Rhubarb and raspberry Danish pastries recipe (2024)

FAQs

Can you freeze custard danish? ›

If you want to freeze a whole loaf (or half) wrap it in foil and then a plastic bag and freeze it as soon as you can for best results.

Preheat oven to 350°f. Remove danish from plastic packaging, keeping the danish in the bakeable tray. Place on an oven safe sheet pan. Bake for 5 minutes.

These cream cheese danishes are freezer-friendly! Flash freeze them on a lined sheet pan in a single layer until frozen solid. Once solid, transfer them into a freezer-safe bag or container and store them for up to 3 months. To reheat, thaw them in the fridge and warm them in the microwave or oven.

For the first shape, fold two opposing corners into the centre of the pastry, over the filling, and press firmly to seal. For the second shape, fold all four corners into the centre to create a parcel shape. This is good for almond squares with a filling of frangiapane.

The Brunsviger

The most mouth-watering of all Danish delicacies, the brunsviger is a cake of crater-filled dough, drizzled by a thick layer of brown sugar and butter. This delicious concoction of sugar and fat soaks into the spongey cake, making for a delicious, moreish and sticky teatime snack.

DIFFERENCE PUFF PASTRY

First of all Danish pastries contain a high level of fat: 40%. The second difference is that Danish dough contains yeast and that isn't the case for puff pastry. This is the reason that after baking, puff pastries contain a more airy structure and a more crispy bite.

Preheat oven or toaster oven to 350 degrees. Bake a foil-wrapped pastry until it springs back when you gently press down on the top (about 10 minutes). Peel back the foil to expose the top of the pastry and bake until crisp to the touch (about 5 minutes).

Baked Danish pastries are best enjoyed the same day they are made for optimal flakiness and freshness. However, they keep well in an airtight container at room temperature or in the refrigerator for up to 3 days.

If you plan to consume the pastry within a day or two, it's usually best to store it at room temperature in an airtight container. Refrigeration can introduce moisture and compromise the crisp texture.

Most Danish pastries have a filling that should be consumed at room temperature. if it's too warm, the filling may melt or be messy to eat. They shouldn't be cold, because cold food doesn't have it's full flavor.

How do you refresh Danish pastries? ›

Wet your hands and rub or dab moisture all over pastry. Don't get it real wet - just barely damp. You can wrap loosely in foil (give it an opening for steam to escape) or just put directly onto rack in hot oven for a couple minutes. Take out and let cool.

General rules

Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish. Introduce as much air as possible during making. Allow to relax after making to allow the fat to harden. Handle the pastry as little as possible.

You'll find the Kringle is smothered with just the right amount of white frosting and filled with everything from popular favorites like pecan and almond to custard chocolate chip or red velvet for the more adventurous.

Just like when we make pie crust or biscuits, make sure the butter is extra cold. If the butter isn't cold, the butter will melt, the dough will turn to semi-liquid, and you won't have any layers or flakes in your pastry. The colder the butter (and dough), the better results.

They can be enjoyed warm or cold. If you've made a batch but don't want to eat them all they will freeze well. Just place a few in a tupperware box and freeze for up to 3 months. You probably won't need to though as they will all disappear pretty sharpish!

Custard-based fillings do not always freeze well and can sometimes have liquid seeping from the filling when thawed. This can slightly change the texture of the filling and can also mean that the pastry crust becomes soggy. So for quality reasons we prefer not to freeze the pie.

Freeze Baked Danishes: To freeze baked Danish pastries, allow them to cool completely to room temperature, wrap tightly in plastic wrap, and place in an airtight container or freezer-safe zip-top bag and freeze for up to 3 months.

It's incredibly easy to freeze custard and then thaw it in almost 5 minutes! In the pastry and baking world, frozen custard/creme patissiere is usually frowned upon. Custard/creme patissiere cannot be frozen since it divides into emptiness.