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Danish Pastry

Danish Pastry

@cookinglanka
Learn how to make authentic Danish pastry at home with this flaky laminated dough recipe. Includes shaping methods, fillings, and baking tips for perfect results.
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Prep Time 1 hour
Cook Time 10 minutes
Additional Time: 2 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine Asian Recipes
Servings 30

Ingredients
  

For The Dough:

  • 3 ½ cups (440g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 ¼ tsp (1 packet) active dry yeast
  • 1 tsp salt
  • 1 cup (240ml) warm milk (not hot)
  • 1 large egg (room temperature)
  • 2 tbsp (30g) unsalted butter, softened

For The Butter Layer (Lamination):

  • 1 cup (225g) cold unsalted butter
  • 2 tbsp flour

For Filling (Choose One Or Mix):

  • Fruit jam (apricot, strawberry, raspberry)
  • Pastry cream
  • Cream cheese filling

For Brushing + Topping:

  • 1 egg (beaten, for egg wash)
  • Powdered sugar or glaze (optional)

Instructions
 

1. Make The Dough

  • In a mixing bowl, whisk together flour, sugar, salt, and yeast.
  • Add warm milk, egg, and softened butter.
  • Mix and knead until a soft dough forms (smooth and slightly sticky).
  • Shape into a ball, cover, and refrigerate for 1 hour.

2. Prepare The Butter Block

  • Place the cold butter between two sheets of parchment paper.
  • Dust with 2 tbsp flour.
  • Pound/roll into a square about 5x5 inches (12x12 cm).
  • Chill in the fridge while dough chills.

3. Laminate The Dough (Create Layers)

  • Roll dough into a 10x10 inch (25x25 cm) square.
  • Place the butter block in the center diagonally (like a diamond).
  • Fold each corner of the dough over the butter to fully enclose it.
  • Roll into a long rectangle (about 8x20 inches / 20x50 cm).
  • Fold the rectangle into thirds, like a letter.
  • Chill dough for 30 minutes.
  • Repeat the roll + fold 2 more times, chilling 30 minutes each round.
  • (This creates the flaky layers.)

4. Shape The Pastries

  • Roll dough to about ¼ inch (6 mm) thickness.
  • Cut into squares or rectangles.
  • Add a spoonful of filling to the center.
  • Fold or shape into:
    Pinwheels
    Braided twists
    Envelope style
  • Place on a baking sheet lined with parchment.

5. Proof

  • Let shaped pastries rise for 45–60 minutes, until slightly puffy.

6. Bake

  • Preheat oven to 200°C / 400°F.
  • Brush pastries with egg wash.
  • Bake 12–18 minutes, or until golden, flaky and crisp.

7. Finish

  • Once cooled slightly, drizzle with glaze or sprinkle with powdered sugar if desired.

Notes

Tips For Best Results

  • Keep everything cold during lamination to avoid butter melting.
  • Do not skip chilling steps — they create flaky layers.
  • You can freeze shaped pastries and bake directly from frozen.