Danish pastry (Wienerbrød) is a multilayered, laminated sweet pastry in the viennoiserie tradition. The inspiration for them came from a trip a Danish baker took to Vienna back in the 19th century. Like other viennoiserie products, such as croissants, Danish pastries are a variant of puff pastry. The traditional Danish pastry is highly recognized work in Denmark and it’s almost a whole culture of itself.
600 g gluten-free puff pastry
1 cup rosehip marmalade (or peach, apricot jam)
1 cup cashew frosting (recipe from GOURMET RAW CAKEBOOK) add 1 tbsp freeze dried raspberry for flavour and color if desired.
Vegan egg wash
4 tbsp almond milk to brush
1 tbsp olive oil
1 tbsp coconut oil melted
1 tsp agave or maple
1 1/2 tbsp coconut sugar
200 ml full fat coconut milk
30 g agave or maple
25 to 30 g tapioca flour
1/4 tsp turmeric
1 tbsp lemon zest
1/4 ground tsp tonka beans or vanilla
Freeze dried lingonberry powder or raspberry powder
Melted chocolate re-shaped in small rounds (optional)
- Preheat the oven to 220°C and line a large baking sheet with parchment paper. Then set aside.
- Carefully unroll the thawed puff pastry. Use a 3-inch, round cookie cutter to cut out each of the pastries, then take a slightly smaller 2 ¾ inch cookie cutter of another shape and press it softly into the centre of the first circle. Place the pastries onto the lined baking sheets. I made 6 pastries.
- In a medium pot, bring the 2/3 cup of canned coconut milk to a simmer. Meanwhile, fill a glass or bowl with 1/3 cup of water and add the tapioca and a pinch of turmeric. Whisk well until well combined and no lumps. Pour the tapioca water slurry into the pot, stirring constantly with a whisk. Then add the agave and tonka and let the custard simmer for about 1 minute, stirring frequently. Turn off the heat, set the saucepan aside
- In a small bowl, mix vegan egg wash mixture. Brush each pastry with the egg wash. Place a round weight in the holes of pastry.
- Transfer to the prepared baking sheet and bake on the lowest rack for around 17 minutes, or until golden brown. Then remove the weight.
- Whisk your custard well until no lumps, if you need transfer it to a blender or with an immersion blender, mix well until smooth. Then add 1 tbsp to the center of each pastry.
- Then add around 1 tbsp of the rosehip marmalade on the top of custard.. Optionally, add around 2 tsp of jam and sprinkle each with a little coconut sugar.
- Meanwhile make your cashew frosting and pipe on the pastry. Sprinkle some freeze dried lingonberry powder if desired.
This post is sponsored by lankilde og søn – the maker of high quality danish and nordic flags