Berry Danish Pastry

Beautiful, original, appetizing, incredibly tasty! Denish are open puff pastry buns with custard and berries. They are popular all over the world. But they originate from Danish cuisine. Despite the apparent complexity of the recipe, they turned out to be easy and quick to prepare!
cook time: 1h
Elijah Stroud
Berry Danish Pastry

Nutrition Facts (per serving)

224
Calories
12g
Fat
25g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Ready-made puff pastry dough 500 g

For cream:

Milk 250 ml
Egg yolks 3 pc
Wheat flour 20 g
Sugar 50 g
Vanilla sugar 12 g
Salt 0.5 tsp

For filling:

Tangerines 1 pc
Pears 1 pc
Grape 30 g

For lubrication:

Egg yolks 1 pc

Recipe instructions

Step 1

Step 1
How to make Denish puff pastries with berries? First of all, prepare the cream; it will have to cool completely. Prepare food for him. How to make cream? Pour the milk into a saucepan and heat over low heat until the first signs of boiling, that is, until bubbles appear.

Step 2

Step 2
Add sugar, vanilla sugar and salt into a bowl. Add three yolks. Whisk the mixture until smooth. Donʼt be surprised by the presence of salt in the sweet cream — it will make the taste richer.

Step 3

Step 3
Add flour and stir.

Step 4

Step 4
Pour hot milk into the mixture in parts (in a thin stream), stirring well with a whisk after each portion.

Step 5

Step 5
Pour the cream base back into the saucepan and cook over low heat until thickened. The cream must be stirred constantly so that it does not clump and burn. The most convenient way to do this is with a whisk.

Step 6

Step 6
I needed to cook the cream for about ten minutes until it became thick enough. Remove the saucepan from the heat and set aside to cool. When the cream cools, it will become even thicker and will hold its shape even better.

Step 7

Step 7
Prepare the fruit. Wash the tangerine, peel and divide into slices. To make the slices more convenient to eat, I recommend carefully removing the white films from each of them.

Step 8

Step 8
Wash the pear, remove the core and seeds and cut into thin slices.

Step 9

Step 9
Wash the grapes and cut them in half, removing all the seeds. I used both light and dark grapes.

Step 10

Step 10
Prepare the dough. Usually puff pastry is sold frozen in the form of two layers. Pre-defrost it by transferring it from the freezer to the bottom shelf of the refrigerator. Cut the layers of puff pastry into four equal parts. If the dough is too thick, roll it out a little until it is 5mm thick.

Step 11

Step 11
Using a sharp knife, make cuts on the workpieces as shown in the photo. Thus, two opposite corners should remain uncut.

Step 12

Step 12
Fold the edges of the workpiece and place them one on top of the other. This will create beautiful sides and an indentation for the filling. Place the blanks on a baking sheet greased with vegetable oil or lined with parchment paper (I used a special Teflon sheet). Prick the dough with a fork to prevent it from puffing up during baking. The distance between the puff pastries should be about 2 cm, as they will increase significantly in size.

Step 13

Step 13
Distribute the cooled cream inside the preparations. For each puff you will need about a heaping tablespoon of cream.

Step 14

Step 14
Decorate the denishes with prepared fruits. Leave them in a warm place to proof for twenty minutes.

Step 15

Step 15
Brush the puff pastry with lightly beaten egg yolk using a pastry brush. Bake them in an oven preheated to 200 degrees for about 30 minutes until golden brown. Remove the finished puff pastries from the oven and cool before serving.

Additional rubrics

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