Danish Pastry with Cream Filling
Ingredients
Cream filling
- Pastry flour 1 cup (150g)
- Sugar 1 cup (220g)
- Cold water 2 cups (400g)
- Rose water 2 tablespoons (25g)
- Vanilla 1/4 teaspoon
Danish dough
- Yeast 1.5 teaspoons (6g)
- Sugar 1 teaspoon (6g)
- Lukewarm water 3 tablespoons (40g)
- Eggs 2 (not too large)
- Lukewarm milk 1 cup (230g)
- Sugar 3 tablespoons (30g)
- Butter melted or soft 50g
- Salt 1/8 teaspoon
- Vanilla 1/4 teaspoon
- Flour about 3 to 4 cups (500 to 600g)
Preparation
Mix flour and sugar for the cream filling
Gradually add cold water and stir until smooth and lump-free
Transfer to low heat and stir constantly until thick and firm
Add rose water and vanilla to the cream and mix well
Cover cream with plastic wrap and let it cool completely
Mix yeast, 1 teaspoon sugar, and lukewarm water for the dough and let it activate
Combine room temperature eggs, lukewarm milk, 3 tablespoons sugar, vanilla, salt, melted or soft butter, and the activated yeast mixture
Add flour gradually until a non-sticky dough forms
Knead the dough on a floured surface for 10 minutes
Let the dough rest until it doubles in size, about 1 hour
Divide the dough into 2-3 parts and roll each into a rectangle 0.5 cm thick
Cut the dough into 7-8 cm wide strips
Pipe cream filling in the center of each strip, seal the edges well, flip over, and cut with a serrated knife
Place in a greased pan with space between pieces
Let the shaped pastries rise again until doubled in size
Spray with water and sprinkle with sesame seeds or sugar
Bake in a preheated 180°C oven for about 20 minutes
Broil briefly to brown the top
Immediately after baking, brush with saffron syrup or diluted honey and serve
Tips
The final cream consistency should be thick and takes about 30 minutes to achieve
Do not increase heat during cream cooking to avoid raw flour taste
Use honey diluted with hot water and saffron for coloring and flavor
