Bake in the hot oven for 20 to 25 minutes until rich golden brown.
Cool on the tray for 10 minutes,
Then, glaze them with the prepared apricot glaze.
Danish pastries are best enjoyed on the day they are baked. But, they do freeze well too.
Tips for making homemade danish pastry spirals
Knead the dough soft, not firm consistency. This will make it easier to roll. So, avoid adding too much flour.
Chill the dough well before lamination, this will help the butter in the dough chill and make it easier to roll.
When laminating the dough, ensure the butter is cold but not hard. Seal the butter properly so it does not come out.
While chilling the dough is important, overchilling can cause the butter to shatter into pieces when rolling.
Fold the dough - for the purpose of home baking we have used the classic book fold. This is done three times for croissants and danish pastry. There are other types of folds that we will cover in future recipes.
It is very important to chill the dough for at least 30 minutes between folds so the butter is cold but still spreadable not hard.
When the dough is done, after folding three times, the dough can be kept in the fridge for up to 48 hours. Alternatively, you can freeze it for up to 3 months. I divide my dough into 2 and use one portion at a time.
Don't roll the dough too thin. This will give you more pastries but the layers will be lost.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you