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Carb Killa® Danish Pastries

Method

1

Start by placing your flour into a bowl with the sugar on one side and the yeast on the other (using a mixer is best but can be done by hand)

2

Add in the milk, water and egg, then slowly combine together for around 2 minutes. Continue to mix at a medium speed for 8 minutes

3

A dough should form which you can mould into a ball. Dust it lightly in flour, then place in the fridge to chill for 1-2 hours

4

Take your chilled dough out of the fridge and place on a floured surface. Roll into a rectangle making sure it is 0.5cm thickness

5

Lay the chilled butter in chunks evenly on one half of the dough, then fold over the exposed dough over to form a sandwich

6

Use a rolling pin to combine the butter into the dough, periodically folding the dough over itself as you go, to incorporate the butter

7

Once the butter has been incorporated, place it back in the fridge to chill for at least 50 minutes

8

Once the dough is chilled, remove it from the fridge and roll back out into a rectangle with a 0.5cm thickness

9

Evenly spread the Carb Killa Milk Chocolate Spread over the dough, remembering to keep a centimetre boarder around the edge

10

Gentle begin to roll the dough into a log, keep the rolls tight as they create the signature pastry swirl. Then slice to desired thickness (I made 16 small pastries)

11

Place on a greaseproof paper lined baking tray and bake for 20-22 minutes at 180°C

12

Once the pastries are baked, place the Carb Killa White Chocolate Cookie Spread in a bowl and microwave until its at a runny consistency

13

Drizzle over pastries and enjoy warm

Danish pastries

Nutritional Values

Typical Per Serving
Calories
154
Fat
8g
Carbs
17g
Protein
5g

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