Pear Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">120ml warm milk</li><li class="ingredients-single-item">2 large eggs (1 for dough, 1 for egg wash)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">225g cold unsalted butter, for lamination</li><li class="ingredients-single-item">3 firm but ripe pears</li><li class="ingredients-single-item">50g granulated sugar, for filling</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">30g sliced almonds</li><li class="ingredients-single-item">For the glaze: 100g powdered sugar</li><li class="ingredients-single-item">15ml milk</li><li class="ingredients-single-item">1/2 tsp almond extract (or vanilla extract)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Sharp knife or pastry wheel</li><li class="equipment-single-item">Ruler (optional, for measuring dough)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, combine warm milk (not hot, around 40°C), 1 beaten egg, and vanilla extract. Pour the wet mixture into the dry ingredients and mix until it forms a shaggy dough. Knead for about 5 minutes until smooth and elastic. The dough should be soft but not sticky - add a little flour if needed. Form into a rectangle, wrap in plastic, and refrigerate for 30 minutes. This initial chilling makes the dough easier to work with during lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the dough chills, prepare the butter block. Place the cold butter between two pieces of parchment paper and beat with a rolling pin to soften slightly. Shape into a 15cm x 15cm square. The butter should be cool but pliable - this ensures it will roll evenly without breaking through the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>On a lightly floured surface, roll the chilled dough into a 30cm x 30cm square. Place the butter block diagonally in the center of the dough. Fold the corners of the dough over the butter like an envelope, pinching the seams to seal completely. The butter must be fully enclosed to create proper lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll the dough into a rectangle about 45cm x 20cm, keeping the edges straight. Fold the bottom third up, then the top third down over it (like folding a letter). This is your first "turn." Wrap the dough and refrigerate for 30 minutes. The chilling period allows the gluten to relax and the butter to firm up again, preventing it from seeping into the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. After the final turn, refrigerate the dough for at least 1 hour or overnight. These multiple turns create the characteristic flaky layers in Danish pastry, as each turn triples the number of butter layers.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the dough chills, prepare the pears. Peel, core, and slice them thinly. Mix the sliced pears with sugar and cinnamon in a bowl. The sugar will draw out moisture from the pears, creating a lightly syrupy texture that will caramelize beautifully during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 190°C and line two baking sheets with parchment paper. Remove the dough from the refrigerator and roll it out on a lightly floured surface to a 40cm x 30cm rectangle with about 3-4mm thickness. Cut the dough into 8 equal squares or rectangles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place a portion of the pear filling in the center of each dough square. You can fold the dough in different ways: for a traditional Danish shape, fold two opposite corners into the center, or fold all four corners toward the center without quite meeting. Alternatively, fold the edges up slightly to create a shallow tart shape. Leave some filling visible in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Beat the remaining egg with a tablespoon of water and brush this egg wash over the exposed dough surfaces. Sprinkle with sliced almonds. The egg wash creates that beautiful golden shine characteristic of professional pastries, while also helping the almonds adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 18-20 minutes until deeply golden brown. The pastry should be visibly puffed with distinct layers. If the pastries are browning too quickly, cover loosely with foil. Don't underbake - proper browning ensures the layers are fully cooked and crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the pastries cool slightly, prepare the glaze by whisking together powdered sugar, milk, and almond extract until smooth. The consistency should be thick but pourable - adjust with more milk or sugar as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When the Danishes have cooled for about 10 minutes (they should still be warm but not hot), drizzle the glaze over them in a zigzag pattern. The warmth will help the glaze settle into the nooks and crannies. Serve warm or at room temperature. These Pear Danishes are best enjoyed the day they're made but can be stored in an airtight container for up to 2 days. To refresh, warm in a 150°C oven for 5 minutes.</li></ol>