Danish pastry is a sugary pastry with layers of buttery bark, filled with fresh fruit, compote, dried fruits such as raisins or raisins, pudding, sugary cheeses or almond paste. Danish shapes as well as fillings vary and are left to the baker, though the international symbol for Danish bakeries is the Danish bun shaped Kringle.
Danish sweets can be made into many shapes and filled with different ingredients.
Due to the method of making the dough, it is important that the butter is cooled and evenly distributed in the dough so that the dough rises and sings properly, while moisture from the dipped butter creates steam. Work in a cold room and pour the dough on a marble slab to prevent the butter from melting prematurely. Genuine Danish always starts with spreading the dough with Remonce, a creamy blend of butter, sugar and nuts or marinade before adding the other fillings. Each recipe requires a drying or drying time of about 30 minutes before baking and the Danish is always washed with an egg and sprinkled with coarse sugar before being baked.
This is the most common type of Danish found in American bakeries. Spoon whole or purified fruit in half a square with Remonce painted and seal the dough in a triangle before baking and baking.
Envelopes or bags
This type of envelope is most commonly used for cheese or Danish pastries. After wiping a dough cube with the piece and pillow, fold it from point to point, side by side, and seal it. When baked, the dough forms a crunchy crust over half the filling, leaving half of it free at the top and bottom.
Although these cookies are a bit more labor intensive, they are one of the best forms in Denmark. Use a sharp knife or pizza cutter to cut a square of pasta covered with Remonce from the corner in the center. Fold each other point in the middle, overlap each and press each point firmly into the dough. After the test print, squeeze the center flat baking and round half a teaspoon or other stuffing before washing with egg wash and bake.
Other types of Danish
After mastering the art of Danish pastry, you can slip as you like and make individual Danish or large to serve. Other popular Danish forms are bends, combs, squares, braids, arches and horns. Supplements can be firm throughout the dough or fruit, cheese and other ingredients can be blended or coated together to improve flavor and texture.