Preheat oven to 400 degrees F and line two baking sheets with parchment paper. Unfold one thawed puff pastry sheet at a time and roll out to 10x10 inches. Use a pizza cutter and make 12 even strips. Connect two strips together by overlapping by a half inch and pressing together.
Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips along both sides. Fold strips over dough, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside. Repeat with 2nd half of dough and remaining raspberry filling. Brush with egg wash.
Let sit for 15 minutes until the yeast gets foamy and frothy on the top of the milk. Add in the flour, egg and sugar and run the machine for several minutes on low until combined. Cover the bowl with a damp towel and let sit for 10 minutes. Add the salt and run the machine medium for about 10 minutes.
The light texture of puff pastry is partly attributed to the use of steam to get it to rise. Danish however, is a heavier pastry, partly because it contains yeast. Danish too is light and flaky but it has a fluffier, more buttery texture. Some Danish recipes are somewhat bread-like, further distinguishing it from puff pastry.
Danish pastry has yeast as well as eggs. While puff pastry goes thru 6 folds, a croissant goes thru just 3 or 4 folds, and a Danish pastry has about 3 turns as well. Lastly, puff pastry has a flaky crusty quality, while croissant has a more bread-like quality and the Danish pastry has a chewier texture.
Preheat the oven to 400F and line a large baking sheet with parchment paper. To make the cream cheese filling, mix together the softened cream cheese, sugar, extracts, and lemon juice until smooth. Start off with a fork to loosen up the mixture then switch to a whisk to remove any lumps. Set aside.
Danish pastries, also known as Viennese bread, trace their roots back to the 19th century when Austrian bakers brought their expertise to Denmark. These talented bakers introduced the art of working with laminated dough—a type of dough that involves rolling butter into thin layers of pastry. The result was a flaky pastry with a rich history
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what pastry is danish pastry
