Delicious Danish Pastry Recipe - The Bread Kitchen

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while still providing richness.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta is lower in fat and provides a lighter texture.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit adds natural sweetness and reduces sugar content.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and adds a caramel flavor.

Add the yeast to the lukewarm milk and stir, then leave for 10 minutes.

In a large bowl, mix the bread flour, castor sugar, and salt.

Make a well in the center and add the milky yeast mixture and the egg, then mix to form a smooth dough.

Knead the dough for 3-4 minutes until it is somewhat sticky, then place it in a lightly greased bowl and cover it to rise until doubled in size.

Roll out the butter into a rectangle of 5 in by 12 in and chill it in the fridge for at least half an hour.

Roll out the risen dough into a rectangle of 18 in by 6 in.

Place the chilled butter on one end of the dough, fold the top third down over the butter, and the bottom third up over the top.

Give the dough a quarter turn and roll it out again to the same dimensions, then fold again and chill for 30 minutes.

Repeat the rolling and folding process two more times, chilling the dough for at least an hour after the final fold.

Make the crème pâtissière by heating the milk and cream with the vanilla pod, then mixing with beaten egg yolks and sugar, and thickening on the stove.

Roll out the chilled dough to about 5 or 6 mm thick and cut into squares.

Shape the squares into pinwheels and pockets, then freeze half of them for later use.

Bake the pastries on a baking tray lined with baking paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens