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Working in pairs using ready-made puff pastry,
produce a batch of Danish pastries |
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Year 8: Danish Pastries |
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Ingredients: ·
Half a block of
puff pastry ·
1 egg, beaten with
1 tablespoon cold water ·
2 tablespoons
jam |
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Lamination |
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Glaze |
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Method: 1.
Preheat the
oven. 2.
Roll the pastry
out on lightly floured surface to a large rectangle. 3.
Trim the edges
with a sharp knife and cut into 8x10cm squares. 4.
Place the
pastry squares on the baking sheets. 5.
Place a
spoonful of jam in the centre of each square. 6.
Dab the four
corners of each square with a little beaten egg then fold each corner in so
the point just meets the jam. 7.
Glaze the
pastry lightly with beaten egg and bake for 15 minutes until risen, golden
and crisp. 8.
Serve warm or
cold dusted with icing sugar. Different
ways to fold the Danish pastries:
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