Love making danish pastries but not quite sure what to do with those scraps left over after shaping? In this video, pastry chef and culinary instructor Colette Christian shows you how to make the most of those leftovers. She will start by sharing how to freshen up the scraps and re-roll the dough. Then, learn the perfect ratio of cinnamon to sugar for coating your pastry scraps to add more flavor.
Once the dough is coated, watch as she whips up twists, lunettes, and snails to create more pastry shape variations that look and taste just as good as anything you’ll find in a bakery. And if you want an even simpler technique to use up scraps, toss them in cinnamon sugar, place them in a pan, and bake up some monkey bread. Once everything is baked, Colette tops these treats with a beautiful flat icing and shares a fun drizzling technique.
Download the recipe for flat icing here.
For more recipes and pastry techniques, check out some of Colette’s other videos such as “Kouign Amann Pastries” and “Cooked Pastry Fillings.”