Dulce de Leche Danish Pastry
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A sweet pastry filled with caramelized dulce de leche and topped with a crumbly streusel topping.
Ella x
Ingredients
- 500 gall-purpose flour
- 200 gcold unsalted butter(cut into small pieces)
- 100 gconfectioner's sugar
- 5 gsalt
- 2 eggeggs
- 350 mlmilk
- 250 mldulce de leche(store-bought or homemade)
- 150 gstreusel topping
- 50 ggranulated sugar
- 25 gbrown sugar
- 25 gchopped almonds
Detail level
Instructions
- 1
Preheat the oven to 180°C (350¿aF). Line a baking sheet with parchment paper.
Tip: Make sure the parchment paper is large enough to fit the pastry.
- 2
In a medium bowl, whisk together the flour, confectioner's sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
Tip: Use a light touch to avoid overworking the dough.
- 3
In a separate bowl, whisk together the eggs and milk. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Tip: Don't overmix the dough at this stage.
- 4
Turn the dough out onto a lightly floured surface and knead a few times until it comes together.
Tip: Be gentle to avoid developing the gluten in the dough.
- 5
Roll the dough out to a thickness of about 3mm (1/8 inch). Cut into rectangles that are about 20cm x 10cm (8in x 4in).
Tip: Make sure the rectangles are all roughly the same size.
- 6
Spoon a tablespoon of dulce de leche onto one half of each rectangle, leaving a 1cm border around the edges.
Tip: Don't overfill the pastry.
- 7
Fold the other half of the rectangle over the filling and press the edges to seal. Use a fork to crimp the edges.
Tip: Make sure the edges are sealed tightly.
- 8
In a small bowl, mix together the streusel topping ingredients until crumbly.
Tip: Use your fingers or a pastry blender to work the mixture until it's evenly distributed.
- 9
Brush the tops of the pastry with a little milk and sprinkle with the streusel topping.
Tip: Make sure the streusel topping is evenly distributed.
- 10
Bake the pastries for 20-25 minutes, or until golden brown.
Tip: Keep an eye on the pastries during the last 5 minutes of baking.
- 11
Allow the pastries to cool on a wire rack for 10-15 minutes before serving.
Tip: This will help the dulce de leche to set.
- 12
Serve warm, dust with confectioner's sugar if desired.
Tip: This is optional, but it adds a nice touch to the pastry.
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