Salted Caramel Danish Pastry

Instructions

1. 1

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

   Tip: Make sure the parchment paper is long enough to wrap around the pastry.

2. 2

   In a large mixing bowl, combine the flour and salt. Whisk to combine.

   Tip: Use a digital scale for accurate measurements.

3. 3

   Add the softened butter to the flour mixture and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

   Tip: Be careful not to overwork the dough.

4. 4

   In a separate bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined.

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

5. 5

   Add the heavy cream to the sugar mixture and whisk until smooth.

   Tip: Start with 150ml and adjust as needed.

6. 6

   Pour the sugar mixture into the flour mixture and mix until a dough forms.

   Tip: Use a light touch to avoid overmixing.

7. 7

   Divide the dough into two equal pieces and roll out each piece into a thin sheet, about 3mm thick.

   Tip: Use a rolling pin to achieve an even thickness.

8. 8

   Transfer the pastry sheets to a baking sheet lined with parchment paper and refrigerate for 10 minutes.

   Tip: This will help the pastry retain its shape.

9. 9

   In a small saucepan, heat the caramel sauce over low heat until warm and smooth.

   Tip: Add a little water if the sauce becomes too thick.

10. 10

    Spoon the warm caramel sauce onto one half of each pastry sheet, leaving a 1cm border around the edges.

    Tip: Make sure to spread the sauce evenly.

11. 11

    Fold the other half of the pastry over the caramel sauce to form a triangle or a square shape.

    Tip: Press the edges to seal the pastry.

12. 12

    Brush the tops of the pastry with the beaten egg and sprinkle with flaky sea salt.

    Tip: Use a light touch to avoid creating a mess.

13. 13

    Bake the pastries for 25-30 minutes, or until golden brown.

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

14. 14

    Remove the pastries from the oven and let cool for 5 minutes before serving.

    Tip: Drizzle with additional caramel sauce if desired.