Danish Recipe
Thinking of Making Danish Pastry but Feeling Intimidated?
You're right to hesitate—this recipe takes a bit of effort. But trust me, once you tear off that crispy, buttery layer and take a bite, you'll know it was all worth it!
This sweet pastry is one of Denmark’s most delightful gifts to the world. Its origins are a little complex though. Back in the 1850s, Danish bakers went on strike, and Austrian pastry chefs stepped in, bringing their own techniques—including the croissant dough. Over time, the Danes adapted it to their taste, and thus, the Danish pastry was born. Interestingly, in Denmark, it’s actually called wienerbrød, meaning “Viennese bread.” So technically, the Austrians invented it—but the Danes made it their own.
I like to keep things simple and foolproof, so I used my beloved and consistently successful croissant dough to make the Danish.
Tips & Tricks
Now, here’s what you need to know to get perfect Danish pastries:
- Cold butter is non-negotiable!
The butter must stay cold during the rolling process. If it melts, it blends into the dough, and you’ll lose those beautiful flaky layers. Keep your dough chilled and don’t cut corners on resting times. - Be patient.
Don’t try to shorten the rising or resting periods. The dough needs time for the gluten structure to develop. Rushing the process could leave you disappointed. - Proper folding matters.
The French lamination technique used in croissants applies here too. Each fold helps the dough rise and flake beautifully. - Keep your kitchen cool.
Since butter melts easily, try working in a cooler environment. Winter is a great time to try this for the first time. If your kitchen is warm, chill the dough a bit longer between folds.
How Is Danish Pastry Made Around the World?
Danish pastries are so popular worldwide that different countries have developed their own versions:
- Denmark: The classic version is filled with almond paste and jam, and topped with a light sugar glaze.
- USA: Cream cheese-filled Danish is one of the most common. You’ll find it in supermarkets everywhere. They love adding extra sweet icing on top—personally, I find that a bit too sweet, so I skip it. But if you want to add glaze, you can use the one from my cinnamon rolls recipe.
- France: Often chocolate-filled and closer in texture to a croissant.
- Sweden/Norway: Typically filled with cinnamon and vanilla custard.
- Japan & South Korea: Unique variations include matcha (green tea) and sweet red bean paste. The possibilities are endless!
Common Issues When Making Danish at Home (and How to Fix Them)
! My dough is too stiff and hard to roll out.
It’s normal for the dough to feel firm when cold. If it's too hard to work with, let it sit at room temperature for 5–10 minutes.
! The butter is leaking out of the dough.
Make sure you’re chilling the dough enough between folds. If the problem continues, sprinkle a little flour on the dough before folding to help contain the butter.
! My dough didn’t puff up as much as I expected.
You may not have proofed it long enough. Also, make sure to let the shaped pastries rest in a warm environment with steam (like a bowl of hot water in the oven) before baking.
Danish pastry takes patience and care, but the result is absolutely phenomenal. Your first attempt may not be perfect, but once you get the hang of it, you’ll master it quickly. The best part of making it at home is customizing the fillings to your taste—Nutella, almond cream, or even pastry cream all work wonderfully.
Ready to bring a touch of Denmark to your breakfast table with a warm cup of tea or coffee?
Bon appétit!
Ingredients
For the Dough:
- 3 cups flour,
- 1/2 cup cold milk,
- 1/2 cup cold water,
- 1 tbsp room temperature butter,
- 3 tbsp sugar,
- 9 g fresh yeast,
- 2 tsp salt,
- 170 g butter for the inside,
- 1 egg,
- 1 tbsp water.
For the Cream Filling:
- 1 egg,
- 1 heaping tbsp cream cheese,
- 1 heaping tbsp powdered sugar,
- Zest of 1/2 lemon.
For the Topping:
- Soft fruits of your choice,
- Powdered sugar,
- Lemon zest,
- Ground pistachios.
Preparation
- In a large bowl, mix the water, milk, sugar, and yeast.
- Gradually add the flour and begin mixing.
- When you’ve added about half the flour, add the salt.
- Continue adding the remaining flour to form a firm dough.
- Add the butter, transfer to your work surface, and knead until smooth (add more flour if needed).
- Shape into a small rectangle, wrap in plastic wrap, and refrigerate overnight.
- For the butter block, slice the butter, place between parchment paper, and roll into a 15×15 cm square. Chill.
- The next day, roll the dough into a 15×30 cm rectangle.
- Place the butter in the center, fold the long sides over the butter and seal it inside.
- Roll the dough (seam side up) into a 20×40–45 cm rectangle.
- Trim the uneven short edges.
- Fold into thirds like a business letter. Cover and chill for 30 minutes.
- Roll again into 20×40 cm, fold as before, cover, and chill for another 30 minutes.
- Repeat the fold one more time.
- Roll the dough into a 20×40 cm rectangle.
- Cut into 8 square pieces.
- Fold the corners of each square to the center and place on a parchment-lined baking tray.
- Place a bowl of boiling water on the bottom rack of the oven, put the tray inside (oven off), and let the pastries rest for 1 hour.
- For the cream: beat the egg, cream cheese, and powdered sugar in a bowl. Add the lemon zest and mix.
- In another bowl, whisk the egg and water for the egg wash.
- Gently press down the centers of the Danish pastries and fill them with the cream. Brush the edges with egg wash.
- Preheat the oven to 210°C (410°F).
- Lower to 190°C (375°F) and bake until golden brown.
- Top with your favorite fruits, powdered sugar, lemon zest, and pistachios.
Enjoy!