Custard Danish Pastries

Custard Danish Pastries

Ingredients

**For the Dough:**
– 2 cups all-purpose flour
– 2 tablespoons sugar
– 1/2 teaspoon salt
– 2 1/4 teaspoons active dry yeast
– 2/3 cup warm milk (110°F/45°C)
– 1/2 cup unsalted butter, cold and cut into small pieces
– 1 egg

**For the Custard Filling:**
– 2 cups milk
– 1/2 cup sugar
– 4 egg yolks
– 1/4 cup cornstarch
– 1 tablespoon vanilla extract
– 2 tablespoons unsalted butter

**For the Assembly:**
– 1 egg (for egg wash)
– Powdered sugar (for dusting)

Instructions

1. **Prepare the Dough:**
1. In a large mixing bowl, combine the flour, sugar, and salt.
2. Dissolve the yeast in the warm milk and let it sit for about 5 minutes until it becomes foamy.
3. Add the yeast mixture and egg to the dry ingredients and mix until combined.
4. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
5. Roll out the dough into a large rectangle and evenly distribute the cold butter pieces over one half of the dough.
6. Fold the dough over the butter and roll it out again. Fold it into thirds, like folding a letter.
7. Repeat the rolling and folding process two more times, then wrap the dough in plastic wrap and refrigerate for at least 1 hour.

2. **Make the Custard Filling:**
1. In a saucepan, heat the milk over medium heat until it begins to simmer.
2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens and begins to boil.
5. Remove from heat, stir in the vanilla extract and butter, and let the custard cool to room temperature.

3. **Assemble the Pastries:**
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the chilled dough to about 1/4-inch thickness and cut it into squares or circles, depending on your preference.
3. Place a spoonful of the cooled custard filling in the center of each dough piece.
4. Fold the edges of the dough over the filling, forming a border around the custard.
5. Beat the egg for the egg wash and brush it over the edges of the dough.
6. Bake the pastries for 15-20 minutes or until golden brown and puffed up.

4. **Serve:**
1. Allow the pastries to cool slightly before dusting them with powdered sugar.
2. Serve warm or at room temperature.