Easy Danish Pastry Dough Recipe

Updated December 19, 2024

This delicious, flaky, buttery Danish dough recipe is simple; though it is time-consuming, it’s well worth it!

This recipe is easier to make than your typical pastry dough recipe but yields the same results, especially when using multiple baking sheets lined with parchment paper.

Danish pastry dough shares a similar texture to croissant dough but has a sweeter flavor profile due to the inclusion of eggs.

Both doughs require layering butter to achieve a flaky result.

An easy-to-use, full bread machine with versatile, delicate dough.

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Easy Danish Pastry Dough Recipe (including unsalted butter)

Ingredients

1-1/2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons active dry yeast
1/2 teaspoon kosher salt
1-3/4 cups unsalted butter, cold
1 large egg
1/4 cup cold milk
2 tablespoons room temperature water

This is what you get . . . .

Understanding Lamination

Lamination is the heart of creating the perfect Danish pastry. To achieve the desired texture, the dough must be laminated, which involves rolling, folding, and allowing periods of chilling.

To develop properly, the dough requires a rise time of 8 to 12 hours in the refrigerator. This is preferred for a more flaky pastry. While they rise, the pastries should be covered lightly with greased plastic wrap.

This process involves rolling out the pastry dough and folding it multiple times to create thin layers of the buttery pastry and dough, which give the pastry its characteristic flaky texture.

The laminating process is usually completed with 3-4 folds and rests between each. Laminate the dough by placing a butter slab between two layers of dough and folding it.

It is recommended to use high-fat European-style butter for making pastries.

Without proper lamination, the dough would lack the delicate, airy structure that makes Danish pastries irresistible. Mastering this technique is essential for any baker to create authentic Danish pastries.

Directions for Danish Pastry Dough

Combine the sugar, flour, yeast, and salt in a food processor and pulse twice.

Add the cold butter in small chunks to the smaller bowl of a food processor and pulse until it forms into pieces the size of peas.

Transfer the mixture to a large bowl and set aside for future use.

Whisk together the milk, egg, and water in a medium bowl.

Add the wet ingredients to the dry ingredients and fold together with a rubber spatula.

Place about half of the dough on your work surface onto a plastic wrap and mold it into a rectangle.

Place in the fridge for at least 3 hours.

Roll the dough out in an 8×15 inch rectangle on a lightly floured surface.

Fold the dough over into thirds like a letter going into an envelope.

Roll back out into a rectangle the same size as before.

Repeat this step once more for a total of 3 times.

Dust with a couple of tablespoons of flour as you go along.

Note that it will look shaggy and broken when you roll it out, so don’t worry!

By repeating this process, it will look more uniform and smooth.

You will see chunks of butter in your dough, which is good.

Wrap the dough in plastic wrap and place it back in the fridge for at least 1 hour longer.

Once the dough is ready, you can add a variety of fillings, such as fruit filling made with jam, preserves, or chopped fruits of your choice.

Remove the dough from the fridge and repeat the previous step thrice.

Rewrap the dough and refrigerate it for three more hours. Then, the next day, revisit your Danish dough.

Author: Jennifer is an eco-loving Mama of two beautiful little girls. She loves cooking and baking from scratch, getting crafty, and playing with her children.

Laminating the Dough

To begin laminating the Danish pastry dough, roll it out into a large rectangle on a lightly floured surface. Place a block of cold butter in the center, leaving a 1-inch border around the edges.

Fold the dough over the butter, much like folding a letter, and then roll it out again into a large rectangle.

This folding and rolling process is typically repeated three to four times to achieve the desired level of lamination.

This repetitive process ensures that the butter is evenly distributed throughout the dough, creating those coveted flaky layers.

Shaping the Pastry

Once your dough is perfectly laminated, now shape it into various forms.

Then, roll out the dough into a large rectangle.

Next, using a pastry cutter or knife, cut out your desired shapes, such as croissants, Danishes, or pastry braids.

Place the shaped pastries on a baking sheet lined with parchment paper, ensuring there’s about 1 inch of space between each piece.

Brush the pastries with an egg wash to give them a beautiful golden brown finish when baked.

Pop them in the oven and bake until they are perfectly golden brown and flaky.

The pastries are baked until golden brown, typically between 15 to 20 minutes.

Filling and Assembling the Pastries

Once your laminated dough has been rolled out to the desired thickness, you fill and assemble your delicious Danish pastries.

Choose your favorite filling: sweet fruit, creamy cheese, or rich chocolate. Spread the filling evenly over the center of the dough, leaving a 1-inch border around the edges to prevent it from spilling out during baking.

Next, fold the dough edges over the filling to create a seal. Gently press the edges together to prevent leaks.

Using a pastry brush, apply a thin layer of egg wash to the edges of the two dough rounds. This will help the pastries achieve a beautiful golden brown color when baked.

Place the pastries on a baking sheet lined with parchment paper, leaving about 1 inch of space between each pastry.

Cover the pastries with plastic wrap and let them rise in a warm, draft-free place for about one hour or until they have puffed up slightly. This step is crucial for achieving the perfect texture in your Danish pastries.

Baking and Decorating the Pastries

Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper. Carefully place the risen pastries on the prepared baking sheet, ensuring there’s about 1 inch of space between each one to allow for even baking.

Brush the tops of the pastries with a thin layer of egg wash and sprinkle with granulated sugar for an extra sweetness.

Bake the pastries for 15-20 minutes or until golden brown and flaky.

Once baked, remove the pastries from the oven and let them cool on a wire rack for 5-10 minutes before serving.

Drizzle the pastries with a simple powdered sugar glaze made from powdered sugar and milk for an added touch of sweetness.

Serve the pastries warm, dusted with powdered sugar, and enjoy the fruits of your labor!

Following these steps will create beautifully golden brown, flaky Danish pastries that will impress.

Whether you enjoy them for breakfast, dessert, or a special treat, they are a delightful addition to any occasion.

Innovative Ways to Customize Danish Pastries for Different Dietary Preferences

Vegan-Friendly:

• Replace butter with vegan margarine or solid coconut oil.
• Use almond milk or oat milk instead of whole milk.

Gluten-Free:

• Substitute all-purpose flour with a 1:1 gluten-free baking mix.
• Add xanthan gum to ensure proper elasticity in the dough.

Low-Carb or Keto:

• Use almond flour combined with coconut flour.
• Sweeten with erythritol or monk fruit sweetener for a low-carb option.

Protein-Enriched:

• Add a scoop of unflavored protein powder to the dough.
• Replace regular milk with high-protein milk alternatives like pea milk.

Nut-Free:

• Avoid fillings or toppings with nuts, substituting with seeds or dried fruits.

Tips, Substitutions, and Variations

• High-Quality Ingredients: Use European-style butter and bread flour for the best flavor and texture.
• Keep It Cold: The dough should remain cold throughout the lamination process to prevent the butter from melting and the dough from becoming sticky.
• Variety of Fillings: Experiment with different fillings, such as fruit, cream cheese, or chocolate, to create unique flavor combinations.
• Shape and Size: Try different shapes and sizes to make your pastries visually appealing.
• Dough Hook: Consider using a dough hook attachment on a stand mixer to assist with lamination.
• To prevent Sticking, Dust the baking sheet with a small amount of flour mixture before placing the pastry on it.
• Golden Brown Finish: Brush the pastry with an egg wash before baking for a beautiful golden brown color.
• Puff Pastry Substitute: For a slightly different texture and flavor, you can use puff pastry instead of homemade pastry dough.
• Cheese Filling: For a delicious cheese filling, mix softened cream cheese with sugar, vanilla extract, and eggs, and spread it on top of the pastry before baking.
• Alternative Sweeteners:
  For those looking to reduce refined sugar intake, consider using:
  • Honey: Adds a natural sweetness and a hint of floral flavor. Use ¾ cup honey for every 1 cup of sugar.
  • Maple Syrup: Provides a rich, caramel-like taste. Substitute ¾ cup maple syrup for 1 cup of sugar.
  • Coconut Sugar: A minimally refined option with a molasses-like flavor. Use it in a 1:1 ratio.

  Alternative Flours:

  • Swap all-purpose flour with whole wheat pastry flour for a slightly nuttier flavor or use a gluten-free baking blend to accommodate dietary restrictions.

  Butter Alternatives:

  • For a dairy-free option, substitute butter with vegan butter sticks or coconut oil (use chilled coconut oil for flaky layers).

Flavor Enhancements

Spices:

• Add 1 teaspoon of cinnamon or nutmeg to the dough for a warm, aromatic touch.
• A pinch of cardamom can introduce a slightly exotic, floral flavor.

Citrus Zest:

• Incorporate 1 teaspoon of grated lemon or orange zest into the dough to add brightness.

Vanilla or Almond Extract:

• Add 1 teaspoon of vanilla extract or almond extract for subtle depth and sweetness.

Following these tips and variations, you can create a wide array of delicious and visually stunning Danish pastries that will impress you.

The pastries are baked until golden brown, typically 15 to 20 minutes.

Store-bought pastries may contain preservatives and additives not present in homemade versions.

Adapting the Recipe for Seasonal or Holiday Themes

Winter/Holiday Theme:

• Incorporate spiced apple filling with cinnamon and nutmeg.
• Drizzle with a gingerbread glaze for a festive touch.

Spring Theme:

• Use lemon curd or strawberry filling for a bright, tangy flavor.
• Decorate with edible flowers for an elegant springtime look.

Summer Theme:

• Opt for blueberry and cream cheese filling or peach preserves.
• Top with a light vanilla glaze and fresh berries for a refreshing finish.

Fall Theme:

• Try a pumpkin spice filling with a hint of maple syrup.
• Add crushed pecans or a caramel drizzle for a cozy fall vibe.

Celebrations:

• Shape the dough into stars or hearts for holidays like Christmas or Valentine’s Day.
• Add food coloring to the glaze to match the celebration’s theme.

Serving Suggestions

Accompaniments:

• Serve the pastries warm with a dollop of vanilla ice cream or a drizzle of custard sauce.
• Pair with a spoonful of fruit compote or whipped cream for added indulgence.

Presentation Tips:

• Use a serrated knife to slice the pastries cleanly.
• Dust the finished pastries with powdered sugar or drizzle with glaze for a professional touch.
• Arrange pastries on a decorative platter lined with parchment paper to elevate their appeal for gatherings.

Storage and Reheating Instructions

Preservation:

• Refrigeration: Store leftovers in an airtight container for up to 5 days.
• Freezing: Wrap pastries individually in plastic wrap and place in a freezer-safe bag for up to 2 months.

Reheating:

• Oven: Preheat to 350°F (175°C), place pastries on a baking sheet, and heat for 5-10 minutes for a fresh, crisp texture.
• Microwave: Reheat for 15-20 seconds, but note this may soften the outer crust.

Nutritional Information

(Example per serving, adjust based on ingredients used)

• Calories: 270
• Protein: 4g
• Carbs: 35g
• Fat: 12g
• Fiber: 1g
• Sugar: 10g

Reader Testimonials or Reviews

1. “This recipe turned out amazing! The layers were so flaky and buttery.”
2. “I added a touch of cinnamon, and it made the pastry irresistible. Thank you!”
3. “So easy to follow. My family loved it!”

So now you have the information you need to create pastry for the first time—you need these recipes: Very Berry Strawberry Scones, Plum Puff Pastry Tart, Cream Cheese Danish Recipe, Easy Cherry Pie Filling Recipe, Walnut and Pear Crescent Rolls.