Best Auntie Barbaras Yummy Easy Danish Pastry Recipes

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AUNTIE BARBARA'S YUMMY & EASY DANISH PASTRY.



Auntie Barbara's Yummy & Easy Danish Pastry. image

My Auntie Barbara made this all through my childhood and it's a sure family favourite. Finally I got the recipe from her and now hubby and family and our friends ask for it all the time. :) Looks impressive, easy to make, and yummy, what more needs saying? Enjoy! P.S. I have added step-by-step photos for this recipe to help people know how the Danish should look at each stage of making, I hope that it helps and inspires. NOTE: Almond extract is stronger than almond essence, so be careful as to which you have and adjust any extract quantity according to your preference for almond.

Provided by kiwidutch

Categories     Dessert

Time 1h5m

Yield 1 tray, 10-20 serving(s)

Number Of Ingredients 13

4 ounces butter (115g)
1 cup flour (250g)
2 tablespoons water
4 ounces butter (115g)
1 cup water
1 cup flour (250g)
1 teaspoon almond essence
3 eggs (whisked)
walnuts or glace cherries, for decoration
1 1/2 cups icing sugar
1 1/2 teaspoons vanilla essence (or a little less extract)
2 tablespoons butter
1 -2 tablespoon warm water, approximately

Steps:

  • Take the first 3 ingredients only: 4 ounces butter, 1 cup flour, and 2 tablespoons water; rub the butter into the flour; add the water. You will have a soft and slightly sticky ball.
  • Spread this mixture out onto an unbuttered baking tray (cookie sheet) to an approximate 5 to 7 mm thickness.
  • This recipe makes one tray size pastry that you cut into slices afterwards, rather than individual pastries that I now understand Americans might be used to.
  • Take the second quantity of butter and water: 4 ounces butter, 1 cup water; put into a saucepan and bring to a rolling boil.
  • Take off the heat, mix in all the second quantity of flour (1 cup) all at once.
  • Stir until you have a smooth ball. I use a whisk for this and the following step as it goes much faster than with a wooden spoon.
  • Add the almond essence and all the eggs at once and stir until your mixture is a smooth glossy paste.
  • Spread the second mixture evenly over the first mixture.
  • Bake at 180 degrees Celsius (350 degrees Fahrenheit) for approximately 45 minutes or until light golden brown and topping is a little bit crisp.
  • Cool.
  • Glaze with icing. Spread icing over Danish and sprinkle with nuts or other decoration etc. as preferred.

Nutrition Facts : Calories 369.1, Fat 22.5, SaturatedFat 13.6, Cholesterol 118.3, Sodium 169.3, Carbohydrate 37.3, Fiber 0.7, Sugar 17.9, Protein 4.7

EASY CHEESE DANISH (BAREFOOT CONTESSA)



Easy Cheese Danish (Barefoot Contessa) image

Make and share this Easy Cheese Danish (Barefoot Contessa) recipe from Food.com.

Provided by Brookelynne26

Categories     Breakfast

Time 20m

Yield 8 Danishes, 8 serving(s)

Number Of Ingredients 9

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
1 (2 sheet) box frozen puff pastry, defrosted
1 egg (beaten with 1 tablespoon water, for egg wash)

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
  • Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
  • Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

EASY DANISH



Easy Danish image

I got this recipe from a friend. While I have seen similar recipes, I haven't seen any just like it. So simple, easy, and people will think you're a professional pastry chef!

Provided by funkycamper

Categories     Dessert

Time 1h20m

Yield 24 serving(s)

Number Of Ingredients 8

1 1/2 cups butter, softened
2 cups flour
water
2 1/2 teaspoons almond extract
3 eggs
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
walnuts, chopped or almonds, sliced

Steps:

  • 1st Part:.
  • Cut 1/2 cup butter into 1 cup flour.
  • Sprinkle water over mixture and mix until it's moist enough to round into a ball.
  • Divide in half.
  • On ungreased baking sheet, pat each half into a strip that is roughly 12x3 inches, with strips about 3" apart.
  • 2nd Part:.
  • Heat 1/2 cup butter and 1 cup water to a rolling boil.
  • Turn heat to lowest setting and quickly stir in 1 t. almond extract and 1 cup flour.
  • Stir vigorously over low heat until mixture forms a ball, about 1 minute.
  • Remove from heat.
  • Beat in eggs, all at once, until smooth and glossy.
  • Divide in half.
  • Spread evenly over strips.
  • Bake 60 minutes or until topping is crisp and brown.
  • Frost with Sugar Glaze (see below) and sprinkle with nuts.
  • Sugar Glaze:.
  • Mix 3 cups powdered sugar, 4 T. butter, 1.5 t. vanilla, 1.5 t. almond extract, and 2-4 T. warm water until smooth and of spreading consistency.
  • If you are topping with walnuts instead of almonds, use less almond extract or none at all and just use vanilla extract.
  • Recipe can be made into individual puffs by patting dough into 3" circles, using a rounded tsp for each puff. Spread rounded tablespoon of batter (2nd part) over each circle, extending it just beyond the edge of the circle. Bake 30 minutes and frost.

EGG PASTRY



Egg Pastry image

Make and share this Egg Pastry recipe from Food.com.

Provided by CoffeeMom

Categories     Dessert

Time 25m

Yield 1 pie crust

Number Of Ingredients 6

2 cups flour, sifted
1 teaspoon salt
2/3 cup shortening
1 egg, beaten
2 tablespoons cold water
2 teaspoons lemon juice

Steps:

  • Sift flour and salt into a mixing bowl. Using a pastry cutter, cut in shortening until until particles are the size of small peas.
  • In another bowl, combine egg, water and lemon juice. Sprinkle over dry ingredients tossing and stirring with a fork until mixture is moist enough to hold together.
  • Divide in half; shape into 2 flat balls.
  • Roll.
  • Makes 1 8 or 9 inch 2-crust pie.

Nutrition Facts : Calories 2193.3, Fat 144, SaturatedFat 36.1, Cholesterol 211.5, Sodium 2401.2, Carbohydrate 192, Fiber 6.8, Sugar 1.3, Protein 32.1

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