Flaky and Buttery Danish Pastry Recipe

Danish pastries are beloved for their delicate, flaky layers and rich, buttery flavor. Perfect for breakfast, brunch, or a sweet treat, these pastries can be filled with fruit, cream cheese, or almond paste to suit any taste. Making flaky and buttery Danish pastries at home may seem challenging, but with patience and proper technique, you can create bakery-quality results that everyone will love.

Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour
• 1/3 cup (65g) granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 teaspoon salt
• 1 cup (240ml) warm milk
• 1/3 cup (75g) unsalted butter, melted
• 2 large eggs, room temperature

For the Butter Layer:

• 1 1/4 cups (285g) cold unsalted butter

For the Filling (Optional):

• Fruit preserves, cream cheese, or almond paste

For the Glaze (Optional):

• 1 cup (125g) powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract

Preparation Steps

Step 1: Make the Dough

1. Dissolve yeast in warm milk and let sit for 5–10 minutes until foamy.
2. In a large bowl, combine flour, sugar, and salt.
3. Add melted butter, eggs, and yeast mixture. Mix until a soft dough forms.
4. Knead for 5–7 minutes until smooth and elastic.
5. Cover and let rise in a warm place for 1–2 hours, until doubled in size.

Step 2: Prepare the Butter Block

1. Place cold butter between parchment paper and flatten into a rectangle about 7×10 inches.
2. Keep chilled while the dough rests.

Step 3: Laminate the Dough

1. Roll the dough into a 10×14-inch rectangle.
2. Place the butter block in the center and fold the dough over it (envelope style).
3. Roll into a long rectangle and fold into thirds.
4. Wrap in plastic and refrigerate for 30–60 minutes.
5. Repeat rolling and folding 2 more times, chilling between folds, to create layers.

Step 4: Shape the Pastries

1. Roll the laminated dough into a 1/4-inch thick rectangle.
2. Cut into desired shapes—squares, triangles, or rectangles.
3. Add filling in the center if desired.
4. Fold or roll pastries as desired and place on a parchment-lined baking sheet.

Step 5: Proof the Pastries

1. Cover loosely and let rise for 30–45 minutes until puffy.

Step 6: Bake

1. Preheat oven to 375°F (190°C).
2. Bake for 15–20 minutes until golden and flaky.
3. Cool slightly before glazing.

Step 7: Glaze (Optional)

1. Mix powdered sugar, milk, and vanilla until smooth.
2. Drizzle over cooled pastries for extra sweetness and shine.

Tips for Perfect Danish Pastries

• Keep butter cold during lamination for the flakiest layers.
• Avoid over-handling dough to maintain light, airy texture.
• Customize with your favorite fillings for variety.

These flaky and buttery Danish pastries are light, layered, and full of buttery goodness—perfect for breakfast, brunch, or an indulgent dessert. With careful preparation, you can enjoy homemade pastries that rival any bakery.