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Danish Pastry – Raisin Whirls
Preparation info
- Makes
8
Whirls Using a Half Portion of Danish Pastry - Difficulty
Medium
- Ready in
50 min
Appears in
By Ruth Clemens
Published 2013
There’s nothing more satisfying than the smell (and taste!) of a freshly baked Danish pastry. They aren’t difficult to make, but you need to plan in advance. The pastry, once made, keeps well in the fridge for up to three days and can be frozen in half portions to use at a later date.
Ingredients
Danish Pastry
350 g 12 oz 40 g 1½
Method
Danish Pastry
-
Place the flour, sugar and dried yeast into the bowl of a food processor and give it a quick blitz to mix evenly. Add the butter and blitz again, until the butter is broken up into pebble-like chunks.
-
Tip the mixture out into a large bowl and make a well in the centre. Measure the milk and wate