Danish Pastry Recipe
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4.7
447 reviews
Excellent
Danish Pastry Recipe
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This Danish Pastry Recipe blends a laminating dough process with layers of rich butter to create tender, flaky pastries. It includes a cream cheese filling and a fruit filling option, finished with a powdered sugar glaze. The dough requires careful handling to keep the butter cold, which is crucial for the layers. The final pastry is crisp and buttery, with a creamy or fruity center depending on the filling used.
Description
The Danish Pastry Recipe involves making a yeast-based dough enriched with butter, sugar, milk, eggs, and vanilla. The dough incorporates a cold butter block through lamination to achieve flaky layers. It offers two filling choices: a sweetened cream cheese mixture or a fruity jam filling. After shaping and filling, the pastries are brushed with an egg wash and baked until golden. Once cooled, they are topped with a powdered sugar glaze that adds sweetness and a shiny finish.
The laminated dough produces a light, layered texture due to the cold butter integrated into the dough. The combination of sugar and cream cheese creates a smooth, slightly tangy filling, contrasting with the flaky exterior. Alternatively, the fruit filling delivers a sweet, soft center that balances the buttery crust.
These pastries are typically served fresh to enjoy their optimal flakiness, but they hold for a few days when stored properly. The recipe suggests various ways to make ahead and freeze at different stages, supporting flexible preparation timing. Using very cold butter and careful temperature control during dough preparation is essential for successful layering and texture.
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Ingredients
For the Dough
- 2 cups butter divided, unsalted
- 5½ cups all-purpose flour
- ½ cup granulated sugar
- 4½ teaspoons instant yeast
- 2 teaspoons salt
- 2 teaspoons vanilla extract
- 1½ cups milk
- 2 egg
For the Cheese Filling
- 8 ounces cream cheese at room temperature
- 3 tablespoons granulated sugar
- 1 egg
- ¼ teaspoon salt
For the Fruit Filling
- 1 cup fruit jam or preserves or canned pie filling
For the Egg Wash:
- 1 egg white
- 1 tablespoon water
For the Glaze:
- 1½ cups powdered sugar
- 2 tablespoons milk
Instructions
- Make the Dough: Cut ½ tablespoon off the ends of each of the four sticks of butter (for a total of 2 tablespoons).
- In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. Add the 2 tablespoons cold butter and work it in with a pastry blender or your fingers until no large lumps remain. Add the vanilla, milk, and eggs.
- Mix with the paddle attachment on low speed until a dough begins to form, then switch to the dough hook and knead until a cohesive, but quite sticky dough forms, about 5 to 7 minutes. The dough won't completely clean the bowl and will stick a bit at the bottom. (You can also complete this step in a bread machine on the dough cycle.)
- Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.
- Make the Butter Block: Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle. Sprinkle lightly with flour, and cover with another piece of parchment or plastic wrap.
- Gently pound and roll the butter until it's about 6" x 9". The pieces may or may not meld together.
- Repeat with the remaining 4 pieces of butter. You should now have two butter rectangles, about 6" x 9" each.
- Laminate the Dough: Roll the dough into a rectangle 12" wide x 24" long. Place one of the butter pieces onto the center third of the dough. Fold one side over the butter to cover it. Place the other butter piece atop the folded-over dough, and fold the remaining dough up over it. Pinch the open ends and side closed.
- Turn the dough so a 12" side is closest to you. Roll the dough into a 10" x 24" rectangle. Fold each side into the center; then fold one side over the other to make a rectangular packet about 6" x 10".
- Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
- Remove the dough from the refrigerator, and again roll it into a rectangle about 10" x 24". Fold it into a packet as you did in step #9; it'll be about 7" x 12". Roll one final time, fold into a packet, and flour the dough lightly. Wrap loosely (but completely) in plastic, and chill it for at least 2 hours, or up to 16 hours.
- Make the Cheese Filling (if using): Combine all of the ingredients in a medium bowl, stirring until smooth.
- Assemble the Pastries: When you're ready to make pastries, remove the dough from the refrigerator, unwrap it, and cut off one-third. You'll work with this piece first; re-wrap and return the remainder to the refrigerator.
- Divide the dough into 12 pieces. Roll each into a smooth ball, then flatten the balls into 3" to 3 1/2" rounds, making the center thinner than the edges. You want to build up a slight wall of dough all around the circumference; this will help hold the filling. Place the rounds on a baking sheet lined with parchment paper or a silicone baking mat.
- Working with one-half of the remaining dough at a time, repeat the process; you'll finish with three baking sheets, each with 12 dough rounds.
- Cover the Danish lightly with greased plastic wrap, and let them rise for about 1 hour; they'll become slightly puffy. Towards the end of the rising time, preheat the oven to 400°F.
- Use your fingers to press the centers of the dough rounds as flat as possible, leaving the "sidewalls" puffed. Spoon a heaping teaspoon of filling into the well of each round.
- Make the Egg Wash: In a small bowl, whisk together the egg white and water. Brush the exposed edges of the pastries with the egg wash.
- Bake the Pastries: Bake the pastries, one pan at a time, until golden brown, 15 to 18 minutes. Remove them from the oven, and transfer to a wire rack to cool.
- Make the Glaze: In a small bowl, whisk the powdered sugar and milk to make a "drizzlable" glaze. If the glaze is too thick, add just a splash more milk at a time until the correct consistency is reached.
- Drizzle the glaze atop the pastries. Serve warm or at room temperature.
Notes
- Use very cold butter for the butter block; warm butter will not laminate properly.
- Chill the butter blocks in the refrigerator if they become too soft before lamination.
- This recipe can be done over one or two days; dough can rest overnight in the refrigerator.
- Experiment with different Danish pastry shapes; circular shapes give consistent results.
- Eat pastries the same day for best flakiness; store leftovers in airtight containers up to 3 days.
- Freeze dough after lamination for up to 3 months wrapped tightly; thaw overnight before using.
- Freeze assembled unbaked pastries for up to 1 month; bake directly from frozen, adding baking time.
- Freeze baked pastries for up to 3 months; reheat in a 350°F oven until warmed through.
Nutrition Information
Show Details
Calories
230kcal
(12%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
40mg
(13%)
Sodium
176mg
(7%)
Potassium
64mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
423IU
(8%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36danishes
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 176mg | 7% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 423IU | 8% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
447 reviews
Excellent
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