Processor Danish Pastry
- Cooking Time: 15
- Servings: 12
- 1/4 cup warm water
- 1/2 cup milk at room temp
- 1 large egg at room temp
- 2 1/4 cups white bread flour
- 2 1/4 teaspoons yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, sliced...cold
- In a measuring cup mix together the water and milk. Add the egg and beat with a fork to combine. Set aside.
- Put the flour, yeast, salt and sugar into your food processor. Pulse for a second to combine. Add the butter and pulse for a couple of seconds until the butter is cut into the flour mixture with visible chunks.
- Pour the contents of the food processor into a large mixing bowl and pour the egg mixture into the bowl. Fold the ingredients together until just combined....you don't want to over do it.
- Cover the bowl with a plastic wrap and store in your fridge overnight. (You can actually store it up to 4 days.)
- The following morning remove the bowl from the fridge and let it come to room temperature.
- Lightly flour your surface and dump the dough in the middle. roll the dough out to about 18 - 20 inches.
- Fold your dough the way you do a letter....into thirds
- Turn the dough so that the folded edge is on your left (like a book) and roll it out to 18 - 20 inches again. Repeat this process 3 times.
- Cut the dough in half, wrap each piece in plastic wrap and refrigerate for 1/2 hour. You can freeze the dough at this point for later use if you desire.
- Take your pastry (one sheet at a time...leaving the other sheet in the fridge). Unfold the pastry and roll it into a rectangle...not much.
- Size isn't specified but since it's going to make 6 Danishes, I had the height 2/3rds the length. Then I cut it half, length wise and then into thirds height wise, so that I ended up with 6 squares. My squares were a bit of a mess so I trimmed them a bit
- Fill each square with a tablespoon of your favorite filling.
- Fold up the corners. I only folded two opposite ends but you can do all 4 if you'd like. Pinch the corners together and place onto a baking sheet that's been lined with parchment paper
- Brush with an egg wash (1 egg beaten with 2 tablespoons of milk). Let them rise for about 1 1/2 hrs, or until they have doubled in size
- About an hour into the rise time, preheat your oven to 350'F.
- Just before baking, check to see if you need to pinch the corners together again
- Place them in the oven and bake for about 15 minutes....until nice and golden brown
- Transfer to a wire rack to cool a little
- Mix together a little clear glaze....1/3 cup sugar, 1/4 cup water in a small sauce pan. Bring to a boil and remove from heat.
- Brush the Danishes with the glaze to make them all pretty and shiny.