Danish pastry twists from The Pie and Pastry Bible by Rose Levy Beranbaum

  • dark rum
  • almond paste
  • ground cardamom
  • heavy cream
  • honey
  • active dry yeast
  • cream cheese
  • store-cupboard ingredients
  • sour cherry jam
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • ashallen on December 27, 2021

    My first time making homemade danish and I was amazed I could create these by following the author's excellent, detailed instructions. I think these are the most buttery-tasting danish I've ever had. I used the cream cheese filling and homemade cherry jam. I skipped the optional remonce and left the lemon juice out of the transparent sugar glaze which was fine. I also skipped the sugar glaze stripes even though they would have been pretty, and we were happy with how sweet the danishes were without them. Some butter oozed from the danish during baking (not sure that's supposed to happen), but they reabsorbed it as they cooled. I baked these in two batches. First batch didn't proof sufficiently, even after 2.5 hours at 77F, and was noticeably denser than the second batch (though still delicious!). Second batch proofed better and had a wonderfully light, tender interior. I refrigerated the pre-rolled dough rectangle for Batch #2 overnight and that really helped boost the proofing.

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