Danish Coffee Cake

Products Used
Danish Coffee Cake Dixie

Ingredients

Pastry

  • 1 cup all-purpose flour*
  • 1/2 cup cold unsalted butter, cubed
  • 2 tablespoons water

Filling

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour*
  • 3 large eggs

Icing

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper. Set aside.
  2. For pastry, place flour in a large bowl. Using a pastry cutter or fork, blend in cubed butter until mixture resembles coarse crumbs. Add in water and combine until mixture forms a ball. Divide dough into three equal pieces.
  3. Lightly flour a clean work surface and roll each portion of dough out into a 9 x 6-inch rectangle using a rolling pin. Place dough onto prepared baking sheet. Set aside while you make filling.
  4. For filling, in a medium saucepan over medium heat, bring water and butter to a boil. Add in flour and stir until a smooth ball forms. Remove from heat and let it cool for 5 minutes. Transfer cooled dough into bowl of your stand mixer fitted with paddle attachment and with mixer on medium speed add in eggs one at a time, mixing until smooth (about 30 seconds), scraping sides of bowl as necessary.
  5. Spread egg mixture evenly on top of each rolled out dough and bake for 30 minutes, or until golden brown. Custard will puff up while cooking, but settle back down as it cools. Allow pastry to cool for 10 minutes before transferring to a wire rack.
  6. For icing, in a medium bowl, whisk together butter, powdered sugar, vanilla, and 1 tablespoon of milk until smooth. Add remaining milk if a thinner icing is desired. Stir in walnuts until combined and spread icing on top of each pastry while still warm.
  7. Serve warm, at room temperature, or cold. Store airtight in refrigerator for up to 3 days.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Shelly Jaronsky @CookiesandCups.

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