Pastry Party

DSCF6067

If you’ve been wondering where I’ve disappeared off to (you probs haven’t) then I’ve been gallivanting around Copenhagen. I’m home now, sadly, and although it’s been all of two days I’m already feeling those post holiday blues. Like, seriously bad. So much so that I’ve pretty much got the next trip abroad sorted.

My jeans were loose before I left and now they fit pretty damn good, which means that I ate wayyyyy too many pastries this weekend. More than I’d like to share.  I’m not usually a pastry girl, I can pass right over that croissant and not even regret doing it. BUT when in Denmark, you must eat Denmark so I went all out. We ate pastries for breakfast, for lunch and for afternoon snacks (not all in one day though, c’mon), in fact our first meal consisted of Smørrebrød and pastries. We shared a cinnamon snail and a wonderful matcha version from home from home, Andersen Bakery.

On our last day we visited the ever-famous Sankt Peders Bageri, Copenhagen’s oldest bakery. We sampled a smaller version of their cinnamon rolls and a heavenly, custardy, almond topped pastry which was unbelievably good.

10157161_866443303372106_7135808839075797563_n

DSCF6059

I pledged to make some when I got home, but alas I am not the world’s best pastry maker. I am probably not even my town’s best pastry maker. They’re rustic, the jam erupted and the icing was a little bit drizzly but my motto is that if they taste like they should then it doesn’t matter too much. Practise makes perfect, right?

DSCF6068

DSCF6066

DSCF6071

DSCF6065

DSCF6063

Untitled

ORIGINAL RECIPE FROM THE SUGARHIT

  • 1 pack of puff pastry
  • 12 teaspoons of raspberry jam (or enough to fill the middles)
  • egg, beaten
  • 1/2 cup icing sugar, to decorate
  1. Preheat the oven to 220C and line a baking tray with parchment paper.
  2. Roll out the pastry to a 14×10 inch rectangle. Trim down the edges so they’re straight and cut out 6 squares.
  3. Place onto the baking tray and fold the corners of the pastry into the middle.
  4. Place a large spoonful of jam into the middle and brush the pastry with the beaten egg.
  5. Bake for 20 minutes until crispy and golden.
  6. Remove and leave to cool completely.
  7. Mix the icing sugar with 1 tablespoon of water to form a thick icing. Either drizzle it onto the pastries or put into a piping bag.

DSCF6074

DSCF6075

DSCF6069

Untitled1

ORIGINAL RECIPE FROM GIRL VERSUS DOUGH

FOR THE DOUGH

  • 12 tablespoons unsalted butter
  • 1 cup milk
  • 1 packet of fast-action yeast
  • 3 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt

FOR THE FILLING

  • 3 tablespoons coconut sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, softened

FOR THE TOPPING

  • 1 egg, beaten
  • sugar pearls, to decorate
  • 1/2 cup icing sugar, to decorate
  • 1/2 teaspoon ground cinnamon
  1. In a saucepan heat the butter until melted. Add the milk and wait until the mixture is just warm enough to touch. Remove from the heat and pour into a large bowl. Add the yeast and sit for 10 minutes.
  2. Meanwhile, mix the flour, granulated sugar and salt into another bowl. Add this to the wet ingredients and mix until JUST combined.
  3. In a mixer with the dough hook fitted, mix on medium for about 5 minutes or until smooth and elastic. You can knead by hand too, but do this for about 10-15 minutes.
  4. Form into a ball and place into a clean bowl with a tea towel over the top. Put into a warm place and leave to rise for 1 hour.
  5. Make the filling by combining the coconut sugar and cinnamon.
  6. Preheat the oven to 200C and line a baking tray with parchment paper.
  7. Punch down the dough and place onto a lightly floured surface. Roll out into a 12×18 inch rectangle and cover the bottom 1/3 with butter.  Sprinkle with the sugar mixture and then fold the top 1/3 down, and the bottom 1/3 up.
  8. Cut into 12 1×6 inch strips. Cut into the bottom 1/3 of each strip, twist and tie into a knot. Tuck under and place onto the baking sheet. Repeat with remaining.
  9. Brush with beaten egg and sprinkle on sugar pearls. Bake for 20-25 minutes until golden. Remove and leave to cool completely.
  10. Combine the icing sugar with 1 tablespoon of water and ground cinnamon. Mix until thick and either drizzle or use a piping bag to pipe on the icing.
Advertisements

8 thoughts on “Pastry Party

  1. I happen to think your pastries look FANTASTIC.I love the ham oozing out of them Jenn, and that icing drizzle is everything. Welcome back 😉

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s