Danish Pastries

1. 1

   Prepareuntil Step 10.

2. 2

   Then roll out the dough into a rectangle (about 30 x 40 cm), and roll it up.

3. 3

   Coat the end seam of the roll with water and close it tightly!

4. 4

   !

5. 5

   Slice the dough into round slices and place into the baking pan that you will be using.

6. 6

   (If you don't have a pan, I think it'll be fine to substitute with aluminum foil).

7. 7

   Let the dough rise for 60 minutes at room temperature.

8. 8

   While waiting for the dough to rise, make the custard and cream filling.

9. 9

   Prepare what you need for both!

10. 10

    !

11. 11

    The dough will be finished when they rise as shown in the picture.

12. 12

    Coat with egg to create a glaze and bake for 10 minutes at 220C and then 5 minutes at 200C.

13. 13

    Once cooled, cut in half and squeeze in the custard and heavy cream filling.

14. 14

    Dust with powdered sugar and they're finished.

* Per serving · 4 servings · Values may vary.

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