Danish pastry with hazelnut filling

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Danish pastry with hazelnut filling

Danish pastry is very common in Scandinavia but it comes from the Vienna pastry tradition. That is why we call it "Vienna bread" or "wienerbrød" in both Denmark and Norway. Nothing is more delicious - and even if it is tempting to use ready-made butter dough from the shop, you should give this recipe a couple of tries.

Course Snack

Cuisine Scandinavian

Keyword danish pastry, wienerbrød

Prep Time 1

Cook Time 20

Waiting time 45

Total Time 2 5

Servings pcs

Calories 391kcal

Ingredients

Danish dough

250 g wheat flour preferrably Tipo 0
250 g wheat flour all purpose
7 g yeast one sachet fast action
50 g sugar preferably golden caster sugar
125 ml milk
1 eggs beaten plus extra beaten egg to glaze
250 g butter not fridge cold but not soft, cut into 8 even slices
2 tsp salt
100 ml water

Hazelnut filling

50 g hazelnuts
2 tbsp butter
50 g sugar
1 ts vanilla extract

Instructions

Mix together the dry ingredients.
Add the milk, egg and water until you have a smooth, slightly sticky dough.
Knead thoroughly, using a little flour, until smooth.
Put into a bowl, cover with a cloth and leave to rise in a warm place for 1 hr until doubled in size.
Flour your surface, then pat the dough out to a rectangle, one cm thick. Lay the butter slices out over the middle of the dough, in a rectangle. Fold the pastry over the top, bottom and then sides until the butter is completely hidden. Press the edges firmly together.
Tap out the dough with a rolling pin to make sure the butter is squashed out evenly. Then roll the dough out to a 50 x 30cm rectangle.
Fold the right third over and the left third over that. Leave the dough in the fridge for at least 15 minutes.
Take the dough out and repeat the roll and fold exercise. Do this in total four times, but make sure you work quickly to avoid the butter to soften and break through the thin layers of dough.
Between the roll-and-fold sessions, it is time to make the filling: ground the hazelnuts, put in a bowl and then mix with butter, sugar and vanilla extract until you have a smooth paste.
After the last roll-and-fold: Heat the oven to 180C.
Roll out the dough to a rectangle, approximately 0,5 cm thick.
Spread the hazelnut paste over the whole dough. Roll it together to one thick bread. Cut two cm thick "loafs" of the bread and put on a baking tray. They should look a bit like cinnamon buns. Brush with a beaten egg.
Put the tray in the middle of the oven, and bake for 20 minutes. They should by now have risen and look golden.

Nutrition