Homemade Pastry Recipe with Fruit

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Homemade Pastry Recipe with Fruit

This pastry dough recipe is soft and buttery and is sweetened with fruit. This recipe will make 18 Danishes or 2 pastry braids with 8-9 serves/slices. They make a perfect breakfast or afternoon treat.

Prep Time15

Cook Time20

Resting time:6

Total Time6 35

Course: Breakfast, Dessert, Snack

Servings:

Calories: 179kcal

Author: Rose

Equipment

Food Processor

Ingredients

Pastry Dough:

1/4 cup lukewarm water
1 envelope active dry yeast or instant (quick-rise) yeast (2 ¼ tsp of yeast)
1 tsp raw fine sugar
2 1/2 cup all-purpose organic flour
1/4 cup raw fine sugar
1/2 tsp salt
3/4 cup unsalted cold butter, cut into cubes
2 large eggs, room temperature
1/2 cup cream, room temperature (can substitute 2-3% milk)

Egg wash:

1 medium egg , beaten
1 tbsp milk

Fruit Preserve Topping:

8 oz fresh cherries, washed, pitted (frozen or jarred cherries is optional)
2 tsp lemon juice
1 tbsp water
1 tbsp sugar
1/4 tsp cinnamon
1 tsp arrowroot starch
11/2 tsp water
2 tsp any fruit preserve/jam per Danish

Braided Pastry Filling:

8 oz light cream cheese (can substitute Greek yogurt)
4 tbsp raw fine sugar (substitute powdered sugar for yogurt filling)
1 medium egg
1/2 tsp vanilla extract
1 cup preserve/jam of fresh fruit

Glaze:

1/2 cup powdered sugar
2 tbsp milk

Instructions

In a large bowl, add the lukewarm water, yeast and sugar, then using a whisk or fork, lightly stir together, cover with towel and allow to rest until foamy on top, about 5-10 minutes.
Whisk the cream and the eggs in a medium bowl. Once the yeast is ready, then add and lightly whisk in the cream and egg mixture with the yeast mixture.
In a food processor, mix together the flour, sugar, and salt. Add the cold butter into the flour mixture and pulse until the butter is crumbled to pea-size bits. You use a pastry cutter or fork to break the butter. Folding in the flour mixture into the yeast mixture using a wooden spoon or spatula and once the ingredients are combined and moistened, then transfer the sticky dough on to a large piece of saran wrap. Important to not over work the dough. Add some flour to your hands if the dough is too sticky.
Secure the saran wrap tightly over the dough. I wrapped with saran wrap and placed in a zip lock bag. It will expand while sitting in the refrigerator. Place in the refrigerator for a minimum of 4 hours and up to 48 hours.
Rolling and Folding: Roll out pastry dough on a floured counter, measuring 8 inch x 15 inch rectangle. Fold one-third toward the center, then fold the other end over the one-third that was folded. Think of folding a letter, and my photo below shows how to do this technique. If dough is sticky, add flour and continue this folding technique, turning it clockwise each time, for a total of 3 times. Wrap tightly with saran and refrigerate for a minimum of 1 hour up to 24 hours. This will create a softe, tender and flaky pastry. At this point, you can freeze the dough.
Fruit preserve topping: In a small-medium sauce pan, add cherries, lemon juice, water, sugar and cinnamon. Cook for about 10 minutes on a slow boil, then the last minute, add the arrowroot and water mixture. Once it has thickened, remove and set aside to cool.
Preheat oven to 400°F.
Danish Pastry:
To create the circular danish, take half of the dough, that's been resting for a minimum of 6-8 hours and roll it out 12 x 18 inch rectangle. Cut into about 1/2 inch wide strips. Take two of the strips, and twirl them together and at the same time create a spiral circle. Do this on your lined baking sheet. I tucked in the ends underneath and make sure your centers are filled in to prevent the jam from falling through after it's baked.
Rising time: allow the pastry dough to rise for another 30-60 minutes in a warm area. If kitchen is cool, turn on the oven to allow the warmth release. Once the danishes has risen, brush with egg wash and add a dollop of jam and bake at 375℉ for 15-20 minutes, a little longer for larger pastries, until golden in colour.
Braided Pastry:
Beat together cream cheese, egg, and vanilla in a medium bowl, and set aside.
Roll out the dough to a 12 inch x 8 inch rectangle. Make a slight indentation to divide the dough into thirds, to know where to add the filling. Then cut off two corners at one end of the rectangle. Then using the cut corner as a guide, and begin cutting slices diagonally on one side until you reach the other end of the rectangle, then do the same on the other side. At the top start folding over the cut strips alternating each side to create a braiding design. When you get to the end, tuck in the dough to close off the braid. Carefully, pick up the braided pastry, and place it on a baking sheet lined with parchment paper. Place in the refrigerator for a minimum of 15 minutes. Then remove and add egg wash and bake for 20-22 minutes.
Place on cooling rack. Once cooled, it is optional to drizzle the glaze over the danish pastries or braided pastry. Enjoy!

Notes

Option: You have the option to freeze half of the dough in a zip-lock bag for later and bake the other portion. This dough can be frozen for up to 2 months and one month for the baked Danishes or braided pastry.

Nutrition