Description
Danish pastry magic unfolds with lagkagesnegle, a delightful spiral of raspberry-kissed sweetness nestled in silky vanilla cream. Delicate layers promise a heavenly Danish dessert experience that will enchant you with its intricate balance of fruity tang and creamy richness.
Ingredients
Scale
Pastry Dough:
- 300 g / 2.5 cups all-purpose flour
- 50 g / 1/4 cup granulated sugar
- 7 g / 2.25 tsp active dry yeast
- 1 large egg
- 125 ml / 1/2 cup milk
- 100 g / 7 tbsp unsalted butter
- 1/2 tsp salt
Filling:
- 200 g / 2 cups fresh raspberries
- 50 g / 1/4 cup granulated sugar
- 30 ml / 2 tbsp lemon juice
Vanilla Pastry Cream:
- 500 ml / 2 cups whole milk
- 4 large egg yolks
- 100 g / 1/2 cup granulated sugar
- 30 g / 1/4 cup cornstarch
- 1 vanilla bean
- 30 g / 2 tbsp unsalted butter
- 1 tsp vanilla extract
Finishing:
- 1 egg (for egg wash)
- 30 g / 1/4 cup powdered sugar (for dusting)
Instructions
- Dissolve yeast in lukewarm milk, allowing it to activate and become frothy for approximately 5-7 minutes.
- In a large mixing bowl, combine flour, sugar, and salt, creating a well in the center for wet ingredients.
- Pour activated yeast mixture, egg, and softened butter into the flour mixture, kneading until a smooth, elastic dough forms.
- Cover the dough and let it rise in a warm environment for 1 hour, or until it doubles in volume.
- Meanwhile, prepare raspberry filling by gently crushing raspberries with sugar and lemon juice, allowing the mixture to macerate and release natural juices.
- For vanilla pastry cream, split and scrape vanilla bean seeds into milk, heating until just before boiling.
- Whisk egg yolks with sugar and cornstarch until pale and creamy, then gradually incorporate hot milk while continuously stirring.
- Return mixture to saucepan, cooking over medium heat and stirring constantly until thickened, approximately 3-4 minutes.
- Remove pastry cream from heat, whisk in butter and vanilla extract, then transfer to a bowl and cover surface directly with plastic wrap to prevent skin formation.
- Roll out risen dough into a rectangular shape, spreading cooled pastry cream and raspberry filling evenly across the surface.
- Carefully roll the dough into a tight log, then slice into 2-3 cm thick rounds.
- Place swirls on a lined baking sheet, allowing space between each piece for expansion.
- Brush tops with beaten egg and let rest for 20 minutes at room temperature.
- Preheat oven to 180°C (350°F) and bake swirls for 20-25 minutes until golden brown.
- Cool slightly, then dust with powdered sugar before serving.
Notes
- Activate yeast carefully in lukewarm milk, ensuring temperature isn’t too hot to kill the yeast or too cold to prevent activation.
- Knead dough thoroughly to develop gluten, creating a smooth, elastic texture that ensures soft, tender pastry swirls.
- Allow sufficient rising time in a warm, draft-free area to help dough double in volume and develop rich, complex flavors.
- Use fresh, ripe raspberries for intense fruity filling, and consider alternative berries like strawberries or blueberries for variation.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20-25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Danish
Nutrition
- Serving Size: 12
- Calories: 230
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg