White Chocolate Danish Pastry

Instructions

1. 1

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

   Tip: Use a parchment paper with a lightly greased side for easy pastry release.

2. 2

   Combine flour, confectioner, and salt in a bowl. Mix until well combined.

   Tip: Use a pastry blender or a fork to mix the dry ingredients.

3. 3

   Add the butter and mix until the dough resembles coarse crumbs.

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

4. 4

   Gradually add the heavy cream and mix until the dough comes together in a ball.

   Tip: Use a gentle touch to avoid overmixing the dough.

5. 5

   Turn the dough out onto a lightly floured surface and roll out to a thickness of 3mm.

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

6. 6

   Transfer the dough to a baking sheet lined with parchment paper. Cut into 6 equal pieces.

   Tip: Use a pastry cutter or a knife to cut the dough into squares.

7. 7

   Place a piece of parchment paper over each pastry square and fill with a spoonful of white chocolate cream.

   Tip: Use a piping bag or a spoon to fill the pastry squares.

8. 8

   Fold the pastry squares into triangles and press the edges to seal. Brush with a little water.

   Tip: Use a pastry brush to apply a thin layer of water to the edges.

9. 9

   Bake for 20 minutes or until golden brown.

   Tip: Use a baking sheet with parchment paper for easy cleanup.

10. 10

    Allow the pastries to cool for 5 minutes before serving.

    Tip: Use a wire rack to cool the pastries evenly.

11. 11

    Caramelize the sugar on top of each pastry by sprinkling with a little water and heating in the oven at 220°C for 2-3 minutes.

    Tip: Be careful not to burn the sugar.

12. 12

    Serve warm and enjoy!

    Tip: Optional: dust with a little powdered sugar for extra sweetness.