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Cinnamon Danish Pastries

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Yields4 Servings
 1 tspn sugar
 1/4 pint milk
 1/2oz dried yeast
 1lb plain flour
 1 tspn salt
 10oz butter
 1.5 oz sugar
 2 beaten eggs
 Another beaten egg to glace
Filling;
 2oz butter
 2oz caster sugar
 2 tspns ground cinnamon
1

Dissolve the tspn sugar in the milk

2

Put flour salt, sugar and yeast in a large bowl

3

Rub in 1.5oz of the butter

4

Add the milk and beaten eggs and mix well ( an electric mixer with dough hook is best )

5

You may need to add a little more milk

6

Cover the bowl and rest in fridge for 10 minutes

7

The remaining butter needs to be worked and formed into an oblong

8

Roll the dough out on a floured surface so it's twice the size of the butter

9

Put the butter in the middle of the dough and bring over the pastry to cover it

10

Seal the sides and roll it till its 3 times as long. Turn the dough , fold and roll again 3 more times. Rest dough for 10 minutes between each rolling

11

Beat the filling ingredients together and spread over your dough

12

Roll it up then cut slices about 1" thick

13

Place slices on a prepared tray and allow to prove for 20-30 minutes

14

Brush with egg and bake for about 15 minutes

15

Drizzle with glacé icing when cooled

Ingredients

 1 tspn sugar
 1/4 pint milk
 1/2oz dried yeast
 1lb plain flour
 1 tspn salt
 10oz butter
 1.5 oz sugar
 2 beaten eggs
 Another beaten egg to glace
Filling;
 2oz butter
 2oz caster sugar
 2 tspns ground cinnamon

Directions

1

Dissolve the tspn sugar in the milk

2

Put flour salt, sugar and yeast in a large bowl

3

Rub in 1.5oz of the butter

4

Add the milk and beaten eggs and mix well ( an electric mixer with dough hook is best )

5

You may need to add a little more milk

6

Cover the bowl and rest in fridge for 10 minutes

7

The remaining butter needs to be worked and formed into an oblong

8

Roll the dough out on a floured surface so it's twice the size of the butter

9

Put the butter in the middle of the dough and bring over the pastry to cover it

10

Seal the sides and roll it till its 3 times as long. Turn the dough , fold and roll again 3 more times. Rest dough for 10 minutes between each rolling

11

Beat the filling ingredients together and spread over your dough

12

Roll it up then cut slices about 1" thick

13

Place slices on a prepared tray and allow to prove for 20-30 minutes

14

Brush with egg and bake for about 15 minutes

15

Drizzle with glacé icing when cooled

Cinnamon Danish Pastries

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