The Danish Pastry is one of the most famous features of the Danish kitchen, if not the most famous. Here in Denmark, we are so lucky to have many places we can buy them as they are popular with the Danes, old and young alike. If you are not so lucky to have a bakery near you, here are recipes for making your own pastries at home. On the left side of the picture is two créme Tarts, (in Danish, Linser) and next to the linser is Medallion,( in Danish Medaljer). The picture in the front and on the right is a Medallion which my husband has taken a bite showing that it is filled with whipped creme and raspberry jelly.
This two different pastries are made with the same dough and if you like, the same filling. Today I have filled the Medallion with whipped creme and raspberry jelly. You can also use the creme filling which is here on this page.
CRÉME TARTS (Linser)
Tart Pastry Dough – this is a dough which makes both Linser and Medaljer.
3/4 lb. flour, 6 oz. butter, 3 tbsp. sugar, 2 egg yolks
To make dough, sift and mix flour and sugar, combine with the cold butter and eggs yolk. Knead dough lightly and let it rise in a cool place for about 20 minutes.
Preheat the to 350° F.
While the dough rests, make Crème filling:1 egg yolk, 1 tbsp. sugar, 1 tbsp. flour, 3/4 cup milk, ½ tsp.vanilla extract.
To make crème filling: beat egg 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 tarts, roll the dough on a lightly floured surface to a thickness of ½ inch. Using a 3 inch pastry cutter, cut 18 circles and use these to line six 2½ inch tarlets tins. Prick the insides with a fork, chill the cases for 30 minutes.
Place a tbsp. of the cooled fillings in each cup. Cover with a lid of the dough an firmly press the edges. Bake 15-20 minutes.
1 portion of tart dough (see above), 1 cup whipped heavy cream, 4-6 large spoonsuls of raspberry (or whatever you prefer) jelly or jam, icing sugar, water
Preheat the oven 400°.
To make medallions, roll out the dough very thin, cut into rounds 2-3 inches circles with a glas or apastry cutter. Place on a baking sheet with baking paper and bake 5 minutes.
When cool, fill a pastry bag with whipped cream and apply cream to half of the medallions. Place a spoonful of jelly in the middle of cream and place a lid on top. Do not press together. Spread frosting made of icing sugar and water on top of lid. You can garnish with fresh fruit if you like. You can also use the créme filling (found on this page) instead of whipped cream.