Vegetarian Danish Pastries

Instructions

1. Step 1

   Combine 2 ½ cup (300 gr) wheat flour with 2 ½ tbsp (30 gr) sugar, the instant yeast, and salt in a large mixing bowl.

   Ingredients used: 5.0 gr Fine Salt, 30.0 gr Granulated Sugar, 6.0 gr Instant Yeast, 300.0 gr Wheat Flour

   Cookware: mixing bowl, wooden spoon

2. Step 2

   Mix in the milk, 1 egg, and 2 tbsp (30 gr) softened butter. Knead on a clean surface until the dough is smooth and elastic.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 piece Egg, 30.0 gr Unsalted Butter, 120.0 ml Whole Milk

   Cookware: mixing bowl, wooden spoon

3. Step 3

   Return the dough to the bowl, cover it, and refrigerate until firm and cool.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

4. Step 4

   Place 10 tbsp (140 gr) cold butter between two silicone baking mats and tap and roll it into a 14 cm square. Refrigerate until cold but still flexible.

   Timer: 15 min (fixed)

   Ingredients used: 140.0 gr Unsalted Butter

   Cookware: rolling pin, Silicone baking mat

5. Step 5

   Use ⅛ cup (10 gr) wheat flour to dust the work surface. Roll the dough into a 22 cm square, place the butter diagonally in the center, and fold the dough corners over it; pinch the seams closed.

   Timer: 8 min (fixed)

   Ingredients used: 10.0 gr Wheat Flour

   Cookware: rolling pin

6. Step 6

   Roll the enclosed dough into a rectangle about 20 by 45 cm. Fold the top third down and the bottom third up like a letter, then refrigerate.

   Timer: 30 min (fixed)

   Cookware: rolling pin

7. Step 7

   Repeat the rolling and letter-folding process twice more, rotating the dough a quarter turn before each roll. Refrigerate for 30 minutes after each fold.

   Timer: 60 min (fixed)

   Cookware: rolling pin

8. Step 8

   Use the remaining ⅛ cup (10 gr) wheat flour to dust the surface. Roll the chilled dough into a 30 cm square and cut it into 8 equal squares.

   Timer: 10 min (fixed)

   Ingredients used: 10.0 gr Wheat Flour

   Cookware: knife, rolling pin

9. Step 9

   Whisk the cream cheese with the remaining 1 ½ tbsp (20 gr) sugar, vanilla extract, and lemon juice until smooth.

   Timer: 3 min (fixed)

   Ingredients used: 170.0 gr Cream Cheese, 20.0 gr Granulated Sugar, 10.0 ml Lemon Juice, 5.0 ml Vanilla Extract

   Cookware: small bowl, whisk

10. Step 10

    Set the dough squares on a silicone-mat-lined baking sheet. Fold two opposite corners of each square toward the center and press firmly, then divide the cream cheese filling and raspberry preserves evenly among the centers.

    Timer: 10 min (fixed)

    Ingredients used: 160.0 gr Raspberry Preserves

    Cookware: baking sheet, Silicone baking mat

11. Step 11

    Cover the shaped pastries loosely and let them rise at room temperature until visibly puffy.

    Timer: 50 min (fixed)

    Cookware: baking sheet

12. Step 12

    Preheat the oven to 200°C while the pastries finish rising.

    Timer: 15 min (fixed)

13. Step 13

    Beat the remaining egg and brush it over the exposed dough, avoiding the cut laminated edges.

    Timer: 2 min (fixed)

    Ingredients used: 1.0 piece Egg

    Cookware: pastry brush, small bowl, whisk

14. Step 14

    Bake at 200°C until deeply golden, crisp at the edges, and set underneath. Cool on the baking sheet for 10 minutes before serving.

    Timer: 20 min (fixed)

    Cookware: baking sheet