Working in pairs using ready-made puff pastry, produce a batch of Danish pastries

Year 8: Danish Pastries

Roll out

Ingredients:

        Half a block of puff pastry

        1 egg, beaten with 1 tablespoon cold water

        2 tablespoons jam

 

 

Lamination

Glaze

danish-pastries

Method:

1.     Preheat the oven.

2.     Roll the pastry out on lightly floured surface to a large rectangle.

3.     Trim the edges with a sharp knife and cut into 8x10cm squares.

4.     Place the pastry squares on the baking sheets.

5.     Place a spoonful of jam in the centre of each square.

6.     Dab the four corners of each square with a little beaten egg then fold each corner in so the point just meets the jam.

7.     Glaze the pastry lightly with beaten egg and bake for 15 minutes until risen, golden and crisp.

8.     Serve warm or cold dusted with icing sugar.

 

Different ways to fold the Danish pastries:

 

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