Breakfast

Danish Pastry

Name: Danish Pastry
Prep time: 60 min
Cook time: 20 min
Total time: 320 min
Yield: 8 servings
Ingredients: 1 cup whole milk, warmed; 2¼ tsp active dry yeast (1 packet); 3 cups all-purpose flour; ¼ cup sugar; 1 tsp salt; 1 tsp vanilla extract; 1 egg; 8 oz cold unsalted butter, cut into ¼-inch cubes; 2 tbsp unsalted butter (for custard); 2 tbsp flour (for custard); 1 cup whole milk (for custard); ¼ cup sugar (for custard); 1 egg yolk; ½ tsp vanilla extract; ½ cup apricot or cherry jam; 1 cup powdered sugar (for glaze); 2 tbsp milk (for glaze); ½ tsp vanilla extract (for glaze); 1 egg white, lightly beaten (for egg wash)

Buttery, flaky laminated pastry with a delicate custard and fruit filling, finished with a simple glaze. These authentic Danish pastries are the version you'd find in a Copenhagen bakery—time-intensive but achievable for a home baker.

618calper serving 10gprotein 77gcarbs 30gfat 60min prep 20min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Danish Pastry — common questions

Can I make Danish pastry dough ahead of time?

Yes, after completing the lamination folds, wrap the dough tightly in plastic and refrigerate for up to 24 hours. You can also freeze it for up to 1 month; thaw in the refrigerator overnight before shaping.

Can I freeze shaped pastries before baking?

Yes, freeze them on a baking sheet unwrapped until solid, then transfer to a freezer bag for up to 1 month. Bake directly from frozen, adding 5–7 minutes to the baking time.

What's the most common mistake when making laminated dough?

Allowing the dough to become too warm, which causes the butter layers to meld into the dough instead of staying distinct. Keep everything cold—use a marble or stainless steel work surface if possible, and refrigerate the dough for 20 minutes between each turn.

What fillings can I use instead of jam and custard?

Almond paste and jam, chocolate and custard, or a simple butter and cinnamon sugar mixture all work well. Use about 1 tablespoon of filling per pastry to avoid leakage during baking.

What should I serve Danish pastry with?

Danish pastries are traditionally a breakfast pastry, served warm with coffee, tea, or hot chocolate. They can also be part of a pastry board for brunch.

How do I store and reheat leftovers?

Store cooled pastries in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5–7 minutes until warmed through and the exterior re-crisps. Do not microwave, as this will make them soggy.