danish-9       Scrumptious Lemon Curd Danish with Blueberries, Raspberries, and Drizzled Icing

     A few days ago I shared Cheese Danish pastry with you all.  I hope you’ve tried them by now.  Just in case the cheese filling topped with fruit didn’t entice you, how about filling them with Lemon Curd and topping with fresh berries?   Bob and I found the Cheese and berries so incredibly delicious that we ate them all in two days.  As if our waistlines aren’t thanking us enough, I needed to make them again, this time I wanted my Lemon Curd and Fresh Berries.  

Maybe need to adjust the rest of this:  However, have you ever tasted warm pastry straight from the oven?  It is unbelievably delicious.  Making homemade is a little time consuming, but it is very easy.  Really.  And the difference between store-bought and fresh homemade is a world of difference.  Imagine a slightly crispy, buttery exterior, and layer upon layer of flaky pastry.  No special equipment is necessary.  If you have a food processor, it’s quicker, but it can all be done by hand with a pastry blender. 

     The fillings and shapes are endless.  They do not have to look perfect, mine certainly don’t.  Did they taste knock-your-socks-off spectacular?  You bet!

INGREDIENTS:  Yields 12 pastries

1 ½ cups bread flour + extra for work surface and rolling pin

2 TBSP sugar

2 tsp active dry yeast

¾ tsp salt

1 ¾ sticks cold butter, chopped

2 large eggs, divided

¼ cup milk

2 TBSP water

Lemon Curd Filling, Recipe below

Fresh Berries



In your food processor, add flour, sugar, yeast and salt.  Chop the butter into small chunks and add that as well.  Pulse until mixture is small and crumbly.  You should see little round bits of butter throughout.

In a large bowl, whisk together only 1 egg, milk, and water.  In three batches, add the dough mixture and mix with a wooden spoon or silicone spatula until everything is mixed and evenly moistened.

Lay a long piece of plastic wrap out, and place the dough on one end.  Flatten out to approximately 12”or so, wrap well and chill for at least 2 hours.  (I left it over night in the fridge).

Lightly flour your work area and roll the dough with a floured rolling pin to approximately 15” x 8”.   It does not need to be perfect at this stage. The dough will feel sticky on the first roll; just make sure the dough, as well as the rolling pin is floured.  With the short end facing you, lift up the dough and pretend you’re folding a business letter.  You will need a bench scraper or spatula to lift it cleanly.  You’ll make one flap, and then go to the other short end and lift that over the first flap.  You should see three distinct layers.  Lightly flour your work surface with each turn.  This will get easier as you go. Turn the dough 90 degrees and roll again.  Turn again, 90 degrees and roll again to 15” x 8”.

(You have done this 3 times now, and what you’re doing is incorporating the butter evenly throughout the dough mixture.  This is what will give you the desired flakiness).

Wrap it in the plastic wrap again and refrigerate for another 2 hour minimum.

Repeat the rolling and folding process 3 more times.  You have now rotated and folded a total of 6 times.  Chill the dough again.  The dough must remain cold.

On a lightly floured surface, roll the dough out into a 12” x 12” square. With a sharp knife, cut the dough into 8 equal squares. Transfer the squares to a stoneware baking sheet.  Cover with plastic wrap and let rise for 2 hours.

Prepare the Lemon Curd and chill it until about an hour before you shape your dough and do the final rise.


There are all sorts of fancy ways to shape your pastries, but the easiest ways are to make a ball out of one of the squares, then press it down with your finger tips or a spoon to make an indentation in the center and a ridge around the edges.  Fill with Lemon Curd and top with fresh fruit.  Another way is to fill a square and then pull all the corners up to meet in the center.  Pinch together to seal.

Preheat oven to 425° F

Beat the egg white with a fork and brush the tops and sides of the pastries. Bake for 10 minutes, rotate the baking sheet and continue to bake until pastries are beautifully puffed and golden brown, approximately 3 – 6 more minutes, depending on size.



3/8 cup (6 TBSP) fresh squeezed lemon juice

1 ½ tsp lemon zest

3/8 cup sugar (6 TBSP) adjustable if you want it sweeter

1 ½ large egg (sorry, this is half a recipe.  Give ½ egg cooked to your dog)

¼ cup unsalted butter and dash of salt, or ¼ cup butter (Don’t add additional salt)



In a small saucepan, combine lemon juice, lemon zest, sugar, eggs and butter.  Cook while whisking over medium/low heat until thick and bubbly.  (About 6 min) Let it simmer for another 2 minutes or so, whisking constantly.  (If you walk away, I promise you will have to strain your curd.  So don’t do it.) Stir once in a while it’s cooling.  Chill until about an hour before you shape and let the pastries rise.


¾ rounded cup confectioner’s sugar

1 TBSP milk

Dash of salt

¼ tsp vanilla

In a small bowl, whisk 1 cup confectioner’s sugar with milk, salt and vanilla until of drizzling consistency. If too stiff, add ½ tsp milk.  Taste it.  If you need a bit more vanilla, add it.  If you’d like to add a few drops of almond extract, add it.

With a large spoon, drizzle mixture over warm pastries.

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By Tika for CHEW WANNA EAT? © 2016
















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