I have Abby of Eat the Right Stuff as my pair of Taste and Create this month. She has a good blog with various skills of baking performance. Recently she did a great job on danish pastry as a part of Daring Bakers assignment. I am not a member of Daring Bakers but I absolutely like to challenge myself with this puff pastry. It is my first attempt to make this feather-light pastry, and it is a rather time-consuming work but it is much worth the effort. It is not so difficult as I imagined once I started working on it.
The interesting part of making this pastry is the process after chilling the mixed dough to roll and spread with the butter mixture before it is then folded into thirds to chill in the fridge. I could work on some things else in between the chilling of each time. In the end of the roll, fold, and chill process, I could not wait for 5 hours and was desperately wanting to know the results, furthermore, the day was getting shorter and I also needed to make dinner.
I decided to end the chilling time in the end of three hours while I am doing the cooking and using the oven all the same. I browsed some images of how to fold danish pastry for individual servings and I found this fan-shaped pastry that Rhid of Rhid-Baked had made. I followed the instructions and thought that it turned out like that. Unfortunately, the shape does not turn out like I expected them to be. The flaps are all open which is a bit disappointing. I thought this might be the case when I have to roll the dough thinly, while my ¼ inch is not that thin. This also happens with the envelope shape and the plait. Next time, I definitely will roll it thinner than this. I've learned my mistakes.
For the filling, I decided only make a small quantity of the apple filling mixed with rhubarb and cranberry. I also used plum jam and nutella for the individual pastry. The flavour in the pastry is very pleasant. I love the orange zest and juice gives a subtle aroma and flavour in the pastry. I quite like to fill this with plum jam and nutella, rather than the apple filling, for sure. This is the recipe I'm going to use more in the future. Thanks, Abby for the great display of success of your Danish pastry. You inspire me! Thanks, Nicole for pairing me with Abby.
See the recipe here.
I like this pastry and my two children are enjoying them as well.