Hello EVERYBODY!! Here is my Danish tutorial! If you need something to do with your lemon curd, this is a perfect application!! Most of this recipe comes from www.sallysbakingaddiction.com (check her out!)
Ingredients:
PASTRY
Wet Mixture:
1 packet (2 1/4 t) active dry yeast
1/4 warm/hot tap water
1/4 cup granulated sugar
1 t of salt
1/2 cup milk room temp
1 egg room temp
1 t of vanilla
Dry Mixture:
2 sticks of chilled butter
2 1/2 cups AP flour
LEMON CURD: HOW TO VIDEO!
CREAM CHEESE FILLING (I only use 1/2 of this recipe in the video):
2 (8oz packages) of Cream Cheese
3/4 cup white sugar
1 1/2 t lemon juice
1 t vanilla extract
2 t sour cream
GLAZE:
1 cup confectioners sugar, sifted
1 t vanilla extract
2 T heavy cream
*optional: 1/2 T milk (I add this to make it more drizzleable (that's a verb, right?))
Other tools you'll need:
Rolling pin
Dough Scraper (pretty much can't do this without one)
Food processor (you CAN use the "rub" method, but let the butter mixture chill before combining with the wet ingredients)
Egg Wash (room temp. egg with 2 T milk)
Instructions:
Let your egg and milk come to room temperature
Bloom the yeast with the warm water and set aside.
Put flour and butter in a food processor and pulse 8-10 times
add the rest of the wet ingredients into the yeast mixture.
combine the two until the dry ingredients are wet
Cover with plastic wrap and chill for 4+ hours.
**Before you start laminating, take out cream cheese to soften***
Dust a surface with AP flour
Take out and form into a rectangle shape
With a rolling pin, elongate the rectangle and then make a "tri-fold" and turn. Repeat 2 more times.
Fold up the dough, put back in plastic wrap and chill for 30 minutes.
***THIS IS WHERE YOU MAKE YOUR CREAM CHEESE FILLING**
Once chilled, cut the dough in 1/2 and place one 1/2 back in the fridge.
Roll out dough to c. 1/8 in. thick and cut into even squares.
Make shapes as you please using egg wash (room temp egg and about 2 T milk) as glue.
Turn on the oven to 400deg F. (dough will proof while oven is preheating).
Put your lemon curd and cream cheese into the well created in the shapes. This will be fine with EITHER or BOTH!
CREAM CHEESE FILLING:
Cream the cream cheese with the sugar and then add to other ingredients until smooth.
Bake in the 400deg Oven for 15 minutes (I turn my pans ever 5 minutes because of an uneven oven)
Let cool for at least 10 minutes.
GLAZE:
Combine confectioners sugar, vanilla, and cream/milk mixture.
And drizzle.
VOILA!