Strawberry Danish Pastry

I know. This Daring Baker's Challenge was a long time ago, but better late than never, right? I saw this recipe on thedaringkitchen.com few months back and just got around to it. The pastry is definitely worth the time and trouble of making. Don't get discouraged by the length of the recipe. It really isn't too difficult and is so worth it in the end. My husband requested I make it again with a sweetened cream cheese and strawberry jam filling. We both liked it more. I think the cream cheese filling also prevented the jam from leaking out of the pastry dough prior to baking.


The recipe below makes enough dough, filling, and glaze for 2 pastries. Keep in mind I substituted a scant mixture of cinnamon, nutmeg and cloves for the cardamom, given it costs close to $15 a jar.  Yeah, way too many pennies to spend for one spice, and the pastry turned out delicious with the substitution anyway.  I also used vanilla extract in place of the vanilla bean which was nearly $20 for a jar with 2 beans inside.  The cardamom and vanilla bean probably give the pastry dough a more intense vanilla and cardamom flavor, but I just saved myself $35 dollars by substituting those items for things I had on hand; and like I said, the pastry was delicious in every way.   


Danish Dough:
1 tablespoon dry active yeast
1/2 cup whole milk
1/3 cup sugar
zest of 1 orange, finely grated
3/4 teaspoon cardamom
1 1/2 teaspoons vanilla extract
1/2 vanilla bean split and scraped
2 large eggs
1/4 cup orange juice, freshly squeezed
3 1/4 cups flour
1 teaspoon salt


Butter block: 1 cup cold, unsalted butter mixed with 1/4 cup flour


Combine yeast and milk in a large mixing bowl that has been fitted with a mixing attachment. Mix on low speed and slowly add sugar, orange zest, cardamom, vanilla extract, vanilla bean seeds, eggs, and orange juice. Once ingredients are mixed thoroughly, remove the mixing attachment and install the dough hook to the mixer. Sift salt and flour together, and add to wet ingredients 1 cup at a time, increasing speed to medium until thoroughly mixed and dough is smooth. You may need to add more flour if the pastry dough sticks to the sides of the bowl. Add flour, a little at a time, until the dough clings to the dough hook. Transfer dough to a lightly floured baking sheet, cover it with plastic wrap and refrigerate for 30 minutes.


Butter block: Mix butter and flour on medium speed for about 1 minute. Scrape the sides of the bowl and mix for another minute or until smooth. Set aside, allowing mixture to almost reach room temperature.


Turn dough out onto a lightly floured surface. Roll dough into a rectangle about 18x13 inches, 1/4 inch thick. If the dough is sticky, dust it with flour. Spread the butter block evenly over the center and right third of the dough. Fold the left (unbuttered) third onto the center and the right third on top. This marks the first of four "turns." Return the dough to the baking sheet, cover it with plastic wrap and refrigerate for 30 minutes.


Put dough on a lightly floured surface, with the open ends to your right and left (like a 8.5x11 piece of paper turned horizontally). Roll the dough into another 18x13 inch rectangle. Fold the left third over the center, and the right on top. Keep in mind the entire butter block was used in the first turn, so no butter will be added for the remaining turns. Return the dough to the baking sheet, cover with plastic wrap and refrigerate 30 minutes. This completes the second turn.


Continue rolling out, folding, refrigerating until you have completed 4 turns. After the final turn, refrigerate the dough at least 5 hours, overnight if possible. After the final refrigeration, the Danish dough is ready. Remember you have enough for 2 braids, so you can either use both now, or use one and freeze the other.


Filling (for 2 pastries):
3 cups strawberry freezer jam
2 large egg whites, beaten for egg wash


Line a baking sheet with parchment or waxed paper. Roll the Danish dough into a 15x20 inch rectangle, 1/4 inch thick. If the dough seems to shrink back when rolled, let it rest for a few minutes and try again. The closer the dough is to room temperature, the less elastic it will be. Place the dough on the baking sheet. Using a pastry wheel or a knife, cut the dough on one of the long edges in parallel 1 inch wide, 5 inch long strips. Repeat on the other side, making sure to align strips with each other. Spoon the strawberry filling down the center of the dough.


Starting with the bottom, fold the center pieces of dough over the filling. Now fold the cut strips of dough over the filling, right over left in a braided fashion. Trim and extra dough and tuck the edges underneath. Whisk the egg and brush lightly on top of pastry. Sray cooking oil onto a piece of plastic wrap and use it to cover the pastry.


Proof at room temperature for about 2 hours, or until doubled in volume. Position an oven rack in the center of the oven, and preheat to 400 degrees. Bake 10 minutes, then turn the baking sheet 180 degrees so the pastry is evenly baked. Lower the temperature to 350 degrees and bake for 15-20 minutes more. Drizzle the top of the pastry with glaze and serve warm or at room temperature. Enjoy!


Orange Vanilla Glaze (for 2 pastries):
1 cup powdered sugar
2 tablespoons milk or orange juice
1 teaspoon vanilla extract
zest of 1 orange, finely chopped


Mix all ingredients in a mixing bowl until smooth.

Printable version of Strawberry Danish Pastry