How to Make Perfect Danish Pastries

Similar to croissant dough but with the addition of egg to create an enriched dough, these pastries are so versatile and can be shaped and filled in various ways. Perfect for coffee mornings or treats

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How to Make Perfect Danish Pastries Recipe
23 Steps
Ingredients
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1
Combine dough ingredients and knead in the mixing bowl for three minutes until it comes together. Carry on mixing for 6 minutes until the dough is soft and pliable

Combine dough ingredients and knead in the mixing bowl for three minutes until it comes together. Carry on mixing for 6 minutes until the dough is soft and pliable

2
Once mixed tip the dough onto a floured plate and shape into a rough square. Flatten slightly and cover with cling film. Place in the refrigerator for 2 hours

Once mixed tip the dough onto a floured plate and shape into a rough square. Flatten slightly and cover with cling film. Place in the refrigerator for 2 hours

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3
Cut cold butter from the refrigerator into 1.25cm slabs. Arrange on waxed paper to form a square of about 15x15cm. Cover with more waxed paper and pound with a rolling pin until it's 19x19cm

Cut cold butter from the refrigerator into 1.25cm slabs. Arrange on waxed paper to form a square of about 15x15cm. Cover with more waxed paper and pound with a rolling pin until it's 19x19cm

4
Trim the edges of the butter and out the trimmings on top of the square. Pound again lightly until you have a final square of 17x17cm

Trim the edges of the butter and out the trimmings on top of the square. Pound again lightly until you have a final square of 17x17cm

5
Wrap in waxed paper and refrigerate butter slab until needed

Wrap in waxed paper and refrigerate butter slab until needed

6
Roll the dough into a square about 26x26cm. Try to get even thickness

Roll the dough into a square about 26x26cm. Try to get even thickness

7
Place the butter slab on the dough at a 45° angle so that one of the corners face you

Place the butter slab on the dough at a 45° angle so that one of the corners face you

8
Fold a flap of dough over the butter so the point of the dough reaches the centre of the butter slab. Flatten the dough with your palm gently to seal the seams

Fold a flap of dough over the butter so the point of the dough reaches the centre of the butter slab. Flatten the dough with your palm gently to seal the seams

9
On a lightly floured surface roll out the dough and sealed butter until you have a rectangle 20x60cm. Start rolling from the centre towards the edges. Concentrate on lengthening rather than widening

On a lightly floured surface roll out the dough and sealed butter until you have a rectangle 20x60cm. Start rolling from the centre towards the edges. Concentrate on lengthening rather than widening

10
Fold the dough letter style

Fold the dough letter style

11
You should now clearly see the start of the layers in the dough. Repeat the rolling and folding two more times. Each time ending with a 20x60cm rectangle. Wrap in cling film and refrigerate over night

You should now clearly see the start of the layers in the dough. Repeat the rolling and folding two more times. Each time ending with a 20x60cm rectangle. Wrap in cling film and refrigerate over night

12
The yeast has certainly worked its magic with this dough!!!

The yeast has certainly worked its magic with this dough!!!

13
Roll out the dough to 110cm on a floured surface. If the dough resists or shrinks back, fold it into thirds and rest in the fridge again for 10-20 minutes.

Roll out the dough to 110cm on a floured surface. If the dough resists or shrinks back, fold it into thirds and rest in the fridge again for 10-20 minutes.

14
Once rolled out cut the rectangle in to two pieces so that you have 2 rectangles. For cinnamon raisin swirls first cover one of the layers with the Creme Patissiere (thick custard)

Once rolled out cut the rectangle in to two pieces so that you have 2 rectangles. For cinnamon raisin swirls first cover one of the layers with the Creme Patissiere (thick custard)

15
Sprinkle cinnamon and raisins over the top of the Creme Patissiere

Sprinkle cinnamon and raisins over the top of the Creme Patissiere

16
Roll the dough to form a long sausage shape

Roll the dough to form a long sausage shape

17
Use a sharp knife to cut 2.5cm pieces from the roll. (The rolls can be frozen at this point if you want to - to defrost, just leave in a fridge over night covered loosely with cling film)

Use a sharp knife to cut 2.5cm pieces from the roll. (The rolls can be frozen at this point if you want to - to defrost, just leave in a fridge over night covered loosely with cling film)

18
Cut the other half of the rectangle into 2 squares. These will now be turned into raspberry pinwheels

Cut the other half of the rectangle into 2 squares. These will now be turned into raspberry pinwheels

19
Make a slice from race corner of the square, diagonally towards the centre

Make a slice from race corner of the square, diagonally towards the centre

20
Fold the corner of each triangle into the centre to form a pinwheel shape

Fold the corner of each triangle into the centre to form a pinwheel shape

21
Press down slightly on the cinnamon swirls to flatten them a little. Add Creme Patissiere to the middle of the pinwheels and top with raspberries. Leave to prove for 1hr. Then brush with beaten egg

Press down slightly on the cinnamon swirls to flatten them a little. Add Creme Patissiere to the middle of the pinwheels and top with raspberries. Leave to prove for 1hr. Then brush with beaten egg

22
Bake at 200°c for 15-20 minutes until golden brown.

Bake at 200°c for 15-20 minutes until golden brown.

23
For the swirls you can drizzle with a little lemon glaze (mix powdered sugar with a little lemon juice until runny).   Enjoy!!

For the swirls you can drizzle with a little lemon glaze (mix powdered sugar with a little lemon juice until runny). Enjoy!!

Ingredients

500 Grams Strong bread flour 
7 Grams Fast action yeast 
7 Grams Salt 
80 Grams Caster sugar 
90 Milliliters Tepid water 
125 Milliliters Tepid milk 
250 Grams Cold butter (for laminations/folds) 
2 Medium sized eggs 
1 Tablespoon Cinnamon 
225 Grams Raisins 
150 Grams Creme Patissiere for filling (optional) 
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