Raspberry Pinwheel Danish - Baking Tutorial + Recipe

Are your chores all done and you have a little free time? Then bake! Laurie + Lisa demonstrate how to make one their favorite pastries - rasberry pinwheel danishes - in this Showtimes #Homemade #ShowtimesHomeschool. ENJOY!



Danish Pastry


500g / 4 cups - Strong Bread Flour  

10g / 1 tsp - Salt 

80g / ¼ Cup - Sugar 

10g / 1 Tbsp - Instant Yeast 

2 Medium Eggs

90ml / 1/3 Cup - Cool Water 

125ml / ½ Cup - Tepid Full-Fat Milk 

250g / 1 Cup - Chilled unsalted butter


Pastry Cream


100g / ½ Cup - Sugar

4 Medium Egg Yolks

40g / ¼ Cup - Cornflour / Cornstarch

500ml / 2 Cups - Full-Fat Milk

2 Vanilla Pods

40g / 2 Tbsp - Butter




150g / ½ Cup - Apricot Jam

1 Medium Egg w/ splash of Milk or Water


Lemon Icing


200g / 1 Cup - Powdered Sugar

2 Tbsp Water

Finely Grated Lemon Zest




Danish Pastry Dough:

1. Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the eggs, water and milk and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes.


2. Tip the flour out onto a lightly floured surface and shape into a ball. Dust with flour, put into a clean plastic bag and chill in the fridge for an hour.


3. On a lightly floured surface, roll out your chilled dough to a rectangle, about 50 x 20cm and about 1cm thick. Flatten the butter to a rectangle, about 33 x 19cm, by bashing it with a rolling pin. Lay the butter on the dough so that it covers the bottom two-thirds of it. Make sure that it is positioned neatly and comes almost to the edges.


4. Fold the exposed dough at the top down one-third of the butter. Now gently cut off the exposed bit of butter, without going through the dough, and put it on the top of the dough you have just folded down. Fold the bottom half of the dough up. You will now have a sandwich of two layers of butter and three of dough. Pinch the edges lightly to seal in the butter. Put the dough back in the plastic bag and chill for an hour to harden butter.


5. Take the dough out of the bag and put it on the lightly floured surface with the short end towards you. Now roll it out to a rectangle, about 50 x 20cm, as before. This time fold up one-third of the dough and then fold the top third down on top. This is called a single turn. Put the dough back in the plastic bag and chill for another hour. Repeat this stage twice more, putting the dough back into the fridge between turns.


6. Your dough now needs to be left in the fridge for 8 hours, or overnight, to rest and rise slightly. It is then ready to use.


Taken from Paul Hollywood’s How to Bake, published by Bloomsbury


Pastry Cream:

1. Whisk sugar, egg yolks and corn starch together in a bowl until smoothly combined. Set aside.


2. Pour milk into a large heavy based pan. Split vanilla pods open and scrap out seeds with the tip of a knife. Add both seeds and empty pods to the milk and bring to a boil.


3. As soon as it boils, pour about 1/4 of the hot milk into the egg mixture and whisk quickly. Return this mixture to the milk in the pan, while whisking, and put back over gentle heat to cook. Stirring continuously until the mixture becomes thick. When thick, remove from heat immediately.


4. Pass the mixture through a sieve into a bowl. Add the butter and stir into melt. Place a piece of baking parchment or plastic wrap directly to the surfafce so a skin does not form. Leave to cool and chill before using.


Rasberry Pinwheel Danishes:

1. Line 3-5 baking trays with parchment of silicone bake mats.


2. Roll the rested pastry dough on a lightly floured surface into a rectangle just over approx. 20x12". If needed, trim the edges of the dough to neaten. Cut dough into 3" squares or desired size. On each square, cut from each corner towards center going diagonally almost to the center. Creating four small triangles. Fold the same corner from each triangle in towards the center, creating a pinwheel.


3. Place pinwheels onto the prepared trays, spacing them apart to allow room for spreading. 4-6 pinwheels per tray is ample. Cover with plastic wrap and leave at room temperature to rise for about 2 hours or until doubled in size.


4. Heat your oven to 400°F.


5. Once risen, put 1 Tbsp of pastry cream into the center of each pinwheel. Top with 3-4 rasberries. Brush the exposed dough with egg wash and bake 15-20 minutes until golden brown.


6. While the pastries are baking, prepare your icing. Stir all ingredients together until smooth. Once pastries are done, brush with apricot jam/water mixture and allow to cool on a wired rack. Once cool, drizzle with icing.