Chilli Chocolate Danish Pastry
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
One of my favorite discoveries has been pairing chilli with chocolate in pastry form. This recipe came together after experimenting with warming spices, and the result is a Danish that's crispy, indulgent, and surprisingly addictive. Dark chocolate brings antioxidants to the table while those chilli flakes add a delightful kick that keeps things interesting. The best part? You'll have these beautiful pastries ready in under an hour, and they won't break your budget either. Trust me, once you try them, you'll be making them constantly.
Ella x
Ingredients
- 250all-purpose flour
- 150unsalted butter(softened)
- 200granulated sugar
- 100dark chocolate chips
- 10chilli flakes
- 5cinnamon(ground)
- 2salt
- 2eggs
- 100milk
- 5baking powder
- 20unsalted butter, melted(for egg wash)
- 50chopped dark chocolate(for garnish)
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Tip: Make sure to grease the parchment paper to prevent the pastry from sticking.
- 2
In a medium bowl, whisk together the flour, sugar, and baking powder. Add the softened butter and mix until a crumbly mixture forms.
Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients.
- 3
In a separate bowl, whisk together the eggs, milk, and melted butter. Add the chilli flakes, cinnamon, and salt. Stir until well combined.
Tip: Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
- 4
Add the dark chocolate chips to the egg mixture and stir until they're fully incorporated.
Tip: Use a spatula to scrape the sides of the bowl and ensure everything is well mixed.
- 5
Gradually pour the dry ingredients into the wet ingredients and mix until a smooth dough forms.
Tip: Be careful not to overmix the dough, as it can become tough.
- 6
Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 3mm.
Tip: Use a rolling pin to help you achieve an even thickness.
- 7
Cut the dough into rectangles, about 10cm x 15cm in size. Transfer the rectangles to a baking sheet lined with parchment paper.
Tip: Make sure to leave about 1cm of space between each pastry rectangle.
- 8
Bake the pastries for 15-20 minutes, or until they're golden brown.
Tip: Use a spatula to carefully remove the pastries from the oven and let them cool for 5 minutes.
- 9
Remove the pastries from the oven and let them cool completely on a wire rack.
Tip: This will help the pastries to set and make them easier to handle.
- 10
Once the pastries are cool, melt the chopped dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Drizzle the melted chocolate over the cooled pastries and serve.
- 11
Optional: garnish with additional chopped dark chocolate and a sprinkle of chilli flakes.
Tip: This will add an extra touch of flavor and color to your Chilli Chocolate Danish Pastry.
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