Hello, Lykkers! Danish pastries are a delightful treat that combines flaky layers with sweet fillings.

Making them at home can be a fun and rewarding experience. Let’s dive into this delicious recipe!

<h3>Ingredients</h3>

<h3>For the Dough:</h3>

- <b>4 cups</b> all-purpose flour

- <b>1/4 cup</b> granulated sugar

- <b>1 teaspoon</b> salt

- <b>1 tablespoon</b> instant yeast

- <b>1 cup</b> buttermilk, warmed (about 110°F or 43°C)

- <b>1/2 cup</b> unsalted butter, melted

- <b>2</b> large eggs

<h3>For the Butter Layer:</h3>

- <b>1 1/2 cups</b> unsalted butter, cold

<h3>For the Filling (Fruit or Cream Cheese):</h3>

- <b>1 cup</b> fruit preserves (like raspberry, apricot, or cherry) or

- <b>8 oz</b> cream cheese, softened with

- <b>1/4 cup</b> powdered sugar and

- <b>1 teaspoon</b> vanilla extract

<h3>For the Egg Wash:</h3>

- <b>1</b> large egg

- <b>1 tablespoon</b> water

<h3>Instructions</h3>

<h3>Step 1: Make the Dough</h3>

<b>1.</b> In a large bowl, combine the <b>flour</b>, <b>sugar</b>, <b>salt</b>, and <b>yeast</b>.

<b>2.</b> Add the <b>warmed buttermilk</b>, <b>melted butter</b>, and <b>eggs</b>. Stir until a dough begins to come together

<b>3.</b> Work the dough on a floured surface for around <b>5-7 minutes</b> until it becomes smooth.

<b>4.</b> Transfer the dough to a greased bowl, cover it, and let it rest in a warm spot for about <b>1 hour</b>, or until it has doubled in size.

<h3>Step 2: Prepare the Butter Layer</h3>

<b>1.</b> While the dough is rising, place the cold <b>butter</b> between two sheets of parchment paper. Use a rolling pin to pound it into a rectangle about <b>1/2 inch</b> thick. Chill in the refrigerator until the dough has risen.

<h3>Step 3: Laminate the Dough</h3>

<b>1.</b> Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about <b>16x10 inches</b>.

<b>2.</b> Place the chilled butter layer in the center of the dough rectangle. Fold the dough over the butter, sealing the edges.

<b>3.</b> Roll the dough out to a rectangle again, about <b>20x10 inches</b>. Fold it into thirds (like a letter) and wrap it in plastic wrap. Refrigerate for <b>30 minutes</b>.

<h3>Step 4: Repeat the Folding Process</h3>

<b>1.</b> Roll out the dough again and fold it into thirds. Repeat this process two more times, chilling for <b>30 minutes</b> between each fold.

<h3>Step 5: Shape the Pastries</h3>

<b>1.</b> After the final chill, roll out the dough into a large rectangle, about <b>1/4 inch</b> thick.

<b>2.</b> Cut the dough into squares or rectangles.

<b>3.</b> For fruit filling, place a spoonful in the center of each piece. For cream cheese filling, mix the softened cream cheese with powdered sugar and vanilla, then place a spoonful in the center.

<b>4.</b> Fold the corners of the dough over the filling to create a pocket or twist the dough for a different shape.

<h3>Step 6: Final Rise</h3>

<b>1.</b> Cover the pastries with a clean kitchen towel and let them rise for about <b>30-45 minutes</b>, or until puffy.

<h3>Step 7: Bake the Pastries</h3>

<b>1.</b> Preheat your oven to <b>375°F (190°C)</b>.

<b>2.</b> In a small bowl, whisk together the <b>egg</b> and <b>water</b> for the egg wash. Brush the tops of the pastries with the egg wash.

<b>3.</b> Bake for <b>15-20 minutes</b>, or until golden brown.

<h3>Step 8: Serve and Enjoy</h3>

Allow the pastries to cool slightly before serving. Enjoy them warm, and feel free to drizzle with icing or powdered sugar!

Making The Classic Danish Pastry, Spandauer | Recipe and Steps

Video by Arla Pro. Asia