Orange Chocolate Danish Pastry

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, combine the flour, confectioner's sugar, and baking powder.

   Tip: Mix until well combined.

3. 3

   Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Make sure to keep the mixture cold.

4. 4

   In a separate bowl, whisk together the eggs, orange juice, orange zest, granulated sugar, and extracts.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Pour the wet ingredients into the dry ingredients and mix until a dough forms.

   Tip: Don't overmix.

6. 6

   Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 3mm (1/8 inch).

   Tip: Make sure to keep the dough cold.

7. 7

   Spread the melted butter and dark chocolate chips evenly over the dough, leaving a 2.5cm (1 inch) border around the edges.

   Tip: Make sure to keep the chocolate chips evenly spaced.

8. 8

   Roll the dough into a tight log, starting from the long side.

   Tip: Make sure to keep the edges aligned.

9. 9

   Cut the log into 6 equal pieces.

   Tip: Cut the pieces evenly, so they cook evenly.

10. 10

    Place the pastries on the prepared baking sheet, leaving about 2.5cm (1 inch) of space between each pastry.

    Tip: Make sure to keep the pastries evenly spaced.

11. 11

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

    Tip: Check on the pastries after 15 minutes.