Delectable Homemade Danish Pastries: A Step-by-Step Recipe Guide

Ingredients

500 grams of all-purpose flour
1 packet or 2 1/4 teaspoons of active dry yeast
50 grams of granulated sugar
1 teaspoon of salt
250 ml of whole milk, lukewarm
1 large egg
250 grams of unsalted butter, cold
1 large egg, beaten, for egg wash
200 grams of raspberry jam for filling
200 grams of cream cheese for filling
100 grams of icing sugar for dusting

Steps and instructions

In a large bowl, combine the flour, yeast, sugar, and salt.
Add the lukewarm milk and one egg to the flour mixture and mix until a soft dough forms.
Transfer the dough onto a floured surface and knead for about 5 minutes until it is smooth and elastic.
Roll out the dough into a rectangle, about 1 cm in thickness.
Spread the cold butter over 2/3 of the dough, leaving a third of the dough without butter.
Fold the dough in three, like a letter, starting with the part without butter.
Roll out the dough again into a rectangle, and fold it in three again. Repeat this process twice more.
Wrap the dough in cling film and let it rest in the fridge for 20 minutes.
Roll out the chilled dough onto a floured surface and cut it into squares.
Place a spoonful of raspberry jam and cream cheese in the centre of each square.
Fold the corners of each square towards the centre to encase the filling.
Place the pastries on a baking sheet lined with parchment paper and let them rise for about 1 hour until they are puffy.
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Brush the pastries with the beaten egg and bake them in the preheated oven for about 15 minutes until they are golden brown.
Remove the pastries from the oven and let them cool on a wire rack.
Dust the cooled Danish pastries with icing sugar before serving.

Tools for making

Large bowl - For mixing the dough ingredients.
Rolling pin - To roll out the dough into a rectangle.
Flour - Used for dusting surfaces and preventing dough from sticking.
Knife - To cut the dough into squares.
Baking sheet - To place the pastries on for baking.
Parchment paper - Lined on the baking sheet to prevent sticking.
Cling film - To wrap and refrigerate the dough for resting.
Wire rack - To cool the baked Danish pastries.
Pastry brush - For brushing beaten egg onto the pastries before baking.

Recipe variations

Swap out the raspberry jam for other fruit preserves like strawberry, apricot, or blueberry.
Replace the cream cheese filling with almond paste or Nutella for a different flavor.
Add a sprinkle of cinnamon or cardamom to the dough for a touch of spice.
Include chopped nuts, such as almonds or walnuts, in the filling for added crunch.
Experiment with different shapes for the pastries, such as twists or braids.
Try using whole wheat flour or a combination of whole wheat and all-purpose flour for a healthier version.
For a vegan option, substitute the milk and butter with plant-based alternatives like almond milk and vegan butter.
Add a drizzle of glaze or icing on top of the pastries for extra sweetness.
Include dried fruit, such as raisins or cranberries, in the filling for added texture.
For a savory twist, fill the pastries with cheese, ham, or vegetables instead of sweet fillings.

Recipe overview

This recipe will guide you through the process of creating authentic Danish pastries, a beloved treat known for its flaky, buttery layers and delicious fillings. These pastries, often enjoyed during breakfast or as a sweet snack, originate from Denmark and have gained worldwide popularity due to their delightful taste and texture. In this recipe, you will learn how to make the dough from scratch, which involves a technique of layering and folding to attain the signature light and flaky crust. We'll be filling the pastries with a classic combination of raspberry jam and cream cheese, providing a perfect balance of tartness and creaminess. Finally, a dusting of icing sugar will add a sweet finishing touch. Though making Danish pastries might seem daunting due to the time and effort required, the process can be quite enjoyable and the end result is certainly worth it. So, roll up your sleeves, prepare your ingredients, and get ready to dive into the world of Danish baking!

Common questions

Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in equal amounts. Just note that the rise time may be slightly shorter.
Can I use a different type of jam for the filling? Absolutely! Feel free to use your favorite jam or preserve to customize the filling to your preference.
Can I use salted butter instead of unsalted butter? While you can use salted butter, it is recommended to use unsalted butter to have better control over the saltiness of the final pastry.
Do I have to let the dough rest in the fridge? Yes, allowing the dough to rest in the fridge helps in developing the flavor and texture of the Danish pastry. It also makes it easier to handle and shape.
Can I freeze the Danish pastries? Yes, Danish pastries can be frozen. After baking, let them cool completely, then store them in an airtight container or freezer bag. Thaw and reheat as desired.
What can I do if I don't have a wire rack to cool the pastries? If you don't have a wire rack, you can place the Danish pastries on a clean, heat-resistant surface like a cutting board or a cool baking sheet to cool.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the dough ingredients.
Measuring Cups and Spoons - To accurately measure the ingredients.
Rolling Pin - Used to roll out the dough into the desired thickness.
Baking Sheet - A flat sheet used to place the pastries for baking.
Parchment Paper - To line the baking sheet and prevent sticking.
Wire Rack - Used to cool the baked pastries.
Pastry Brush - For brushing the beaten egg onto the pastries before baking.
Cling Film - Used to wrap and chill the dough in the refrigerator.
Flour - For dusting the work surface and preventing sticking.
Icing Sugar Sifter - Optional, but helpful for dusting the pastries with a fine layer of icing sugar.

Origin stories

Despite the name, Danish pastries did not originally come from Denmark, but rather, they have their roots in Austria. In the mid-nineteenth century, Denmark was facing a bakers' strike. To fill the void, they brought in Austrian bakers who introduced this sweet, buttery pastry. The Danish bakers took the recipe and adapted it to their own tastes, adding the fruit and cream fillings that we associate with Danish pastries today. The Danes call them "wienerbrød" which means "Viennese bread", acknowledging the Austrian origins of this delightful treat. So next time you bite into a Danish, remember, it's not just Danish—it's a piece of European culinary history!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.