A helpful note for those who try this in the future. Blueberries have very little natural pectin in them, so you may need to add 1 tablespoon of cornstarch to thicken the filling if you use blueberries!
Filling Can I put Cream Cheese in this recipe .
I just made this today after reading the recipe in the book and I cannot believe I have made it. I didnt have butter so used shortening instead and the resulting pastry is so flaky and just melts in your mouth. I used the cream cheese filling mentioned by a reviewer and fresh berry jam mentioned in the book. I will definetly be making this again with different fillings.
Fabulous! This was my first time making a danish and I was very pleasantly surprised with the finished product. The instructions were very easy to follow and with a little faith, it turned out fine. I was surprised to find a very wet dough after refrigerating it the first night. I added a lot of flour while rolling it out to keep it from sticking everywhere. I have to admit I was very nervous about that aspect. It turned out just fine though. The danishes looked great and tasted wonderful. Thank you for sharing the recipe.
Yikes! This is amazing. This is my first stab ever at a pastry, and with this recipe I feel I have nothing to be ashamed of. I chose this recipe because it didn't require chilling in between the rolling and folding steps like other pastry recipes. To my delight, it came out as flaky and airy as I could have wished. I halved it, making it hard to estimate the sizes during the rolling. Other than that, I followed the recipe exactly. The dough was slightly sticky, but that may have been because it's hard halve an egg. If you're thinking of halving it, I would just go ahead and make the whole batch, freezing half for later. Don't be intimidated by the number of steps. It's not that hard. For the fillings, I used the Danish- Cream Cheese Filling (Danish - Cream Cheese Filling) and homemade olallieberry jam. Oh, heaven! I'm going to have to take it into work just to get rid of the temptation. My braid was just a tad messy, but with a little practice I don't think it will be too tricky
I'm not one to easily give 5 stars, but this recipe is worth it. I made Danish pastry once and I swore I'd never do it again. This recipe changed all that. It *is* a lot of work, but you can do it a bit at a time, and Mean Chef's directions make it so easy to understand. I didn't follow the size measurements for rolling out the dough, but my Danishes still turned out well. Even though I got confused with the number of turns I made, these still came out flaky and almost as good as the ones from those fancy breakfast buffets.