Directions: |
Directions:Place paper cupcake liners in 24 muffin cups. Roll out the pastry on a lightly floured surface to make a 20-inch square. Spread with the butter. Sprinkle with the brown sugar, hazelnuts, and cinnamon. Roll up jellyroll fashion. Cut into 24 slices. Place slices with cut side up into each of the muffin cups. Let rise in a cool place for 30 to 45 minutes, or cover with plastic wrap and refrigerate overnight. Preheat oven to 375 degrees. Brush pastries with beaten egg. Bake 20 to 25 minutes or until puffed and golden. Serve warm. Makes 24.
Quick Method Danish Pastry
3 3/4 C. all purpose flour
1 1/2 C. chilled unsalted butter
2 packages active dry yeast
1/2 C.. warm water, 105 to 115 degrees
1/2 C. heavy cream
1/2 tsp. crushed cardamom seed (optional)
1/2 tsp. salt
2 eggs at room temperature
1/4 C. sugar
Measure 3 1/2 C. flour into a bowl, or into the work bowl of the food processor with the steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans. In a large bowl, dissolve the yeast in the warm water. Let stand five minutes. Stir in the cream or milk, cardamom, salt, eggs, and sugar. Turn the flour-butter mixture into the liquid ingredients, and with a rubber spatula, mix carefully just until the dry ingredients are moistened. Cover and refrigerate four hours, overnight, or up to four days. Turn dough out onto a lightly floured board; dust with flour.
Pound and flatten to make a 16- to 20-inch square. Fold into thirds making three layers. Turn dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat folding and rolling again if you wish. Wrap and chill the dough 30 minutes or as long as overnight. |
This recipe for Danish Hazelnut Snails (Snegler) is from