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Monday, April 19, 2010

Best Home-maid Denish

Happy Monday,

This past week or so i was MIA, i had been experimenting with laminated dough, best known as Croissants / Danish / Puff Pastry and more.

This week we will go with the Danish. the process of making the dough will not be posted just yet, i still need to master Croissants.
I got to tell you all - now i know why they charge $5 for it!!!!!

Still -

the joy you get when you got it right, nothing like it.

Here are some tips for making the best Danish:

1. Make sure your kitchen is not hot, if your kitchen is too hot, the butter in side the dough  
   (and  you have a lot) will melt and the Danish will not be flaky and great to eat J.

2.Always start with chilled dough.

3. Do not over work it - the butter in side the dough will melt (been there-done that)

4.measure..measure...measure - preparing the dough, cutting the shape (use a ruler),     
   scooping   the filling..

Start with rolling the dough into rolled into a 1/4-inch thick rectangle ,cut it into quarters / eighths

First Shape i tried was that one:

Very easy, just scoop the filling and roll it, seam side is down. just like Chocolate Croissants or as the french call it "Pain Au Chocolat".

Next Shape is the Classic Cheese Denise**:
** You can find the cheese recipe in the bottom of this post

Spoon tablespoon of filling in the middle of the square and fold the the first two corners on top 
of each other,

repeat with the other 2 ( put a little bit of the cheese filling on it just to seal it)

Star Shape:
For the star shape cut each Square like this:

Fold right-side corner of each tip to crate this shape – press it gently to stick the dough 

And here we go - scoop a bit of Jam in the middle (after proofing)

And Final - The Envelope:

Start with folding each square in half - triangle shape. make 2 cuts like so:

Scoop some of the filling in the middle:

fold in the sides, on top of each other

Proof then and brush with egg white, you can sprinkle sugar on top

Bake 375 Fahrenheit for between 15 and 20 minutes.
Let them cool, sprinkle with powder sugar and best of all - Enjoy

Easy Cheese filling:

8 ounces cream cheese - i used a pkg of Philadelphia
1/4 cup sugar
1 egg yolk - save the egg white to brush the Danish
1/2 teaspoon vanilla extract

Mix the cheese and sugar until soft and creamy.  add the vanilla and egg yolk 
mix for 3 min to combine all, at this point you can taste it and add sugar/ raisins. 


I Want to Print This


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