Raisin Danish Pastries

These easy cinnamon and raisin whirls are drizzled with a tangy lemon icing. Recipe makes 12 pastries.

Ingredients:

2 cups strong all-purpose (plain) flour
1/2 teaspoon salt
2 ounces (60 g) unsalted butter, softened
Sachet rapid-rise dried yeast
1/4 cup caster sugar
1 egg, beaten
1/2 cup lukewarm milk
1/2 teaspoon ground cinnamon
3/4 cup seedless raisins
Icing:
1/2 cup icing sugar, sifted
4 teaspoons fresh lemon juice

Method:

1. Grease 2 baking trays. Sift the flour and salt into a bowl. Rub in half the butter. Stir in yeast and a third of the sugar.
2. Mix the egg and milk into the flour mixture and beat until the dough leaves the side of the bowl clean. Knead the dough for 10 minutes.
3. On a lightly floured surface, roll out the dough to a 12 x 9 inch (30 x 23 cm) rectangle. In a small bowl, mix the cinnamon, raisins and remaining sugar.
4. Spread the remaining butter over the dough and sprinkle with the sugar and raisin mixture, pressing it in lightly with a rolling pin.
5. Starting with a long side, tightly roll up the dough to the center of the rectangle.
6. Then, roll up the dough from the other long side to meet in the center. Moisten the area where the two rolls meet with a little cold water.
7. Cut the double roll into twelve 1 inch (2.5cm) slices. Lay the pieces, cut side down, 2 inches (5 cm) apart on the baking trays. Flatten them with your hand to about 1/2 inch (1 cm) thick.
8. Leave to rise in a warm area for 1 hour, or until nearly double in size. Meanwhile, preheat the oven to 440 degrees F (220 degrees C).
9. Bake the pastries for about 10 minutes, or until golden. Transfer to a wire rack and leave to cool.
10. Mix together the icing sugar and lemon juice until smooth and drizzle evenly over the cooled pastries.

Sweet Cheese Danish

Made from an authentic European recipe, this pastry has a delightful creamy center. Serves 8.

Ingredients:

2 cups strong white flour
Pinch of salt
1 ounce (30 g) butter, chilled and diced
6 teaspoons caster sugar
1 sachet rapid-rise dried yeast
1 egg, beaten
4 ounces (125 g) unsalted butter, softened
Beaten egg, to glaze
Filling:
1/3 cup seedless raisins
6 1/2 ounces (200 g) cream cheese
1 egg yolk
1 teaspoon cornflour

Method:

1. Sift the flour and salt into a large mixing bowl. Rub the chilled butter into the flour with fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and yeast. Mix in the egg and 4-5 teaspoons lukewarm water to form a soft dough. Knead until smooth.
2. Place the dough in an oiled bowl; cover with oiled clear plastic wrap. Leave the dough to rise in a warm place for about 30 minutes.
3. Put the softened butter between 2 pieces of plastic wrap or greaseproof paper. Flatten with a rolling pin to a 5 inch (12.5 cm) square.
4. On a lightly floured surface, roll out the dough to a 10 x 8 inch (25 x 20 cm) rectangle. Put the flattened butter in the middle; fold the long sides of the dough into the center so that they overlap. Fold the top and bottom ends into the center.
5. Turn over and roll into a 10 x 8 inch (25 x 20 cm) rectangle. Repeat the folding and rolling process two more times, chilling whenever too soft to handle.
6. To make the filling, in a small bowl, mix together the raisins, cream cheese, egg yolk and cornflour. Chill until ready to use. Meanwhile, preheat the oven to 440 degrees F (220 degrees C).
7. Roll out the dough to a 16 x 10 inch (40 x 25 cm) rectangle. Spread the filling down the center, leaving 2 inches (6 cm) uncovered at the top and bottom and 2 inches (6 cm) on either side. Brush the edges with beaten egg. Fold in the ends just over the filling.
8. Cut the dough into strips on both sides of the filling at 1 inch (2.5 cm) intervals. From alternate sides, fold the strips over the filling until it is covered. Trim any ragged edges.
9. Transfer to a large baking tray and brush with beaten egg. Leave to rise in a warm place for 20 minutes. Bake for 25-30 minutes, or until the pastry is golden.

Danish Pastries with Ricotta Cheese

These easy and sweet yeast pastries are filled with a light and creamy ricotta mixture. Enjoy with an afternoon cup of tea or as a dessert. Recipe makes 10 pastries.

Ingredients:

4 cups all-purpose (plain) flour
Pinch of salt
1 ounce (30 g) unsalted butter, diced
1/4 cup caster sugar
Sachet rapid rise yeast
2 large eggs, beaten
8 ounces (250 g) unsalted butter, softened
Beaten egg, to glaze
Filling:
4 ounces (125 g) ricotta cheese
1/2 cup caster sugar
2 teaspoons lemon juice
1/2 teaspoon grated orange rind

Method:

1. Sift the flour and salt into a large mixing bowl. Add the diced butter and rub in with fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, yeast, eggs and about 3/4 - 1 cup cold water, until a soft dough forms.
2. Put the dough on a lightly floured work surface and knead for 5 minutes, or until smooth. Roll out to a 15 x 10 inch (38 x 25 cm) rectangle. Spread the butter over the middle third of the dough. Fold the other two-thirds over the buttered third, to give 3 layers. Seal the edges with a rolling pin. Cover with oiled clear plastic wrap and chill for 1 hour.
3. Roll the layered dough out to the same size as the original rectangle; fold into 3. Repeat the rolling and folding process 3 more times. Cover with plastic wrap and chill for a further 30 minutes.
4. Meanwhile, make the filling. Put the cheese, sugar, lemon juice and orange rind into a bowl. Stir well to combine.
5. Roll out the dough to the same size as before. Cut into ten 15 x 1 inch (38 x 2.5 cm) strips. Roll each strip into a rope and coil into a 'cup' shape, moulding together to seal. Place shaped pastries on 2 baking trays. Brush bases with beaten egg. Put the filling into the center of each, dividing evenly.
6. Preheat oven to 440 degrees F (220 degrees C). Cover the pastries with oiled plastic wrap and leave to rise in a warm place for 20 minutes.
7. Brush the pastries with the beaten egg to glaze. Bake for 15-20 minutes, or until golden. Serve warm.

Quick and Easy Apricot Danish

Ready-made puffed pastry makes a quick alternative to traditional Danish pastry. For a different fruit flavored pastry, replace the apricot jam with plum jam and use 12 chopped pitted prunes in place of the dried apricots. Recipe makes 12 pastries.

Ingredients:

2 sheets frozen ready-rolled butter puffed pastry, thawed
1/3 cup apricot jam or preserve
12 plump dried apricot halves, diced
Beaten egg, to glaze
1/2 cup icing sugar

Method:

1. Preheat oven to 440 degrees F (220 degrees C). Place one pastry sheet on a lightly floured work surface; brush lightly with cold water. Place the second pastry sheet on top and roll over lightly to seal together. Roll out the layered pastry sheets to a 16 x 12 inch (40 x 30 cm) rectangle. Trim the edges with a sharp knife and cut into twelve 4 inch (10 cm) squares.
2. Mix the jam and apricots together in a small bowl. Spoon the jam mixture evenly onto the center of the pastry squares. Fold over 2 opposite pastry corners to the center. Fold the remaining corners over to the center to enclose the filling.
3. Transfer the pastries to a non-stick or greased baking tray. Brush pastries with beaten egg, avoiding cut edges. Bake for 10 minutes, or until puffed and golden brown. Using an egg flip, transfer the pastries to a wire cooling rack.
4. Sift the icing sugar into a small bowl. Stir in 2 teaspoons of warm water to make an icing thick enough to coat the back of the spoon.
5. Spoon the icing over the pastries while they are still warm. Leave the icing to set.