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Perfect Danish Pastry Recipe Easy Flaky Buttery Layers with Fruit Filling

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This Danish pastry recipe delivers flaky, buttery layers with a sweet fruit filling, perfect for brunch or special occasions. It combines simple ingredients with a folding technique to create irresistible pastries.

Ingredients

Scale
  • 3 ½ cups (420 g) all-purpose flour, sifted
  • ¼ cup (50 g) granulated sugar
  • 1 tsp salt
  • 2 ¼ tsp (1 packet) active dry yeast
  • ¾ cup (180 ml) whole milk, warmed to about 110°F (43°C)
  • 1 cup (225 g) unsalted butter, cold and cubed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup (160 g) fruit preserves or jam (apricot, raspberry, or favorite)
  • ½ cup fresh fruit, chopped (optional; blueberries, strawberries, or apples)
  • 1 cup (120 g) powdered sugar
  • 2–3 tbsp milk or lemon juice (for glaze)
  • ½ tsp vanilla extract (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C) with sugar and yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Make the dough: In a large bowl or stand mixer, whisk together flour and salt. Add eggs, vanilla extract, and the yeast mixture. Mix on low speed until dough starts to come together (about 2 minutes).
  3. Knead the dough: Knead with dough hook or by hand on a floured surface for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
  4. First rise: Form dough into a ball, place in a greased bowl, cover with plastic wrap or towel, and let rise in a warm spot until doubled in size (about 1 ½ to 2 hours).
  5. Prepare the butter block: Place cold butter between two sheets of parchment paper. Using a rolling pin, bash and roll it into a 7×9 inch (18×23 cm) rectangle. Keep chilled until dough is ready.
  6. Roll and fold: On a floured surface, roll dough into a 12×20 inch (30×50 cm) rectangle. Place butter block in center and fold dough edges over, enclosing butter completely. Seal edges gently.
  7. Laminate the dough: Roll dough again into 12×20 inch rectangle. Fold into thirds like a letter (a “turn”). Wrap in plastic and chill for 30 minutes. Repeat rolling, folding, and chilling two more times.
  8. Shape the pastries: After final chill, roll dough to about ¼ inch (6 mm) thick. Cut into 3×3 inch (7.5×7.5 cm) squares. Place a teaspoon of fruit preserves and some fresh fruit (if using) in center of each square. Fold corners toward center and pinch to seal.
  9. Second rise: Place pastries on parchment-lined baking sheet, cover with towel, and let rise for 30-45 minutes until puffy.
  10. Bake: Preheat oven to 375°F (190°C). Brush pastries with beaten egg for shine. Bake 15-20 minutes until golden brown and puffed.
  11. Glaze and cool: Mix powdered sugar, vanilla, and milk or lemon juice to make glaze. Drizzle over warm pastries once slightly cooled on wire rack.

Notes

Use cold unsalted butter straight from the fridge for flaky layers. Chill dough between folds to prevent butter from melting. If butter softens, refrigerate dough before continuing. Avoid overworking dough after adding butter to maintain layers. Check pastries at 15 minutes to avoid burning; tent with foil if browning too fast. You can freeze shaped pastries and bake from frozen, adding a few extra minutes to baking time.

Nutrition

Keywords: Danish pastry, flaky pastry, fruit filling, buttery layers, brunch, baking, homemade pastry

Find it online: https://hungermind.com/perfect-danish-pastry-recipe-easy-flaky-buttery-layers-with-fruit-filling/