Danish > Sweet Treats > Pastry > Danish Pastries

Coconut Jam-Filled Danish Pastries Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup cold water
- 1/4 cup coconut jam
- 1 egg, beaten
- 1 tbsp water

Special equipment needed:
- Rolling pin
- Pastry brush
- Parchment paper
- Baking sheet
- Oven

Step-by-step instructions:

1. In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.

2. Gradually add the cold water, mixing until the dough comes together. Form the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.

3. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

4. On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick. Cut the dough into 4-inch squares.

5. Place a teaspoon of coconut jam in the center of each square. Fold the corners of the square towards the center, pinching the edges together to seal the jam inside.

6. Place the pastries on the prepared baking sheet. In a small bowl, whisk together the beaten egg and water. Brush the egg wash over the pastries.

7. Bake the pastries for 20-25 minutes, or until golden brown.

8. Allow the pastries to cool slightly before serving.


Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 8 pastries

Nutritional information:
Calories: 250
Fat: 13g
Carbohydrates: 29g
Protein: 3g

Substitutions for ingredients:
- Coconut jam can be substituted with any other jam or spread of your choice.

Variations:
- Add shredded coconut to the dough for extra coconut flavor.
- Top the pastries with a glaze made from powdered sugar and coconut milk.

Tips and tricks:
- Make sure the butter is chilled before mixing it into the dough.
- Don't overfill the pastries with jam, or they may burst open during baking.
- For a flakier pastry, fold the dough over the jam twice instead of just once.

Storage instructions:
Store the pastries in an airtight container at room temperature for up to 3 days.

Reheating instructions:
Reheat the pastries in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.

Presentation ideas:
Arrange the pastries on a platter and dust with powdered sugar.

Garnishes:
Top the pastries with toasted coconut flakes.

Pairings:
Serve the pastries with a cup of coffee or tea.

Suggested side dishes:
These pastries make a great breakfast or brunch dish on their own, but can also be served with fresh fruit or a side of bacon.

Troubleshooting advice:
- If the dough is too dry, add more water, one tablespoon at a time.
- If the dough is too sticky, add more flour, one tablespoon at a time.

Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the dough or jam to prevent the spread of bacteria.

Food history:
Danish pastries originated in Denmark in the 19th century and have since become a popular breakfast pastry around the world.

Flavor profiles:
These pastries have a buttery, flaky crust and a sweet, coconut-filled center.

Serving suggestions:
Serve these pastries warm with a cup of coffee or tea for a delicious breakfast or brunch treat.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Sweet, Coconutty, Flaky, Rich, Creamy