Fruit and Cheese Danish is back with a twist!
Literally a twist, called Snail Style Danishes.
With the success of my last video for Cheese Filled pocket style danishes, many people asked for the snail variety.
When I owned my bakery we made both styles daily.
The Pocket variety is typically reserved for stuffed fillings like cheese and almond paste; whereas this Snail Variety is more commonly used for nut roll types.
But you can see I break all the rules (if there ever really were any?) and I fill and stuff with whatever I please!
You can definitely do the same thing here!
Canned pie and pastry fillings work great but you can also use a freshly cooked compote as I show you in the video.
I had a bunch of berries (raspberries, blackberries & strawberries) stashed in my freezer so I threw them all into a pot and cooked them over a low heat until it thickened to a nice saucy compote!
The cheese filling recipe is below; you can make it up ahead of time and store it in the refrigerator while your dough is proofing.
I always like to mention (for all those who like to call me out) This is NOT a real deal Danish Dough.
But it is a pretty good mock version that is quick, simple and very user friendly that can pass off as danishes any day of the week.
Danish Dough is an art form in and of itself. It is not something that I have taught, or plan to teach on a 10 minute youtube video.
Similar to my Croissant Dough Tutorial this is classic pastry that needs much more time & explanation than a youtube video can do justice; not to mention resources to produce a classroom style video such as laminated dough. Perhaps if the calling is great enough for the real deal, I will do one for a Vimeo Style video in the future.
- Dry Yeast 1 Tablespoon + ¼ teaspoon (7g)
- Milk *any milk is fine ½ cup (120ml) (warmed to about 105°F)
- All Purpose Flour 3 cups + 3Tablespoons (415g)
- Granulated Sugar ¼ cup (50g)
- Salt 1 teaspoon
- Nutmeg ¼ teaspoon
- Cardamom 1 teaspoon
- Baking Powder ¼ teaspoon
- Unsalted Butter 16 Tablespoons (226g)
- Eggs large 2 (100g)
- Sprinkle the yeast over the warm milk and let stand for about 5 minutes until frothy
- Place the flour, baking powder, salt, granulated sugar, nutmeg & cardamom in the work bowl of your food processor with a dough blade attachment and pulse to combine
- Add the cold diced butter to the flour in the food processor and pulse until the butter is evenly distributed and there are small bits of butter throughout.
- Add the eggs and the yeast / milk mixture and pulse until the dough just barely comes together to a sticky mass.
- Turn out to a lightly floured work surface and knead about 10 times to form a very loose, no longer sticky ball.
- Transfer the dough to a lightly oiled bowl and let it double in size in a warm, draft free spot for almost 1 hour.
- While you are waiting for the dough to double, prepare the cheese filling recipe and cinnamon schmear as listed below
- After the dough has doubled, press out the gasses and roll to about 18" X 12" as shown in the video then spread with cinnamon danish schmear
- Fold the dough over onto itself and it will now be about 12" X 9"
- Re roll gently so you do not squish out the filling, but get it back to about 12" x 18"
- Cut the dough into strips that are about 1" wide and then form the snails as shown in the video tutorial
- Place each snail onto a parchment lined sheet pan spaed approximately 2" apart and fill the centers with cheese filling or fruit filling
- Egg wash the snails and allow to rise again in a warm spot until puffy and growing in size. (about 1 hour)
- Bake immediately in preheated 350°F oven until golden brown (approx 12- 15 minutes depending on the size of your danishes)
- Brush with melted apple jelly as soon as they come out of the oven, but wait until they are cool to glaze with sugar icing or confectioners sugar
To prolong staling wrap buns individually in plastic wrap or store in the freezer after cooling, wrapped well, for up to 2 weeks. Thaw before serving and warm in the oven for 5 minutes to freshen them up
- Cream Cheese 1 cup (226g)
- Unsalted Butter 1 Tablespoon (14g)
- Confectioners Sugar ⅓ cup (45g)
- Corn Starch 1 Tablespoons (10g)
- Vanilla Extract 1 teaspoon (5ml)
- Eggs Yolks large 2 (36g)
- Mix cream cheese and butter to soften, add confectioners sugar and cornstarch.
- Mix smooth
- Add the egg yolks and vanilla extract mix smooth
- Unsalted Butter 8 tablespoons (113g)
- Light Brown Sugar ½ cup (105g)
- Ground Cinnamon 2 teaspoons
- Cream the butter with the sugar & cinnamon until light and fluffy about 5 minutes.