3 to 4 tbsp of apricot marmalade or any other shiny glazing (corn syrup…)
Thaw the dough in the fridge, let’s say overnight in case you have a frozen one or make it from scratch if you are following this recipe or that one.
Follow the steps in the picture below to make the “papillon”.
You basically need to cut a square, then cut an inner square with a sharp knife. Then lift the top left corner of the border and bring it to the opposite side (right bottom corner). Repeat the same for the other side: bring the bottom left corner to the top left side. In a way, the 2 corners should swap places.
Fill in the centre with about a generous teaspoon of pastry cream. Place another teaspoon of jam on the top once the danish pastry is baked (I added it before baking and it was all gone at the end, I had to add another spoon after baking them).
Steps to make the “papillon”
Follow the steps in the picture below to make the fan.
Cut even squares, then make 4 sharp and neat cuts in diagonals but without cutting through the centrer.
Place about a tablespoon of cream, Place halved apricot or 1/4 of a peach (pat-dried).
Bring the corners to the top following the pictures. Pinch to seal.
The other way is the pinch the corners and place them in the centre underneath the cream and the fruit, which will give it a professional look.
Steps of making the fan or pinwheels
Egg wash and let proof for about 1h30 to 2 h.
Preheat the oven at 200 degrees C and bake at 170 degrees C for about 20 min. Glaze the danish pastries while still hot.
You can make swiss rolls or twisters as well. I suggest you watch this video for more ideas…He’s inspiring!
Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks.
Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.
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