, granulated sugar, yeast and salt in the bowl of a food processor or a standing mixer with a paddle attachment. Add the butter and whiz to combine, it will not get incorporated in the flour but still be visible in the shape of small peas..
3. Whisk together the egg, milk and 2 tbsp. water. Add the egg mixture to the flour mixture and fold it in with a spatula until absorbed – there’s no need to whiz it in the processor. Turn the dough out onto a piece of cling film, shape into a rectangle, wrap and chill for at least 3 hours, and up to 2 days..
4. When you’re ready for the folding stage, roll the dough out on a well-floured surface, using a floured rolling pin, to a rectangle of about 20 x 40cm. With the short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. If it sticks, throw some more flour at it and use a dough scraper to detach it. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour..
5. Repeat the entire three-times-rolling and folding process again – the dough should start to become smoother. If it’s still sticky, chill it for a bit longer. Wrap the dough and refrigerate for at least 3 hours, or overnight..
6. To make the raspberry filling, place the frozen raspberries, water, sugar and lemon juice in a pan and bring to the boil. Simmer for about 15 minutes until the raspberries have broken down. Whisk in the corn flour mixture, stir in well and let it bubble for another 5 minutes until it thickens considerably. Transfer it to a bowl and cool completely..
7. To make the apple filling, peel, core and roughly dice the apples. Place them in a pan with the water, sugar and cinnamon and cook for 15 minutes, like the raspberry filling. When the apples start to soften, mash them a few times with a potato ricer. You may well want to leave it a little chunky. Whisk in the corn flour mixture, stir in well, add the sultanas and let it bubble for another 5 minutes until it thickens. Transfer it to a bowl and cool completely..
8. When you’re ready to make the pastries, roll the chilled dough out to a 30 x 30cm square. Trim the edges and cut the dough into nine 10 x 10cm squares using a sharp knife or a pastry cutter. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the centre and press down gently. Transfer the squares to 2 parchment-lined baking sheets. Cover them loosely with cling film or place in inflated plastic bags (just blow into the bag and tie the ends!) and leave to prove and puff up for 1 – 1 ½ hour..
9. Preheat the oven to 200C/400F/gas 6. When the pastry has puffed up a bit, gently spoon a good dollop of the filling into the middle of each one (you can do it before proving but in case the pastries open up, the filling will get messed up). Brush the top and sides of the dough with the beaten egg and bake for 10 minutes. Reduce the heat to 190C/375F/gas 5, rotate the baking sheets if baking two at the same time and bake for further 7-10 minutes until golden brown..
10. You can drizzle some icing over the pastries, made from 100g icing sugar beaten with 2 tbsp. milk, but frankly, those pastries don’t even need that..

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