Danish pastry
Danish Pastry is a variety of puff pastry with a layered texture. You can make it from yeast, flour, lots of butter, eggs, milk and sugar. Work on the pastry begins with the preparation of yeast dough, rolling it out and covering it with butter. Subsequently, the dough is folded and rolled several times, and between each subsequent rolling it is placed in the fridge to slightly cool down, which helps the dough to obtain a fluffy inside and a crispy outside consistency. Form the finished dough into any shape and filled as desired with, for example, pudding, fresh fruit, raisins or chocolate.
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Ingredients for Danish pastry.
- 500 g all-purpose flour + extra for dusting the pastry
- 50 g icing sugar
- 300 g butter
- 20 g fresh yeast
- 110 ml lukewarm water
- 1 big egg
- 110 ml lukewarm milk
- 1/2 teaspoon of salt
Additionally: fruit marmalade.
How to make Danish pastry.
Put the yeast, milk and water into a bowl. Mix it and set it aside for 5 minutes.
Sift the flour, icing sugar and salt into a large bowl. Add 5 dkg of cold diced butter and mix for 2-3 minutes, then add the egg and yeast along with water and milk. Continue kneading the dough for 3-4 minutes, then shape it into a ball, wrap it with cling film and refrigerate for at least an hour. Next, place the dough on a pastry board lightly sprinkled with flour and roll it out to a size of about 40 by 30 centimetres. In turn, coat the dough evenly with soft butter, leaving about 2 centimetres of the edge empty. Fold the dough into three, starting to fold from the right side, then roll it out again to a size of 40 by 30 centimetres and fold again in three.
Wrap the dough in cling film and refrigerate it for 30 minutes. After that time, remove it from the refrigerator, roll it out to the same size as before, fold it again into three and put in the refrigerator for another 30 minutes, take it out again, roll it out to the same size, fold it into three, wrap it with cling film and put it in the refrigerator for a minimum of 4 hours but preferably overnight. After taking the pastry out of the refrigerator, form any kind of shapes from it and fill it as you like.
Danishes with marmalade.
If you already prepared the Danish pastry and do not know how to shape it and what to fill it with, here is a recipe for Danish pastry filled with marmalade.
- 1 egg
- 1 tablespoon of water
- fruit marmalade
After taking the dough out of the refrigerator, divide it into two parts. Following that, roll it out to a thickness of about 7 millimetres on a board lightly sprinkled with flour. Cut it into 10 by 10 centimetre wide squares. Fold each square in half diagonally to form a triangle. Afterwards, make two incisions along the outer edge of the triangle. Do not cut them fully, leave about 1-1.5 cm of dough on the edge. Next, unfold the dough and grab one of the corners on the side (at which the dough was folded before) and fold it across. Don’t fold it until the opposite end, only as far as to reach the cut there on the other side. Do the same with the other corner to get a diamond shape. I have attached step by step photos on my Instagram.
After shaping the pastry, place the marmalade in the center of each shape. Place the formed dough on a baking sheet lined with baking paper, and set it aside in a warm place for 25 minutes to make the dough rise. Subsequently, brush each Danish with a beaten egg mixed with water. Preheat the oven to 210 degrees, and when hot, put the baking tray in. At that point, immediately reduce the temperature to 200 degrees and bake for 20-25 minutes.
Good to know when making Danish pastry.
It is worth preparing the pastry in the evening and placing it in the fridge overnight.
The butter that is spread on the dough should be at room temperature. Like that, it will be easier to spread it evenly over the dough.
Do you like homemade pastry? if so, try our recipe for Puff pastry.
