How to Make "Sveskestang:" Prune-filled Danish Pastry!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

prunes

🥗Healthier: dried figs

💰Cheaper: raisins

Dried figs offer similar sweetness and texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener.

Separate egg yolks and egg whites.

Combine egg yolks with sugar, corn starch, vanilla extract, and salt.

Slit a vanilla bean and scrape out the seeds, adding them to the mixture.

Whisk the mixture together until combined.

Heat milk until steaming, then pour half into the egg mixture while whisking to avoid scrambling.

Return the egg mixture to the remaining milk on the stove and heat until thickened.

Add butter off the heat to achieve a smooth finish, then cover with plastic wrap to prevent a film.

Combine yeast with warm milk and a bit of sugar to bloom.

Once bloomed, add remaining sugar, eggs, cardamom, salt, vanilla, flour, and softened butter.

Knead the dough until it is no longer sticky, adding more flour as needed.

Let the dough rise until doubled in size.

Prepare the prune filling by cooking chopped prunes with sugar, rum, and water until soft, then let cool.

Roll out the dough into a large rectangle.

Mix the pastry cream to loosen it, then scoop it onto the rolled-out dough.

Spread the prune filling over the pastry cream.

Cut slits at the top and bottom of the dough to tuck over the filling.

Cut even strips on either side of the filling for braiding.

Braid the strips over the filling, tucking in any excess dough.

Transfer the braid to a baking sheet, or braid it directly on the sheet.

Let the braid rise again before applying an egg wash.

Sprinkle with demerara sugar and chopped almonds before baking.

Bake until golden brown and fully cooked underneath.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens