Denmark is famous for it’s Danish pastry, also known in Denmark as wienerbrød. Wienerbrød has many layers of flakey dough and can be found in many shapes with different kinds of fillings. When the dough is made, it is important that the butter and flour are blended well. Therefore it is important the dough is rolled out many times. Be careful that the dough is not to firm.
Many kinds of pastries can be made with this dough; such as Chocolate Buns( which I have made before)Snails, Cock’s Combs, Cinnamon Horns, and many more. If you have more dough than you want, wrap it in plastic vita wrap and freeze it a month. Vanilla crème is also used again and again in many recipes such as tarter and cakes.
Danish Jelly Roll – Spandauere
1 portion pastry dough: 1 lb. flour, 3 tbsp. sugar, 1 tsp. salt, 1 oz. fresh yeast, 1 cup milk, 1 egg, 12 oz. butter
1 portion butter filling: 3 oz. butter, 3 oz. sugar
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, jelly and egg white
Preheat the oven to 425 F.
To make pastry dough, sift flour and mix with sugar and salt. Dissolve 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 butter filling, combine butter with sugar. 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 jelly roll, roll out dough, spread with butter filling and cut into squares of 4 x 4 inches. Place crème in the middle. Fold corner to center and press down. Place on a 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 drop 1 tsp. of jelly in the center of half of the rolls leaving crème exposed in the other half of the rolls.