Buttery Croissants & Assorted Danishes Recipe
Make Buttery Croissants & Assorted Danishes Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Croissant Dough
For the Danish Filling
Method
For the Croissant Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let it sit for about 5-10 minutes until bubbly.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together flour and salt until well combined.
- 3
Make the Dough
Add the yeast mixture and softened butter to the flour mixture. Stir until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth.
- 4
First Rise
Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
- 5
Roll the Dough
After the first rise, punch down the dough and roll it into a rectangle about 1/4 inch thick. Fold into thirds like a letter, wrap in plastic wrap, and refrigerate for at least 30 minutes.
For the Danish Preparation
- 6
Prepare the Filling
In a medium bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- 7
Add Fruit
Gently fold in blueberries to the cream cheese mixture for the Danish filling.
For Assembly and Baking
- 8
Shape the Croissants
Roll out the chilled dough into a large rectangle again. Cut into triangles. Starting from the base, roll each triangle up tightly to form a croissant shape.
- 9
Shape the Danishes
For danishes, cut the rolled dough into squares, place a dollop of cream cheese filling in the center, and fold the corners inwards.
- 10
Second Rise
Place the shaped croissants and danishes on a baking sheet lined with parchment paper. Cover with a towel and let them rise for another 30-45 minutes.
- 11
Egg Wash
Preheat the oven to 400°F (200°C). Brush the tops of the croissants and danishes with the beaten egg for a shiny finish.
- 12
Bake
Bake in the preheated oven for 15-20 minutes or until golden brown and flaky. Remove and let cool slightly before serving.
