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<SHAPING> Roll the dough into a 21 x 31 cm rectangular shape.
With a pastry cutter, cut the pastry into 10 pieces.
As seen cut a slit in the middle of the pastry and twist twice inwards to make a swirling shape. Add filling in the center.
Apricot Almond Filled Danish | 杏とアプリコットコンポート・デニッシュ












Using an syruped apricot with almond cream / 杏のシロップ漬けとアーモンドクリーム
Cute shell type Danish Pastry / 貝殻型のデニッシュ
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