Roll the dough into a 10" x 24" rectangle (approximately). Starting at the short side facing you, roll the dough up into a short, thick log. Roll the chilled pastry dough into a rectangle - with the short side facing you. Then place on a parchment paper lined sheet pan. Drizzle with a little maple syrup to serve. Roll one piece of dough to 35 x 35cm. until golden brown. Repeat for the second puff pastry sheet. What you have now is a circle. That’s the Danish pastry done. Its names translate as "raisin bread" and … Roll out pastry to 1/4' thick brush with melted butter sprinkle currant mixture evenly press gently roll up jelly roll style, seal ends and place on tray seam side down. For Raisin Filling: Process raisins with water in blender until smooth. Roll out the block pastry on a floured surface (30cm x 40cm oblong) then trim the edges straight. Raisin Roll AED 10.50 Raisins are an acquired taste and the simpleton can simply not appreciate the taste of the classic raisin rolls, but when presented with our amazing take on this pastry, with raisins in the dough and raisins on top; this taste is something you just cant resist! Press the edges down. Raisins are an acquired taste and the simpleton can simply not appreciate the taste of the classic raisin rolls, but when presented with our amazing take on this pastry, with raisins in the dough and raisins on top; this taste is something you just cant resist! Bánh Raisin roll hấp dẫn từ Đan Mạch. Repeat steps with the second sheet of puff pastry. On a floured board or kitchen counter, roll dough very thin. Pour half of the mixture of currants on the dough making sure to leave about 1 inch (2,5cm) without filling on the edges. Fold the pastry over the top, bottom and then sides until the butter is completely hidden. Roll the dough like a big cigar (very tight) in a cylindrical shape. Pulse together the dry ingredients plus 2 tsp salt in a processor, then pulse in the milk and egg, plus 100ml water, until you have a smooth, slightly sticky dough. Do not over roll it or the butter will leak. The basic dough and the pecan and raisin pastries can be frozen, well wrapped, for up to 1 month. Brush the surface with half the melted butter. BBC Good Food Show Summer Save 25% on early bird tickets. Turn the kitchen into your own little patisserie with this step-by-step guide to buttery Danish pastries. Roll … Keep rolling forward, reasonably firmly, until … Mix the raisins, mixed spice, brown sugar and butter together then spread over the pastry, lightly pressing the raisins into the surface of the pastry. Divide circle in 9 triangles as shown in my photos below. Pour into non-reactive pan; bring to boil. Viennoiserie are baked goods made from a yeast leavened dough in a manner similar to Bread or from Puff pastry, but with added ingredients given them a richer, sweeter character, approaching that of pastry. Sprinkle sugar on currants, let stand. On a floured surface, roll out the pastry to a rectangle … When roll is cool, cut into pieces. Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 hr until doubled in size (overnight in the fridge if you like). Add oil, water, eggs and vinegar. brush with egg. Cut into 9 squares, then follow the instructions below for each filling and shape. 2. Sprinkle all over with cinnamon sugar, raisins and walnuts, distributing it evenly over the dough. Roll up the pastry and slice with a sharp knife; Grab the baking sheet by the sides and move the roll to the baking sheet. Spread currants evenly on dough. A Danish style spiral pastry made with butter, with an exceptional puff pastry, filled with raisins and a delicious cream. Bake in the middle of the oven for about 20 minutes or until golden brown. Bake the puff pastry cinnamon rolls for 18 to 22 minutes … First fold - Fold the dough lengthways into thirds like a business letter (see video). Place on the lined trays, cut-side down and allowing room for spreading. Cool. Combine flour, sugar, salt and baking soda in mixer bowl. Fold each side into the center; then fold one side over the other to make a rectangular packet about 6" x 10". bake for 45-50 mins. Slice the roll in 8 equal pieces. Drop by heaping spoonfuls onto parchment-lined or greased baking sheet. Wash currants and drain off all water. Take out third of the dough according to my Danish Pastry dough recipe , the short end face towards yourself, gently roll the dough into 30 × 40cm rectangle. 10 Cool and cut as scored. Instead of cutting the dough into 9, leave it whole and spread the filling over. It is mildly sweet, slightly crunchy from outside and softly and gently from inside. Roll the dough out to a 50 x 30cm rectangle, first tapping out the dough with the rolling pin in gentle ridges, so that you can tell the butter is being squashed out evenly inside the pastry, before rolling properly. Raisin Roll Use a sharp serrated knife to cut the log in half widthways, then cut each portion into 5 slices, each about 2.5 cm (1 inch) wide. Do this three times, chilling for 15 mins after each roll. Wrap and place into the fridge to chill for 30 minutes. Repeat the rolling and folding in step 4 a further 3 times. Cream & Raisin Puff Pastry Rolls These pastry rolls are filled with a sweet filling, velvety soft confectionery cream and blond raisins, sultanas. Source: California Raisin … For raisin danish Roll a piece of dough to 30cm x 15cm x 1cm thick. Brush generously with remaining egg and bake at 375°F for 15 to 20 minutes or until golden brown and done. Cut each square of pastry almost to the middle from each corner, spoon on 1 tsp filling, then fold each point over and press into the middle. To make 18 pecan pinwheels, whizz 85g pecans until fine, then stir in 50g light muscovado, 1 tbsp maple syrup and 25g softened butter. Don't worry if your squares rise as you work, just roll them out a bit again. Knead for 1 min, using a little flour, until just smooth. Arrange the pieces spiral side up on the baking sheet. Using a round plate, make a round shape on a pastry sheet and trim around that shape. Put 2 tsp custard in the middle, sit two apricot halves on top, dot with jam, then pull 2 corners over and pinch to seal. Trim edges and score 3 x 4 to make 12 bars. Soft, fluffy and tender rolls that make it simply impossible for you not to indulge, Suitable to be served at any occasion, on their own or paired with some super foods, Filled on the inside with sweet and delicious raisins, An added layer of raisin garnish on top to complete the taste. Each of the recipes (Raisin Whirls and Croissants) use a half block of dough so cut it … Divide into 4 equal balls. Blend 50g icing sugar and a few drops of water to drizzle over once baked. Defrost in the fridge before baking. Once shaped and filled, let the pastries rise for 30 mins until puffed and doubled in size. Spread the slices so they are not crowded and brush with a little butter. Turn dough 90 degrees, then fold the right third over and the left third over that. Preheat the oven to 200°C/fan180°C/gas 6. It might be easier to work with half of the dough. Roll to a thin rectangular shape (less than ¼ inch/5mm). For 18 apricot custard turnovers, you will need 150g tub custard, 2 x 320g cans apricots and a few tsps apricot jam. Fill each triangle with the filling, making sure not to put any filling on the very tip of the triangle. For Pastry: 1. If you would like larger pastries feel free to cut the rolls into 6 pieces. Quote BBH25. Roll dough and currants together, making one long roll. Roll the dough out to a 50 x 30cm rectangle, first tapping out the dough with the rolling pin in gentle … Spread with Raisin Filling. 9 Roll remaining ball to 9x13 rectangle and arrange on top. Spread the puff pastry out on a cutting board, and brush with remaining melted butter. Roll out pastry sheet on a floured surface. Roll the pastry from bottom to top, and trim off the ends. Recipe from Good Food magazine, October 2009. Nothing better than the homemade fresh bake of….everything! Bake in a preheated 375°F oven for 30-35 minutes. Place on an ungreased cookie sheet and bake at 400 F for 3/4 hour until lightly brown. Heat oven to 180C/160C fan/gas 4. With the cinnamon, raisin and pastry cream, it is just perfect! To make 18 raisin swirls, mix 50g raisins, 25g caster sugar, 1 tsp mixed spice and 50g soft butter. remove sprinkle a little sugar on top cool then … Flour your surface, then pat the dough out to a rectangle, 1cm thick. 100% butter. Roll to a rectangle approximately 6 x 12-inches. Line 2 baking trays with non-stick baking paper. … If the dough becomes difficult to roll out let it rest for 5–10 minutes before rolling again. Cách làm bánh Raisin Roll cũng khá đơn giản, do đó bạn hoàn toàn có thể thực hiện món bánh hấp dẫn này ngay tại nhà để làm món tráng miệng nhâm nhi cùng trà nóng hoặc thậm chí thay dùng cho bữa sáng cùng một ly sữa tươi vào những ngày bận rộn. Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for about 20 minutes. Using a pastry cuter cut it in equal squares that are about 3″ x 3″. Mixture can also be piped through a large nozzle (large enough for raisins) pastry bag. Mix until blended and dough forms. Brush the surface with water (or spread with a thin layer of custard) and generously dot with plump, dark raisins. Viennoiseries are typically eaten at breakfast or as snacks ... Raisin Roll. Lay the butter slices out over the middle of the dough, in a rectangle. The dough is often laminated. Slowly start to roll the pastry from the end nearest you. Roll up, slice into 9 rounds, then squash each one. If you want to make more than one shape, it's easy to divide the filling quantity. Roll out the dough, so that it’s about 1/4 of an inch thick or 1/2 cm. Pain aux raisins (French pronunciation: [pɛ̃ o ʁɛzɛ̃] ) or escargot (pronounced ) is a spiral pastry often eaten for breakfast in France. Browse our wide range of ready-made pastry products that will make baking easier than ever! 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