Strawberry Danish Pastries

These Strawberry Danish have just emerged from the oven. They've been brushed with a hot glaze, and then drizzled with a fondant glaze. It's 10 pm and I just ate one. It's all I can do to not to eat the rest.

These Danish rolls are made with a croissant dough shaped into coils, filled with freshly made strawberry jam, and drizzled with a hot glaze. You can also shape the dough into pinwheels and little braids. It is so flaky, buttery, and amazing.

When these come out of the oven, you'll want to just stare at them and ask yourself, "did I really make these? Wow!"

I've wanted to try Peter Reinhart's croissant recipe from Peter Reinhart's Artisan Breads Every Day (affiliate link). It is one of my favorite bread books of all time. There are some great photos of the laminating technique in the book, and I have found that this book is very reliable and accurate.

I've made croissants before, but I will have to admit, that this was the easiest to roll out. My first try at croissants was a revelation, and my second try, with a different recipe, was a total frustration even though they turned out well.

This one was easy! Please don't let the lengthy description below discourage you. I will definitely be using this dough to make all of my straight up croissants.

The rolling technique that Peter describes in the book worked so well with this dough. To get a rectangle, place your rolling pin in the middle of the dough, and roll it to each corner. Then, place the rolling pin in the middle of the dough, and roll to each "side" of the dough to even it out.

I also used a marble rolling pin. It is pretty heavy and made the rolling out go smoothly.

I counted 27 layers of butter in this dough. Peter says there are 81 layers of dough and butter. Just saying.

Filling options for these Danish pastries:

You can also fill these pastries with a cream cheese filling. You can also substitute blueberries, blackberries, or other berries for the strawberries. Store bought pie filling or lemon curd would also work just fine in these pastries. 

I've also filled these Danish with homemade apricot jam. 

#TwelveLoaves March: Strawberries!

Let's see what all of our wonderful #twelveloaves bakers did with strawberries this month:

• Strawberry Almond Quick Bread by Renee from Magnolia Days
• Balsamic Strawberry Cinnamon Rolls by Felice from All That's Left Are The Crumbs
• Framboise Muffins with Strawberry Jam by Rossella from Ma che ti sei mangiato
• Strawberry Swirl Sweet Rolls by Donna from Cookistry
• Strawberry Cheesecake Sweet Bread by Stacy from Food Lust People Love
• Strawberry Cream Cheese Muffins by Deepti from Baking Yummies

This is an update of a strawberry Danish pastry recipe first posted in March, 2014 with new photos and a printable recipe card.

Strawberry Danish Recipe

Yield: 24 servings

Author: Karen Kerr

These Danish rolls are made with a croissant dough shaped into coils, filled with freshly made strawberry jam, and drizzled with a hot glaze.

ingredients:

For the Détrempe (a fancy term for the dough)

• 21 ounces bread flour
• 11 g Kosher salt
• 1/4 C (2 ounces) sugar
• 1 T instant yeast
• 198 g (3/4 C plus two T) cold milk
• 1 C cool water
• 2 T melted unsalted butter

Butter Block

• 1 1/2 C cold unsalted butter
• 2 T flour

Strawberry Filling

• 3/4 C water
• 2 T sugar
• pinch of salt
• 1 T cornstarch
• 1 C sliced strawberries

Fondant Glaze

• 4 C/12 ounces powdered sugar
• 2 T light corn syrup
• 1 tsp vanilla
• 1/2 to 3/4 C milk

Hot Glaze

• 1/4 C water
• 3/4 C sugar
• 1 T apricot jam

instructions:

How to cook Strawberry Danish Recipe

1. In the bowl of a stand mixer, combine the dry ingredients for the détrempe in the bowl of a stand mixer.
2. Pour in the milk, water, and melted butter.
3. Mix with the paddle on low for one minute, then adjust the flour and water if necessary (I did not have to). Mix on low another 30 seconds.
4. Mix on medium for 10 to 15 seconds. The dough will be sticky.
5. Place the dough into an oiled bowl that is twice the volume of the dough, and cover with plastic wrap. Refrigerate overnight or up to 2 days.
6. On baking day, make the butter block. Cut the butter into 16 pieces and place them into the bowl of a stand mixer. Add the flour.
7. Mix on low with the paddle for one minute. Increase the speed to medium high until all the lumps are gone.
8. Mist a Silpat or plastic wrap with spray oil. Pile the butter onto the Silpat and spray the top with spray oil. Cover with plastic wrap.
9. Shape the butter into a 6 inch square (about 1/2 inch thick). Square off the edges. Refrigerate while rolling out the détrempe.
10. Generously flour a large work surface, set the dough on top of the surface, flour the top of it, and roll the dough out to a 12 1/2 inch by 6 1/2 inch rectangle.
11. Place the butter block on top of one side of the dough and fold the other half of the dough over the butter. Seal the edges. If the dough begins to stick to the counter, dust more underneath.
12. Dust the top of the dough with flour and roll the dough out to a 16 inch by 9 inch rectangle. Be sure to square off the corners.
13. Fold the dough into thirds, like a letter. Transfer the dough to a quarter sheet pan or a large plate, cover with plastic wrap, and refrigerate for 15 to 20 minutes. Repeat two more times.
14. After the final rest in the refrigerator, transfer the dough back to the floured surface and roll into a 24 inch by 9 inch rectangle.
15. Cut the dough into 1 inch by 9 inch strips, twist, and coil, tucking the ends under.
16. Place the rolls on two parchment lined baking sheets, cover with plastic wrap, and let rise for 2 to 2 1/2 hours.
17. To make the strawberry filling, whisk the water, sugar, salt, and cornstarch in a sauce pan. Bring to a boil, stirring constantly until it comes to a boil. Remove from the heat and add the strawberries. Continue to stir until it cools a bit.
18. Preheat the oven to 450 degrees F
19. When ready to bake, press the center of each Danish with your thumb and add about a teaspoon of filling.
20. While the oven is preheating, prepare the fondant glaze. Whisk the milk into the rest of the ingredients until it is about as thick as pancake batter, so you can drizzle it easily but it holds together.
21. To prepare the hot glaze, combine the ingredients in a saucepan and bring it to a boil. Then simmer. While it is simmering, place the Danish in the oven and lower the temperature to 400 degrees F. Bake the Danish for about 12 minutes, rotating the pans halfway through.
22. After removing the Danish from the oven, brush with the hot glaze.
23. Once the Danish has cooled for about 5 minutes, drizzle with the fondant glaze.

Calories
204.41

Fat (grams)
1.57

Sat. Fat (grams)
0.76

Carbs (grams)
44.43

Fiber (grams)
0.74

Net carbs
43.70

Sugar (grams)
25.13

Protein (grams)
3.48

Sodium (milligrams)
2301.72

Cholesterol (grams)
3.20

https://www.karenskitchenstories.com/2014/03/strawberry-danish-for-twelveloaves.html

Karen's Kitchen Stories

Danish pastry, strawberries, croissants

Pastry, Danish, breakfast

European

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