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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the pastry dough: Whisk yeast into warm water. Wait 1-2 minutes, then whisk again. Whisk in milk. | 2. Combine flour, sugar, and salt in a food processor. Pulse to mix. | 3. Cut 4 tablespoons butter into thin slices and add to processor. Pulse to a fine texture -- not too much where it becomes pasty. | 4. Cut remaining butter into 1/2 inch cubes and add to processor. Pule twice, 1-2 seconds each time. Remove dough and place in mixing bowl. | 5. Whisk eggs into yeast mixture and add to dough. Using a rubber spatula, hold blade horizontally. Press/dig spatula down into dough, repeating until dough comes together, turning the bowl while you work. The dough will be soft and sticky. | 6. Leave dough in bowl, covering dough surface tightly with plastic wrap. Refrigerate 1-2 hours. | 7. Place the chilled dough on a floured surface and sprinkle flour on top. Press dough into a rectangle (twice as long as it is wide). | 8. Starting at narrow edge farthest away from you, firmly press with a rolling pin in short parallel strokes. Seal any sticky areas with a bit of flour, and don't allow dough pieces to stick to rolling pin. Repeat, then press once across width of dough. You should have a 1/2 inch thick rectangle. | 9. Sprinkle flour above and below dough. | 10. Rolling Directions: Create a rectangle 18 x 8: Starting on the edge nearest you, roll once away from you in length and once in width. Do NOT roll over the end/edge of the dough. | 11. Folding Directions: Fold the two narrow ends in toward the middle, leaving a 1 inch gap in the center. Fold the top to bottom to form 4 layers. Turn dough so folded edge is on the left. | 12. Repeat rolling and folding directions. Wrap dough in plastic and refrigerate at least 2 hours, but no more than 12 hours. | 13. Filling: Add filling ingredients (except marmalade and chocolate chips) to a medium-size bowl. Beat together with a spatula (I use my KitchenAid mixer). | 14. Place HALF of the chilled dough on floured surface and sprinkle with flour. | 15. Using a rolling pin, press the dough in firm, parallel strokes to soften it. Flour surface and dough again if needed. Roll dough out into a 12 x 16 inch rectangle. | 16. Line two cookie sheets with parchment paper. Slide dough onto first cookie sheet and refrigerate 10 minutes (until firm). | 17. Repeat the above process with the second half of the pastry dough and place on second cookie sheet and chill 10 minutes until firm. | 18. Remove dough from refrigerator, leave dough in place on parchment paper. Cut each sheet of dough into 12 4-inch squares, keeping them in place on the parchment paper. | 19. Drop a heaping teaspoon of filling onto the center of each square. Top with a heaping teaspoon of marmalade or chocolate chips. | 20. Fold the dough corners into the middle, overlapping the filling by about 1/4 inch. Cover and let rise 20-30 minutes until they begin to puff. I did not notice much puffing. | 21. Preheat oven to 400°F. | 22. Prepare the egg wash and brush to top of each pastry. Sprinkle with almonds or additional chocolate chips. | 23. Bake 15-20 minutes or until pastry is golden and filling is set. My pastries were done at 15 minutes, so start checking after 10 minutes. | 24. Cool on wire rack. | 25. Combine icing ingredients in a small saucepan. Cook over very low heat until lukewarm. Drizzle icing over slightly cooled pastry and allow to set. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	3 1/2	teaspoons		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
milk	1/4	cup	scalded cooled skim	138.0	3.324	1.374	14.304
purpose flour	3	cups	unbleached	-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
butter	12	ounces	unsalted	1939.14	89.0984	60.5896	163.296
egg	2			143.0	0.72	12.56	9.51
cream cheese	16	ounces	softened reduced fat	1338.12	15.876	32.2056	129.7296
sugar	6	tablespoons	granulated	479.7	90.012	15.015	7.4879999999999995
egg yolk	2			109.48	1.2206	5.3924	9.0236
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
orange zest	2	teaspoons		3.88	1.0	0.06	0.008
orange marmalade	1/2	cup		393.6	106.08	0.48	0.0
egg	1			143.0	0.72	12.56	9.51
salt	1	pinch		-	-	-	-
almond	1/2 - 1	cup	sliced	0.0	0.0	0.0	0.0
sugar	1 1/2	cups	powdered sifted	479.7	90.012	15.015	7.4879999999999995
milk	2	tablespoons	skim	138.0	3.324	1.374	14.304
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.