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Danish pastry recipe video

Updated: Jan 11


Kagekone Danish pastry on a plate
Kagekone Danish pastry

Hello folks, I made buttery and yummy Danish (Kagekone) pastry. The recipe this and video is below. I hope you enjoy it.


Pastry recipe


Ingredients 

345g strong white bread flour 

40g sugar 

2 teaspoon fast-action dried yeast  

1 tsp salt 

200g cold salted butter

125ml whole milk 

50ml lukewarm water

1 egg 

½ teaspoon vanilla extract 


Method

Put flour, sugar, yeast and salt in a bowl and stir to combine all of the ingredients. Rub only 15g butter into the flour mixture with your fingers so it resembles breadcrumbs. Warm the milk in a pan until its slightly warm. Pour in the milk, water and eggs into the bowl and mix it with a hook attachment for 5 minutes. Knead the dough with your hands for a few minutes on a lightly floured surface. Lightly oil a large bowl with 1 tablespoon of oil by pouring the oil in a bowl and using your fingers to spread the oil all around the bowl. Put the dough in the bowl to prove overnight. Cover the bowl with cling film and leave it to rest overnight in the fridge.


To make the butter book - Cut baking parchment the size of 11 inches x 5 inches or 28cm x 13 cm. Cut 185g of cold butter into small rectangles and place them around the whole of the parchment. Cover the parchment with another piece of parchment that same size. The butter should be in the middle of two pieces of parchment. Smash the butter underneath the parchment with a rolling pin. Use a rolling pin ontop of the parchment and roll the butter flat. There should be an even flatness of butter all around. Place the butter book in the fridge to chill.


Roll out the dough on a well floured surface until the dough is flat and has the thickness of a pound coin. Place the butter book in the middle of the dough. There should be dough on each side. Wrap the dough around the butter book and press down on the dough where it covers the butter. Like this:



Butter enclosed in the pastry
1st stage of pastry making



Turn the dough 90 degrees to the right (1st turn) and roll out the dough horizontally until it is flat and 15 inches x 11 inches or 38cm x 28 cm. Place the dough on a well floured tray and put in the fridge for one hour.


Step A: Turn the dough 90 degrees to the right (2nd turn) and roll out the dough flat. Mark the dough with a knife very very lightly to divide it into three pieces. The marking is not cutting the dough. The marking is just for you to see how to fold the dough. You will need to fold the dough into three pieces. First, fold the dough starting with the bottom 3rd. Fold the bottom 3rd upwards. Like this:



folding the pastry with butter in the middle
folding the pastry


Fold the top piece down ontop of the bottom piece. Place dough on a well floured tray, cover with clingfilm and put the dough in the fridge for one hour.


Turn the dough 90 degrees on the right (3rd turn) and roll out the dough flat. Repeat Step A.


Make the frangipane or creme patisserie, you can use any as a filling for the pastry. (recipes below)

Turn the dough 90 degrees on the right (4th turn) and roll out the dough flat. Repeat Step A.


Roll out the dough flat on a well floured surface to the size of a pound coin. Cut rectangles. Place a teaspoon of the frangipane or creme patisserie in the middle of the rectangles.


To from a circle shape, pull up the corners of the dough leaving the middle exposed. Place the dough on a tray that has been lined with baking parchment. Space out the dough.


To make the cross wheels shape, cut the corners of the dough horizontally so that the corners are in divided pieces. Lift one piece of the corner and stick onto the middle of the dough. Skip the next piece of the cut corner. Lift 3rd corner piece and stick it onto the middle. Skip the next piece of the cut corner. Lift 4th corner piece and stick it onto the middle. Place the dough on a tray that has been lined with baking parchment.


Bake in the oven at 200C for 20 minutes.



Creme Patisserie recipe


Ingredients 

2 cups whole milk

1 teaspoon ​vanilla extract

5 egg yolks

8 tablespoons sugar

3 tablespoons plain flour

3 tablespoons corn flour


Method 

Heat the milk in medium heat in a pan but do not let it boil. Then switch the heat off and remove the milk off the heat. In a separate bowl mix eggs and the egg yolks. Whisk in the plain flour and corn flour into the egg mixture and mix it in. Add vanilla into the egg mixture. Pour the milk into strainer under a bowl. Then the egg mixture very very slowly in drips and whisk the mixture continuously. Cover the pan with clingflim wrap making sure that the clingfilm touches the creme patisserie. Chill and use cold.


Frangipane recipe


Ingredients 

60g soft unsalted butter,

75g pure icing sugar

1 teaspoon vanilla extract

1 egg

100g ground almond

1 teaspoon cornflour


Method

Simply put all of the ingredients into a bowl and mix well. Then it is ready to use.


I hope you enjoy the Danish (Kagekone) pastry.



Recipe video with a breakdown of Philippians 4:8 is here:




Philippians 4:8 in conclusion brothers focus your thoughts on what is true, noble, righteous, pure, loveable, admirable, on some virtue or something praiseworthy.

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