Honey Danish Pastry

Instructions

1. 1

   Preheat oven to 200°C. Line a baking sheet with parchment paper.

   Tip: Use parchment paper to prevent pastry from sticking.

2. 2

   In a large bowl, combine flour, cold butter, and ice water. Mix until a shaggy dough forms.

   Tip: Use a pastry blender or your fingers to work the butter into the flour.

3. 3

   Turn dough out onto a lightly floured surface and knead for 2-3 minutes until it becomes smooth and elastic.

   Tip: Be gentle when handling the dough to avoid developing the gluten.

4. 4

   Roll out dough to a thickness of 3mm. Cut into rectangles that are 10cm x 15cm.

   Tip: Use a ruler to ensure the pastry is even and consistent.

5. 5

   In a separate bowl, mix together cream cheese, granulated sugar, honey, eggs, baking powder, and salt.

   Tip: Adjust the amount of honey to your taste.

6. 6

   Place a tablespoon of the cream cheese mixture on one half of each pastry rectangle, leaving a 1cm border around the edges.

   Tip: Don't overfill the pastry, as it will puff during baking.

7. 7

   Fold the other half of the pastry over the filling and press the edges together to seal.

   Tip: Use a fork to crimp the edges and create a decorative border.

8. 8

   Bake for 20-25 minutes until pastry is golden brown.

   Tip: Rotate the baking sheet halfway through baking to ensure even cooking.

9. 9

   While pastry is baking, prepare the streusel topping by mixing together flour, sugar, and cold butter.

   Tip: Use a pastry blender or your fingers to work the butter into the flour.

10. 10

    Remove pastry from oven and immediately sprinkle streusel topping over the warm pastry.

    Tip: This will help the topping stick to the pastry.