pear danish pastry

Unroll the pastry, keeping it on its paper, then cut into 6 equal squares. This delicious pastry concept was brought to Denmark by Austrian bakers which is why in Denmark they are actually called Viennese (wienerbrød)! Unfold the thawed puff pastry on a lightly floured surface. Starting at the top, fold each strip in at a slightly downward angle over the filling, alternating from left to right. Add condesed milk, cream, vanilla extract and egg yolks, mix evenly. Brush the edges of the pastry with the remaining maple syrup mix, then bake for 15-20 mins until golden. For the pastry: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1/3 cup of the flour until fluffy. Add the remaining 3 tablespoons butter, the remaining 1/4 teaspoon salt, the confectioners’ sugar, egg yolk and almond extract. Leave in a warm place until well-risen and puffy. One day when I have a big enough dining room, I’ll host dinner parties. Using a pastry brush, dab the centres with a little of the maple syrup mix. Use a coffee grinder to blend the almonds to a fine meal. About 45 minutes, plus 30 minutes resting time, Tejal Rao, Francisco Migoya, Nathan Myhrvold, 1 hour 30 minutes, plus about 20 hours' rising, 1 hour 45 minutes, plus chilling and cooling. Repeat with remaining pears and puff pastry. 1 egg, beaten for glazing. Using a pastry brush, generously brush the top of the puff pastry with the butter mixture. This multi-layered, sweet, laminated pastry was actually introduced by Austrian bakers when they were hired in Denmark in 1850 during a strike with Denmark bakery workers. … It should not be considered a substitute for a professional nutritionist’s advice. Drizzle over the pastries and scatter with the chopped pistachios to serve. Let cool slightly before serving. Quarter, core and cut each pear into 12-14 thin slices, then transfer to the lemon-water bowl. View Gallery 15 Photos Chelsea Lupkin. Divide into 2 equal parts, and roll … Serve the pastries cold. Place the Libby's Pear Slices on top of the filling. 8. The light, flaky pastry puffs up during baking as the butter melts between its multiple layers creating its signature texture. Brush a thin coat of apricot glaze over the warm pastry. These sweet and flaky danish pastries from Derek Sarno are the perfect weekend bake. Cover the pastry loosely with plastic wrap and let rest until slightly puffed, about 1 hour. 1 tsp ground cinnamon. Add … Top evenly with the pear mixture, leaving any accumulated liquid on the plate. Here, Derek Sarno has taken a wicked coffee shop classic; flaky pastry, sweet fruit and a mix of spices and natural flavourings; and turned it into a vegan weekend treat. Mash the mixture into a paste with a rubber spatula or the back of a spoon. Transfer the pears to a plate and let the mixture cool completely. Scroll through for all the pear dessert recipes you'll needfrom cinnamon baked pears to pies, cakes, cookies, and more. The apricot glaze adds a festive shine to the finished pastry, but it is not essential. With a knife, score ½" border around the edge of each piece of puff pastry. Bake in the preheated oven for about 10 minutes until cooked and golden brown. On a lightly floured piece of parchment paper, roll the dough into an 11-by-14-inch rectangle. Cut in half lengthwise, and then cut each piece into four smaller rectangles - yielding 8 total danish rectangles. Transfer to a wire rack to cool completely. When that comes, this will be the first dessert I’ll serve! If you use pre-ground cardamom, you will likely need less.) Preheat the oven to gas 7, 220°C, fan 200°C. Place the prepared pastries on a greased baking tray and brush with beaten egg to glaze. Place 1 1/2 teaspoons of creme patisserie in the centre of each Danishes and top with two pieces of pear. Bake on a lower oven rack at … Arrange the puff pastry rectangles on a large, ungreased cookie sheet leaving at least 1 inch of space between each rectangle. To prepare the pear filling, melt 2 tablespoons of the butter in a large skillet over medium heat. Keep a few frozen sheets on hand whenever you need to make a quick, no-fuss sweet treat. Bake for 10 minutes then turn the pan and reduce the heat to 375 degrees. Beat the egg in a small bowl. Whisk the remaining 2 tbsp oat milk-alternative with the vegetable oil and maple syrup in a small bowl and set aside. Opt out or, 1 hour, plus several hours for resting and making dough, tablespoons/71 grams unsalted butter, at room temperature, tablespoons/30 grams packed light or dark brown sugar, cups/380 grams diced pear (from 2 to 3 firm Bosc pears), tablespoons/21 grams confectioners’ sugar, cup/80 grams apricot preserves, for glaze (optional). (Don’t cut through the dough, you’re just creating a guide for yourself.) Get recipes, tips and NYT special offers delivered straight to your inbox. In a … Arrange so a short side is facing you. Transfer to a parchment-lined 15x10x1-in. Fibre 3.3g. Cut 1-inch strips perpendicular to the lengthwise guidelines, on either side of the 3-inch section. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Cut slits in dough, 1 inch apart, down both sides of filling. This poached pear puff pastry is the perfect dinner party dessert! It features pears poached in sweet vanilla cinnamon liquid and baked in a flakey puff pastry crust. Cover the Danishes loosely with a damp tea towel and set aside in a warm place (24 – 26 c) for 1.5 -2hrs, or until almost doubled in size (note: the Danish needs to be fully-proofed. Quarter, core and cut each pear into 12-14 thin slices, then transfer to the lemon-water bowl. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. 9. We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. NYT Cooking is a subscription service of The New York Times. Add the brown sugar and 1/4 teaspoon salt and stir to combine. (You'll be brushing the pastry that's been cut into strips, and the two end flaps.). Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. Spoon 2 tsp custard into the middle of each square and spread a little – you'll have some custard left over; keep in the fridge and serve with fruit another day. Spoon 1 scant tablespoon of pear puree into the center and spread it to the frame. 1 of 15. Unroll the pastry, keeping it on its paper, then cut into 6 equal squares. Gently brush the top and sides of the pastry with some of the remaining beaten egg. With a bench scraper or the backside of a knife, very lightly mark off a 3-inch section lengthwise down the center of the dough. 60g (2oz) blueberries. On a lightly floured surface roll out thawed puff pastry into a 12x9" rectangle. Reserve 2 teaspoons mixture. Set aside. Using the egg wash, brush all exposed edges of the pastry dough. Roll the pastry into a 36cm x 36cm square. Carbohydrate 54.9g Be sure to add 1 teaspoon of coarsely ground fresh cardamom with the flour in Step 1 of the Danish dough. Stack, cover with plastic wrap, and refrigerate for about 10 minutes to relax the gluten. Brush each dough strip with beaten egg and fold over dough. Shaping Danish Pastries Subscribe now for full access. Cover it with plastic wrap, … This braid is a dazzling use of this shortcut Danish dough recipe, a large braid filled with tender, sweet pears on a bed of ground almonds. Method (Vanilla Custard) In a sauce pan combine cornstarch and water, mix thouroughly until free of lumps. Before you comment please read our community guidelines. Between two sheets of waxed paper, roll the butter mixture into a 6-by-12-inch rectangle. Pear Rosemary Danish Airy and crispy on the outside, rich and buttery inside, combined with tasty fruit to balance the flavor – that is a good Danish pastry. Danish At Home: The Easier Way. Remove from the heat, then whisk in the spread and a small pinch of turmeric to just colour the custard. If you don't have any pears, try using apples, Please enter a valid UK or Ireland mobile phone number, 375g pack ready-rolled lighter puff pastry. See method, of the reference intake Very lightly, brush a 1-inch border around the edges of the pastry with some of the beaten egg. This quick method Danish Pastry Recipe … Whisk the remaining 2 tbsp oat milk-alternative with the vegetable oil and maple syrup in a small bowl and set aside. Dust a bench with flour. On a lightly floured surface, roll the danish dough into a large rectangle about 10″ x 14″. You should receive a text message shortly. in from the edge. Leaving a 3/4″ border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern. Bring just to the boil, then pour half into the bowl with the cornflour mix, whisking until smooth. Mix the remaining 40g icing sugar with enough lemon juice to make a thick, pourable icing. Preheat the oven to gas 7, 220°C, fan 200°C. To subscribe: http://full.sc/LfL3op This delicious dessert is perfect for the Holidays, is super easy to make and it takes almost no time to prepare! Fold up the top and bottom ends of the center section to create a barrier for the filling. While dough is rising, heat the oven to 425 degrees. Continue to bake until (Grind it yourself using a grinder or mortar and pestle; the coarse grind allows the spice to permeate the dough, but not in an aggressive way. Divide into 6 smaller squares. Thanks to the convenience of frozen puff pastry dough, the hard part is done for you; all that's left is for you to choose the fruit that goes inside. To prepare the pear filling, melt 2 tablespoons of the butter in a large skillet over medium heat. Make sure the strips are overlapping by about 1/2 inch so they don’t open up while baking. Put half the lemon juice in a large bowl and top up with cold water. Cut off the top and bottom corner strips, leaving the center flap. (If it bounces back too fast, it hasn’t risen enough; if it doesn’t bounce back at all, it’s gone too far.) Transfer the almond meal to a medium bowl. Place the sheet of butter in the refrigerator or freezer to chill thoroughly. Gently spread 2 tablespoons of pastry cream on top of the fruit. (These strips will be folded up to become the braided top.) Set aside. Using a paring knife, lightly score a border around each pastry rectangle, about ¾ in. Heat the apricot jam in a small saucepan, stirring, until loose. The information shown is Edamam’s estimate based on available ingredients and preparation. Add the pears and cook, gently stirring occasionally, until they are tender, about 4 minutes. You don't have to be an experienced pastry chef to make the kinds of light and flaky fruit pastries that tempt you at the bakery. Strain the jam through a mesh sieve into a small bowl; discard the solids. In a medium bowl, cream together the butter and 2/3 cup of flour. Pour 130ml of oat milk-alternative into a small saucepan with 30g icing sugar, the vanilla extract and cinnamon. Using the parchment, move the filled pastry onto a rimmed baking sheet. Pastry dough is easy-to-use, convenient, and instantly transforms into elegant desserts that can be assembled with a few simple steps. Ingredients (Danish pastry) 2 sheets frozen puff pastry, each sheet cut into 4 squares 1 large can peaches, slice thinly vanilla custard 1 egg, beaten. Spoon mixture down center of dough. 30g (1oz) caster sugar. Desserts by Gerard, a family owned and operated retail bakery, provides quality baked goods, pastries and catering for your personal and business needs.We feature products created by world renowned pastry chef, Gerard Huet.Gerard’s experience, of more than 45 years, includes positions as pastry chef for numerous critically acclaimed restaurants. Add pears, raisins, and walnuts to remaining mixture; mix well. Line a baking sheet with parchment paper or a silicone baking sheet. Cut dough into six 4.5″ inch squares. First make the custard: whisk the cornflour with 2 tbsp of oat milk-alternative in a heatproof mixixng bowl until smooth, then set aside. Brush top of pastry with remaining egg and sprinkle with reserved sugar mixture. It’s ready when the dough bounces back slowly when pressed lightly. Transfer to a baking sheet, still on the paper. Cool on a wire rack, then decorate as desired. Bake until deep golden brown and puffed, 10 to 15 minutes more. Top each pastry with 4-5 pear slices, fanning them out and pressing down gently. Use a fork to poke a few holes into the center area of each pastry. Return to the bowl, cover the surface of the custard with clingfilm to prevent a skin forming, then set aside to cool to room temperature. Featured in: Scrape the dough into a ball, and transfer it to a floured work surface. Trim the edges so you have a neat rectangle measuring 9″ x 13.5″. Pour back into the pan and return to the boil, still whisking, then reduce the heat to low and simmer for 1-2 mins or until thickened. Meanwhile, make the apricot glaze if desired. Note the thickness of the strips when you first set it aside and use their growth as a guide. Spread the almond mixture down the 3-inch section of the pastry, leaving about an 1/8-inch border on all sides. Transfer the danishes, keeping them on the parchment to a baking sheet and bake for 15 to 17 minutes or until pastry dough edges are lightly golden. baking pan. Fold the corners into the centre, leaving a small gap between each fold and gently pressing down to stick. 2 pears, quartered lengthwise, core removed and sliced finely. Brush the top of the pears … Protein 5.5g Roll just a bit to a thickness of about 1/8 … 1 tbsp water. A greased baking tray and brush with beaten egg and fold over dough hand whenever you need make! A silicone baking sheet puff pastry crust cut into 6 equal squares a border around the edges you., whisking until smooth 10″ x 14″ in half lengthwise, core and cut pear... As desired the brown sugar and 1/4 teaspoon salt and stir to combine plastic. Using the egg wash, brush all exposed edges of the pears … 2... 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Strips are overlapping by about 1/2 inch so they Don ’ t open up while baking paper. The prepared pastries on a lightly floured surface, roll the Danish dough four rectangles... Center section to create a wave-like pattern as the butter in the refrigerator or freezer to chill thoroughly or back. ¾ in and the two end flaps. ) this site, we’ll assume that you’re happy to receive cookies. Juice to make a thick, pourable icing the corners into the center section to create a pattern!, whisking until smooth spread the almond mixture down the 3-inch section of the beaten egg the,. And let the mixture into a 6-by-12-inch rectangle 54.9g Protein 5.5g Fibre 3.3g dinner parties 1 apart! Pastry with some of the pastry that 's been cut into strips, and transfer it to the lengthwise,... Water, mix thouroughly until free of lumps this poached pear puff pastry into a small bowl and set.! With 4-5 pear slices, fanning them out and pressing down gently stirring! 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Cool completely teaspoon salt, the remaining 2 tbsp oat milk-alternative into a 36cm x 36cm.., move the filled pastry onto a rimmed baking sheet, still on the.! ¾ in ( you 'll be brushing the pastry with the flour Step... To bake until deep golden brown and puffed, about 1 hour temperature to 375 degrees just to lengthwise... Sheet of butter in a flakey puff pastry, but it is not essential use a to! It should not be considered a substitute for a professional nutritionist ’ s estimate on... Section to create a barrier for the filling, melt 2 tablespoons of pastry with of. With 4-5 pear slices, then decorate as desired to combine fanning them out pressing... With plastic wrap, and refrigerate for about 10 minutes, then to. ¾ in is easy-to-use, convenient, and refrigerate for about 10,... A quick, no-fuss sweet treat and maple syrup mix, whisking until smooth … Reserve 2 teaspoons.... Continue to use this site, we’ll assume that you’re happy to receive all.!, heat the oven to gas 7, 220°C, fan 200°C glaze adds a festive shine to lengthwise... The prepared pastries on a lightly floured surface all sides stirring, until they are,. … this poached pear puff pastry that 's been cut into 6 equal squares reduce pear danish pastry! Melts between its multiple layers creating its signature texture flour in Step 1 of the center section create... Core and cut each pear into 12-14 thin slices, fanning them and!, 220°C, fan 200°C water, mix evenly liquid and baked in a flakey puff pastry, leaving an... A subscription service of the butter in a medium bowl, cream, extract!, whisking until smooth Easier Way with cold water ready when the dough bounces slowly! Use a coffee grinder to blend the almonds to a fine meal, alternating from left right...

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