Sveskestang (Prune-filled Danish Pastry)
This cardamom pastry is filled with vanilla pastry cream and prune jam and topped with chopped almonds and sugar. It is crispy, sweet, delicious, and the perfect treat for any celebration!
Ingredients
DOUGH
- 150 ml (2/3 cup) milk
- 2 tsp instant yeast (2.25 tsp active dry yeast, 17.5g fresh yeast)
- 1 large egg
- 1 egg yolk
- 50 grams (1/4 cup) sugar
- 1/2 tsp vanilla extract (or vaniljesukker)
- 1/2 tsp cardamom (optional)
- 1/2 tsp salt
- 375 grams (3 cups) bread or all-purpose flour
- 57 grams (4 tbsp) unsalted butter, softened
FILLING
- 200 grams prunes, chopped
- 1 tbsp sugar
- 1.5 tbsp port or sherry (optional)
- 60 ml (1/4 cup) water
- 1 portion kagecreme (optional)
TOPPING
- 1 egg for egg wash
- Chopped almonds
- Pearl sugar (or just regular/turbinado/brown sugar!)
Instructions
- Make your kagecreme by following our recipe here. This ensures that it has time to cool down. This is optional for this recipe; instead, just use the prunes as your filling!
- To make the dough: If using active dry yeast, heat the milk in the microwave or on the stovetop until it is “fingervarm” (finger warm), meaning it should feel warm to the touch but not hot. Add your yeast, stir, and leave it for 5-10 minutes until the mixture starts to bubble up. If using instant yeast, simply add the yeast to the milk – there is no need to dissolve it.
- Combine the egg, egg yolk, sugar, vanilla, and cardamom in a large mixing bowl. Once the yeast mixture has bubbled up a bit, add it to the egg mixture, or if using instant yeast, add immediately. Mix well.
- Then add the salt, softened butter, and flour. Mix with a wooden spoon until the dough starts to come together. Tip it out onto a floured surface and knead until smooth and elastic (about 10 minutes). Add more flour if needed – the dough should be soft and smooth, not dry and not sticking to the surface. If using a stand mixer, allow it to knead the dough together for about 10 minutes.
- Cover the dough with cling film or a clean dishtowel and place in a warm place to rise for 1-1.5 hours, or until doubled in size.
- To make the prune filling: Combine the chopped prunes, sugar, port/sherry, and water in a small saucepan and place this over medium heat. You just want to heat up the mixture until the prunes soften and the liquid evaporates so you are left with a very simple prune jam. You can taste it to adjust the flavors (add more sugar or port/sherry if you want!).
- Set this aside to cool in the fridge (it shouldn't need very long to cool, maybe 15-20 minutes).
- Once your dough has risen, roll out into a 16 by 10 inch (41x25 cm) rectangle. Trim the edges if you want a really neat rectangle, but it's not necessary!
- Spread the kagecreme down the center of the rectangle. Add the prunes on top and spread so they are evenly distributed. Make sure to leave space at the top and bottom of the rectangle so that you can fold the ends over the filling and it doesn't leak out!
- Using a knife, cut out pieces from both sides at the top and bottom to create the flaps to fold over the top and bottom of the braid. Make sure your cutouts are slanted downwards so you can create the strands for the braid.
- Fold the top and bottom flaps over the filling.
- Now cut the strands for the braid, trying to keep them as even as possible on each side!
- Next, create the braid pattern by folding over one strand then alternating to a strand on the other side.
- Continue this all the way down the pastry.
- Transfer this carefully to a baking sheet lined with parchment paper and cover with cling film or a dish towel. Leave this to rise for another 30 minutes.
- In the meantime, preheat your oven to 375 F (190 C).
- After 30 minutes, brush with egg wash, top with chopped almonds and sugar, and bake for 20-25 minutes. Make sure your pastry is a deep golden brown before taking it out of the oven!
- Let the pastry cool for 10-15 minutes, then slice and enjoy!