Danish Pastries Recipe

Here’s a classic recipe for Danish pastries — flaky, buttery, and perfect for breakfast or a sweet treat!

Danish Pastries Recipe

Ingredients:

For the dough:

• 2 ¼ tsp (1 packet) active dry yeast

• ¾ cup (180 ml) warm milk (around 110°F / 43°C)

• ¼ cup (50 g) granulated sugar

• 1 tsp vanilla extract

• 1 large egg

• 3 ½ cups (440 g) all-purpose flour

• ½ tsp salt

• ½ cup (115 g) unsalted butter, softened (for the dough)

For the butter layer (lamination):

• 1 cup (225 g) unsalted butter, cold but pliable (not rock hard)

For the filling (optional):

• Cream cheese filling, fruit preserves, custard, or almond paste

For the glaze:

• 1 cup powdered sugar

• 1–2 tbsp milk or lemon juice

• ½ tsp vanilla extract

Instructions:

1. Activate yeast:
   In a small bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until foamy.

2. Make dough:
   In a large mixing bowl, combine yeast mixture, sugar, vanilla, egg, salt, and softened butter. Add flour gradually and mix until a dough forms. Knead for about 5-7 minutes until smooth.

3. First rise:
   Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.

4. Prepare butter block:
   Place the cold butter between two sheets of parchment paper and pound or roll it into a 7×7 inch (18×18 cm) square. Chill if too soft.

5. Laminate dough:
   Roll out the dough on a floured surface into a 10×10 inch (25×25 cm) square. Place the butter block in the center diagonally (like a diamond). Fold the corners of dough over the butter so it’s fully enclosed.

6. Roll and fold:
   Roll the dough out into a 20×10 inch rectangle. Fold it into thirds like a letter. Wrap in plastic and chill for 30 minutes. Repeat rolling and folding 2 more times, chilling for 30 minutes between each.

7. Shape pastries:
   Roll dough to about ¼ inch thickness. Cut into squares or rectangles. Add filling in the center if desired. Fold or shape as you like (triangles, pinwheels, pockets).

8. Second rise:
   Place shaped pastries on a baking sheet lined with parchment. Cover and let rise for 45 minutes.

9. Bake:
   Preheat oven to 375°F (190°C). Brush pastries with egg wash (1 beaten egg with 1 tbsp water). Bake 15-20 minutes until golden and puffed.

10. Glaze:
    Mix powdered sugar, milk/lemon juice, and vanilla to make a drizzle. Drizzle over warm pastries.