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Danish Pastry
Danish Pastry
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
190 minutes
Authentic Danish pastry dough, rich and flaky, perfect for cheese or fruit danishes and bear claws.
Ingredients:
  • 2 cups unsalted butter, softened
  • 0.66666668653488 cup all-purpose flour
  • 8 cups all-purpose flour, divided
  • 4.5 teaspoons active dry yeast
  • 2.5 cups milk
  • 0.5 cup white sugar
  • 2 teaspoons salt
  • 2 large eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon almond extract
  • 2 cups fruit preserves, any flavor
  • 1 large egg white, beaten
Instructions:
  • Combine butter and 2/3 cup flour in a bowl until mixture is fully blended. Separate into 2 equal portions and roll each between 2 sheets of waxed paper into 6x12-inch sheets. Refrigerate the butter sheets.
  • Combine 3 cups of flour and active dry yeast in a mixing bowl; let it rest.
  • In a small saucepan over medium heat, combine milk, sugar, and salt. Warm the mixture until it reaches a temperature of about 115 degrees F (43 degrees C), ensuring it is warm but not hot to the touch.
  • Drizzle the velvety warm milk mixture onto the fragrant flour blend. Mix in eggs, lemon extract, and almond extract. Stir consistently for 3 minutes. Gradually incorporate the remaining flour, 1/2 cup at a time, until the dough is smooth and flexible. Cover and allow the dough to rise at room temperature until it doubles in size, typically 30 minutes to 1 hour.
  • Divide the dough in half. Roll each portion into a 14-inch square. Lay a sheet of cold butter on one side of each square, then fold the dough over the butter like a book cover. Seal the edges by pinching them together with your fingers.
  • Roll out each piece of dough into a 20x12-inch rectangle. Fold it into thirds, similar to folding a letter. Repeat the rolling and folding process one more time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  • Continuing the process, carefully roll and fold each dough piece twice more to create layers. Then, securely wrap them in plastic and let chill in the refrigerator for a minimum of 30 minutes.
  • Roll out the dough to 1/4-inch thickness. Cut into squares. Spoon fruit preserves in the center. Fold opposite corners to form diamonds. Arrange on a baking sheet. Let rise at room temperature for 30 minutes.
  • Preheat the oven to a toasty 450 degrees F (220 degrees C).
  • Coat pastries with a glossy egg white wash.
  • Bake until the bottoms are golden brown, about 8 to 10 minutes in the preheated oven.

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