Jam Danish
Ready In: 50 mins
Yields: 12 pastries
Ingredients
- 2 1⁄4-2 1⁄2 cups flour
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 0.5 (5/8ounce) cube yeast (see note)
- 2⁄3 cup milk
- 1⁄4 cup butter, at room temperature, cut into chunks
- 2 ounces cream cheese, at room temperature, cut into chunks
- 1⁄2 cup jam
- 1 large egg yolk
- powdered sugar
Directions
- In a food processor or a standing mixer fitted with paddle attachment, whirl or mix 2 cups flour and the sugar, salt, yeast and the milk until a sticky dough forms.
- Add butter and cream cheese and pulse or mix on low speed until just blended.
- Pulse or beat 1/4 to 1/2 cup more flour, 2 tablespoons at a time, until dough begins to pull away from the sides of the bowl(dough will look sticky).
- If using food processor, scrape dough into a large bowl, cover bowl and chill at least 12 hours or up to 1 day.
- Scrape dough onto lightly floured surface; divide dough in half.
- With lightly floured rolling pin, roll each piece into an oval about 12-inches long and 6-inches wide.
- Spoon jam into center of each; fold one long side of each oval over jam, fold over other side, as if folding a letter.
- Place each roll about 3 inches apart on a buttered or cooking parchment-lined 12-by 15-inch baking sheet, cover with plastic wrap; let stand 30 minutes.
- In a small bowl, mix egg yolk and 2 tablespoons water, Brush rolls lightly with egg mixture.
- Bake in a 350°F oven or convection oven until golden brown, 20 to 25 minutes.
- With a wide spatula transfer to a rack and cool completely; with a serrated knife, cut roll diagonally into 2-inch-wide slices, sprinkle with powdered sugar.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off