Danish Pastry Dough (aka "Wienerbrød") Recipe!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a similar texture.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

active dry yeast

🥗Healthier: instant yeast

Instant yeast can be added directly without proofing.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and flavor, while brown sugar is often less expensive.

Roll out the yeasted dough into a square.

Add a block of butter on top of the dough.

Fold the dough up and pinch it together to seal in the butter.

Roll out the dough to start laminating it.

Fold a third of the dough up and then a third down.

Let the dough rest after each fold.

Repeat the folding process to create layers of butter in the dough.

Cut the dough in half for easier handling.

Cut out strips to make swirls and triangles for croissants.

Roll up the triangles to shape them into croissants.

Use a bit of water to help keep the ends of the pastries folded during baking.

Let the shaped pastries rise for a long time until they are super jiggly before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens