Recipe for danish pastry stick
The delightful and delicious Viennese pastry with a light remonce cream.
It can be enjoyed warm but also cold with coffee?
Bon appétit?
Danish Pastry Stick
Ingredients
Dough
- 300 gram Flour
- 50 gram Yeast
- 50 gram Milk Or cream
- 200 gram Butter
- 2 pcs. Egg
- 25 gram Sugar
Remance Filling
- 75 gram Butter
- 75 gram Sugar
- 50 gram Marzipan
Garnish
- 1 pcs. Egg Whisked together
- Sugar Possibly pearl sugar
- 50 gram chopped almonds Or nuts
Instructions
- The yeast is stirred into the lukewarm milk along with the melted butter, flour, sugar, and eggs.
- Since it is a soft dough, it is very greasy and soft.
- Now let the dough rise for 30 minutes.
- When the dough has risen, it should be divided into two and placed on a baking sheet so that they are approximately 12 x 35 cm each.
- The ingredients for the filling should be whisked (or stirred) until it becomes a thick and soft cream.
- The filling should now be placed as a strip in the middle of the dough strips and fold the sides over the filling, making sure it is tightly sealed.
- Let it rise again for 20 minutes.
- Now brush the dough with egg and a good layer of sugar and nuts.
- Put them in the oven for 15-20 minutes at 220 degrees Celsius (428 degrees Fahrenheit).
Notes
Stir/whisk until the filling is a thick soft cream.