Milk Chocolate Danish Pastry

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Optional: use a silicone mat for even baking.

2. 2

   In a medium bowl, whisk together the flour, sugar, and salt. Add the softened butter and mix until the dough comes together in a ball.

   Tip: Use a light touch to avoid developing the gluten.

3. 3

   On a lightly floured surface, roll out the dough to a thickness of about 3mm. Cut into rectangles about 20cm x 10cm.

   Tip: Use a ruler to ensure even cuts.

4. 4

   In a small saucepan, heat the milk over low heat until it starts to simmer. Remove from heat and add the chopped milk chocolate. Let it melt, then stir until smooth.

   Tip: Avoid overheating the chocolate.

5. 5

   Place a spoonful of the chocolate ganache onto one half of each rectangle. Fold the other half over to form a triangle and press the edges to seal.

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

6. 6

   Brush the tops with the melted butter and sprinkle with granulated sugar. Bake for 20-25 minutes, or until golden brown.

   Tip: Rotate the baking sheet halfway through the baking time.

7. 7

   Remove from the oven and let cool on a wire rack for 10 minutes. Dust with powdered sugar before serving.

   Tip: Optional: dust with confectioner's sugar for an extra-decadent treat.

8. 8

   Serve warm or at room temperature.

   Tip: Enjoy with a cup of coffee or tea for a indulgent treat.