Hands up who loves a Danish pastry? Well, we can guarantee you'll love this Grenade® take on the classic treat, created by Team Grenade Ambassador, Chloe Ashford. Get baking and tag us in your creations over on Instagram: @grenadeofficial.
Feeling creative? Head over to our blog to take a look some more Grenade® recipes you can whip up!
Start by placing your flour into a bowl with the sugar on one side and the yeast on the other (using a mixer is best but can be done by hand)
Add in the milk, water and egg, then slowly combine together for around 2 minutes. Continue to mix at a medium speed for 8 minutes
A dough should form which you can mould into a ball. Dust it lightly in flour, then place in the fridge to chill for 1-2 hours
Take your chilled dough out of the fridge and place on a floured surface. Roll into a rectangle making sure it is 0.5cm thickness
Lay the chilled butter in chunks evenly on one half of the dough, then fold over the exposed dough over to form a sandwich
Use a rolling pin to combine the butter into the dough, periodically folding the dough over itself as you go, to incorporate the butter
Once the butter has been incorporated, place it back in the fridge to chill for at least 50 minutes
Once the dough is chilled, remove it from the fridge and roll back out into a rectangle with a 0.5cm thickness
Evenly spread the Carb Killa Milk Chocolate Spread over the dough, remembering to keep a centimetre boarder around the edge
Gentle begin to roll the dough into a log, keep the rolls tight as they create the signature pastry swirl. Then slice to desired thickness (I made 16 small pastries)
Place on a greaseproof paper lined baking tray and bake for 20-22 minutes at 180°C
Once the pastries are baked, place the Carb Killa White Chocolate Cookie Spread in a bowl and microwave until its at a runny consistency
Drizzle over pastries and enjoy warm
