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Rolling And Folding Processor Danish Pastry

Asked by Louse53. Answered on 23rd February 2019

Full question

With regards to the Processor Danish Pastry, I am somewhat confused about the folding process, after rolling to a 50 x 50 cm square, how, after the first fold, with fold on my left, can I re-roll into another square? Surely, the fold should be in front of me, otherwise I would be rolling at an angle?

Processor Danish Pastry
By Nigella
  • 14
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Our answer

Nigella's Processor Danish Pastry (from [HOW TO BE A DOMESTIC GODDESS](/books/how-to-be-a-domestic goddess)) is a simple way to make a flaky yeasted pastry. The method is similar to making a rough puff pastry with the butter being incorporated in large pieces when the dough is first mixed, followed by a series of rolls and folds to create layers.

The rested dough is rolled out to a large (50 x 50cm) square. The bottom third is folded upwards and the top third is folded downwards and over, so that you end up with a rectangle in front of you that has the long side on top. It is similar to folding a piece of paper into three to fit into a rectangular envelope. You then turn the rectangle of pastry by one quarter turn (we suggest anticlockwise) so that the long folded side is now vertical and on your left and the edge of the old top third is on your right. When you look at the dough in front of you it should almost look like a book that is ready to open. Roll the rectangle of dough back into a large square, rolling slightly more from side to side than upwards. Repeat the process, then do it again one more time (so you do three rolls and three folds). The dough is then ready to use or freeze.


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