Strawberry Danish Bread

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Buttery flaky pastry oozing with strawberry goodness?

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Uh… heck yes pls.

I’m sure this has been said before, if not many times in previous posts but here it is again – I’ve always been curious to try making my own puff pastry dough and unfortunately  have not gotten around to it yet. Though it is a long process, the payoff seems to be well worth the effort. And though it still remains somewhere high on my to-bake list, I have found a nice alternative to fill the void in the mean time.. presenting shortcut to danish pastry by Sallys Baking Addiction. She has a great step by step tutorial with pictures as well as the original recipe to this danish bread on her site, so I highly recommend you check it out =)

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I thought this recipe was a little daunting after reading it, but it truly wasn’t. A lot of it was just chilling time… like literally chilling time… in the fridge =) Secondly, I really liked the fact that after your dough has been folded a few times, you can basically store it either in the fridge if using right away or in the freezer, if using later. Love that because it just makes prep work so much easier if you ever needed emergency puff pastry. Who knows why you’d ever find yourself in an emergency needed puff pastry, but you get the point =)

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Naked bread before the glaze shower.

This danish bread was deeliciouss. I thoroughly enjoyed a few pieces to myself… seriously just couldn’t stop at one (especially fresh out of the oven when it was still slightly warm…. holy cow yummers).

I made the full recipe of danish pastry dough, but actually only used half the recipe for this danish bread… meaning I still have a piece of ‘puff pastry’ dough sitting in my freezer just waiting to be used. Hmm… what shall I make next. I know there’s probably no way you could go wrong with puff pastry, so I’m sure I’ll think of something. After making this jam version of the bread, I really wanted to try the cream cheese version. My mom actually suggested cheese danishes, but we didn’t have any cream cheese in the fridge at the time… so maybe for the next time round.

For more great recipes, check out all the dishes at Angie’s Fiesta Friday event!

Strawberry Danish

  • Servings: 8
  • Time: 30 mins
  • Difficulty: easy
  • Print

  • 1/2 recipe of danish pastry dough (check out the recipe here) or a sheet of puff pastry
  • 1/2 C fruity filling of your choice (I went with store-bought strawberry rhubarb jam)
  • 1 egg
  • 1/4 C confectioners sugar
  • 1/2 tsp vanilla extract
  • 1/2 tbsp milk
  1. On a baking mat or baking sheet, lightly flour the surface, and roll the dough out into a long rectangle. Cut off the two corners at one end, cut out two triangles at the other, and cut evenly spaced slits down each side – for full details, check out Sallys Baking Addiction’s site.
  2. Spread your fruity filling down the center and begin folding in the sides of the pastry to encase the filling.
  3. At this point, allow the dough to rest for about 15-20 minutes as you preheat the oven to 400 degress F.
  4. Egg wash the bread – beat an egg and brush the egg evenly the pastry.
  5. Bake the pastry for about 15-18 minutes or until golden.
  6. Glaze: in a small bowl, mix together: confectioners sugar, vanilla, and milk together. While the bread is still warm, drizzle the glaze over the bread (I transferred the glaze into a sandwich bag and basically piped the glaze over)

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38 thoughts on “Strawberry Danish Bread

  1. Pingback: Fiesta Friday #22 | The Novice Gardener

  2. Like you, I’d wanted to make puff pastry for years. In the end, I settled on an old recipe for flaky pastry. I’ll have to dig it out and have another go. Thanks for the prompt. And the recipe looks great. I think i might have to give it a go.

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    • Thanks and yes I’m with you on that one – some Danishes have such a neat intricate pattern, that you wonder how in the world they ended up looking like that

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  3. That looks really yummy! I love Sally’s blog, I get so many tips there. I love that pastry recipe “cheat”, although I have to say making danish pastry the “proper” way isn’t much more time consuming that that way, and you get the bragging rights with it haha (although this way is just as impressive and looks just as good to me), I made it for the first time in May, the recipe is on my blog if you wanted to check it out :)

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