How To Bake - Raspberry Danish

Step 1: Roll

Place the pastry squares down onto a clean and dry surface.

Fold each of the corners into the centre to make a smaller, rolled-cornered square.

Place the Danish squares with plenty of space between them on a grease-proof paper lined baking tray - they will be 3 or 4 times bigger than they are now :)

Make the crème patissiere: add 150ml of milk or water to the powder and mix until you have a nice creamy texture. Place a tablespoon of crème patissiere in the centre of each Danish. 

Step 2: Proof

Proofing is simply the point where we let the pastry rest and rise. It’s where the yeast gets active introducing the bready flavours and expanding to create the lightness.

Proof until the pastries double in size and have a bouncy texture, generally 3-4 hours. You can be quite flexible on this. We recommend, no less than 1 hour and no more than 10. If proofing for more than 2 hours, then cover with a wet tea towel so that they don’t form a skin. This happens when dry air flows over the pastry.

Tips for Proofing

Step 3: Bake

Lightly spray all of the pastries with the glaze, try to cover them completely.

Bake for 12-15 minutes at 200°c in a conventional oven or 185°c in a fan oven until golden brown.

Cut the point of the piping bag and pipe a generous amount of raspberry jam in the centre of each Danish.