I love blogger challenges and when I saw that Chobani yoghurt had a challenge to…
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:
- 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
- Mix the flour, yeast and salt together in a bowl.
- Add the milk and egg and stir together until it forms a dough.
- Knead the dough until soft and smooth.
- 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.
- Roll the dough into rectangles. Place the filling on each rectangle and shape.
- Leave to rest for half an hour.
- Cook in a pre-heated oven at 180C Gas Mark 4 for 20 minutes
- 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 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