Posted by Grace Massa Langlois on Friday, 26th October 2012

Viennoiserie is the term given to yeasted dough sweetened with sugar and enriched with butter and eggs. The two main classifications of Viennoiserie are laminated and non-laminated dough. Danish Pastries and Croissants fall in the laminated category whereas Brioche, Pan D’Oro and Gibassier fall in the non-laminated category.

A photo of Danish Pastries filled with cherries displayed in a row on a white rectangular shaped dish.

Coming from a self-professed chocoholic this may come, as a bit of a surprise but given the choice between a chocolate dessert and pastry I would probably almost always choose the pastry first. I’ve come to appreciate pastries even more now that I prepare them at home. I remember at one point being terrified of making pastry not unlike the feeling I had for bread making.

A photo of a Cherry Danish Pastries.

Viennoiserie is actually the meeting point between bread and pastry. And understanding the basic principles of bread making is most helpful when preparing this type of yeasted dough. But just as important, understanding the basics of making puff pastry like rolling in fat and making turns. Danish pastry dough typically includes three single-fold (or letter) turns.

A cropped photo of Cherry Danishes on a blue dessert dish.

Although the process of making homemade pastries is time consuming I found once I understood the basics preparing the dough for my much-loved pastries was really quite easy. Whenever I plan on making pastries I make sure to set a couple of days aside for the process so that I can enjoy it. I find the whole process of making pastries quite relaxing. And it’s so gratifying sharing warm Danish pastries with another. It’s the perfect excuse to invite a friend over for “coffee time”.

A photo of a cherry filled Danish pastry displayed on a white and black dessert dish lined with parchment paper placed on a white and pink striped cloth napkin..

Making your own pastries at home also gives you the opportunity to get creative, filling options are endless. I wanted to include a tutorial in this post for shaping Danish pastries but I remembered Joe from Joe Pastry has an incredible “how to” and I decided to share his post for shaping Danish pastry with you instead.

A photo taken looking down on Cherry Danish Pastries cooling on a wire rack.

I’m very happy I took a trip over to view his tutorial again because I picked up a great tip from Joe. When he cuts and shapes his snail Danish pastry he applies a layer of buttercream on the dough just before folding it over and cutting the strips. He’s inspired me to try something similar, I thought it would be incredibly tasty to dust the dough with cinnamon sugar and then fill the pastries with an apple filling. I’m looking forward to trying the buttercream as well and exploring other options.

A photo of Cherry Danish Pastry placed on a parchment square with a small jug of milk with a pink polka dot straw displayed on a slate board.

I haven’t been able to stop thinking about Gareth’s Gibassier (Stumptown Savoury) ever since he shared his post on Google+. I have to fulfill the craving and make them very soon!

A photo of Cherry Danish Pastries on a white dessert serving dish.

Happy weekend!

A photo of three Danish Pastries stacked on parchment paper and displayed on a slate board.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Pasticcini, Pastries, Pastry Doughs & Batter, Recipes, Ricette di Base, Yeast Breads & Yeast Dough

Comments (9)

9 Responses to “Cherry Danish Pastries {Dolci di Pasta Sfoglia Danese alla Ciliegia}”

  1. Lauren at Keep It Sweet Says:

    I’m not usually a huge pastry lover but these look pretty amazing!

  2. Grace Says:

    Thank you Lauren!

  3. Edafe Onerhime Says:

    I love this recipe! It not only looks gorgeous, sticky and sweet, your step-by-step is well laid out. I’m still a novice at baking, so this is invaluable. Really looking forward to baking this.

  4. Grace Says:

    Good Morning Edafe, thank you so much, if you have any questions when making email me directly at grace (@) gracessweetlife.com and I will help you through.

  5. Cherry Danish Pastries | DessertStalking Says:

    [...] Cherry Danish Pastries [...]

  6. lyly Says:

    Wow your Danish looks so delicious. I never try to make Danish but your recipe with step by step which make me want to try it. Thank you for posting Grace. Wish you have a nice weekend.

  7. Grace Says:

    Have a wonderful weekend too Lyly!

  8. Lasse Says:

    Ooh delicious, will be one of my favorites
    Regards
    Lasse from Denmark.

  9. 6 Yummy Danish Desserts | Sweet City Desserts Says:

    […] dough make up for tasty treat. You may fall in love with this Cherry Danish Pastry. Check http://gracessweetlife.com/2012/10/cherry-danish-pastries-dolci-di-pasta-sfoglia-danese-alla-ciliegi… for […]

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