Best Quick Danish Recipes

QUICK DANISH PASTRY DOUGH

Steps:

• Whisk yeast into water.
• Wait 1-2 minutes, then whisk again.
• Whisk in milk.
• Combine flour, sugar and salt in food processor and pulse to mix.
• Cut 4 tablespoons butter into thin slices and add to processor.
• Pulse to a fine texture, but do not allow to become pasty.
• Cut remaining butter into 1/2 inch cubes and add to processor.
• Pulse exactly twice, for 1 second each time.
• Remove dough from processor and place in mixing bowl.
• Whisk eggs into yeast mixture and add to bowl.
• Position a rubber spatula so its blade is flat and parallel with the bottom of the bowl.
• Repeatedly dig spatula down to the bottom of the bowl, while turning bowl.
• Repeat until dough comes together. Dough will be soft and sticky.
• Press plastic wrap against surface of dough and refrigerate 1-2 hours.
• Scrape chilled dough onto a floured surface and sprinkle flour over the top of the dough.
• Press dough into a rectangle about twice as long as it is wide.
• Starting at the narrow edge farthest from you, firmly press dough with a rolling pin in parallel strokes close to each other.
• If there are sticky pieces of butter on the surface of the dough, seal them with a pinch of flour.
• Clean off anything stuck to the rolling pin before continuing.
• Repeat pressing motion from the close to the farther narrow end of dough.
• Press once in the width. You should now have a 1/2 inch thick rectangle.
• Sprinkle flour under and on top of dough.
• Roll away back in length, and once in the width, without rolling over ends, to make a rectangle 18 inches long and 8 inches wide.
• Fold the two narrow ends in toward the middle, leaving a 1 inch space in the center.
• Fold top to bottom to form 4 layers.
• Reposition dough so folded edge is on your left.
• Repeat rolling and folding procedure.
• Wrap in plastic and refrigerate a minimum of 2 hours and a maximum of 12 hours before using.
• Use in the Danish pastry recipe of your choice.

OMG SO GOOD CHERRY CHEESE DANISH, QUICK & EASY

Steps:

• 1. Preheat oven to 375 degrees. Grease cookie sheet.
• 2. Unroll dough onto cookie sheet forming a 13x7" rectangle. Seal all perforations with your fingers.
• 3. In medium bowl, beat cream cheese and 2 T. sugar by hand. Add slightly beaten egg yolk and mix thoroughly. Spoon lengthwise down center of dough in a 2 1/2" strip. Spoon pie filling on top of cream cheese mixture.
• 4. Carefully cut 1" wide strips on each side of filling to within 1/2" of filling. Fold strips at an angle across filling mixture, alternating from side to side.
• 5. In small bowl, mix egg white and water; beat well. Brush egg white mixture over dough. Sprinkle with 1 tsp. sugar.
• 6. Bake 15-20 minutes until golden brown. Remove cookie sheet onto serving platter. Cool slightly.
• 7. In small bowl, beat powdered sugar, extract and enough half and half (or milk) to make a drizzle and drizzle across top in a decorative manner.

QUICK CHEESE DANISH

Steps:

• 1. Unroll cresent rolls and separate into 4 rectangles; press perforations to seal.
• 2. Cut each rectangle in half crosswise, and place on a baking sheet.
• 3. Beat cream cheese, 1/2 cup sugar, and vanilla at medium speed with an electric mixer until smooth.
• 4. Spread over half of each rectangle, leaving a 1/4-inch border; fold dough over filling, and press edges to seal.
• 5. Combine remaining 1/4 cup sugar and cinnamon; brush Danish with butter, and sprinkle evenly with sugar mixture.
• 6. Bake at 375* for 12 to 15 minutes or until golden brown.

QUICK DANISH

Steps:

• Sift flour into a bowl, Rub in butter with fingertips & stir in sugar.
• Make a well in the centre & add combined egg & milk all at once, reserving about 2 teaspoons.
• Mix quickly to a soft dough, turn onto a lightly floured board & knead gently.
• Roll mixture into a square shape about 1cm thick.
• Cut into 4 squares & spread evenly with custard, fold corners into the centre & top with 3 or 4 apricot halves, brush with remaining milk mixture.
• Arrange on a baking paper-lined tray and bake at 200.C for 15-20 mins or until cooked.
• Brush with maple syrup or honey & serve with extra custard.
• If preferred use squares of prepared sweet puff pastry.