The Great Canadian Baking Show
These mushroom and cheddar danishes were a standout showstopper on The Great Canadian Baking Show's Pastry Week.
CBC Life
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These mushroom and cheddar danishes were a standout showstopper on The Great Canadian Baking Show's Pastry Week.
► Watch Pastry Week (Season 2, Episode 5)
Laminated dough enthusiast Sachin included these savoury danishes as part of his amazing breakfast basket duringPastry Weekon The Great Canadian Baking Show.
Ingredients
Dough:
- 3 ¼ cups, plus 1 tbsp flour, divided
- 1 cup warm water
- 1 ½ tsp active dry yeast
- ⅓ cup 35% cream
- 1 tsp salt
- 2 cups cold butter
Mushroom Filling:
- 1 tbsp butter
- 1 tbsp olive oil
- 4 oz shiitake mushrooms, stems removed, sliced
- 8 oz cremini mushrooms, sliced
- ½ onion, diced
- 2 garlic cloves, finely chopped
- 1 tbsp chopped fresh rosemary
- 1 tbsp fresh thyme leaves
- 1 tbsp balsamic vinegar
- ½ cup white wine
- 1 cup grated smoked cheddar cheese
- ½ tsp salt
- ¼ tsp salt
Preparation
Line two rimmed baking sheets with parchment paper and set aside.
Combine 1 cup flour with water and yeast in a stand mixing bowl, stirring to break up lumps. Cover bowl lightly with plastic wrap or a kitchen towel and set aside in a warm place for 45 minutes.
Stir in remaining 2 cups of flour (adding up to ¼ cup more flour if dough is too sticky), cream and salt. Place bowl on stand mixer fitted with a dough hook and knead for one minute on medium. Cover with plastic wrap or a kitchen towel and let rest for 20 minutes.
Knead mixture on medium for 15 minutes until smooth and elastic. Refrigerate for 15 minutes.
Sprinkle butter with 1 tsp flour and pound between plastic wrap into an 8 x 8-inch square. Fold in half, sprinkle with another teaspoon flour and repeat to create 8 x 8-inch square. Repeat with last teaspoon of flour to same size. Butter should be pliable and fold without cracking. If it’s still brittle, add another teaspoon of flour and repeat. Wrap in plastic wrap and refrigerate for 20 minutes.
Turn dough out onto a lightly floured surface and roll into 9 x 17-inch rectangle. Place butter on one half of the rolled dough, leaving a ½ inch border on three sides. Fold dough over and press to encase butter. Roll gently into a 9 x 18-inch rectangle.
Fold the top third down, long edge towards the bottom, then fold the bottom third up to cover. Quarter turn the dough; roll out and fold as before. Wrap in plastic wrap and chill in fridge for at least 30 minutes.
Repeat two more folds and roll dough out into a 16 x 12-inch rectangle, then cut in half lengthwise to form two 8 x 12-inch rectangles. Wrap and refrigerate for 30 minutes.
Remove one rectangle from fridge and cut lengthwise in half. Cut each half into three 4-inch squares. You should have six 4-inch squares.
(These next steps seem complicated, but they really aren’t! We suggest watchingthis videofor a clearer explanation of how to make the danish shape.)
Turn square to form a diamond, fold in half so bottom point meets top point.
Starting from the bottom, cut a slit parallel to the left edge, about½ inch in from the edge. Stop about 1 inch from the top, leaving dough intact. Cut a similar slit parallel to the right edge.
Unfold to reveal a diamond shape with two side flaps. Take left flap and fold it over so the point meets the inside corner on the right side. Take the right flap and fold it over so the point meets the inside corner on the left side. This will create a twist at top and bottom and a raised border to contain filling.
Place on one prepared sheet and cover lightly with plastic wrap or a kitchen towel. Repeat with remaining dough and second prepared sheet. Proof for 45 minutes in a warm place. Preheat oven to 350 F. Bake until golden brown, 35 to 40 minutes.
Heat a large non-stick skillet over medium-high heat, add butter and olive oil. Add the onion and cook until softened, about 5 minutes.
Add the mushrooms, garlic and herbs; cook 5 minutes. Add the balsamic vinegar and wine. Cook until no liquid remains, about 5-7 minutes. Spoon mushroom mixture evenly onto danishes and sprinkle with cheese.Return to oven and bake for an additional 5 minutes until cheese is melted.
Preparation Time:90 Minutes
Servings: Makes 12 danishes
