Danish pastry

Ah, Danish pastry — those flaky, buttery, layered treats that are slightly sweet, pillowy, and irresistible! Making authentic Danish pastry involves a laminated dough (like croissants), where layers of butter and dough are folded multiple times to create those signature flaky layers. Here’s a detailed guide:

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🥐 Classic Danish Pastry

Ingredients

For the dough:

• 2¼ tsp active dry yeast (1 packet)

• ½ cup warm milk (105–110°F)

• ¼ cup granulated sugar

• 1 tsp salt

• 1 large egg

• 2 ½ cups all-purpose flour

For the butter layer:

• 1 cup (2 sticks) unsalted butter, cold

For the filling (optional, choose one or mix):

• Fruit preserves (apricot, raspberry, blueberry)

• Cream cheese sweetened with a little sugar and vanilla

• Almond paste

For the glaze (optional):

• 1 cup powdered sugar

• 1–2 tbsp milk or lemon juice

• ½ tsp vanilla extract

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Instructions

1. Activate yeast:
   In a small bowl, dissolve yeast in warm milk with 1 tsp sugar. Let sit 5–10 minutes until frothy.

2. Make the dough:
   In a mixing bowl, combine flour, sugar, salt, egg, and yeast mixture. Knead until smooth (about 5–7 minutes). Form a ball, cover, and let rise 1 hour or until doubled.

3. Prepare the butter block:
   Place cold butter between two sheets of parchment paper. Use a rolling pin to flatten into a 7×7-inch square. Chill until firm but pliable.

4. Laminate the dough:

   • Roll the dough into a 10×10-inch square.

   • Place the butter block in the center and fold dough corners over the butter like an envelope.

   • Roll gently into a 10×20-inch rectangle.

   • Fold into thirds (like a letter). Chill 30 minutes.

   • Repeat rolling and folding 2–3 more times, chilling 30 minutes between folds. This creates layers.

5. Shape the pastries:
   Roll dough to ¼-inch thickness. Cut into desired shapes (squares, rectangles, pinwheels, or braids). Add filling in the center or twist shapes for effect.

6. Proof:
   Place shaped pastries on a parchment-lined baking sheet. Cover and let rise 45–60 minutes until puffy.

7. Bake:
   Preheat oven to 400°F (200°C). Brush pastries lightly with an egg wash (1 egg + 1 tbsp water). Bake 15–20 minutes until golden brown.

8. Glaze (optional):
   Mix powdered sugar, milk, and vanilla. Drizzle over cooled pastries.

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💡 Tips

• Keep everything cold: Butter softening too much will ruin the layers.

• Don’t over-knead: You want a light, airy dough, not dense.

• Use a sharp knife or pizza cutter for clean edges when cutting dough.

• Danish pastry can be frozen after shaping; bake directly from frozen (add a few extra minutes).

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I can also give you a super easy shortcut Danish pastry recipe using store-bought puff pastry that still tastes bakery-fresh.

Do you want me to do that version too?