Ingredients

Ingredients For the dough

• 450g/1lb white bread flour

• 250ml/9fl oz warm water

• 1 x 7g/¼oz sachet fast-action dried yeast

• 5 tbsp extra thick double cream

• 1 tsp salt

• 1 tsp sugar

• 400g/14oz cold unsalted butter

For the raspberry rose Danishes

• 225g/8oz cream cheese

• 55g/2oz sugar

• 1 free-range egg, plus 1 free-range egg yolk

• 2 tbsp rosewater

• 250g/9oz fresh raspberries

• 1 tbsp double cream

• raspberry jam

• few drops red food colouring

• icing sugar

• 1 tbsp dried raspberry powder

For the praline spirals

• 1 vanilla pod, split lengthways

• 250ml/9fl oz milk

• 250g/9oz caster sugar

• 1 free-range egg, plus 3 free-range eggs yolks

• 4 tsp cornflour, mixed to a paste with a little cold water

• 100g/3½oz flaked almonds

• 100g/3½oz roasted hazelnuts, chopped

• 50ml/1¾fl oz liquid glucose

• 1 free-range egg

• icing sugar

• 1 lemon, juice only

For the Alsatian plaited Danish pastries

• 3 tbsp vegetable oil

• 2 medium red onions, thinly sliced

• 100g/3½oz smoked back bacon, chopped

• 100ml/3½fl oz low fat crème fraîche

• 200g/7oz goats’ cheese, thinly sliced

• 1 free-range egg

• 1 tbsp double cream

Description

Danish Pastry Dough Is Very Versatile And Keeps Well In The Fridge For At Least 24 Hours. Use These Recipes To Inspire Your Own Variations.

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