RecipeWe make difference SIB
Mixing ratio
Danish Pastry sheet
- FARINE FRANCAISE T55 700g
- Instant Yeast 10g
- Salt 10g
- Sugar 30g
- Butter 50g
- Water 520g
- Sheet Butter 1000g
Cooking process
Danish Pastry sheet
- -Mix all ingredients and rest 30 min in the freezer
-Laminate 3 by 3 , Thickness 5 mm
-Cut the pastry sheet into 7 x 4 Cm
-Top cream cheese spread on the pastry sheet
-Wrap cream cheese spread by pastry sheet
-Bake 190/170 for 10-15 min
Filling
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