Danish pastry rod

Ingredients for Danish pastry rod

Instructions for Danish pastry rod

To prepare the Danish pastry rod recipe, please follow these instructions:

Stir together into a sticky dough, put the dough on bagefolie and wide it out into a rectangle, ca. 1/2 cm high, put raspberry jam on one half of the dough – or put cream first and then jams. Fold bagefolien across-so the half without fill covers the other, press the dough slightly to the edge – and scratch so gently, so the dough loosens itself from bagefolien. Danish pastry Rod raises the 1/2 hour, before the Bake 15 minutes at 200 degrees. When it has cooled can be greased or sprayed chocolate glaze on. EVS. chocolate glaze by: 5 g unsweetened cocoa (preferably Valrhona) 1/2 tsp Sweet 1 pinch vanillekorn ell. a little vanilleessens about 1 teaspoon water. Stir to a steady ' icing '. EVS. cream of: 100 g milk 10 g vanilla buddingpulver a little Cute boils up in micro-oven (about 1 1/2 min) to a solid cream – cooled a bit of prior use.