Quick Danish Pastries
The origins of Danish pastries go back to Austria, where it is known as Wienerbrød (Viennese bread). The story of Wienerbrød begins in the 19th century when Claudius Gehart, a Danish baker, travelled to Austria to study the Viennese baking tradition. He brought with him to the Danish baking culture the Viennese-style layered butter dough making technique, which is the basis of Danish pastry.
Ingredients
- 500 g puff pastry supermarket quality is fine
- 1 dl jam
- 1 egg
- 1 tbsp caster sugar
Instructions
- Preheat oven to 225C degrees.
- Take the puff pastry dough to melt. If you're in a hurry, it will soften quickly under hot water - just don’t open the bag!
- Roll the puff pastry dough sheet into a slightly thinner and larger rectangle. Place it on a baking tray on a baking sheet. Using a sharp knife, slice the butter dough so that it is 12 squares. The knife doesn't even need to go through the dough. Brush the buttered dough with beaten egg.
- Place a spoonful of jam in the centre of each square. Sprinkle the caster sugar over the entire sheet and place it in the oven.
- Bake quickly, about 10-15 minutes on the middle rack of the oven. They will rise into shape like magic.
- Allow the pastries to cool for a moment before serving.
Ravintoarvot (suuntaa antava opas)
Calories: 524kcalCarbohydrates: 51gProtein: 7gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 27mgSodium: 223mgPotassium: 74mgFiber: 1gSugar: 11gVitamin A: 40IUVitamin C: 1mgCalcium: 16mgIron: 2mg
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