The ingredients used in Danish pastry are flour, yeast, milk, eggs, and reasonable amounts of butter. While manufacturing, other fats are also normally used, such as hydrogenated sunflower oil. Yeast dough is lightly rolled; butter is applied on it, and then folded into many layers. If it is important, the dough is refrigerated so that handling can be easy. The rolling, buttering, folding, and chilling is repeated some times to create a dough which is fluffy, buttery and flaky. There are different ways to make different types of Danish pastry. There are different shapes of Danish pastry like, circles with filling in the middle (known as “Spandauer’s”), figure-eights, spirals (known as snails), and the pretzel-like kingless. In the UK, different ingredients such as jam, custard, apricots, raisins, flaked, almonds, pecans or caramelized toffee are used on or inside sections of divided dough, after it you can bake it you can add cardamom to add the distinctive smell of sweetness.
Danish Pastry Nutritional Value, Data, Information, Content, Label, List and Benefits
Measure 1
Weight 65g
Energy 262kcal
Energy 1095kj
Protein 5g
Carbohydrate 29 g
Total Sugar 13g
Total Dietary
Fiber 0.8g
Total Fat 15g
Saturated Fat 3.7 g
Cholesterol 14 mg
Calcium 46mg
Iron 1.3mg
Sodium 24mg
Potassium 181mg
Magnesium 12mg
Phosphorus 70mg
Thiamin 0.2mg
Riboflavin 0.17 mg
Niacin 2.8NE
Folate 60DFE