Orange Sugar Danish Pastries
- 1 large orange
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1 box frozen puff pastry thawed
- Preheat the oven to 400 (F). Line a baking sheet with parchment paper or a Silpat mat. Set aside.
- Using a cheese grater or a zester, zest the orange into a small bowl.
- Add 1/2 cup granulated sugar and 1/2 teaspoon cinnamon to the small bowl with the orange zest, rubbing the sugar and orange zest together until fragrant and a pale orange-yellow.
- In case the puff pastry comes in a block, roll it with a rolling pin on a floured surface, until it’s about 2-3mm thick in a long rectangular shape. If it’s already that thin, just roll it out on the table and arrange it in a long rectangular shape.
- Spread the orange sugar (from the third step) in a thin layer over the pastry, using the back of your hand to spread the sugar out as evenly as you can.
- Use a sharp knife to divide the rolled out puff pastry into vertical strips, each about an inch wide. In the middle of each strip, make an additional cut starting half an inch from the top and finishing about an inch from the bottom of the strip. Fold the rectangle over this inner-cut. Don’t worry if you lose some sugar! You can always sprinkle what falls out on top of the danishes.
- Hold a strip of puff pastry from both ends and start twisting it, turning each hand in opposite directions until you have a tall spiral shape. Hold one end of the strip in place with a finger, and roll the rest of the spiral around it until you get a small spiral. Tuck in the last end underneath the pastry, making sure you do so tightly so it won’t uncurl during the baking process.
- Repeat for the remaining pastry strips until you fill your baking sheet with pastry-spirals, setting each spiral about 3 inches apart from one another. Refrigerate for about 20 minutes before baking in the preheated oven for 14-18 minutes, or, until the orange sugar has caramelized and the puff pastry has turned into a golden brown.
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