Danish pastry
Ready in:
55 min
Difficulty
medium
Servings
4
Free from
gluten, soy
Ingredients
A) For the dough:
Dry ingredients
- 270g Mum’s Mill Quick Bread Mix
- ½ teaspoon sugar
- pinch of salt
- 140g cold butter
Wet ingredients
- 2 egg yolks
- 2 tablespoons sour cream
- 50ml (generous ¼ cup) warm water (37°C/99°F)
B) For the cream cheese filling:
- 250g soft cream cheese
- 100g granulated white sugar
- 20g soft butter
- 30g Mum’s Mill Quick Bread Mix
- half an egg (use the other half for egg wash)
- 1 teaspoon vanilla extract
+ some raspberries, blueberries, or other berries of your choice (rolled in lemon juice and sugar)
C) For the icing:
- 180g icing sugar
- 2 teaspoons butter
- ¼ teaspoon vanilla extract
- 2-3 tablespoons heavy cream
Step by Step Instructions
Step 1
In a large bowl, stir together the Mum’s Mill Quick Bread Mix, sugar, and salt.
Step 2
In a separate small bowl, mix together the egg yolks, sour cream, and warm water.
Step 3
Cut the cold butter into cubes and sprinkle them on top of the flour mix. Rub together with your fingertips until it is crumbly.
Step 4
Pour the wet mixture over the flour mixture and stir together then knead with your hands, until the dough comes together. Put the dough in the refrigerator while you make the cream cheese filling.
Step 5
In a medium bowl, combine all filling ingredients. Beat it all together with a whisk until smooth and fluffy.
Step 6
Preheat oven to 200°C/400°F/Gas 6. Line a baking tray with a sheet of baking paper.
Step 7
On a flour dusted surface, roll out the dough with a rolling pin to 1cm thick. Cut into rectangles, shape, and add filling. Place some of the berries on top of the Danish.
Step 8
Put them on the baking tray. Using a pastry brush, brush some of the egg over the top of the pastry. Bake for 5 minutes at 200C then lower oven temperature to 180°C/350°F/Gas 4 and bake for about 20 minutes, or until golden brown.
Step 9
Mix the icing ingredients together. Add more heavy cream until you get the consistency you want. Once the pastry is cool, you can drizzle on the glaze using a spoon or pastry bag. Let the glaze harden, then serve.
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