mega danish pastry

Friday, March 18, 2011

From the Kitchen of Pat Nieman

Mega Danish Pastry

This is Mega Danish because this recipe makes three good sized pastries....enough to share and still have some for the home team (Do you feel bad when you cook something yummy and your family asks, "Who's that for?")

First make this easy dough:

2 cubes butter, softened
2 pkg (or 2 T) yeast...I use SAF yeast
2 C warm milk
2 eggs
3/4 C sugar
1 tsp salt
6 C flour
Mix and knead about 5 minutes. Don't add much additional flour...you want a soft dough. Let rise while you make the fillings.


Custard:
(I usually make about 1 1/2 times this amount because I love lots of filling)

1 C milk
1 egg yolk
1/2 tsp salt
1/3 C sugar
3 T flour (I use Wondra)
1 tsp vanilla
Stir together and cook in microwave...let cool...I actually put this in the freezer to really cool it down. If it's warm you'll melt the almond/oat filling

Next...make the Almond/Oat filling:
(again, I usually make 1 1/2 times this amount)

Almond Filling:
3/4 C sugar
1 cube butter
1/3 C oats
2 tsp almond flavoring
Mix until crumbly.


When dough has risen, divide into three pieces and pat each into a large rectangle on a baking sheet.


Slice along each side at about 1 inch intervals. Then spread 1/3 of the custard down the center. Next crumble 1/3 the almond mixture on top of the custard.




Finally, braid the strips over the fillings, tucking the ends in so the fillings doesn't leak out while baking.

Let rise again; bake at 350 for 15-20 minutes until slightly browned.

Frost with a powdered sugar glaze or thin cream cheese frosting.

These also freeze well and are great to make during the holidays when you want a nice breakfast treat that doesn't have to be made at the last minute.