Christmas Danish Pastry
- Ready In:
- 2hrs 5mins
- Ingredients:
- 22
- Yields:
-
3 Large Pastries
ingredients
-
Pastry
- 1 cup butter
- 1⁄2 cup water
- 3⁄4 cup sugar
- 2 tablespoons yeast
- 2 cups warm milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 -2 egg
- 6 cups flour
-
Fillings
-
Custard
- 2 cups milk
- 1⁄3 cup sugar
- 1 egg yolk
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
-
Almond Filling
- 1⁄4 cup butter, very soft, beat with mixer but not melted
- 3⁄4 cup sugar
- 2 teaspoons almond extract
-
Crumb Mixture
- 1 cup flour
- 1 cup sugar
- 1⁄2 cup chopped walnuts
- 1⁄2 cup melted butter
directions
- Read and Follow Carefully!
- Pastry: Place butter and sugar in 4-quart bowl, pour heated milk over fat.
- Let stand while yeast dissolves in 1/2 cup water and 1 tbs sugar.
- Stir and let stand for 5 minutes.
- When yeast is dissolved and bubbly, add eggs and beat well.
- Add yeast/egg mixture to cooled milk mixture.
- Add salt to flour in sifter and sift in to bowl of above ingredients.
- Beat with a spoon until all flour is added to make a soft dough.
- Let rise until double.
- Custard: Heat milk.
- Mix sugar, salt and flour together and stir into hot milk.
- Stir until thick, beat egg yolk and gradually add hot mixture TO YOLK until hot and then add back to original mixture.
- Cook 1 minute more.
- Let cool.
- Almond Filling: Beat all ingredients together with mixer.
- Crumb Mixture: Combine flour, sugar and walnuts; mix in the 1/2 cup butter until well mixed.
- Assembly: Divide dough into 3 portions, or, make up to 12 small pastries.
- Roll out to about 1/4 to 1/2 thick rectangles, long side perpendicular to you works best.
- Place fillings down center of rectangle in this order: Custard, almond filling, crumb mixture.
- Cut equal number of slits on both sides of rectangle, leaving the center 1/3 of dough intact with fillings.
- Braid the strips you just cut over the fillings.
- Place pastries in foil lined pans, brush with egg white beaten with 2 tbs water.
- Place halved maraschino cherries, like buttons, down the top and sprinkle with more crumb mixture.
- Bake at 350°F for 20 min for small pastries, 30 minutes for medium, and 35-40 minutes for large.
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Reviews
-
I made this tonight & all though it is very attractive, I probably won't make it again. With only 6 cups of flour, the dough was unmanagable. It was just goo. I ended up adding at least another 3 cups of flour just so that I could get it out of the bowl & rolled out. It was still a very soft dough. I would double the amount of almond filling. I thought that's what I would taste but I just get a hint of it. Also, is there a second rising after the braid is formed? Overall, it was too much dough and not enough filling.
RECIPE SUBMITTED BY
yibbityibbit
United States
I'm a work from home mom with a bunch of kids! I like to garden and make canned goodies to enjoy all winter long. Our kids are athletes, so I stay very busy just trying to keep up.