Homemade Danish Pastry - Flaky and Buttery Treats
Danish pastries are the perfect blend of soft, flaky layers and sweet, rich fillings, making them a crowd favorite. Whether you’re hosting a special brunch or want to indulge in a homemade treat, these buttery delights are well worth the effort. The dough is folded multiple times to create the iconic flaky layers, and you can fill them with anything from sweet jam to custard or cream cheese. Serve these pastries fresh out of the oven for a warm, melt-in-your-mouth experience.
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water
- 1/2 cup milk, warmed
- 1 egg
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cut into thin slices
- 1/2 cup fruit jam, custard, or cream cheese (for filling)
- 1 egg (for egg wash)
- Powdered sugar (optional for dusting)
Directions
Activate yeast. In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until frothy.
Make the dough. In a large mixing bowl, combine the milk, egg, sugar, and salt. Stir in the yeast mixture. Gradually add the flour and stir until a soft dough forms.
Chill dough. Turn the dough onto a floured surface and knead for 5 minutes until smooth. Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Prepare the butter block. While the dough is chilling, roll out the cold butter between two sheets of parchment paper to form a thin rectangle about 6 inches by 8 inches. Chill the butter until firm.
Laminate the dough. Roll out the dough into a large rectangle (about 10 inches by 15 inches). Place the butter block in the center and fold the dough over the butter like an envelope. Roll the dough out again and fold it into thirds. Chill for 30 minutes, then repeat the folding and rolling process two more times.
Shape the pastries. After the final fold, roll the dough out to about 1/4-inch thickness. Cut into squares and place a spoonful of your chosen filling (jam, custard, or cream cheese) in the center. Fold two opposite corners toward the middle and pinch them to seal.
Final proofing. Arrange the pastries on a baking sheet lined with parchment paper, cover with a cloth, and let them rise for 30 minutes.
Bake. Preheat your oven to 400°F (200°C). Brush the pastries with an egg wash and bake for 15-20 minutes until golden brown.
Serve. Cool slightly, dust with powdered sugar if desired, and enjoy warm.
Recipe tips
For a perfect flaky texture, make sure the butter stays cold throughout the lamination process. If it starts to soften, chill the dough again before continuing. Don’t limit yourself to jam or cream cheese—try different flavors like almond paste, Nutella, or a savory cheese filling for variety. You can prepare the dough a day in advance and store it in the fridge, making the assembly and baking quicker the next day.
Nutrition Facts (per serving)
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