Ep 2. Danish Pastry Pockets with Beatrice Ojakangas

Baking with Julia is a cooking show that focuses on different baking techniques and recipes. Season 2, Episode 2 introduces viewers to Beatrice Ojakangas, a renowned baker, and her recipe for Danish Pastry Pockets.

The episode begins with a brief introduction to Danish pastry and its history. Host Julia Childs explains the process of laminating the dough to achieve the flaky layers characteristic of Danish pastries. Ojakangas then takes over, demonstrating how to make the dough from scratch and how to roll and fold it to create the layered effect.

Once the dough has been prepared, Ojakangas shows viewers how to make the filling, which includes almond paste, butter, and sugar. She explains how to shape the filling into small balls and place them inside the pocket of the dough. She then demonstrates how to fold and seal the pockets before brushing them with an egg wash.

After the pockets have been prepared, Ojakangas and Childs discuss the different variations of Danish pastries, including the popular fruit-filled and cream cheese-filled versions. They also talk about the importance of temperature control when working with laminated dough and how to avoid overworking it.

Once the pastries have been baked to golden perfection, Ojakangas demonstrates how to make a simple glaze to drizzle over the top. She also suggests different serving options, such as a scoop of ice cream or a dollop of whipped cream.

Throughout the episode, Ojakangas provides helpful tips and tricks for working with dough and creating the perfect pastry. Her easy-to-follow instructions make even the most complicated techniques seem simple. With her warm personality and expert knowledge, Ojakangas is a joy to watch and learn from.

Overall, season 2, episode 2 of Baking with Julia is a must-watch for anyone who loves baking or has a sweet tooth. The Danish Pastry Pockets recipe is delicious and versatile, and Ojakangas' expert instruction makes it accessible to bakers of all skill levels.