How to Make Danish Pastry Pinwheels

How to Make Danish Pastry Pinwheels


Welcome back to Pastry Maestra! I’m Tereza and today I’m making
Danish pastry pinwheels. Danish pastry has to be – Danish, right?
Wrong! Although today known as “Danish” this pastry
did not originate in Denmark, but was brought … …there by Viennese bakers in 1850, when
Danish pastry workers went on a long-term strike. Danish bakers adopted the Austrian recipes,
adjusting them to their own liking by
increasing the amount of eggs and fat. This development resulted in what is now
known as the Danish pastry. In Denmark, on the other hand, this delicacy
is known as “Wienerbrød” or Viennese bread. Weird, ha? Anyway, some sources claim that the original
pastry was invented some 350 years ago by … …Claudius Gelée, a French apprentice baker
who forgot to add butter to the flour and … …tried to hide his mistake by folding
lumps of it into the dough. Amazingly, the result was the lightest
dough ever seen in France! Gelée opened a Paris cafe in 1622 where
he served the pastry that the French call
“a thousand leaves”. Later, he moved to Florence, Italy
and repeated his success! Italian bakers took the pastry to Austria,
and Viennese bakers took it to Denmark
during that 1850’s strike. But, that wasn’t the end of the journey, no,
Danish bakers emigrated to many countries all … …over the world and voilà, so-called
“Danish” pastry is today a worlwide
appreciated delicacy! What a journey! Now, if the whole world loves this treat so
much, it must be very, very good, so we simply … …have to make some Danish pastry right now,
and see for ourselves what’s so special about it, right? Let’s get to work! As usual, the recipe is on my site
and the link is down below. First thing I’m gonna do is make Danish pastry. I’ve put flour into a bowl of a stand mixer
fitted with hook attachment, and now I’ll
add salt and sugar. I’ll start mixing on low speed, and then I
will add fresh yeast, cold milk, and eggs. Then, I’ll add softened butter and continue
mixing on low speed for a couple of minutes. The finished dough should be smooth. I will wrap it in multiple layers of plastic
foil and refrigerate overnight. My dough was in the fridge whole night,
so now I will prepare the butter for laminating. I have a sheet of parchment paper that
I have folded in order to get a 15cm x 15cm
(6″ x 6″) square. I will unfold the paper and put the butter in. Then, I’m gonna fold the paper, so the
butter is completely closed inside the paper. Now I will pound the butter with rolling pin,
and roll it so it spreads into a form of a square. The butter should be cold, but elastic. Then, I will put it back in the fridge
for about 10-15 minutes. Next thing I’m gonna do is roll out my
chilled dough into a 30cm x 15cm (12″ x 6″) rectangle. Then, I will place the butter in the middle of the dough
and fold the dough over the butter to enclose it. I will carefully roll out the dough into
a long rectangle. Make sure that you always roll the dough
in a direction that is parallel to its seamless side. It is important that I distribute the butter
inside of the dough evenly, so I’ll work slowly. Now, I will make a single turn, meaning,
I will fold the dough into thirds. I will wrap the dough in cling film and put
it in the fridge for about 20-30 minutes. My dough is chilled, and now I will roll it
out again into a form of a long rectangle. Now, I will make second turn. I will refrigerate the dough again, and then
I’m gonna repeat the process once more. Danish pastry calls for three single turns. And here is the third turn. I will refrigerate the dough again. My dough is chilled, and now I will roll it out
into a 30cm x 30cm (12″ x 12″) square. Then, I will cut out nine squares. I will make four diagonal half-way cuts,
and then create the pinwheel shape. I’ve put my pinwheels onto a paper lined
baking tray, and now, I will pipe some
raspberry jam in the middle. Finally, I will brush the pastry with egg wash. I will leave my pinwheels to proof for about
30 minutes, and then, I’ll bake them at
180°C (350°F) for about 20-25 minutes, until golden. My Danish pastry pinwheels are baked, and
now I’ll brush them with some simple syrup, … …which is a syrup made of same
quantities of water and sugar cooked
until the sugar dissolves. My Danish pastry pinwheels are done,
and they look delicious! I can’t wait to sink my teeth into
this crispy delight! Join me!

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