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Danish Cinnamon Pastry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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 :)

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 :)

Ingredients

Serves: 4

Metric Cups

For the Dough

  • 140 grams butter (soft)
  • 300 millilitres 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 millilitres 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)

For the Dough

  • 5 ounces butter (soft)
  • 10½ fluid ounce milk
  • 2 packets yeast (fresh or dried )
  • 4 teaspoons superfine sugar
  • 21 ounces all-purpose flour

For the Cinnamon Filling

  • 9 ounces butter
  • 9 ounces superfine sugar
  • 8 teaspoons ground cinnamon

For the Custard

  • 17½ fluid ounce milk
  • 3 medium eggs (either just yolks or whole eggs)
  • 2 ounces superfine sugar
  • 2 ounces all-purpose flour
  • 1 splash of vanilla extract (to taste)

Method

Danish Cinnamon Pastry is a community recipe submitted by DrtLttlScrt and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • For cinnamon filling, slowly melt butter in a saucepan. Add sugar and cinnamon and combine. Leave to cool slightly so its a workable paste.
  • 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.
  • 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.
  • 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.
  • Leave to rise for 15-20 mins and bake in a 225 degree celcius oven for 12-15 minutes.
  • 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.
  • For cinnamon filling, slowly melt butter in a saucepan. Add sugar and cinnamon and combine. Leave to cool slightly so its a workable paste.
  • 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.
  • 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.
  • 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.
  • Leave to rise for 15-20 mins and bake in a 225 degree celcius oven for 12-15 minutes.
  • Tell us what you think