Great British Bake Off: Pastry Week
Danish pastry recipe
After last week’s first ever Batter Week, we’re back to classic Bake Off with Pastry Week. The baker’s will be tasked with Danish pastries, a classic British tart and making their own filo pastry for a canapé showstopper (rather them than us!) Pastry Chef Martyn Edmonds shares a recipe for Raspberry and mascarpone Danish pastries – the perfect weekend breakfast. Don’t forget to share your photos with us on Twitter, Facebook and Instagram.
500g strong white flour
14g fast action dried yeast
250g good quality butter
2 eggs, beaten
1. Start by adding the dry ingredients to an electric mixer with a dough hook. Add the water, milk and eggs and gently mix until a dough is formed. Increase the speed and mix for a further 8 minutes until a smooth, but firm dough is formed. Wrap the dough in cling film and refrigerate for an hour and a half.
2. When the dough has rested, roll it into a rectangle approximately 10mm thick. To ensure you get good layers when the butter is added it’s important the dough is an even thickness and an exact rectangle. On a sheet of silicon paper shape the butter to form a smaller rectangle approx ⅔ the length of the dough and 10mm narrower. Put the butter onto the dough slightly off centre and fold the exposed dough over so the butter can no longer be seen. Seal the dough with your fingers around the edges and the top. Cover and allow the dough to rest in the refrigerator for an hour or so.
3. Gently roll the dough ensuring it remains rectangular to 60 x 20 cm. If you roll too hard the butter will push through the dough and you will not get even layers. From one end fold ⅓ of the dough in to the centre and from the other end fold ⅔ so both ends join. Roll the dough lightly to ensure the layers are joined, cover and rest in the fridge for an hour. This is known as a single turn.
4. Gently roll the dough to 60 x 20 cm and repeat another single turn. This time however once the single turn is completed, fold the dough in half to create a smaller rectangle. Roll the dough lightly to ensure the layers are joined, cover and rest in the fridge for an hour. This is known and a book turn or double turn.
5. Repeat one more single turn and leave to rest for at least 6 to 8 hours.
6. Roll the dough on a lightly floured surface about 8mm thick and 35mm wide, then trim the edges. Cut the dough into 6 cm squares. Make a cut diagonally to within 1cm of the centre from the tip of each corner. Then fold alternate corners into the centre to make a windmill shape
7. Place the pastries on silicon paper lined baking trays leaving sufficient space for them to expand while proofing. Lightly oil a sheet of cling film and loosely cover the pastries. Leave in a warm place (20-24C) until doubled in size. If they are too hot the butter will melt and you will not achieve a light, flaky texture.
8. Heat your oven to 200C. Gently egg wash the pastries taking care not to knock them back, then bake for 15-20 minutes or until golden brown.
9. To finish pipe, the centre with sweetened mascarpone, raspberry jam and top with fresh raspberries.