Spinach & Bechamel Danish


1 min read

    50 gr Anchor Salted Butter
    2.65 kg Pastry flour
    30 gr Salt
    50 gr Dried yeast
    70 gr Caster sugar
    1.4 kg Water
    250 gr Egg
    1 kg Butter sheet
    50 gr Anchor Salted Butter
    350 gr Anchor Milk
    100 gr Anchor Pizza Blend Grated Cheese
    20 gr Mainland Grated Parmesan Cheese
    100 gr Anchor Cream Cheese
    50 gr Flour
    15 gr Toasted flaked almonds
    30 gr Spinach
    35 gr Spring onion
    4 gr Salt
    2 gr Pepper
    12 gr Wholegrain mustard
  1. Place all the dry ingredients into the freezer overnight and all the wet ingredients into the chiller overnight.
  2. Prepare the dough with the flour, salt, yeast, sugar, butter, water & egg – mix until smooth and elastic and then roll into a ball and cover with cling film and place in the chiller for 1 hour.
  3. Add the butter sheet using the French method – incorporating 3 × half turns, rest the dough in the chiller for 30 minutes between each turn. After the 3rd turn return to the chiller for a further 30 minutes.
  4. Roll the dough into a desired thickness, shape, fill and then prove at room temperature lightly covered with plastic to prevent drying out.
  5. Egg wash before baking – bake at 200°C.
  1. Melt the butter and add the flour and mix over the heat for 1 minute. Add the warmed milk gradually to form a roux.
  2. Add the cheeses, spinach, spring onion, mustard, salt & pepper, almonds and blend together.
  3. Drop into croissant cases and add some cream cheese pieces on top. Sprinkle with parmesan cheese. Bake.
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