Authentic Danish Pastry
This is a wonderful pretzel shaped Danish pastry. With a delicious filling made from butter, brown sugar and marzipan. Topped with pearl sugar and chopped hazelnuts for the incredible crunch.
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active dry yeast
Add water, yeast, margarine cut into ½ inch cubes, egg, sugar and salt to a bowl. Cover with a dish towel and leave on the kitchen counter for 30 minutes
Add flour and mix it together
Flour your work space liberally, knead the dough thoroughly, add as much flour as needed so that you have a nice cohesive dough, slightly sticky
Put back in the bowl. Cover with a dish towel and let is proof for one hour
Put butter, brown sugar, marzipan and cardamom into a bowl. Massage it with your fingers until it is completely combined
Flour the work space extra liberally. You don't want the dough to stick to the table. Flatten the dough into a rectangle and roll it to about 1 meter x 12 cm, 3 feet by 5 inches
Put the filling in the middle of the rectangle. Sprinkle raisins over top and close the pastry at the ends
Fold the upper flap of the dough down over the filling.
Crack an egg into a bowl and beat it thoroughly. Brush the lower part of the dough.
Fold the lower part of the dough over the filling. Tap it with the palm of your hand to seal it.
Move the dough to two different sheet pans lined with parchment paper.
Shape each of the dough pieces into a pretzel.
Turn on your oven to 220°C/430°F and leave to rise for 30 minutes under a cloth or cling film
Brush the pretzels with beaten egg. Sprinkle with pearl sugar and chopped hazelnuts
Bake them separately.
Bake for 5 minutes then turn down to 180°C/350°F and bake for 10 minutes more. Watch it and take it out if it gets too brown
Take out of the oven and let cool on a wire rack.
https://foodgeek.dk/en/authentic-danish-pastry-recipe/ - Authentic Danish Pastry