A Danish Pastry Weekend

 I am tackling Danish pastries full on!

Danish pastry dough is like a combination of bread (yeast) and croissant (layers) doughs. Yes, it is very time consuming. And requires meticulous attention. Which is why I devoted a whole weekend to it. Literally, ALL of it.

First, Danish pastry twists, laced with remonce (almond paste).

And topped with honey-stung cream cheese and cherry jam. 

Proofed and baked!

With a cup of coffee for breakfast. 

(Of course, I had to get up at the crack of dawn to make this happen...)

Nothing beats hot Danish pastry on a sunny Sunday morn!

Except perhaps Danish pastries for evening dessert. Muhahaha!

Apricot Danish pastry slips

(with homemade apricot lekvar)

I had my usual dinner. Meaning no dinner and two helpings of dessert!

Austrian Buchteln

 This was one of those recipes where I had no idea what I was making, so whatever I made would be "that" for me. I would judge my success by how good it generally tasted (rather than its resemblance "to" anything). 

A knob of buchteln sitting in a pool of coffee creme anglaise. 

It tasted like bread and cream! Not surprising, since it was in with the brioches.  

I'm not sure if I'd make it again, but I'd definitely try it again if I ever so happened to wander into an Austrian bakery:)