Now we have our dough, let's make some
pastries !!!
With a rolling pin flatten dough to about 1/2 inch.
First, you need a braided strip of pastry to form the Danish pastry
itself.
Cut a strip about 12" x 1 " long (depending on the size of pastries you
want...) and pinch one end and twist from the bottom; flipping your wrist
and the dough around and around, like a licorice or a shoelace, until there
is a bit of tension.
Roll onto a grease cookie sheet or cookie sheet with aluminum foil. Cut off
a piece about 6 inches long and roll from the center, wrapping around
itself in a circular form, and pinch firmly on the outside end. This
"completes the circle" and makes sure you don't have a little tail hanging
off later, when cooked.
Press down lightly in the center to make a little nest for the jam.
Don't press too hard, you want to leave a layer of dough between the jam and
the cookie sheet; otherwise the jam cooks before the pastry.
Add 1 teaspoon jam in the center and brush with shortening. Let rise on
the counter for 20 minutes then bake at 350 for 25 minutes (Slightly higher
temperature if you want very crisp, flaky pastry).
When laying out your pastry remember that:
What you first set out the pastry it will be small. Let it rise a
bit, it may double, cook it and it will double in size again; so plan
accordingly when laying out your cookie sheet...
Additional step: Remove 2 minutes before complete to add a
coat of shortening for nicely browned pastry. Not a bad idea and this way
you can verify if completely cooked before removing.
How can you tell that it's done??? This is a
rolled pastry, so there should be almost no moisture between the layers and
it should be easy to remove from the bottom of the tray. Don't
overcook, they will be very dry, very quickly.
When done remove from cookie sheet immediately and lay on cooling rack or
another piece of clean waxed paper.
As cooling drizzle frosting over top:
White frosting for turnovers and Danish Pastries
1/4 cup shortening or unsalted butter, heated to liquid
1 cup confectioners sugar
2 tablespoons milk
Warm shortening and add sugar, mix very well. When
cooling add milk and continue to mix continuously until smooth. Let
cool and mix, then drizzle on pastry.