Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 4-24-2013 Sarah Phillips CraftyBaking.com
Flaky and buttery, Danish Pastry Dough can be used to make all sorts of scrumptious individual pastries, from swirly snails to nutty bear claws. Use it for elaborate braids stuffed with sweet or savory delights, and even coffeecakes to feed a crowd.
In this recipe, I will guide you through how to prepare the dough step-by-step with plenty of photos showing each stage, and lots of detailed explanations. I'll give you the exact rolling dimensions (see my tips below for how to keep your dough perfectly aligned so it rolls neatly) and steps for chilling the dough. I'll also highlight how to avoid any trouble spots so your dough is a success every time!
As you are making it, sure to watch the temperature of the dough carefully...it needs to stay cold at all times (in fact, I'd suggest avoiding making it on a hot summer day unless your kitchen is well air conditioned). If necessary, place the dough in the freezer for about 10 minutes in between rollings (just be careful not to freeze the dough solid!).
Read the directions a few times before you start so you are comfortable with the method. Then, gather all your ingredients before you start (this is called mise en place, or putting in place!).
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