Eggless Danish Pastry
Ingredients
Ingredients
- Milk-2/3 cup
- Sugar-2 tbs
- Instant Yeast-1 1/2 tsp
- Flour/ Maida-2 cups
- Salt-1/2 tsp
- Curd-1/4 cup
For The Butter Filling
- Butter-1 cup
- Flour-2 tbs
For The Filling
- Crumbled Paneer/ Cottage Cheese-1 cup
- Sugar-6 tbs
- Butter-3 tbs
- Milk-1/4 cup
- Pinch of Salt
- Orange Zest-1 tsp
Instructions
Procedure
- Cream together butter and flour.
- Place it on a baking paper and shape it into a rectangle.
- Cover and refrigerate until firm.
- Meanwhile make the dough for the pastry.
- In a large bowl mix together flour, sugar, yeast, salt and curd.
- Add milk and form a soft dough.
- Knead the dough for 5 minutes.
- Cover and set aside for 30 minutes.
- Now punch dough down and roll into a rectangle double than the butter rectangle.
- Place the firm butter on one side of the dough rectangle.
- Fold the dough and seal edges.
- Now with a roller press the dough and butter to ensure that there is no air trapped inside. If there is any air, then while rolling it will try to escape and then the butter will ooze out. So pressing the dough into butter is a very important step.
- Now roll it into a long rectangle.
- Fold it like an envelope.
- Place the overlapped edges facing you and roll it again into a rectangle.
- Again fold it into three.
- Place it on a dusted baking paper and fold to close.
- Refrigerate until firm.
- Now repeat the folding twice more.
- Refrigerate again until you are ready for baking.
- In a blender, grind together all the filling ingredients to make a thick paste.
- Now roll the pastry dough into a thin rectangle and cut into 8 squares.
- Place filling inside each square and fold the corners on the filling.
- With the remaining ropes all along the sides, make a criss cross pattern on the folded pastry.
- Cover and set aside for 15 minutes.
- Preheat oven to 175°C.
- Place the prooved pastries in oven and bake until golden.
- Remove from oven and serve them hot or warm.
Notes
P.S:
The important point to be noted while making laminated dough is that both the dough and butter must be of the same consistency. For that you need to refrigerate the dough between rolling and folding. I refrigerate for every fold as I live in a hot place.
If the butter is harder than the dough, place it on counter to bring it back to the dough consistency before rolling. Otherwise the hard butter will cut through the dough.
If the butter is softer than the dough, it will ooze out of any small gap thus making your laminated dough messy.
The important point to be noted while making laminated dough is that both the dough and butter must be of the same consistency. For that you need to refrigerate the dough between rolling and folding. I refrigerate for every fold as I live in a hot place.
If the butter is harder than the dough, place it on counter to bring it back to the dough consistency before rolling. Otherwise the hard butter will cut through the dough.
If the butter is softer than the dough, it will ooze out of any small gap thus making your laminated dough messy.