Danish Pastry Recipe

A little while ago entered a brunch competition run by Chobani yoghurt with a banana and walnut bread recipe.. At that time I thought that Chobani yoghurt would work brilliantly in Danish Pastries. I decided to have a go at making some this weekend, although it is not something I have ever tried before. I am always a little bit worried about recipes that use yeast.

I decided to be brave and this is the result:

I made two different types Danish Pastry, a traditional apricot pastry and a strawberry pastry. Once I had made the dough I divided it into square shapes. When I made the apricot pastries I used custard, apricots and apricot jam. I placed a blob of jam in the middle, two spoonfuls of custard on each side and an apricot on top of the custard. I then wrapped up the pastry to bake it.

For the strawberry variety I used Chobani raspberry yoghurt (because my son had eaten the strawberry variety)

I placed the yoghurt on the pastry, topped it with strawberries and a blob of strawberry jam. The pastry was then folded up in the same way and baked in the oven.

I was very pleased with the result and will definitely be trying these again. I do need to learn how to fold the pastry so they look prettier but they did taste lovely.  In case you want a try, this is the recipe I used:

Danish Pastries

Ingredients

• 250g (8 oz) plain flour
• 250g (8 oz) strong plain flour
• 7g (0.25 oz) easy bake or fast yeast
• 150ml (5 fl oz) milk
• 250g (8oz) butter
• 50g (2 oz) caster sugar
• 1 egg
• 2 tsp salt

Method

1. Mix the flour, yeast and salt together in a bowl.
2. Add the milk and egg and stir together until it forms a dough.
3. Knead the dough until soft and smooth.
4. Place the dough in a bowl (oil it first so the dough does not stick) and cover with cling film. Leave in a warmish place for the dough to rise for about an hour.
5. Roll the dough into rectangles. Place the filling on each rectangle and shape.
6. Leave to rest for half an hour.
7. Cook in a pre-heated oven at 180C Gas Mark 4 for 20 minutes

Apricot Filling

• Apricot jam
• Ready made custard
• Tin of Apricots

Place a blob of jam in the centre of the pastry and a blob of custard on each side. Place an apricot on top of each custard blob and shape the pastry.

Strawberry Filling

• Strawberry jam
• Fresh strawberries, sliced
• Strawberry or raspberry yoghurt.

Place a line of yoghurt on the pastry and add sliced strawberries on the top. Finish with a blob of jam.

What do you think of the results?
Disclosure: I was sent some Chobani yoghurt in order to create a recipe

Read more:

• Pumpkin and walnut cake
• Banana and Walnut Bread Recipe
• Banana and Chocolate Bars Recipe