Danish Pastry Recipe

Looking for a tasty dessert or just an exciting one? Check out this Danish pastry recipe that will give the world a twist in an instant!

Danish-pastry-recipe-2-SunCakeMomOne man’s loss is another’s gain. Apparently, life is set up, like that all over the world and there is little we can do about its occasional cruelness.

Sure, a world where everybody is equally appreciated would be a really nice thing but probably that would also be a very boring one too. Judging by the fashion statements of late and some still communist countries at least, it is.

Apparently, we don’t like being bored. Most of us hate it so much that we rather shock ourselves with mild electricity when left alone in an empty room for more than just a couple of seconds.

No wonder, communism failed miserably. At its core, communism preaches peace, love and equality among each other, something eerily similar that Jesus said a couple of thousands of years earlier. But apparently being equal in life now or being equal in the eyes of God in the halls of judgment has great practical differences.

People don’t really like to be equal and even less so if they are forced to be equal. Equality is the deathbed of innovation. If everything is in balance, people don’t need to come up with solutions because there are no problems.

For example, if the Danish bakers at the end of 19th century were happy with the meager salary they were paid by the bakeries, they would have never gone on a strike. Without this labor shortage, the bakeries weren’t forced to hire Austrian (not Australian) bakers into their business and Danish pastries would have never been born.

We will never know if the world had been a more balanced, harmonious place if Danish pastry were never invented but we know it’s definitely a much more exciting, tastier place with it.

Danish pastry or Danish, for short, is an although not apparent but multilayered , laminated sweet pastry made with the Viennese method. The base of the pastry is a puff pastry that was brought to Denmark by Austrian bakers and apparently it tickled the Danes fancy so much that it was developed into a category on its own.

So, it doesn’t come as a surprise that Danes don’t call it Danish pastry but rather referring to its origin  “Viennese Bread”.

This is the same pastry that the French use for their croissant, although they can be a bit more picky about the right order for folding and turning or the water content of butter but they share the same roots.

Danish pastry was brought to the United States by Danish immigrants where finally it didn’t have to bow to tradition or expectations so it could claim its true title as Danish pastry.

The rest of the world didn’t really care about its origin and in many places, there aren’t collective name for sweet pastries made out of puff pastry, but people simply refer to them, similarly to the Danish, by only their individual names (Spandauers) or by their shapes (Snails) or by their flavor (Vanilla roll).

The biggest challenge, especially on any kind of diet, will be to decide which one will be worthy of our attention and which must be left for someone else to gain.Danish-pastry-recipe-3-SunCakeMom

Ingredients

(makes 24)

Dough

  • 4 tablespoons /50g Butter (all together we’ll use 2 cups (4 sticks) / 450g Butter)
  • 5½ cups / 600g Flour
  • 2 teaspoon / 10g Fresh yeast
  • 2½ teaspoons / 15 Salt
  • 1 teaspoon / 1g Cardamon
  • 1 teaspoon / 5ml Vanilla extract
  • 1 cup / 240ml Milk
  • 3 medium / 150g Eggs

Filling

  • 28 tablespoons / 400g Butter
Cottage cheese filling
  • 8 oz / 200g Cottage cheese
  • 3 tablespoons / 45ml Honey or sweetener of choice
  • 1 medium / 55g Egg
  • ¼ teaspoon / 2g Salt
  • 1 teaspoon / 5ml Vanilla extract
Jam filling
  • 16 tablespoons / 240g Jam of choice

Topping

  • 1 medium / 30g Egg white
  • 1 tablespoon / 15ml Water
  • Crushed nuts for decoration (optional)

How to make Danish pastry

Dough

    1. Knead butter, flour, fresh yeast, salt, cardamon, vanilla extract, milk and eggs until it comes together into a uniform sticky textured dough. Cover the dough and let’s get on with the remaining butter.Butter-flour-yeast-vanilla-milk-egg-knead-bowl-soft-sticky--gp--1-SunCakeMom
    2. Halve the filling butter. Slice one butter up then arrange the pieces onto a parchment paper in a 6″ x 9″ / 15cm x 22cm rectangle shape. Use a parchment paper that is about double the size of the butter rectangle because we need to close it up.Butter-rectangle-parchment-paper--gp--1-SunCakeMom
    3. Fold the sides of the parchment paper on then turn it upside down.Butter-rectangle-parchment-paper--gp--2-SunCakeMom
    4. Spread the butter into a nice squarish shape with a rolling pin by gently hitting the butter and rolling it to all corners. Once it’s done, do it with the other half of the butter so we’ll end up with 2 sheets of butter. Keep them in the fridge until they are going to be used.Butter-rectangle-parchment-paper--gp--3-SunCakeMom
    5. Scrape the dough onto a floured work surface.Butter-flour-yeast-vanilla-milk-egg-knead-bowl-surface-roll--gp--1-SunCakeMom
    6. Flour the top of the dough then roll it out into a 12″ x 24″ / 30cm x 60cm rectangle.Butter-flour-yeast-vanilla-milk-egg-knead-bowl-surface-roll-rectangle--gp--4-SunCakeMom
    7. Place one of the butter sheet onto the center third of the dough.Danish-pastry-recipe-Process-2-SunCakeMom
    8. Fold one side of the dough over the butter to cover it.Danish-pastry-recipe-Process-3-SunCakeMom
    9. Place the another butter sheet on top.Danish-pastry-recipe-Process-4-SunCakeMom
    10. Fold the other side of the dough over the butter.Danish-pastry-recipe-Process-5-SunCakeMom
    11. Press together the open ends so the butter is totally enclosed by the dough.Danish-pastry-recipe-Process-6-SunCakeMom
    12. Turn the dough 90° so now the longest side is closest to us. Sprinkle flour on top.Danish-pastry-recipe-Process-8-SunCakeMom
    13. Roll the dough into about a 10″ x 24″ / 25cm x 60cm rectangle.Danish-pastry-recipe-Process-9-SunCakeMom
    14. Fold the two sides into the middle.Danish-pastry-recipe-Process-10-SunCakeMom
    15. Fold one side over the other to get a 6″ x 10″ / 15cm x 25cm rectangle. Measurements values are for reference only, don’t stress out if it’s slightly different.Danish-pastry-recipe-Process-11-SunCakeMom
    16. Roll the dough into a plastic wrap or parchment paper and put it in the fridge for 20 minutes to chill.Danish-pastry-recipe-Process-12-SunCakeMom
    17. Take the dough out of the fridge, and on a floured surface, roll the dough into about a 10″ x 24″ / 25cm x 60cm rectangle, just like in step 13.Danish-pastry-recipe-Process-14-SunCakeMom
    18. Fold the two sides into the middle then one side over the other, just like in step 14 and 15 which will create a roughly 7″ x 12″ / 18cm x 30cm rectangle.Danish-pastry-recipe-Process-16-SunCakeMom
    19. Let’s do the folding one more all together the third time. Turn the dough 90° so now the longest side is closest to us. Sprinkle flour on top, roll it out then fold the two sides into the middle. Fold one side over the other, just like in step 14 and 15 which will create a roughly 7″ x 12″ / 18cm x 30cm rectangle. Wrap the dough then chill for at least 2 hours or even better overnight for a slow and steady rise.

Danish-pastry-recipe-Process-19-SunCakeMom

Fillings

  1. Preparing the ingredients doesn’t require any special treatment. Just mix them together and they are ready to be filled in or in case of jam just get a spoon ready.Danish-pastry-recipe-Process-20-SunCakeMom

Assembly

  1. Take the dough out of the fridge and cut one third off. Put the rest back.Danish-pastry-recipe-Process-21-SunCakeMom
  2. Roll the dough into an 8″ x 16″ / 20cm x 40cm rectangle.Danish-pastry-recipe-Process-28-SunCakeMom
  3. Cut the rolled out dough into about 4″ / 10cm squares.Danish-pastry-recipe-Process-35-SunCakeMom
Squares
    1. Fill the squares with filing.Danish-pastry-recipe-Process-22-SunCakeMom
    2. Pinch the opposite corners together.Danish-pastry-recipe-Process-24-SunCakeMom
Stars
    1. Place some filling onto the middle of the squares. It’s highly advisable to place the dough onto a parchment lined baking tray now.Danish-pastry-recipe-Process-29-SunCakeMom
    2. Cut the dough from each corner towards the middle. Mind the cuts don’t reach the filling.Danish-pastry-recipe-Process-30-SunCakeMom
    3. Pinch together the opposite corners as seen on the photo.Danish-pastry-recipe-Process-31-SunCakeMom
Cocks comb
    1. Spread some filling across the middle. It’s highly advisable to place the dough onto a parchment lined baking tray now.Danish-pastry-recipe-Process-36-SunCakeMom
    2. Fold one side over the other.Danish-pastry-recipe-Process-38-SunCakeMom
    3. Cut the cocks comb.Danish-pastry-recipe-Process-37-SunCakeMom

Baking

  1. Place the assembled danish pastry onto a parchment lined baking sheet. It’s advisable to assemble some of them directly on the parchment paper lined baking tray so we don’t need to move them. Cover them with a slightly moist kitchen cloth, place them into a 68°F – 81°F /20°C  – 27°C corner to raise.Danish-pastry-recipe-Process-42-SunCakeMom
  2. Brush them with egg wash.Danish-pastry-recipe-Process-43-SunCakeMom
  3. Place the danish pastries into the middle rack of a 400°F / 200°C preheated oven until golden brown, about 15 – 20 minutes.Danish-pastry-recipe-Process-45-SunCakeMom

Enjoy!

Danish-pastry-recipe-1-SunCakeMom

Danish-pastry-recipe-g16x9-SunCakeMom
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5 from 1 vote

Danish Pastry Recipe

Looking for a tasty dessert or just an exciting one? Check out this Danish pastry recipe that will give the world a twist in an instant!
Course Breakfast
Cuisine Sugar free recipe
Prep Time 3 hours
Cook Time 30 minutes
Servings 24
Calories 302kcal
Author SunCakeMom

Ingredients

Dough
  • 4 tablespoons Butter all together we'll use 2 cups (4 sticks / 450g Butter)
  • 5 cups Flour
  • 2 teaspoon Fresh yeast
  • teaspoons Salt
  • 1 teaspoon Cardamon
  • 1 teaspoon Vanilla extract
  • 1 cup Milk
  • 3 medium Eggs
Filling
  • 28 tablespoons Butter
Cottage cheese filling
  • 8 oz Cottage cheese
  • 3 tablespoons Honey or sweetener of choice
  • 1 medium Egg
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla extract
Jam filling
  • 16 tablespoons Jam of choice
Topping
  • 1 medium Egg white
  • 1 tablespoon Water
  • Crushed nuts for decoration optional

Instructions

Dough

  • Knead butter, flour, fresh yeast, salt, cardamon, vanilla extract, milk and eggs until it comes together into a uniform sticky textured dough. Cover the dough and let's get on with the remaining butter.
    Butter-flour-yeast-vanilla-milk-egg-knead-bowl-soft-sticky--gp--1-SunCakeMom
  • Halve the filling butter. Slice one butter up then arrange the pieces onto a parchment paper in a 6" x 9" / 15cm x 22cm rectangle shape. Use a parchment paper that is about double the size of the butter rectangle because we need to close it up.
    Butter-rectangle-parchment-paper--gp--1-SunCakeMom
  • Fold the sides of the parchment paper on then turn it upside down.
    Butter-rectangle-parchment-paper--gp--2-SunCakeMom
  • Spread the butter into a nice squarish shape with a rolling pin by gently hitting the butter and rolling it to all corners. Once it's done, do it with the other half of the butter so we'll end up with 2 sheets of butter. Keep them in the fridge until they are going to be used.
    Butter-rectangle-parchment-paper--gp--3-SunCakeMom
  • Scrape the dough onto a floured work surface.
    Butter-flour-yeast-vanilla-milk-egg-knead-bowl-surface-roll--gp--1-SunCakeMom
  • Flour the top of the dough then roll it out into a 12" x 24" / 30cm x 60cm rectangle.
    Butter-flour-yeast-vanilla-milk-egg-knead-bowl-surface-roll-rectangle--gp--4-SunCakeMom
  • Place one of the butter sheet onto the center third of the dough.
    Danish-pastry-recipe-Process-2-SunCakeMom
  • Fold one side of the dough over the butter to cover it.
    Danish-pastry-recipe-Process-3-SunCakeMom
  • Place the another butter sheet on top.
    Danish-pastry-recipe-Process-4-SunCakeMom
  • Fold the other side of the dough over the butter.
    Danish-pastry-recipe-Process-5-SunCakeMom
  • Press together the open ends so the butter is totally enclosed by the dough.
    Danish-pastry-recipe-Process-6-SunCakeMom
  • Turn the dough 90° so now the longest side is closest to us. Sprinkle flour on top.
    Danish-pastry-recipe-Process-8-SunCakeMom
  • Roll the dough into about a 10" x 24" / 25cm x 60cm rectangle.
    Danish-pastry-recipe-Process-9-SunCakeMom
  • Fold the two sides into the middle.
    Danish-pastry-recipe-Process-10-SunCakeMom
  • Fold one side over the other to get a 6" x 10" / 15cm x 25cm rectangle. Measurements values are for reference only, don't stress out if it's slightly different.
    Danish-pastry-recipe-Process-11-SunCakeMom
  • Roll the dough into a plastic wrap or parchment paper and put it in the fridge for 20 minutes to chill.
    Danish-pastry-recipe-Process-12-SunCakeMom
  • Take the dough out of the fridge, and on a floured surface, roll the dough into about a 10" x 24" / 25cm x 60cm rectangle, just like in step 13.
    Danish-pastry-recipe-Process-14-SunCakeMom
  • Fold the two sides into the middle then one side over the other, just like in step 14 and 15 which will create a roughly 7" x 12" / 18cm x 30cm rectangle.
    Danish-pastry-recipe-Process-16-SunCakeMom
  • Let's do the folding one more all together the third time. Turn the dough 90° so now the longest side is closest to us. Sprinkle flour on top, roll it out then fold the two sides into the middle. Fold one side over the other, just like in step 14 and 15 which will create a roughly 7" x 12" / 18cm x 30cm rectangle. Wrap the dough then chill for at least 2 hours or even better overnight for a slow and steady rise.
    Danish-pastry-recipe-Process-19-SunCakeMom

Fillings

  • Preparing the ingredients doesn't require any special treatment. Just mix them together and they are ready to be filled in or in case of jam just get a spoon ready.
    Danish-pastry-recipe-Process-20-SunCakeMom

Assembly

  • Take the dough out of the fridge and cut one third off. Put the rest back.
    Danish-pastry-recipe-Process-21-SunCakeMom
  • Roll the dough into an 8" x 16" / 20cm x 40cm rectangle.
    Danish-pastry-recipe-Process-28-SunCakeMom
  • Cut the rolled out dough into about 4" / 10cm squares.
    Danish-pastry-recipe-Process-35-SunCakeMom

Squares

  • Fill the squares with filing.
    Danish-pastry-recipe-Process-22-SunCakeMom
  • Pinch the opposite corners together.
    Danish-pastry-recipe-Process-24-SunCakeMom

Stars

  • Place some filling onto the middle of the squares. It's highly advisable to place the dough onto a parchment lined baking tray now.
    Danish-pastry-recipe-Process-29-SunCakeMom
  • Cut the dough from each corner towards the middle. Mind the cuts don't reach the filling.
    Danish-pastry-recipe-Process-30-SunCakeMom
  • Pinch together the opposite corners as seen on the photo.
    Danish-pastry-recipe-Process-31-SunCakeMom

Cocks comb

  • Spread some filling across the middle. It's highly advisable to place the dough onto a parchment lined baking tray now.
    Danish-pastry-recipe-Process-36-SunCakeMom
  • Fold one side over the other.
    Danish-pastry-recipe-Process-38-SunCakeMom
  • Cut the cocks comb.
    Danish-pastry-recipe-Process-37-SunCakeMom

Baking

  • Place the assembled danish pastry onto a parchment lined baking sheet. It's advisable to assemble some of them directly on the parchment paper lined baking tray so we don't need to move them. Cover them with a slightly moist kitchen cloth, place them into a 68°F – 81°F /20°C – 27°C corner to raise.
    Danish-pastry-recipe-Process-42-SunCakeMom
  • Brush them with egg wash.
    Danish-pastry-recipe-Process-43-SunCakeMom
  • Place the danish pastries into the middle rack of a 400°F / 200°C preheated oven until golden brown, about 15 - 20 minutes.
    Danish-pastry-recipe-Process-45-SunCakeMom

Notes

Enjoy!

Nutrition (per serving)

Calories: 302kcal (15%) | Carbohydrates: 32g (11%) | Protein: 5g (10%) | Fat: 17g (26%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg (23%) | Sodium: 438mg (19%) | Potassium: 85mg (2%) | Fiber: 1g (4%) | Sugar: 10g (11%) | Vitamin A: 536IU (11%) | Vitamin C: 1mg (1%) | Calcium: 36mg (4%) | Iron: 1mg (6%)

Pin now, Enjoy later!

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