Sourdough Danish Pastries Recipe & How to Fold Them

Sourdough Danish Pastries Recipe & How to Fold Them

The first part of the series is how to make the sourdough pastry dough recipe.

Part two and three are about the different folding methods and patterns plus toppings.

Korena In The Kitchen website shares a three part series on sourdough danish pastries.

korenainthekitchen.com

 

Click here to read the sourdough pasty dough recipe:

http://korenainthekitchen.com/2012/05/20/sourdough-danish-pastries/
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Click here for the Cream Cheese Filling pastry filling recipe & 4 folding methods:

http://korenainthekitchen.com/2012/05/24/sourdough-danish-pastries-part-ii/

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Metric Equivalents

1/4 teaspoon = 1.23 milliliters

1/2 teaspoon = 2.46 milliliters

3/4 teaspoon = 3.7 milliliters

1 teaspoon = 4.93 milliliters

1 1/4 teaspoons = 6.16 milliliters

1 1/2 teaspoons = 7.39 milliliters

1 3/4 teaspoons = 8.63 milliliters

2 teaspoons = 9.86 milliliters

1 tablespoon = 14.79 milliliters

2 tablespoons = 29.57 milliliters

1/4 cup = 59.15 milliliters
1/2 cup = 118.3 milliliters
1 cup = 236.59 milliliters
2 cups or 1 pint = 473.18 milliliters
3 cups = 709.77 milliliters
4 cups or 1 quart = 946.36 milliliters
4 quarts or 1 gallon = 3.785 liters

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