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RASPBERRY DANISH INSPIRED BY ANT MAN & THE WASP

cook:

40 min

Picture for Raspberry Danish inspired by Ant Man & The Wasp

3,232,101 views  Yes I know this one is a stretch. But Jess really loves raspberry danish you guys, and I wanted to make some for her. So, this week, we're using its brief product-placement-mention in Ant Man & The Wasp as an excuse to whip up batch after batch of this delectable dessert of Denmark.

4 servings

US

original

metric

INGREDIENTS

For the Butter Dough

For the Butter Dough

french Butter

450 g french Butter

all purpose flour

659 g all purpose flour

sugar

67 g sugar

instant yeast

12 g instant yeast

lukewarm water

75 ml lukewarm water

cold full fat milk

230 ml cold full fat milk

vanilla extract

1 tsp vanilla extract

large eggs

2 large eggs

Kosher salt

Kosher salt

For the Cheese Filling

cream cheese

100 g cream cheese

ricotta

100 g ricotta

large egg

1 large egg

sugar

35 g sugar

Kosher salt

Kosher salt

For the Glaze

For the Glaze

confectioners sugar

2 cups confectioners sugar

skim milk

⅜ cup skim milk

for the Other fillings:

for the Other fillings:

Raspberry jam (or jam of choice)

Raspberry jam (or jam of choice)

DIRECTIONS

1.

For the Butter Dough

1.

In the bowl of a stand mixer goes all-purpose flour and the french butter. Work the butter into the flour with both hands.

all purpose flour

659 g all purpose flour

french Butter

30 g french Butter

2.

Add in sugar and instant yeast. Whisk together.

sugar

67 g sugar

instant yeast

12 g instant yeast

3.

Once mixed, add lukewarm water, cold full-fat milk, vanilla extract and large eggs.

lukewarm water

75 ml lukewarm water

cold full fat milk

230 ml cold full fat milk

vanilla extract

1 tsp vanilla extract

large eggs

2 large eggs

4.

Mix together with kosher salt and mix until completely combined with no dry spots remaining, about 2 minutes.

Kosher salt

15 g Kosher salt

5.

Cover with plastic wrap and let rest to make the butter squares.

6.

On two sheets of floured parchment paper, place the remaining halves of the French butter and use a rolling pin to pound out to a thickness of 1-2 cm.

french Butter

420 g french Butter

7.

Open the parchment paper, fold the butter in half and reflour as necessary and pound out again. A sum total of 4 times. Rinse and repeat with the other half of the butter.

8.

On a well floured surface, pour out the dough and use a bench scraper shape it into a rectangle. Roll it out to 3x its width.

9.

Place the first piece of butter in the middle of the dough. Fold on the side over it. Lay the second butter rectangle on top. Dust the excess flour off, and fold the remaining third of the dough over. Pinch the edges shut.

10.

Roll the dough out to the same width as before (3x its width). Brush off any excess flour. Fold once again into thirds.

11.

Wrap in plastic wrap and refrigerate for 20 minutes.

12.

Unwrap. Roll out as before. Fold into thirds again. Wrap in plastic wrap and refrigerate for 4-16 hours.

13.

Cut into desired portions and roll out for final assembly.

14.

For the Cheese Filling

1.

In a large bowl, combine each of cream cheese and ricotta along with large egg, sugar and a generous pinch of kosher salt. Whisk to combine.

cream cheese

100 g cream cheese

large egg

1 large egg

sugar

35 g sugar

Kosher salt

Kosher salt

ricotta

100 g ricotta

2.

for the Entenmann’s Method/Assembly:

1.

Cut into a 13x6” rectangle before cutting out 3x1” wide strips. Brush off any excess flour. Brush the strips down with a beaten egg.

2.

Lay one strip in the middle of the rectangle with the other two strips flanking it.

3.

Place on a rimmed baking sheet and cover with greased plastic wrap. Let proof for 1 hour.

4.

After 1 hour, remove the plastic wrap and pipe in the cheese mixture and raspberry jam.

5.

Brush the whole thing down with a beaten egg. Bake at 400°F for 15-18 minutes.

6.

For the Frosting

1.

Add confectioners sugar and add in a little skim milk at a time until the right consistency is reached.

confectioners sugar

2 cups confectioners sugar

skim milk

⅜ cup skim milk

2.

Lightly drizzle the glaze over the pastry until lightly covered and serve.

3.

for the Danish Braid Method/Assembly:

1.

Using another half batch of dough and roll out to a thickness of 1 cm.

For the Butter Dough

For the Butter Dough

2.

Trim into a rectangle and make diagonal cuts down the side of the pastries (about 2 cm wide) and leaving a gap in the middle of the pastry.

3.

Pipe the cheese mixture and raspberry jam down the center of the pasty.

For the Cheese Filling

4.

Fold the top down on top of the filling followed by folding the strips diagonal over the filling alternating left to right.

5.

Tuck the bottom underneath the last two strips. Cover with greased plastic wrap and proof for 1 hour.

6.

Brush down with a beaten egg and bake at 400°F for 15-18 minutes on the middle rack.

7.

Place onto a wire rack to cool completely before drizzling with glaze. Slice and serve.

For the Glaze

For the Glaze

8.

for the Multiple Shaped Danish Pastries Folding Methods/Assembly

1.

Using another half batch of dough and roll out to a thickness of 1 cm. Slice it into even squares.

For the Butter Dough

For the Butter Dough

2.

Fold in half diagonally. Place two cuts down the side leaving a gap at the end. Brush off any excess flour.

3.

Brush down with a beaten egg. Separate both flaps and fold them over.

4.

Place four cuts from each corner leaving a gap in the center. Brush with a beaten egg. Fold each half of the triangle towards the center in alternating fashion.

5.

Place 90 degree cuts in each corner leaving a gap between them. Brush down with a beaten egg yolk. Fold the loosened corners towards the center.

6.

Brush down the square with egg yolk folding each side of the square towards the center.

7.

Fill each pastry shape with cheese mixture and raspberry jam before baking at 400°F for 15-18 minutes.

Raspberry jam (or jam of choice)

Raspberry jam (or jam of choice)

8.

Cool completely on a wire rack before glazing and serving.

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