Nigella’s processor danish pastry


Welcome to the first of at least three rambling posts on the joy of Danish pastry. This first is the introduction, providing you with the instructions for making the pastry itself, which you can subsequently turn into all manner of delicious things. You might not need me to tell you that Danish pastries are good, although admittedly they are one of my weaknesses and so I’m somewhat biased (case in point – long weekends in Paris ignoring the no doubt wonderful restaurants on offer and gorging myself on only bread, pastries and patisserie), but I had never intended to make them. So this is the story of how I made my first batch of Danish pastry, followed soon by the story of how I made my first delicious but probably not a bona-fide Danish Danish.

So, I had friends coming over for dinner. Friends For Dinner is where many of my more extravagant adventures in Rupert’s kitchen begin, by which I do not mean fantastic, multiple-course fancy meals (dinner is always relaxed and informal) but that cooking for a larger number than two simply means I can make something with a whole pack of butter in and not reckon on eating half of it myself.  Anyhow, I digress. I got it into my head that I wanted to make a tarte tatin. I started with my usual go-to for baking something new, Nigella’s ‘How To Be A Domestic Goddess’ and found the recipe. Unusually (or perhaps not, it’s my first) this tarte used Danish pastry as its base, and an easy, processor-made pastry at that. The best part – the recipe makes twice as much as you need for the tarte, and the other half can be frozen for a later date. So this is how I ended up making my first batch of Danish pastry. Perhaps I thought Danish would be challenging, I’d never considered trying it before, but this method is easy, and, perhaps to reassure purists (in the sense that I suppose Danish has been around longer than processors), not only does this come via Nigella, but she cites her own sources as Beatrice Ojakangas via Dorie Greenspan’s Baking with Julia. How’s that for provenance?

It’s easy to make, but be warned, when I refer in the recipe to the resulting gooey mess, gooey mess it is – it’s really sticky, perhaps not the easiest to work with (please don’t let that put you off, it’s so worth it), and you’ll need a lot of flour to roll it out with, whilst at the same time trying not to incorporate the extra flour into the dough. For proof, and to stop you thinking it’s not working, see the photographic evidence (and apologies for the quality of this particular picture) – if you have a sticky, lumpy mess and it looks like it’s all gone wrong, it’s perfect. Well done. Below is the recipe for the pastry, and coming shortly will be the tarte tatin, followed by the most amazing sticky-caramel-pecan Danish pastries. Yum.

From Nigella Lawson’s How To Be a Domestic Goddess

60ml warm water

125ml milk, at room temperature

1 large egg, at room temperature

350g strong white bread flour

1 sachet (7g) easy-blend dried yeast

1 teaspoon salt

25g caster sugar

250g unsalted butter, cold, cut into 1/2cm slices

Beat together the water, milk and egg in a jug. Put the flour, yeast, salt and sugar into the processor and briefly pulse just to mix it up. Drop in the butter, and process briefly to chop up the butter. Don’t overdo it, you’re aiming for visible, 1cm chunks of butter rather than completely cutting the butter into the flour as with normal pastry. Tip the lot into a large bowl and pour over the milky egg mixture. Fold the ingredients together, but not too much – just until the flour is incorporated well. At this point, you should have the gooey mess, with accompanying lumps of butter, discussed and pictured above. Cover the bowl with clingfilm and leave it in the fridge overnight.

The next day, your gooey mess is ready to become pastry. Let it get to roo temperature, generously flour a surface (and see introduction) and roll it out to a 50cm square. Fold it into thirds. Nigella says like folding a business letter, and I can’t think of a better example, so let’s go with that. Lift the right hand edge and fold the first third, followed by the left hand edge, so you have a three layer rectangle, still 50cm long but now only a third the width. Roll back out to a 50cm square, and repeat the whole process three times. After this, cut it in half, wrap both pieces in clingfilm and rest in the fridge for 30 minutes, and up to 4 days if you like. If you aren’t using both pieces right away, wrap the second in two layers of clingfilm, place it in a freezer bag, and freeze for a later date. You’ll need to defrost it thoroughly before using.


2 Comments on “Nigella’s processor danish pastry”

  1. johanna says:

    hi there, this danish pastry is fantastic ! I’ve made it with the almond and cheese fillings to which I added a few raspberries (on the almond) and cherries (on the cheese filling). And yes it is messy and I nearly gave up or messed it up by wanting to add flour or knead it, but I kept to the recipe and it worked !! Worth the mess 🙂

  2. […] a lot of research, I ended up using a Danish pastry and a mish mash of the recipes from here and here. The ‘Top with Cinnamon’ blog is incidentally definitely worth checking out for […]

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