"Denishu" (?????) means as much as "Danish", so here is a type of pastry, namely "Danish Pastry", this is the English name for a Plunderteig. Plunderteig very many different small pies are made like just pastries, croissants and many more. Cat called such small cake always "particles", these are well known in the area where he comes from (cute 
). This type of Plunderteig is known since 1960 in Japan and was probably directly from a Japanese Baker in the country of the rising sun brought, hence the name. Of course the Japanese would not, if this pastry could, customized the tastes to fill it with Anko is a widespread variant, often with a whole Kuri Kanroni in the middle.
Made Plunderteig also croissants, my Denishu dough is from finished "fresh" Croissant dough in the can. Simply to can, roll, fill backen-finished. Best I until now the sort of "Chocolate" found the chocolate is going though but in an extra bags, the dough is also particularly crispy and the most important thing he has just the right size, small squares. At the "normal" doses Croissant dough must be the two triangles can be "glued" together and cut in the middle. I hope that this canned cheese pastries is known to many, and can understand what I meine(wenn_nicht,_sp?testen_nach_dem_?ffnen_der_Dose_wird_es_klar_sein,_ich_habe_n?mlich_aus_Gier_vergessen,_Bilder_zu_machen,_weil_Hunger).
By the way, when studying the ingredients, this dough purely vegetable ist(eigentlich), can but be included tracks (egg/milk) reveals. So I ask people with food intolerances and vegan, just read, I can well imagine that there is something in health food store but without "Tracks". Croissant dough is a Plunderteig with butter or margarine made with butter it be described as "Butter Croissant" (according to food provisions). Not this "tracks" were it would be a vegan pastry. Or, is the batter himself forth, but honestly, that would be no "WA cakes" Yes more, it should be so quickly and easily.
The chestnut trees can be replaced with roasted walnut pieces, I personally find the combination of walnut and Anko almost better. Best this azuki Denishu straight from the oven are still warm, with a cup of dampening hot green tea simply heavenly at these temperatures.
For 6 pieces
1 Pack chocolate batter in a can
sweet bean paste 200 g Tsubu to (doses Anko is possible)
4-5 Kuri Kanroni or roasted Kastanien(amaguri) out of the bag some Walnut halves
Crowning glory for brushing:
2 El Mirin
1 El maple syrup
Dough in the can there actually in almost every supermarket in cooling the Croissant, has the image to see the normal version.
Roast walnuts 5 minutes without fat in a frying pan until they are a bit darker and smell good. Kuri Kanroni from glass take, drain, cut into small pieces and the bean paste mix (Similarly also Anko is prepared, which is used for filling Kuri Dorayaki).
Open the can and carefully roll the doorbell and split into pieces for such "seams" are already in the dough. Place the pieces of dough on a baking sheet with parchment paper and once trial fold every corner to the Center, so you can see where you want the fill. Then apply to each dough square 2 El of the Anko mix and wait a little. Collapse the corners and hang up a piece in the Middle Kuri Kanroni or half of a walnut.
Mirin and maple syrup mix, so that coated the "particles" twice: the first time before baking, and even after that.
Bake Oven preheated to 180C? in 15 minutes, here you must adjust somewhat times and temperatures the own oven. On the packaging indicates 200C? and 20 minutes, it was for me too long/hot, the first time they have become too Brown and slightly bitter.
Immediately after baking remove Kuri Kanroni brush again with the gloss Enamel, and otherwise they dry out. The brush the pastry Gets an attractive Sheen and tastes even crispier.
Just cool, but necessarily still warm sipping a cup of hot green tea enjoy superbly at these temperatures!
The Anko particles taste of course out cold, and security with other tea or even coffee.
Tip: If you topped it with Walnut halves, it must be roasted not afraid.
Actually I wanted to write another article, but this is just SO good, especially when it is served hot, I had to share it instantly .
