Food Processor Danish Pastry
Ok, so whoa!, not the most pretty photograph there. But that's my half batch (plus a bit) of Danish pastry made in the food processor, in its frozen state. This is what I used for the base (lid?) of my tarte tatin in the previous post, as suggested in Nigella's Domestic Goddess. In a previous life, not that long ago, I would never have considered making my own pastry, let alone pastry that used yeast in it....or a Danish pastry! See how I've grown! My second foray into yeast cookery, and I'm intact. Granted, there was no kneading or proofing involved in this recipe, but baby steps, ok. Baby steps.
This was the best pastry I've ever tasted, in its raw state. I know there's just something so wrong about plucking off blobs of raw pastry pebbled with chunks of cold butter, but man that yeasty, slightly sweet flavour was good.
And a word on butter content. This recipe uses a whole block (250g in Australia), which yes, is a lot. However, most recipes require a half batch - so 125g butter. Now, most of those recipes make something that creates about 8 slices or 6 portions, so your butter content in your portioned bit of pastry is about 15 to 20 grams.That's about a tablespoon. Not so much, is it? Most people would have about that on 2 pieces of toast. So, rather than having conniptions about the butter involved in this pastry, just forego your morning toast or lunchtime sandwich with butter. And enjoy something truly delicious. Pastry made with real butter has to be better for your than the spooky stuff they put in commercial and frozen pastry. For more interesting info on how butter can be good for your health, check out this great post on Cooking For Engineers (scroll down)
I couldn't quite tell if this was really superlative pastry in my tarte tatin, as the flavour of the apples and caramel was so strong, but I plan to use this half batch to make some almond danishes for my mum's birthday in a few weeks, so I'll get back to you on that. It was definitely better than my usual sheet of frozen puff pastry, though!
Read on for the recipe: