Making Danish pastry delights with weed
If you’re looking for a really simple dessert recipe that looks elegant enough to serve at a wedding but is also easy enough to pull out when you don’t want to slave for hours over a hot oven, then this is the place for you. This Danish recipe has been tried and tested, so we know that it offers stellar results, as long as you follow each step carefully.
What is a Danish pastry?
A Danish is a super sweet multi-layered pastry that has a flaky texture that is similar to croissants. They’re filled to the brim with fruity goodness and then drizzled with homemade icing for an elegant looking effect. Sometimes these pastries feature fancy crisscross patterns, and other times they are more circular and filled more like a tart, but no matter how you decide to make them, they are absolutely delicious and make for the perfect dessert or midnight snack any day of the week.
Cannabutter Danish recipe
Danish pastries will melt in your mouth when they’re enjoyed fresh out of the oven, but most will agree that they taste best after they’ve had a chance to cool. The texture is perfect for taking in with a hot cup of coffee or a cold glass of milk, and they hold up quite well in storage, lasting for up to 5 days as long as they’re refrigerated.
Preparation time: 50 minutes
Cooking time: 18 minutes
- 5 ½ cups all-purpose flour
- 2 cups cannabutter
- 1 cup milk
- ½ cup lukewarm water
- 1/3 cup granulated sugar
- 4 teaspoons yeast (activated)
- 2 teaspoons salt
- 1 teaspoon vanilla extract
- 1 teaspoon of flour (for dusting)
Fruit filling ingredients
- 1 cup of pie filling or jam
Egg wash ingredients
- 1 egg
- 1 tablespoon cold water
- 1 ½ cups icing sugar
- 2 ½ tablespoons milk
- Large mixing bowl
- Wooden spoon
- Plastic wrap
- Parchment paper
- Rolling pin
- Medium mixing bowl
- 3 large baking sheets
- Small bowl
- Sauce brush
Take 2 tablespoons of the cannabutter and place them into a large mixing bowl along with the sugar and yeast and use your clean fingers to work the ingredients together into a dough.
Now pour in the milk, vanilla, eggs, and water, and then work the ingredients together until they reach a thick and doughy texture.
Wrap the dough into a ball with plastic wrap and then place it into the fridge to cool while you move on to the next step.
Line your counter with a large sheet of parchment paper and then place the cannabutter into the middle of it.
Sprinkle a little more flour on top of the remaining cannabutter and then cover it with another sheet of parchment paper.
Use a rolling pin to flatten the cannabutter, and then a knife to slice it into two pieces that are each 6x9. Sometimes the pieces come out perfectly, but if yours are broken up a bit, then don’t fret, as it will still work.
Pull out the dough and roll it out into a rectangle that measures approximately 24 inches long and 12 inches high.
Place one of the rolled pieces of cannabutter into the middle of the dough square and then fold over the side to cover 1/3 of the sheet.
Add the other butter sheet to the already folded part of the dough and then fold the remaining side over the top of it, and gently press down to create a seal.
Now use a rolling pin to roll the dough into a rectangle that measures approximately 24”x10” inches and then fold it directly in half.
Wrap the freshly made slap with plastic wrap and set it in the fridge for 10 minutes to cool.
Retrieve the dough, unwrap it, and then take the rolling pin to it once more until it reaches the 24”x10” that it did before.
Slice the dough into 24 even-sized portions, and then loosely wrap them in plastic wrap and set them in the freezer for at least 2 hours before moving on to the next step.
Once the dough has had sufficient time to cool, pull it back out and unwrap one at a time to form them into shape. You can make perfect rectangles or circles or any other shape that you like, but you’ll need to ensure that there is a deep trench in the middle that will hold all of the fillings. As you shape each one, place them onto the baking sheets so that they are spread out and ready to be filled.
Once they are all shaped, it’s time to drape a protective layer of plastic
over them before popping them into the fridge for one full hour. This is how long they will take to rise, which is what gives these pastries their delightful texture.
Once the dough has risen, you can preheat the oven to 400°F, and then get out the pastries and your jam filling.
Use a tablespoon to scoop an even amount of the filling into each Danish pastry.
Whisk together the egg wash ingredients and then use a brush to apply a thin coating of it to the exposed top of each Danish.
Bake the pastries in the oven at 400°F for 18 minutes or until they reach a nice golden brown colour, and while you wait, it’s a good idea to whip together the drizzle ingredients so that you can finish the desserts the moment they come out of the oven.
Once the danishes are baked, use the icing to drizzle fancy patterns onto the top of them, and then leave them at room temperature to set. If you eat them too early, they’ll be a runny mess, but after 30-40 minutes, everything should harden, and they are ready to enjoy or store away for later.
Dosing with these delicious pastries
The strength of each Danish pastry will vary depending on the potency of the cannabutter that is used to make them, but if yours is high in cannabinoids, then it is safe to say that this will be a treat that is best enjoyed in moderation. So if this is your first time with edibles, then you might want to split one in half and try that first, whereas more seasoned consumers may require 2 or 3 to get the effects that they desire. To find your limit, proceed with caution and avoid exceeding anymore than one of these pastries until you get a chance to gauge how they will affect you.