Shopping list
1 can of Danerolles Croissants Classic
fresh fruit, to taste
120 grams of pastry cream
1 free-range organic egg
50 grams of powdered sugar
1-2 tablespoons of water
In the month with the most hours of sunshine, we sometimes have stick with the sun! Our apologies for the photos, the sun is right on the kitchen windows this month. But now to our favorite picnic goodies for the month of July, on which of course we like to have lots of sunshine! Today we make Danish Pastry, with (what else?) summer berries, but any fresh fruit is perfect for these coffee buns!
How to make Danish Pastry
Preheat the oven to 180°C and place a sheet of parchment paper on the baking tray
Wash the fruit and let it drain well.
Cut the croissant dough in 3 rectangles, then into 4 strips.
Twist the strips of dough in opposite directions.
Shape a pretzel then press the ends into the circles.
Fill up the circles wit crème patissière.
Beat the egg until loose.
Brush the pretzels with beaten egg.
Transfer the pastry to the baking tray.
Slide the baking tray in the middle of the oven.
Bake the pastry in 12 - 15 minutes golden.
Allow the pastry to cool on a wire rack.
While the pastry cools you make the glaze
Sieve the sugar into a bowl.
Add some water while stirring.
It should be thick but liquid.
Trickle the glaze on the pastry.
Press the fruit on top then let the glaze set.
The Danish Pastry tastes delicious in the sunshine!