Danish Resistance and Danish Pastry

Updated: Oct 5, 2021

Ages 9+ Total time: 2.5 hours WWII

Danish Resistance and Danish PAstry
Sweetest, warmest srory of WWII

This recipe is an edible illustration of one of the sweetest, warmest stories ever to come out of WWII. In September 1943, on at the eve of the Jewish New Year (Rosh Hashana), the German forces occupying Denmark scheduled a raid to round up Denmark’s 8000 Jewish inhabitants. Once in custody, these Jews were to be sent to meet the 'final solution' in concentration camps. Word of this cruel plan was intercepted by the Danish resistance. Within 72 hours, activists and civilians had mobilized and carried out a rescue evacuation, safely transporting 7500 people into neighboring, neutral, Sweden. Learning about this brave civil campaign is best done while baking this simple version of yummy Danish pastry.


Danish Pastry

Dough

1 tbsp yeast

1 tbsp sugar

1 cup water

1 egg

1/3 cup sugar

3 – 3.25 cups flour

1 salted butter stick (8 tbsp)


Filling

2 cups vanilla pudding

Mini chocolate chips


Glaze

1/3 cup sugar

1/3 cup water


Instructions

Make the dough - in a class setting, prepare beforehand (1 batch per 2 students)

  1. In a mixer bowl, place yeast, water and 1 Tbsp sugar. Stir lightly and wait 5 min.

  2. Add the egg, 1/3 cup sugar and flour. Knead to get sticky dough.

  3. Add butter and knead 2-3 minutes. Let dough rise for 1 hour.

Tip: If your dough is too soft for a rolling pin, flatten it by pressing into a baking pan or a tray

Prepare the pastry

  1. Spread the dough into two flat rectangular shapes, about ½” thick.

  2. Spread vanilla pudding on the dough. and sprinkle with chocolate chips

  3. Roll dough into a log and refrigerate for 20 minutes.

  4. Slice the chilled roll into disks 3/4" thick and lay in pan 1” apart.

  5. Heat oven to 350F, while pastry rises once more, for 15 minutes

  6. Bake for 15 minutes in 350F

  7. In a pot, heat 1/3 cup sugar and 1/3 cup of water until compined and slightly thick, to make glazing syrup.

  8. Brush baked pastries with syrup while they are warm.


 

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