Danish Pastries

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine can be more economical.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta is lower in fat and can provide a lighter texture.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit reduces sugar content while canned fruit is often less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and offers a lower glycemic index.

Prepare a standard dough using Supreme's sweet and light prepared mix.

Roll out the dough to the appropriate size.

Prepare a mixture of butter and pastry fat and place it on one side of the dough.

Fold the dough over the fat and give it a light roll.

Place the dough in a sealed plastic bag and refrigerate for about an hour.

Perform a book fold by folding the two outside edges of the dough to the center and folding it over again.

Refrigerate the dough for another hour after the fold.

Repeat the book fold process for a third time and refrigerate overnight.

Roll out the Danish dough to a thickness of about 5 mm and cut into strips and blocks.

Egg wash each piece of Danish dough to help it stick together when formed.

Form a pastry diamond by folding the dough corner to corner and cutting through the center.

Add filling in the center of the diamond shape.

Create a pinwheel shape by cutting from the sides towards the center and folding corners into the center.

Finish the pinwheels with prepared custard piped in the center.

Prepare a basic fold over with apple filling mixed with cinnamon and sugar.

Egg wash the Danish dough before leaving it to dry proof for about 30 minutes.

Add more egg wash before baking in the oven at 220° for 15 to 20 minutes.

Glaze the pastries immediately after removing them from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens