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DANISH CINNAMON PASTRY

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Serves: 4

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  • Vegetarian
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Doesn't everyone love danish pastry?! I certainly do! This is such a great recipe. Takes a little work - but so well worth it! This pasty have a double enjoyment - both a cinnamon and a custard filling! I tend to make the custard the old-fashioned way for this recipe, as it doesn't run our when baking. I guess it's not what you would call custard in the UK :) But it's a thick custard that would you use in a layer cake for instance - or as filling in custard buns. But if you prefer, you can make it from powder or ready made... Enjoy the pastry and best wishes from Denmark :)

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Ingredients

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For the dough

  • 140 grams butter (soft)
  • 300 ml milk
  • 2 packets yeast (fresh or dried )
  • 4 teaspoons caster sugar
  • 600 grams plain flour

For the cinnamon filling

  • 250 grams butter
  • 250 grams caster sugar
  • 8 teaspoons ground cinnamon

For the custard

  • 500 ml milk
  • 3 medium eggs (either just yolks or whole eggs)
  • 50 grams caster sugar
  • 50 grams plain flour
  • 1 splash of vanilla extract (to taste)

Method

  1. Make the dough by gently melting the butter (microwave for 30-60 sec) and add the milk to cool it down slightly. Add yeast and sugar and work in the flour. As with all dough - hold back a little flour at first. In the end you might even have to add a little extra. Knead by hand or let your mixer do the work for you.
  2. For cinnamon filling, slowly melt butter in a saucepan. Add sugar and cinnamon and combine. Leave to cool slightly so its a workable paste.
  3. For custard, combine yolks/eggs, sugar and flour while slowly bringing the milk to a boil in a saucepan. Add the milk to the egg mixture and return it all to the pan. Slowly bring to boil and cook until thickend. Add vanilla extract to taste.
  4. The assembly job: Divide dough in 4. Each part is then rolled out in a 40x40cm square. Add ¼ of the custard across the square and on top of that ¼ of the cinnamon paste. Roll the square up, slightly tuck in the ends and place on a baking tray. Repeat for last 3 parts of dough.
  5. I like to make them look a bit fancy by taking my kitchen scissors and clipping the dough about 3 cm apart, 2/3 of the way through and at a 45 degree angle. Then you gently push each section to alternating sides. Makes for a great result. But you can also just slice the roll lengthways about half way through.
  6. Leave to rise for 15-20 mins and bake in a 225 degree celcius oven for 12-15 minutes.

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