Coffee Danishes

Name: Coffee Danishes
Yield: 8 servings
Cuisine: American
Ingredients: 1 refer to Danish pastry; 4 grams -Instant coffee; 20 grams -Granulated sugar; 1 Egg for glazing; 1 Chocolate writing pen (icing is ok as well)

cookpad.japan @cookpad_jp

I had great success when I followed this recipe for Apple Raisin Danishesso I made danishes again.
I came up with this recipe because I thought coffee flavoured danishes might be good.

If you fold the dough carefully, the Danishes will turn out beautifully. Please adjust the baking time accordingly. For 8 danishes. Recipe by Minrin

I had great success when I followed this recipe for Apple Raisin Danishesso I made danishes again.
I came up with this recipe because I thought coffee flavoured danishes might be good.

If you fold the dough carefully, the Danishes will turn out beautifully. Please adjust the baking time accordingly. For 8 danishes. Recipe by Minrin

cookpad.japan @cookpad_jp

I had great success when I followed this recipe for Apple Raisin Danishesso I made danishes again.
I came up with this recipe because I thought coffee flavoured danishes might be good.

If you fold the dough carefully, the Danishes will turn out beautifully. Please adjust the baking time accordingly. For 8 danishes. Recipe by Minrin

I had great success when I followed this recipe for Apple Raisin Danishesso I made danishes again.
I came up with this recipe because I thought coffee flavoured danishes might be good.

If you fold the dough carefully, the Danishes will turn out beautifully. Please adjust the baking time accordingly. For 8 danishes. Recipe by Minrin

Saved

Ingredients

8 servings

1refer to Danish pastry
4 grams-Instant coffee
20 grams-Granulated sugar
1Egg for glazing
1Chocolate writing pen (icing is ok as well)

Saved

Steps

1

Prepare the Danish pastry. Follow thefrom Steps 2 to Step 7, and let it sit in the fridge for 30 minutes.
2

Roll out the Step 1 dough to a 3 cm thickness with a rolling pin. Sprinkle with the instant coffee and granulated sugar mixture all over (except for where you'll be sealing the dough together). Apply a small amount of eggwash close to the seam.
3

Start rolling up from your side and rest on your work surface with the seam facing downwards. Cut into 8 even portions.
4

Make 5 deep cuts.
5

Place the dough into the tart cups which have been lightly greased with butter as illustrated in the picture. Let them proof for about 50 minutes at 30°C. Brush with the egg for glazing, and bake in the preheated oven for about 20 minutes at 180°C.
6

When baked, remove from the cups. When cooled, draw lines with the chocolate writing pen.