Its easy to learn how to make homemade danish pastry dough, and, oh my goodness, does it take your baking to the next level.
If you’re looking to make more bread and pastry dough, you might enjoy Flour Bakery’s Super Pumpkiny Pumpkin Pie, and No Knead Bread.
I Looooove danish pastries, and am so glad I know how to make them at home now.
The key is beginning with the best danish pastry dough recipe. After all, it is the heart of this treat.
This recipe produces a perfectly buttery and flaky pastry to wrap around whatever filling you choose.
Tips for this easy danish pastry recipe:
1. Make sure to blend the chunks of butter well into the pastry dough to create streaks of butter.
2. You will need to leave the dough to chill in the refrigerator for at least 4 hours, so plan this in to your cooking time. You can leave your prepared dough in the refrigerator for up to 4 days.
With this dough, there are many types of danish pastries you can make including a cheese danish, or pastries with a danish pastry filling like raspberry, blueberry, or almond.
Can Danish pastry dough be frozen?
Yes, just double-wrap your dough and place in the freezer for up to 1 month. The night before you plan on cooking with the dough, place frozen dough in refrigerator to defrost.
Its so fun to read about the history of danish pastry dough. You should check it out. I don’t know why, but reading the histories of foods I enjoy inspires me to keep baking/cooking them.
I plan on making an almond pastry next, and if and when it turns out, you can look forward to it on this here blog.
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Gingerbread Cake with Coffee Glaze
Danish Pastry with Homemade Dough
Its easy to learn how to make homemade danish pastry dough, and, oh my goodness, does it take your baking to the next level.
Ingredients
Danish Pastry Dough
- 1 3/4 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 cup (2 sticks) cold unsalted butter, but into 12 pieces
- 2 egg yolks
- 3 tbsp cold milk (whole or 2%)
Danish Pastry with Filling
- 1 egg, lightly beaten
- 1 cup raspberry jam
Simple Vanilla Glaze
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 2-3 tbsp water
Instructions
Danish Pastry Dough
In a stand mixer, mix together the flour, sugar, and salt for 10-15 seconds, or until combined. Scatter the butter chunks over the top and mix on low speed for 1-1 1/2 minutes, or just until the flour is no longer bright white, and lumps of butter the size of pecans are visible throughout.
In a small bowl, whisk the egg yolks and milk together until blended. Add to the flour mixture, all at once and mix on low speed for about 30 seconds. You will want to mix, just until the dough barely comes together. It should look really haggy.
Scoop the dough out of bowl and place onto a work surface (unfloured). Push dough into one mound and start to "smear the dough", by pressing down with your palm from the top of one side of the mound to the bottom. This process will smear the cold butter chunks into the dough. Only do this once or twice on each side of the mound of dough, until there are streaks of butter running through, rather than chunks.
Scoop up the dough with your hands and wrap tightly in plastic wrap, while pressing the dough down into a flattened disk shape, about 1 inch thick. Refrigerate for at least 4 hours before using. You can leave the dough in the fridge for up to 4 days.
Danish Pastry with Filling
Remove dough from fridge and divide in half. Press each half into a rectangle, and place on a lightly floured surface. Roll each half out forming a 14x11 rectangle.
Using a paring knife, score one half into 8 3 1/2 by 5 1/2 inch rectangles. Add about 2 tablespoons of raspberry jam in center of each scored rectangle.
Take the second 14x11 rectangle, score into 3 1/2 by 5 1/2 inch rectangles and brush with egg. Lay the entire rectangle on top of the first rectangle with the scoops of jam. Using your fingers, press down around each jam mound, so that the jam is trapped. Then, using a sharp knife or pizza roller, follow the score lines and cut out 8 rectangles.
Place rectangles on baking sheet at least an inch apart and bake for 40-45 minutes until the top of the pastries is golden brown. Let cool on the baking sheet for 30 minutes.
Glaze
In a small bowl, whisk together the powdered sugar, vanilla and enough water to make a smooth, pourable glaze. After the 30 minute cooling time, bush the tops of the pastries evenly with the glaze.
Let the pastries stand for 10-15 minutes to allow glaze to set. Enjoy!!
Recipe Notes
Adapted from Flour, by Joanne Chang
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