Caramel Danish Pastry

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easier cleanup.

2. 2

   Combine the flour, salt, and cold butter in a bowl. Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

   Tip: Use cold ingredients for the best results.

3. 3

   Gradually add the granulated sugar, light brown sugar, and water to the bowl with the flour mixture. Mix until a dough forms.

   Tip: Use a gentle touch to avoid overworking the dough.

4. 4

   On a lightly floured surface, roll out the dough to a thickness of 3mm. Cut into rectangles about 10cm x 15cm.

   Tip: Use a ruler to ensure even cutting.

5. 5

   In a bowl, mix together the cinnamon, butter, oats, brown sugar, and vanilla extract until crumbly.

   Tip: Use a gentle touch to avoid overworking the mixture.

6. 6

   Spoon a tablespoon of the streusel mixture onto one half of each rectangle, leaving a 1cm border around the edges.

   Tip: Use a spatula to spread the streusel evenly.

7. 7

   Fold the other half of the rectangle over the filling to form a triangle. Press the edges to seal.

   Tip: Use a fork to crimp the edges for a decorative touch.

8. 8

   Brush the tops of the pastries with the egg wash.

   Tip: Use a pastry brush to apply a smooth, even coat.

9. 9

   Place the pastries on the prepared baking sheet, leaving about 1cm of space between each pastry.

   Tip: Use a spatula to spread out the pastries evenly.

10. 10

    Bake for 20-25 minutes, or until golden brown.

    Tip: Use a thermometer to check the internal temperature of the pastry.

11. 11

    Remove from the oven and let cool for 5 minutes before serving.

    Tip: Use a wire rack to cool the pastries evenly.

12. 12

    Drizzle with caramel sauce and serve warm.

    Tip: Optional: Sprinkle with powdered sugar for extra sweetness.