Are you stuck thinking about where to get Danish pastry products? Come on in, shop online and check out our featured products! Danish pastry is a sweet pastry which has become a specialty of Denmark and the neighbouring Scandinavian countries and is popular throughout the industrialized world, although the form it takes can differ significantly from country to country.
Much like the croissant, Danish pastry is said to originate from Vienna and is a laminated dough. Ingredients for Danish pastry include flour, yeast, milk, eggs and generous amounts of butter. In industrial production, other fats are also commonly used, such as hydrogenated sunflower oil. A yeast dough is rolled out thinly, coated with butter, and then folded into numerous layers. In necessary, the dough is chilled to ease handling. The rolling, buttering, folding and chilling is repeated several times to create a dough which is fluffy, butter and flaky. However, not all danishes are made this way.
The danish as consumed in Denmark can be topped with chocolate, sugar or icing, and may be stuffed with either jam, marzipan or custard. Shapes are numerous, including circles with filling in the middle, figure-eights, spirals, and the pretzel-like kringles. Other ingredients used in danish are jam, custard, apricots, raisins, flaked almonds, pecans or caramelized toffee and nuts.
Danish pastry ingredients are yeast-leavened dough of wheat flour, milk, eggs, sugar and large amounts of butter or margarine. A yeast dough is rolled out very thin, and covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating 27 layers. If necessary, the dough is chilled between foldings to ease handling. The process of rolling, buttering, folding and chilling is repeated multiple times to create a multilayered dough that becomes airy and crispy on the outside, but also rich and buttery.
Butter is the traditional fat used in Danish pastry, but in industrial production, less expensive fats are often used, such as hydrogenated sunflower oil (known as “pastry fat” in the UK).
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