strawberry and cream cheese filled danish pastry/danes relleno de fresas y queso crema

it's been a while since i posted a new recipe. i baked this one two weeks ago and i finally found some time to write it down. i used this recipe with different flours. 

ha sido un rato desde que he publicado una nueva receta. prepare este pan dulce hace dos semanas y por fin encontre tiempo para escribirlo. use esta receta con harina differente.

ingredients/ingredientes:

400 g all purpose flour/harina 

100 g rye flour/harina de centeno
50 g sugar/azúcar
10 g salt/sal
20 g powdered milk/leche en polvo
50 g unsalted butter/mantequilla sin sal
7 g dry active yeast/levadura en polvo
200 ml water/agua

145 g margarine/margarina para danés

2 cups strawberries/tazas de fresas

125 g cream cheese/queso crema

2 tablespoons powdered sugar/cucharas de azúcar glas

make a flour "fountain", place the sugar, salt, butter in the middle, the powdered milk and yeast on the sides. start mixing the ingredients in the middle and little by little add the water. knead until you get an elastic dough that is not sticky.

haz una fuente con la harina, coloqua al centro el azúcar, la sal, la mantequilla, la leche y la levadura por fuera. realiza un premezclado con los ingredientes del centro, agregua poco a poco el agua. talla hasta obtener una masa elastica y no pegajosa.

cover it with a plastic foil and let it rest for about an hour. cut the dough to create a cross in the middle. roll out the dough. spread the soften margarine on the dough. fold the dough in one third, then place the opposite end on the folded one. roll it out again. repeat this 2 or 3 times. place it in the fridge for 8 to 24 hours.

cubrela con el plástico para envolver la comida y déjala reposar durante una hora. corta la masa en el medio para hacer una cruz. extiende la masa. unta la margarina suavizada en la masa. dobla la masa en una tercera parte, despues dobla la parte contraria arriba de la parte doblada. extiendela otra vez. repite este procedimiento 2 o 3 veces. guárdala en el refri de 8 a 24 horas.

for the filling, mix the cream cheese with sugar and strawberries cut into small pieces.

para el relleno, mezcla el queso crema con el azúcar y las fresas picadas.

roll out the dough into a thin sheet (about 0,7 cm). cut stripes on both sides of the dough to about one third of each side. spoon on the filling. cover it with the stripes. brush the pastry with the whisked egg and let it rest for 30 minutes.

extiende la masa en una hoja delgada (como 0,7 cm). corta tiras por amos lados de la masa (hasta un tercio de cada lado). cucharea el relleno a la masa. cubrelo con las tiritas. barniza el pan dulce con el huevo batido y dejalo reposar durante 30 minuto. 

bake it in a preheated oven (180°C) for 45 minutes.

hornealo en el horno precalentado (180°C) durante 45 minutos.

 

 

cuernitos integrales

i used the other half of my whole wheat danish pastry dough to make cuernitos. 

usé la otra mitad de mi masa para danés integral para hacer cuernitos.

roll out the dough and cut into triangles. take a dough triangle and make a "cuernito". stretch all the peaks of the triangle and start rolling. make sure it is tight. place all the pastries on the baking tray.

extiende la masa y cortala en triangulos. toma un triangulo de la masa y haz el cuernito. estira los extremos y empieza de enrollar el triangulo. asegúrate que queda justo. acomóda todos los cuernitos en la charola.

let them rest until then double in volume. brush them with beaten egg. bake the cuernitos for about 20 minutes at 180°C (preheated oven). let them cool down before eating.

déjalos fermentar hasta que doblen su volumen. barnizalos con el huevo batido. hornea los cuernitos durante 20 minutos a 180°C (horno precalentado). déjalos enfriar antes de comer.

 

mini whole wheat chocolate danish pastry/mini chocolatines integrales

i got this danish pastry recipe from the "panaderia tradicional mexicana" magazine. i just have substituted most of the all purpose flour for whole wheat one. it is a little different than my previous danish pastry recipe.

tengo esta receta de masa para danés de la revista "panaderia tradicional mexicana". solo sustitui la mayoria de la harina normal por harina integral. esta un poco diferente que mi receta para masa de danés anterior.

ingredients/ingredientes:

100 g all purpose flour/harina

400 g whole wheat flour/harina integral

50 g sugar/azúcar

10 g salt/sal

20 g powdered milk/leche en polvo

50 g unsalted butter/mantequilla sin sal

7 g dry active yeast/levadura en polvo

200 ml water/agua

145 g margarine/margarina para danés

chocolate bar/barra de chocolate

make a flour "fountain", place the sugar, salt, butter in the middle, the powdered milk and yeast on the sides. start mixing the ingredients in the middle and little by little add the water. knead until you get an elastic dough that is not sticky. cover it with a plastic foil and let it rest for about an hour.

haz una fuente con la harina, coloqua al centro el azúcar, la sal, la mantequilla, la leche y la levadura por fuera. realiza un premezclado con los ingredientes del centro, agregua poco a poco el agua. talla hasta obtener una masa elastica y no pegajosa. cubrela con el plástico para envolver la comida y déjala reposar durante una hora.

roll out the dough into a cross-shape. soften the margarine, place it in the middle of the dough and cover it well. flatten in by hitting the dough with the rolling pin.

extiende la masa de manera que obtenga cuatro lenguetas en forma de cruz. suavica la margarina, coloquala en el medio y envuelvela bien. aplana con golpecitos del rodillo.

 start to roll it out in a rectangular shape. fold the dough in one third, then place the opposite end on the folded one. roll it out again. repeat this 3 or 4 times. place it in the fridge for 8 to 24 hours.

comienza a extenderla en forma rectangular. dobla la masa en una tercera parte, despues dobla la parte contraria arriba de la parte doblada. extiendela otra vez. repite este procedimiento 3 o 4 veces. guárdala en el refri de 8 a 24 horas.

roll out the dough into a thin sheet (about 0,7 cm). cut into small rectangles. take a piece of chocolate and place it in the middle of the rectangle. cover it by the dough from two sides. turn around and place on a baking sheet.

extiende la masa en una hoja delgada (como 0,7 cm). cortala en rectangulos chiquitos. toma un pedacito de chocolate y coloqualo en el medio del rectangulo. cubrelo con la masa de los dos lados. giralo y coloqua en la bandeja para hornear.

let the pastry rest for 30 minutes, brush with whisked egg and bake in a preheated oven (180°C) for 20 minutes. take out, let them cool down and enjoy :)

deja los chocolatines reposar durante 30 minutos, barnizalos con el huevo batido y hornealos en el horno precalentado (180°C) durante 20 minutos. sacalos del horno, dejalos enfriar y disfruta :)

 

mini cinnamon rolls

i had some leftover danish pastry dough. i thought it might be good with cinnamon :) and i made these tiny rolls. i just rolled out the dough, sprinkled it with cinnamon and sugar, made one large roll out of it and cut into little rolls. i let them for about 30 minutes to rise in volume, brushed them with beaten egg and baked in a preheated oven (190°C) for about 10 minutes.

 

cuernitos

i decided that this saturday we will have "cuernitos" for breakfast. they look a little like croissants and are made of danish pastry dough. i got my recipe from the old mexican magazine about traditional baking. they are very common in mexico and even though the dough has some sweetness to it, you can eat them with ham, cheese and vegetables.

for the dough i needed:

500 g all-purpose flour

80 g white sugar

10 g salt

37,5 g butter

237,5 g margarine

10 g powdered milk

4 eggs

7 g dry active yeast

100 ml water

place the flour on the table and make a hole in the middle. put there the half of the sugar, salt, 37,5 grams of margarine,  powdered milk and the yeast. mix a little. add the eggs and mix a little more. then add the water and mix, so that all the ingredients are well incorporated. 

the dough should be elastic and smooth. now it's the time to add the second half of the sugar and the butter. mix again. the dough is done when it is not sticking to the table anymore. leave it to rest at a room temperature for one hour.

after one hour, you can continue. roll the dough out into a rectangular shape. take the rest of the margarine (200 g) and spread it evenly on the dough. now take one side and fold it in one third. take the other side and fold it over the top of the part you folded before. roll it out again and fold like before. repeat this procedure 4 times. when you are done, refrigerate the dough overnight or even more (8 to 24 hours).

in the morning, take the dough out of the fridge and leave it for couple minutes to warm up. roll it out to a rectangle (30 x 60 cm). it should be about 5 mm thick. take a knife and cut it into 8 triangles. 

take a dough triangle and make a "cuernito". stretch all the peaks of the triangle and start rolling. make sure it is tight. stretch the ends again and join them. 

leave the pastries to double in size, then brush with beaten egg. when dried, brush them again. bake in the preheated oven (190°C) for 15 minutes. place on a rack to cool down. take a bite and enjoy :)