Remonce, a sugar-and-butter blend with cinnamon or vanilla extract, is a key ingredient in Danish pastries. It is applied to squares or strips of dough before baking and can be used to make pinwheels, turnovers, pockets, or slugs. Fillings include sweet cream cheese, fruit, or sugar glaze.
Danish is famous throughout the western world as a Dutch pastry with many kinds of fillings. From sweet, fruit-filled cream cheese to chocolate streusel pudding, an integral ingredient right underneath, in the puff pastry twists is a concoction called remonce. This sugar-and-butter blend, sometimes hit with a little cinnamon or vanilla extract, makes the danish moist and sweeter.
According to culinary author Ana Maria Kruger, awakening can be done a few ways. The first method is with one part unsalted butter to two parts sugar, adding just a little vanilla extract. Another method uses brown sugar instead of white and cinnamon instead of vanilla. In the latter recipe, 2.75 parts brown sugar are needed instead of two parts white sugar, as it lacks some of the sweetness of granulated sugar. These ingredients are whipped together until fully combined and then refrigerated until it is time to apply the dough.
After the dough has been rolled out and cut into squares or strips, resonance is applied before the final dough is constructed. The possibilities are many for both squares and stripes. About 5 inches (about 13 cm) of cut squares can make pinwheels, turnovers, or pockets. Sliced about 1 inch (about 2.5 cm) thick, the strips can be twisted to form what are called slugs.
To use the squares effectively, a little egg yolk is brushed into the corners so that they stick firmly to opposite corners when baking. For the pinwheel, the rinse is brushed onto the squares and a little more cinnamon and sugar are sprinkled on top. An “X” is cut through each square, crossing in the center. This results in eight corners of four triangles around the perimeter of the square. The chef folds over and attaches one of these corners to the center of the square, leaving out every other corner. The shapes should be baked at about 350°F (about 177°C) for about 20 minutes.
The design of a pinwheel is perhaps the most complicated. A pocket can be made by simply folding each of the four corners of the square into the center, above the topping attachment. A turnover is made by joining opposite corners and the remaining open edge with a fork.
All that’s left after the paste and resonance are in place is the filling. There are many venerable Danish condiments available. Sweet cream cheese or just more resonance are a few simple options. Apricot jelly, peach cobbler, macerated cherries, or just a sugar glaze made with a little milk are all popular Danish selections in bakeries around the world.
Protect your devices with Threat Protection by NordVPN
