Thursday, December 14, 2006

Pineapple Danish

This is a moderately difficult recipe best saved for a day when one feels ambitious. The filling may be prepared ahead.

For the dough:

1 3/4 cup milk
2 packages dry yeast (4 1/2 teaspoons)
1/4 cup warm water
1/3 cup sugar
1 1/4 cup unsalted butter
3 beaten eggs
1 teaspoon ground cardamom
1 teaspoon salt
6 cups sifted all purpose flour

Heat milk to lukewarm. Do the same with water. Add yeast to water. Let stand a few minutes and then stir to dissolve. Add yeast to milk with sugar, 1/4 cup of the butter (melted) eggs, salt and cardamom and 2 cups of the flour. Beat well. Add remaininmg flour and knead until smooth adding more if too sticky. Place in a buttered bowl and cover. Let rise until doubled in bulk (about 1 hour). Punch down and roll into a rectangle. Knead remaining cup of butter until smooth. Form into a flat square and place atop the dough, folding each side over it. Press edges to seal. Give dough a half-turn and repeat. Wrap dough in plastic and chill 15 minutes. Roll, fold and chill three more times being careful not to over-chill the butter as it will get hard and break through the dough.

Roll the dough out 1/8 inch thick and cut as desired (I did crescents as they are simple to manage). Fill and place on a greased cookie sheet. Chill at least two hours. Pre-heat oven to 425 degrees F. (reducing it to 350 as soon as the tray is in oven). Brush pastry with a beaten egg and bake 15 minutes or until browned. Cool on racks.

Makes 2-3 dozen rolls depending on size

For the pineapple filling:

1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 cup crushed pineapple, well drained
3/4 cup pineapple juice
1 tablespoon butter
1 teaspoon lemon juice

Bring to a boil and cook one minute longer, stirring constantly. Chill before using.
*note-I used fresh pineapple because I had it on hand, but it didn't provide much juice so I also needed to boost it with tinned pineapple juice (a staple at our house anyway).


Anonymous said...

Thank you! I added a lot of flour while making the dough, but it turned out good!

Anonymous said...

I'm so glad you liked it. Flour is pretty variable depending on which brand you use, the humidity of your room, the moisture of the butter, etc. Sometimes I hesitate to give amounts, but experienced bakers kind of get a feel for the dough after a while. I hope a novice wouldn't be attempting Danish pastry.

I don't know where you live, but we can't make this sort of pastry around here in the summer. It is 97 today, and we just had a big thunderstorm come through. Humidity and pastry don't mix.

Thanks again for taking the time to let me know how it turned out.


Samuel and Valeria said...

I'm a husband. I am going to try this. What can I lose? I live in florida, air conditioned house. Humidity is gone and house is cool. Never baked before. Want to surprise wife.. she might even be shocked!

Goody said...

@Samuel and Valeria

Best of luck! I hope they turn out well for you. That's a nice thing to do for your wife.