How to Make Danish Pastries at Home

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine can be more economical.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta is lower in fat and can provide a lighter texture.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit reduces sugar content while canned fruit is often less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and offers a lower glycemic index.

Mix together the yeast and milk and leave for 5 mins.

In a large bowl mix together the flour, sour starter if using, yeast mixture, salt, egg, sugar, cardamom. Using a spoon work the ingredients together. Once bound, remove onto a floured sideboard.

Knead the dough together until smooth, about 5 mins. Cover with glad wrap and chill for 10 mins.

After resting the dough will be easier to roll out. Using flour, roll the dough into a rectangle as thick as your thumb. Break the butter into pieces and place over ⅔ of the dough.

Fold the piece of dough without butter over ⅓ and roll the other piece back so that you have 3 folds.

Using flour and a rolling pin, roll the mixture into a rectangle as thick as your thumb. Fold paste like you would a book. Fold both ends into the middle and then fold over again.

Refrigerate dough for 30 mins.

After 30 mins, roll into a rectangle as thick as your thumb again. This time fold into three. Fold over a third and back a third. Rest in the fridge for 30 mins.

Roll into a rectangle 4-5 mm and cover with a cloth. Rest the dough for 5 min covered.

Cut into desired shapes. Cover with an oiled cloth to proof.

Once 1 ½ times their size, and this will take about an hour, brush with egg wash.

Bake at 210°C for 12-15 mins.

Once cool, brush with apricot glaze and sugar icing.

Cooking Techniques

Spice Level:

Allergens