Jam or pastry cream Danish

Jam or pastry cream Danish

Spandauer

By
From
Scandinavian Baking
Makes
24
Photographer
Columbus Leth

A Spandau divides the Scandinavians: jam or pastry cream? You get to choose here, so I leave it up to you! Many bakers also ice these pastries, though I think that is a shame because it makes them too sweet; I like to be able to taste the freshly baked pastry.

Ingredients

Quantity Ingredient
1 quantity Basic Danish pastry dough
00 grade, or plain flour, to dust

Pastry cream

Quantity Ingredient
300ml single cream
1 vanilla pod, split lengthways
3 egg yolks, plus 1 whole egg, lightly beaten, to glaze
3 tablespoons caster sugar
1 tablespoon cornflour

Method

  1. Bring the cream to the boil with the vanilla pod in a saucepan, then turn off the heat. In a bowl, whisk the egg yolks, sugar and cornflour together until fluffy and light yellow in colour. Pour a little bit of the hot cream into the egg mixture, whisking all the time, then pour all the egg mixture into the saucepan. Set the saucepan over a low heat and whisk until the cream starts to thicken. Take care not to boil and whisk continuously to avoid burning. When it has thickened, remove from the heat and leave to cool, placing a sheet of cling film directly on the surface to prevent a skin forming.
  2. Roll out the Danish pastry dough on a lightly floured work surface to 60 x 40cm and cut out 10cm squares. Place 1–2 tsp of either Pastry cream or jam in the middle of each square, so you have 12 of each variety.
  3. Now form the pastries: take each square and fold the corners into the middle over the cream until all four meet. Close all the dough seams by pressing them together so the cream is encased (it doesn’t matter, on this occasion, if you don’t seal them completely). Place on baking trays lined with baking parchment, cover with tea towels and leave to rest in a warm place for 30 minutes.
  4. Preheat the oven to 220°C.
  5. Brush the pastries with the egg and bake for five minutes, then reduce the oven temperature to 200°C and bake for 15 minutes. They will have opened up like the petals of a flower, to reveal the filling within.
  6. Leave to cool on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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