Danish Pastry with Marzipan and Vanilla Filling – Spandauer in Danish

In the first couple months of the year, there is often snow and freezing temperatures in Denmark. Many people brighten their homes with candlelight and if they have a fireplace, they will warm themselves in front of the fire. Danes like to bake in the winter months. They treat themselves to a cup of hot chocolate, bake some rolls and relax with a good book and some nice music. This is known as “hygge” – the Danish word for ‘a cheery atmosphere’ and ‘a pleasant experience.’ Some may translate hygge to ‘coziness’ or ‘a sense of well-being.’  It can also be about providing a temporary shelter from the outside world – an activity completely different from social climbing, networking, competition and materialism. It’s raining today and I am making  spandauer. I have done this before, but as I have some marzipan left over from Christmas, I am placing some marzipan remonce in the roll instead of a butter remonce.















Danish Spandauere

1 portion pastry dough:

1 lb. flour 

3 tbsp. sugar

1 tsp. salt,

4 tsp active dry yeast or 1 oz. fresh yeast

1 cup milk

1 cup milk

1 egg

12 oz. butter

1 portion of marzipan remonce:

3 oz.(90 g) marzipan

3 oz. sugar

3 oz. butter 

1 portion vanilla crème:

1 egg yolk

1 tbsp. sugar

1 tbsp. flour

3/4 cup milk

½ tsp. vanilla extract

3 tbsp. confectionary sugar and a few drops of warm water 

Preheat the oven to 425° F.

To make pastry dough, sift flour and mix with sugar and salt. Sprinkle active dry yeast in one cup of milk and let sit for 10 minutes or dissolve the fresh yeast in half of the milk. Add yeast, the rest of the milk and the beaten egg to the flour and sugar. Beat until smooth. On a lightly floured surface, roll out the dough to a thickness of ½ inch Spread small pieces of butter on 2/3 of the dough. The butter must have the same consistency as the dough; if it is too soft it will melt into the dough. Starting on the right, fold 1/3 of the dough over the middle part of the dough and then fold the left side over the dough. So now you have  three layer. Roll out the dough and fold again. Repeat three or four times. Leave in a cold place for 30 minutes.

To make marzipan remonce, pisk marzipan, sugar and butter with an electric mixer until smooth.Set aside.

To make vanilla crème, beat egg yolk with sugar, flour and milk. Cook over low heat while beating the whole time until thick. Remove from heat and add vanilla extract; then cool, stirring occasionally.

To make the roll, roll out dough to a rectangle on a lightly floured surface 30cm (12 inch) x 40 cm (16 inch), spread with marzipan filling and cut into squares of 10 cm (4 inches)x 10 cm (4 inches). Place crème in the middle. Fold corner to center and press down. Place them on a baking sheet lined with parchment paper. Leave in a cold place to rise for 15-20 minutes, then brush with egg white and bake 10 minutes.

When cool, spread frosting on top and the center of half of the rolls leaving crème exposed.

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