Rich with butter and filled with sweet, tangy cream cheese, these Danishes may convince you that the only ones worth eating are warm, freshly baked ones.
Chilling the dough in-between folds allows the gluten to rest and gives the butter time to become cold again, which is crucial for creating flaky layers.Using European-style butter—which has a higher percentage of butterfat—lends the pastries rich flavor.
She wasn't wrong then, and, sadly, her comments still ring true. So while it may be a labor of love to make your own Danishes from scratch, it’s worth taking the time to do it right. Made with a yeasted dough that’s layered with butter, the pastry is something of a cross between a brioche and a croissant.
Now, making a laminated dough from start to finish is a time-consuming, labor-intensive process that strikes fear in the hearts of even the most experienced bakers and pastry chefs. Luckily for us, there’s a shortcut we can take that will still result in a rich, buttery dough.
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