Karens Bakery Danish Puff Pastries Cookies, layers of Pastries With Vanilla crème filling 16.9 oz | 96 Layers of Puff Pastry | Sold by Essential Products

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Use a cool butter. Take it out of the fridge to warm a little, but it shouldn't be room temp. You should be able to cut it with a knife into cubes. Butter - Yes, more. This recipe is NOT, I repeat NOT one for the faint of butter heart. And again, we prefer to use a salted butter for this, to not have to add any additional salt. You're almost there! Let that choux cool a little (otherwise, it'll melt the butter in the shortcrust!) and then layer it onto the shortcrust and flatten. Maraschino Cherries - A little pop of color and sweetness. Yes, yes, not a typical ingredient around here, but it's all part of the nostalgia when it comes to this recipe!

Your dough should shape nicely and feel well together and slightly moist. If it doesn't, and it's too crumbly to shape, then your dough is too dry. Before shaping, return it to the bowl and then add a tablespoon of water to bring up the moisture. Merry Christmas and Happy Holidays, friends! May you have a safe holiday full of delicious food and traditions (and food traditions!). Our Danish Puff Pastry is certainly one of ours that I hope our girls have just as many fond memories of it as my husband does. Other Holiday Favorites Butter - Lots and lots o' butta! While I know more baker purists say that unsalted butter is the best to bake with, but we like to make things as easy as possible (especially when it comes to baking), and so we use a salted butter because it means not having to add any salt.Now on to components of this layered Danish pastry: The Shortcrust and the Choux. Both of which use incredibly simple ingredients. Whisk VIGOROUSLY when adding the eggs! And that 1st egg is the most crucial. You're adding it to the hot dough, and you don't want it to cook (think scrambled eggs), so to prevent that you need to whisk fast. Cream your butter first with your electric blender. Then slowly add the sugar. While you can just cream them all together, this will make it easier to keep the sugar in the bowl while the mixer is going. Once your dough is ready, split the dough in half and add to a parchment-lined baking sheet to shape them into flat 12 inch long, 3 inch wide strips. Confectioner's Sugar - The only added sweetness added to this pastry, but it's the exact amount that you need!

Scoop out the choux evenly onto the shortcrust, one scoop at time alternating between the two. This way you can be sure you're evenly distributing it. The shortcrust is basically a super simple pie crust. Just two ingredients, butter, and flour cut together well before shaping. Cut butter in WELL. This is probably the most important tip. You want to make sure that the butter and flour are very well incorporated because otherwise, you'll have a crust that doesn't shape well and (even worse) when it's baked, it'll end up tasting floury, instead of like a crumbly butter crust. Danish Puffs, or also just a "Danish," are typically layered laminated pastries that are often filled with different fruits or nuts, like a Danish Kringle. This pastry, however, is much more of a puff pastry, which does not use the traditional Danish pastry viennoiserietradition that requires yeast (think croissant). Instead, this Danish Puff Pastry uses a choux (pronounced "shoe") pastry dough - more on that below.

Fresh Green Bean Casserole From Scratch - With all of the from scratch components, this is one of my absolute favorite holiday sides!