Chestnut Danish swirls

Chestnut Danish swirls

Total: 3 hr 25 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 271 kcal
, Fat: 9 g
, Carbohydrate: 41 g
, Protein: 7 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sweet yeast dough

400 g zopf flour
½ tsp salt
80 g sugar
½ cube yeast (approx. 20 g), crumbled
50 g butter, cut into pieces, soft
2 dl milk

Filling

220 g frozen chestnut puree, defrosted
150 g cream quark
60 g walnut kernels, roughly chopped
2 tbsp rum or orange juice

Shape

60 g quince jelly
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How it's done

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Sweet yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Filling

Combine the chestnut puree, quark, walnuts and rum.

Shape

On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Warm the quince jelly, use half to coat the pastry and set the rest aside.

Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 12 slices using a bread knife, place on a baking tray lined with baking paper, allow to rise at room temperature for approx. 30 mins.

Bake

Approx. 25 mins. in the bottom half of an oven preheated to 200°C. Remove from the oven, brush the hot pastries with the jelly, leave to cool on a rack.

Good to know
Tip: The chestnut Danish swirls are best eaten fresh.

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