Best 14 Danish Pastry Recipes

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Have you been craving delightful danish pastries but don't know where to start? Look no further! This article aims to guide you in creating flavorful and delectable danish pastries from the comfort of your own kitchen. Whether you are a seasoned baker or just starting your baking journey, we have gathered valuable tips, tricks, and irresistible recipes that will take your homemade pastries to the next level. Embark on this culinary experience and indulge in the richness of flaky, buttery dough that harmonizes perfectly with a variety of fillings and toppings.

Here are our top 14 tried and tested recipes!

DANISH PASTRY



Danish Pastry image

Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.

Provided by Cindy

Categories     Bread     Yeast Bread Recipes

Time 3h8m

Yield 36

Number Of Ingredients 10

2 cups unsalted butter, softened
⅔ cup all-purpose flour
2 ½ cups milk
½ cup white sugar
2 teaspoons salt
4 ½ teaspoons active dry yeast
8 cups all-purpose flour
2 eggs
1 teaspoon lemon extract
1 teaspoon almond extract

Steps:

  • In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
  • In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
  • Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
  • Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
  • To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
  • Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g

DANISH PASTRY APPLE BARS



Danish Pastry Apple Bars image

This recipe is excellent! I also use the crust recipe for round fruit pies.

Provided by Nancy

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 egg yolk
½ cup milk
10 apples - peeled, cored and thinly sliced
½ cup light brown sugar
¼ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 egg white

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.)
  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough into a rectangle and fit into a 9x13 inch pan.
  • In large bowl, combine apples, brown sugar, white sugar, cinnamon and nutmeg. Put apple mixture in pan. Roll out remaining dough and place over apples. Seal edges and cut slits in top dough. Beat egg white till frothy and brush on crust.
  • Bake in the preheated oven for 50 minutes, or until golden brown.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 46.5 g, Cholesterol 17.9 mg, Fat 18.1 g, Fiber 3.5 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 206.6 mg, Sugar 22.6 g

DANISH PASTRY BRAID



Danish Pastry Braid image

When Beatrice Ojakangas published *The Great Scandinavian Baking Book* in 1988, she won a lot of fans-including Julia Child-who asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.

Provided by Beatrice Ojankangas

Categories     Pastry     Dessert     Christmas     Almond

Yield Makes 2 filled braids

Number Of Ingredients 26

Quick Method Danish Pastry:
3 1/2 to 4 cups all-purpose flour
1 1/2 cups (3 sticks) chilled unsalted butter
2 packages active dry yeast
1/2 cup warm water
1/2 cup heavy cream or undiluted evaporated milk
1/2 teaspoon freshly crushed cardamom seed (optional)
1/2 teaspoon salt
2 eggs, room temperature
1/4 cup sugar
Butter Cream Filling:
1/4 cup (1/2 stick) soft butter
1 cup powdered sugar
1/4 teaspoon almond extract
1 cup finely pulverized almonds
1 (3-ounce) package almond paste
1 egg white
Glaze:
1 slightly beaten egg
2 tablespoons milk or water
Pearl sugar or crushed sugar cubes, for topping
Chopped or sliced almonds for topping
Icing:
1 cup powdered sugar
2 to 3 teaspoons warm water
1/2 teaspoon almond extract

Steps:

  • Quick Method Danish Pastry:
  • Measure 3 1/2 cups flour into a bowl or work bowl of food processor with steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans.
  • In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the cream or milk, cardamom, salt, eggs, and sugar.
  • Turn the flour-butter mixture into the liquid ingredients, and with a rubber spatula mix carefully just until the dry ingredients are moistened. Cover and refrigerate 4 hours, overnight, or up to 4 days.
  • Turn the dough out onto a lightly floured board; dust with flour. Pound and flatten to make a 16- to 20-inch rectangle. Fold into thirds, making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat folding and rolling again if you wish.
  • Wrap and chill the dough 30 minutes or as long as overnight.
  • To make the Danish Pastry Braid:
  • Cover two baking sheets with parchment paper or lightly grease and flour them.
  • Divide the chilled dough into 2 parts. Roll each part out to make a rectangle 12 by 6 inches. Place these strips on the prepared baking sheets.
  • To make the filling, cream the butter and sugar until light. Blend in the almond extract, almonds, almond paste, and egg white.
  • Spread filling down the length of the center of the strips. Cut slanting strips at 3/4-inch intervals along both sides up toward the center using a pastry wheel. Fold strips over the filling in a crisscross manner
  • Preheat the oven to 400ºF.
  • Let strips rise for 15 to 30 minutes, just until the pastry strips look puffy; they will not double.
  • To make a glaze, beat the egg with the milk or water. Brush the pastry lightly with it. Sprinkle the sugar and/or sliced almonds over the top.
  • Bake about 15 minutes or until golden.
  • Frost, if desired, with almond-water icing. Blend the sugar, water, and almond extract until smooth and thin enough to drizzle over the braids.

DANISH PASTRY APPLE BARS II



Danish Pastry Apple Bars II image

Better than apple pie, and can be served warm. These go very quickly when served with other bar cookies.

Provided by LONDONER

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h20m

Yield 36

Number Of Ingredients 12

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup butter
1 egg yolk
⅔ cup cold water
1 cup cornflakes cereal
10 apples - peeled, cored and sliced
¾ cup white sugar
2 teaspoons ground cinnamon
½ cup confectioners' sugar
1 tablespoon milk
½ teaspoon almond extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a cup, beat egg yolk, stir the cold water into the yolk. Gradually stir the egg mixture into the flour mixture until dough can be packed into a ball. On a clean dry surface, roll out 1/2 of the dough large enough to cover the bottom and sides of a 9x13 inch pan. Lay the dough in the pan.
  • Place the cornflakes over the dough in the pan. Arrange apple slices over the top of the corn flake layer. Sprinkle the sugar and cinnamon over the apples. Roll out the second half of the dough to cover the entire pan. Lay over the filling and pinch the edges of the two crusts together. Beat the egg white until foamy, and brush onto the top crust.
  • Bake for 45 to 50 minutes in the preheated oven, until golden brown. Drizzle with glaze while still warm.
  • To make the glaze: In a small bowl, beat the confectioners' sugar with the milk and almond extract until smooth.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 18.5 g, Cholesterol 19.3 mg, Fat 5.4 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 107.5 mg, Sugar 9.9 g

DANISH PASTRY DOUGH



Danish Pastry Dough image

A very versatile and rich Danish dough. Can be used with almost any filling and formed in any way imaginable including cinnamon rolls.

Provided by UnknownChef86

Categories     Dessert

Time 1h5m

Yield 2 lbs

Number Of Ingredients 8

2 cups milk
1/2 ounce dry yeast
2 large eggs
1/2 teaspoon vanilla
7 cups all-purpose flour
1/3 cup granulated sugar, plus 1 tablespoon
1 1/2 teaspoons salt
1 lb unsalted butter, soft room temperature

Steps:

  • Warm milk to 110 degrees.
  • Sprinkle yeast over milk, let sit for 5 minutes then whisk inches.
  • Add eggs and vanilla, whisk until just mixed.
  • Put dry ingredients in food processor and pulse to mix.
  • Add 3 Tbl of the butter, pulse until butter is well incorporated.
  • Put dry ingredients in mixing bowl with dough hook, add wet ingredients and knead until just smooth and no dry spots remain.
  • Don't overknead.
  • Dough should be slightly wet.
  • Place dough on lightly floured sheet pan, shape into rough rectangle, dust top with flour, cover with plastic and refrigerate for 1 hour.
  • Roll dough on lightly floured work surface into a 26x13 inch rectangle.
  • Position so that short side is closest to you.
  • Butter should be soft enough to spread, but not so soft that it is melting.
  • Spread butter by hand over lower 2/3 of dough, leaving a 1/2 inch border around side and bottom edges.
  • Fold upper 1/3 of dough toward the centerof the rectangle, then fold the lower 2/3 over that.
  • Crimp short edges and seam with your fingers to seal in butter.
  • Turn dough so that crimped edge is to your right.
  • Roll dough to a 21x13 inch rectangle, using only enough flour to keep the dough from sticking.
  • Brush off excess flour.
  • Fold top 1/3 of dough toward the middle, then lower 2/3 up over that.
  • Place on sheetpan, cover and refrigerate for 45 minutes.
  • Repeat this process 3 more times refrigerating for 30 minutes between each turn.
  • when all turns are complete, place on sheetpan, cover well with plastic and let dough rest overnight in the refrigerator.
  • At this point dough can be refrigerated for 2 days or frozen for 2 weeks.

KRINGLA (DANISH PUFF PASTRY)



Kringla (Danish Puff Pastry) image

Another of my mom's specialties - this makes a very flaky pastry that comes apart in your mouth. Not exactly low-fat, but one can't have everything. Light enough for summer, but rich enough for winter.

Provided by ChrisMc

Categories     Dessert

Time 1h30m

Yield 2 kringlas

Number Of Ingredients 11

1/2 cup butter
1 cup flour
2 tablespoons water
1/2 cup butter
1 cup water
1 cup flour
3 eggs
1 teaspoon almond extract
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla or 1/2 teaspoon almond extract

Steps:

  • Heat oven to 350 degrees. To make the crust, cut the butter into the flour. Sprinkle with water and form into a dough. Shape into two 3" by 12" strips on an ungreased baking sheet.
  • To make the topping, heat the butter and water to a full rolling boil in a saucepan. Remove from the heat and stir in flour and almond extract. Return to low heat and stir vigorously until it forms a ball (about 1 minute). Remove from heat and beat in eggs.
  • Divide the topping in half and spread over crusts. Bake for 1 hour until brown and crispy.
  • While the kringla is baking, make the icing. Sift the powdered sugar. Stir in milk and vanilla until smooth.
  • After the pastries have cooled, top with the icing and let it set. When the icing has set, cut into strips.

DANISH PASTRY CINNAMON ROLLS



Danish Pastry Cinnamon Rolls image

Danish pastries are the flakiest and the most buttery of all the sweet rolls. These cinnamon rolls just melt in your mouth.This recipe takes all day to make but the results are really worth it. To make it easier you can complete the recipe through step 26 on one day, and then make the actual rolls the next day. The recipe may seem complicated but it's really not. Most of the time the dough is either resting or rising. For this recipe you'll need a pastry brush and something that will allow you to evenly distribute flour over your work surface. A sifter or a shaker of some type is fine. Also, you must use real butter. It can be salted or unsalted (I use salted) but do not try to substitute margarine. The recipe will not work with margarine. You'll end up with a big mess in your oven if you use margarine. Also, in step #11 where it says to thoroughly flour your work surface, you need to resist the temptation to knead any more flour into the dough. The dough is SUPPOSE to be that wet. Note: If you wish to measure the flour by weight rather than by volume, 3 1/4 cups flour is approximately equal to 14.33 ounces or 406 grams.

Provided by smns65

Categories     Yeast Breads

Time 12h

Yield 32 serving(s)

Number Of Ingredients 18

1 1/2 cups cold butter
1/4 cup flour
2 (1/4 ounce) packages active dry yeast (not rapid rise)
1 cup milk, heated to about 110 f
2 eggs, at room temperature
2 teaspoons salt
1/4 cup sugar
3 1/4 cups all-purpose flour
4 tablespoons butter (divided in half)
1 cup brown sugar (divided in half)
4 teaspoons cinnamon (divided in half)
4 tablespoons flour (divided in half)
1 cup pecans (finely chopped, divided in half)
1 egg, beaten
1 teaspoon water
3/4 lb powdered sugar (Add more if icing is too thin)
5 tablespoons milk (Add more if icing is too thick)
2 teaspoons vanilla

Steps:

  • Make the butter roll-in first.
  • With a pastry blender or two knives (using two knives is actually easier) cut the flour and the 3 sticks of butter together until combined but do not let the butter become warm. The butter should never be allowed to become warm the entire to time you are working with this dough.
  • Tear off a sheet of waxed paper and dump the butter on to it. Place another sheet of waxed paper on top.
  • Beat the the butter between the two sheets of waxed paper with a rolling pin until it becomes malleable. Make sure it stays cold though.
  • With a spatula, a knife or whatever, shape the mound of butter into an 7"x9" rectangle. It doesn't have to be perfect but try to get it into a rectangular shape as best you can.
  • Set aside in a cool spot or place back in the refrigerator while you make the dough, but don't let the butter re-harden. You want the butter to be cold but still soft and pliable. If it's too hard it will break through the dough when you roll it out.
  • For the dough combine the packages of yeast with the warm milk and let sit 5 minutes to soften.
  • Mix in the salt, sugar, and eggs.
  • Add the 3 1/4 cups flour all at once and stir until thoroughly combined. You should have a very soft and sticky dough.
  • Chill dough in the refrigerator for about 10 minutes.
  • If the block of butter is in the refrigerator remove it when you place the dough in there to chill. You don't want the butter to re-harden and it's best if the dough and the butter are approximately the same temperature.
  • Sprinkle your work surface generously, and I do mean generously, with flour. I use a shaker to evenly distribute the flour and completely cover the area I'm going to be rolling the dough out on. A simple dusting won't do. You need a good thick layer of flour, maybe as much as a 1/16 to an 1/8 of an inch thick. Don't worry about using too much flour because any excess will be brushed away with your pastry brush.
  • Roll dough out into a 11"x16" rectangle.
  • With a pastry brush brush all the excess flour off the top of the dough. Excess flour will interfere with layer formation.
  • Place the block of butter on one side of the dough leaving a small border around the edges.
  • Fold the other half of the dough over and pinch the seams together slightly to seal to encase the block of butter. If dough sticks to the table when you try to fold it then simply brush it with flour. Don't worry if the dough doesn't look too pretty at this point. It will get better.
  • Turn the dough 1/4 turn so the part of the folded dough that opens up is on your right(like a book). Brush away the excess flour that's on top of the dough.
  • Roll the folded dough into an 8"x20" rectangle. When you roll out the dough you want to make sure you use even strokes and roll from one end to the other. Avoid quick back and forth movements with the rolling pin and do not roll over the edge of your dough. This will destroy the layers you're trying to make. If the butter breaks through the dough simply sprinkle a little bit of flour over the spot.
  • Brush away all excess flour off the top of the dough.
  • Fold 1/3 of the dough over and brush off the excess flour and then fold the other 1/3 of the dough over that so the dough resembles a business letter.
  • Roll out the dough again and fold it in thirds like a business letter just like you did before.
  • Wrap dough in plastic wrap and chill in the refrigerator for 1 hour. This completes the first two "turns". Each time you roll out the dough and fold it you are doing what's known as a turn. A turn gets its name because after you fold the dough you have to turn it a quarter turn when you go to roll it out again. Each time you roll out the dough you want to make sure that the part of the dough that opens up is always on the right (like the way a book opens). It can open on the left if you want but the important thing is to be consistent.
  • Meanwhile, take your pastry brush and a sheet of paper and sweep up all the flour on your work surface so you can use it again. You'll find that very little of the flour you used to roll out the dough actually gets worked into the dough.
  • After the dough has chilled, sprinkle your work surface with your recycled flour and place the dough on it.
  • Roll out and fold the dough in thirds exactly as you did before. (turn #3).
  • Chill dough for 1 more hour.
  • Repeat this rolling and folding one more time (turn # 4). You should now have a dough with 162 flaky layers (2x3x3x3x3). You started with two layers of dough separated by a layer of butter. Each time you rolled the dough out and folded it in thirds you increased the number of layers by a factor of 3.
  • Chill dough for at least 3 hours or overnight if preferred. At this point you have a basic Danish pastry dough.
  • With a sharp serrated knife, cut the dough in half.
  • Keep one half in the refrigerator while you work with the first half.
  • Roll the half of dough into a 9"x16" rectangle.
  • Sprinkle the top of the dough with the cinnamon topping which consists of 2 tablespoons of melted butter, 1/2 cup brown sugar, 2 teaspoons cinnamon, 2 tablespoons flour, and 1/2 cup finely chopped pecans.
  • Roll dough into a tight 16" long log.
  • Cut dough into 16 pieces. The easiest way to do this is to cut the log in half and then cut those halves in half and so forth. If dough is too soft to slice wrap it up and refrigerate it for an hour or place it in the freezer for 10 to 15 minutes.
  • Place cinnamon rolls on ungreased baking sheets at least 3 inches apart so they have room to rise and expand.
  • Repeat with the other half of the dough.
  • Cover the trays of cinnamon rolls with towels and set aside to rise until the rolls are ALMOST doubled (about a 75% increase in size). Don't put them in a warm spot because you don't want the butter to melt. Rising time may take a few hours or more. After a couple hours the surface of the rolls may start to dry out, especially if the air is dry. If this happens, cover the tray of rolls with a damp paper towel and then put another towel on top of that.
  • Brush rolls lightly with egg wash and bake in a preheated 400°F oven for 12 to 15 minutes or until they are golden brown. Be sure to watch them carefully so they don't burn. If rolls are browning too fast on top lower the oven temperature about 15 degrees. If you have thin or dark colored baking sheets you may want to double-pan them so the bottoms of the cinnamon rolls don't get too dark.
  • Drizzle powdered sugar icing over the rolls while they are still warm.
  • To make icing simply combine powdered sugar with a teaspoon or two of vanilla and enough milk so you can drizzle it. I usually use about 3/4 to 1 pound of powdered sugar. As far as the amount of milk goes, I just kind of eyeball it.

Nutrition Facts : Calories 255.5, Fat 13.5, SaturatedFat 7, Cholesterol 45.5, Sodium 248.3, Carbohydrate 31.6, Fiber 1, Sugar 18.9, Protein 3

DANISH CHEESE PASTRY



Danish Cheese Pastry image

Well-worth the time and effort to make these wonderful Danish pastries.

Provided by Daily Inspiration S

Categories     Sweet Breads

Time 2h20m

Number Of Ingredients 16

FOR THE DOUGH:
1 1/2 c bread flour, plus extra flour for working with dough
2 Tbsp sugar
2 tsp active dry yeast
3/4 tsp kosher salt
1 3/4 stick unsalted butter, cut into cubes
1 large egg
1/4 c whole milk, cold
CHEESE FILLING
8 oz cream cheese
1 1/4 c powdered sugar (confectioner's sugar)
1 large egg yolk
pinch of salt
1/2 tsp pure vanilla extract
1 large egg, lightly beaten
2 Tbsp whole milk

Steps:

  • 1. For the dough: Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The mixture should be the size of small peas. Transfer mixture to a medium-size bowl.
  • 2. In a small bowl, combine the egg, milk and 2 tbsp. water. Add the egg mixture to the flour. Using a rubber spatula, fold the mixture until it is evenly moistened. Place the dough onto a piece of cling wrap and shape into a small rectangle (make sure it is wrapped well). Chill for approximately 3 hours - up to a day.
  • 3. Lightly flour the surface and rolling pin and roll out your dough into a rectangle (8 x 15 inch). Have the short side facing you and then fold the dough into thirds (as you would fold a letter) - folding the top third of dough down and the bottom third up. The dough will appear rough and flecked with pieces of butter, but as you roll out your dough, it will come together. Rotate your dough and repeat the folding process two more times. Continue dusting the work surface including your hands and the rolling pin with flour. Wrap the dough in cling wrap and refrigerate for approximately 1 hour.
  • 4. Roll and fold the dough one more time. Refrigerate the dough if it becomes difficult to roll. Now wrap the dough in cling wrap one more time and refrigerate approx. 2 hours or overnight.
  • 5. For the filling: In a large bowl, beat together the cream cheese, 1/4 cup confectioner's sugar, the egg yolk, salt and vanilla until smooth. Add mixture to a resealable plastic bag and set aside.
  • 6. Roll out your dough to approximately a 12 1/2-inch square. Cut 1/4 inch off each edge and then cut dough into 9 4-inch squares. Brush the corners of each square with some of the beaten egg and then fold each corner into the center and press down gently. Move the squares to two parchment-lined baking sheets.
  • 7. Snip the tip off one corner of the plastic bag to make a 1/2 inch hole. Pipe cheese filling onto the center of each dough square. Loosely cover the pastries with cling wrap and let them stand until slightly puffed up, approximately one hour or slightly longer.
  • 8. Meanwhile, heat oven to 425 degrees. Remove the cling wrap and gently brush the tops of the pastry with the beaten egg. Bake for 10 minutes and then rotate sheet pans and reduce the oven temp to 375 degrees. Continue baking until they are puffed and golden brown in color, approximately 6-8 minutes.
  • 9. Combine and whisk together the remaining 1 cup of confectioner's sugar with the milk. Let the pastry cool slightly on the pans and then drizzle with the glaze. Serve warm or at room temperature.

PUFF PASTRY (DANISH PASTRY DOUGH)



Puff Pastry (Danish Pastry Dough) image

Ever wanted to make homemade Danish (Puff) pastry dough? Here ya go. And here are a bunch of Recipe #268931 filling ideas!

Provided by 2Bleu

Categories     Yeast Breads

Time 12h

Yield 2 pounds

Number Of Ingredients 7

1 (1/4 ounce) package dry yeast
3/4 cup milk, warm (about 110 degrees.)
1 egg, lightly beaten
1/4 cup sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 cup butter, cold and cut into small cubes

Steps:

  • In a large bowl sprinkle the yeast over the milk. Let sit for about 5 minutes. Add the egg, sugar, and vanilla. Whisk gently to combine. Set aside.
  • Toss the diced butter and flour together in a medium bowl. If there are any larger pieces, break them with your fingers. Add the flour and butter mixture to the wet ingredients and fold with a rubber spatula until the flour is completely moistened. Transfer the dough to a smaller bowl, cover with plastic wrap and refrigerate overnight.
  • Remove the dough from the refrigerator. On a heavily floured surface, pat it into a rectangle about 8 x 6 inches, and then roll it into a larger rectangle about 14 x 24 inches. Brush off any excess flour and fold both edges in so that they meet in the center. If the dough is sticking underneath, release it with a long flexible metal palate knife.This is called a "book fold".
  • Rotate the rectangle of dough 1/4 turn on the table.This is called a "turn". Roll into a rectangle measuring about 24 x 12 inches, loosening the dough underneath with a the metal spatula, reflouring as necessary.
  • Brush off any excess flour and give it another book fold. Wrap the dough in plastic and refrigerate for 20 to 30 minutes.
  • Remove the dough from the fridge and repeat this process two more times, rolling the dough out each time to 12 x 24 inches.
  • There are 4 book folds in all. After the final turn, shape the package into a rectangle measuring about 9 x 6 inches.
  • Brush off any excess flour, wrap in plastic and refrigerate for up to 2 days or freeze for up to one month.

DANISH PASTRY APPLE BARS I



Danish Pastry Apple Bars I image

Serve warm or cool, topped with powdered sugar or whipped cream. For best results use a tart baking apple such as Cortland, Rome, or Northern Spy.

Provided by Stephanie Watts

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 32

Number Of Ingredients 11

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 egg yolk
½ cup milk
1 cup cornflakes cereal
8 cups tart apples - peeled, cored and sliced
½ cup white sugar
1 teaspoon ground cinnamon
1 egg white
⅓ cup sifted confectioners' sugar

Steps:

  • In a large mixing bowl stir together the flour and the salt. Cut in shortening till the mixture resembles coarse crumbs. Lightly beat egg yolk in a glass measuring cup. Add milk to make 2/3 cup liquid total; mix well. Divide dough in half.
  • On a floured surface, roll half the dough to an 18 x 12 inch rectangle; fit into and up sides of a 15 x 10 x 1 inch baking pan.
  • Sprinkle with corn flake cereal; top with apples. Combine sugar and cinnamon; sprinkle over apples.
  • Roll remaining dough to a 16 x 12 inch rectangle; place over apples. Seal edges; cut slits in the top for steam to escape. Bake at 375 degrees F (190 degrees C) for about 50 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 16.6 g, Cholesterol 6.7 mg, Fat 6.8 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 1.7 g, Sodium 83 mg, Sugar 7.5 g

DANISH PASTRY WITH FILLING VARIATIONS



Danish Pastry With Filling Variations image

Perfect Danish pastry is so flaky and buttery that it melts in your mouth. And, it's the very best when it is hot out of the oven. Even though this is a short-cut method for making the pastry, the results are as close to perfection as one can find, except in Denmark, where Danish pastry is called "Vienna bread." Don't be intimidated with the idea of making your own pasty; the simple mixing method is similar to that of making a pie crust, the difference being the addition of yeast. I like to do as much as I can with the help of a food processor. Once mixed, the dough is chilled and becomes quite easy to handle. You can make the dough a day or two before you plan to bake.

Provided by Olha7397

Categories     Breads

Time 50m

Yield 4 pastries

Number Of Ingredients 27

5 1/2 teaspoons active dry yeast
1/2 cup warm water (about 105 to 115 F.)
1/4 cup sugar
3 large egg yolks
1 cup whipping cream
3 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled and cut into pieces
1 large egg white
coarsely crushed sugar cubes or sugar
almonds (sliced or chopped, for topping)
6 cups tart apples, sliced cored Granny Smith apples or 6 cups pippin apples
1 1/2 cups sugar
1 cup ground almonds
4 teaspoons ground cinnamon
1 1/2 cups water
1 1/2 cups golden raisins
1/4 cup unsalted butter, at room temperature
1/2 teaspoon freshly ground cardamom
2 cups confectioners' sugar
1 -2 tablespoon whipping cream
1/2 cup chopped almonds
8 ounces almond paste
1/2 cup finely chopped blanched almond
1/2 cup confectioners' sugar
1 large egg white
1 teaspoon almond extract

Steps:

  • FOR THE DANISH PASTRY: In a large bowl, dissolve the yeast in the warm water. Add a pinch of sugar and let stand 5 minutes, until the yeast foams. Stir in the remaining sugar, the egg yolks, and whipping cream, then set aside.
  • In a large bowl or in the work bowl of a food processor, combine the flour and salt. Cut in the butter until pieces are the size of kidney beans.
  • Turn the flour-butter mixture into the bowl with the liquid ingredients. Fold together just until dry ingredients are moistened throughout. Cover and refrigerate overnight or up to 3 days.
  • Prepare the filling of your choice (below).
  • Turn the dough out onto a lightly floured surface and dust with flour. Using a rolling pin, pound the dough until it is smooth and about 3/4 inch thick.
  • Roll out to a 24-inch square. Fold the dough into thirds to make a long, narrow strip. Cut lengthwise into two parts.
  • Working with one part at a time, roll the dough into a rectangle, about 24 by 6 by 1/4 inch.
  • Spread half the filling in a 2-inch strip down the length of each dough strip.
  • Brush the uncovered edges with egg white and fold over to seal in the filling, making a filled roll 24 inches long and about 3 inches wide.
  • Brush the outside of the roll with egg white and press the sugar and sliced almonds on all sides. Repeat with the second half of the dough. Cut filled rolls into 12-inch lengths.
  • Lightly grease a baking sheet or cover with parchment paper. Place the rolls on the baking sheet. Cover and let rise in a warm place for 45 minutes; they will not double.
  • Preheat the oven to 375°F.
  • Bake for 25 to 30 minutes or until golden. Remove from the baking sheet onto a wire rack to cool. Serve warm.
  • Makes four 12-inch-long pastries.
  • FOR THE APPLE-ALMOND FILLING: In a large bowl, mix the apples, sugar, almonds, and cinnamon.
  • FOR THE RAISIN ALMOND FILLING: In a small saucepan bring the water to a boil over medium high heat and add the raisins. Remove from the heat and let stand 5 minutes; DRAIN.
  • In a large bowl, cream the butter until soft, then add cardamom, confectioners' sugar, and enough cream to make a smooth, spreadable mixture. Mix in the raisins and almonds.
  • FOR THE MARZIPAN FILLING: Crumble the almond paste into a mixing bowl and blend in the almonds, confectioners' sugar, egg white, and almond extract until well mixed. You can do this quickly in the food processor.

DANISH PASTRY APPLE SQUARES



Danish Pastry Apple Squares image

Make and share this Danish Pastry Apple Squares recipe from Food.com.

Provided by Michelle S.

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 14

2 3/4 cups flour
1 teaspoon salt
1 cup shortening, plus
2 tablespoons shortening
2/3 cup sugar
1/2 teaspoon cinnamon
milk
1 egg yolk, beaten
1 egg white
1 cup sifted powdered sugar
1/2 teaspoon vanilla
1 cup crushed corn flakes
1 -2 tablespoon water
8 cups peeled sliced apples

Steps:

  • Preheat oven to 400°F.
  • Sift together flour and salt.
  • Cut in shortening until crumbly.
  • Add enough milk to the yolk to make 2/3 cup.
  • Add to flour, mix to blend.
  • Divide dough in two.
  • Roll 1 batch to fit a 15x10-inch pan.
  • Sprinkle with corn flakes.
  • Combine apple slices, 2/3 cup sugar and cinnamon.
  • Place evenly on crust.
  • Roll out other batch and place on top.
  • Pinch edges to seal.
  • Beat egg white until stiff and brush over crust.
  • Bake at 400°F for 50- 60 minutes.
  • While baking, mix remaining ingredients.
  • When done remove pie squares from oven--cool only slightly.
  • Frost with glaze while still warm.

BRUNSVIGER - TRUE DANISH PASTRY



Brunsviger - true Danish pastry image

This recipe is so easy and it tastes soooo amazing. This type of pastry is on the Danish breakfast table alongside the cinnamon rolls, but only on weekends... I promise you, you won't be disappointed:-)

Provided by Lene Frost

Categories     Other Breakfast

Time 1h

Number Of Ingredients 9

1,5 c + 2 tbsp. flour
4 Tbsp sugar
1/2 pkg fresh yeast - equal to 25 grams
1 pinch salt
2/3 c lukewarm milk
1/5 stick butter, softened
1/2 c butter or 1 stick of butter
1/2 c brown sugar, firmly packed
4 Tbsp dark syrup - not molasses

Steps:

  • 1. Set aside the last three ingredients - it's the sugar mass on the top.
  • 2. Dissolve the yeast in the warm milk.
  • 3. Add all the dry ingredients into the liquid. Mix it lightly with a hand mixer or your kitchen machine, then add the soft butter.
  • 4. Mix it well on medium speed. Form a dough ball. Cover and let it rise for 20 min.
  • 5. Add the last three ingredients to a small pot and let it all melt on low heat - don't boil! When it's all an even mass turn off the heat.
  • 6. Take a 10" x 15" pan. Grease it or use baking sheet. Spread out the dough in the pan just using your hands. Poke holes into the dough with your fingers. Then pour over the sugar mass from the pot. Let it rise an extra 20 min. Before putting it in the oven poke the dough once more ... Here I used the handle of a big wooden spoon.
  • 7. Bake for 13-15 min on 350 F

YULETIDE DANISH PASTRY



Yuletide Danish Pastry image

I love pastries, especially if they have almond flavors. I found this in a cookbook from the Lion House. It is a restaurant in Salt Lake City. I love that it makes 4 pastries so it is easier when baking for gifts or for a crowd.

Provided by Jolayne Cooper

Categories     Sweet Breads

Time 2h40m

Number Of Ingredients 28

PASTRY
1/2 c warm water (110-115 degrees)
2 c warm milk
2 Tbsp dry yeast
1 c butter, softened
3/4 c sugar, plus 1 tablespoon
1 tsp salt
2 eggs
8 c flour
CREAM FILLING
1 c milk
1/2 tsp salt
1/3 c sugar
2 Tbsp flour
1 egg yolk
ALMOND FILLING
1/2 c butter
3/4 c sugar
1/2 c oats
2 tsp almond flavoring
STREUSEL TOPPING
1/2 c flour
1/2 c sugar
1/2 c butter
ALMOND ICING
1 c powdered sugar
2-3 Tbsp milk or cream
1 tsp almond flavoring

Steps:

  • 1. PASTRY: In a large bowl, place water and warm milk. Sprinkle yeast over the mixture and then sprinkle sugar over the yeast. Add softened butter, salt, eggs, and 2 cups flour. Beat for 2 minutes with mixer. Add 2 more cups flour and beat again with mixer for 2 minutes. Add remaining flour and knead until smooth, about 5 minutes. Cover and let rise until double, about 45 minutes. Punch down. Divide dough into 4 equal parts. On a lightly floured board, roll each part into a rectangle. Spread 1/4 Cream Filling on each; then 1/4 Almond Filling on each. Roll up jelly-roll fashion on the long side. Cut about 10 slashes through top of rolls with a serrated knife. Place each roll on a greased cookie sheet, then form into a wreath shape or candy cane shape. Sprinkle with Streusel Topping. Let rise in a warm place until double in bulk, about 30 minutes. Bake at 375 degrees F for 20 minutes. Drizzle warm bread with Almond Icing and sprinkle with slivered or sliced almonds.
  • 2. Cream Filling: Heat milk in a small saucepan over medium heat. In a separate bowl, combine dry ingredients, then mix in egg yolk. Stir a tablespoon or two of warmed milk into egg mixture, then add egg mixture to the heated milk. Cook and stir over medium-high heat until mixture is bubbly and thick. Cover tightly with plastic wrap and cool.
  • 3. Almond Filling: Combine all ingredients with a fork, wire whisk, or electric mixer until well blended.
  • 4. Streusel Topping: Mix all ingredients with a fork, wire whisk, or electric mixer until well blended.
  • 5. Combine powdered sugar with enough milk or cream to make a slightly runny icing. Stir in almond flavoring.

Tips:

  • Choose the right ingredients: Use high-quality butter and flour, and make sure the butter is cold before you start working with it. This will help to create a flaky, tender pastry.
  • Work the dough quickly: Overworking the dough will make it tough. Work it just enough to bring it together, then wrap it in plastic and chill it for at least 30 minutes before rolling it out.
  • Roll the dough evenly: Roll the dough out to a thickness of about 1/8 inch. If the dough is too thick, it will be difficult to bake evenly. If it is too thin, it will tear easily.
  • Chill the dough before baking: This will help to prevent the dough from shrinking in the oven.
  • Bake the pastries at a high temperature: This will help to create a crispy, golden crust.

Conclusion:

Danish pastry is a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can make your own Danish pastries at home. Just follow these tips and you'll be sure to impress your family and friends with your baking skills.

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