Danish Pastry
Danish pastry is a laminated dough enriched with eggs and butter, folded in successive turns to create flaky layers, then shaped and filled before baking. The process resembles croissant-making, but the dough is softer and sweeter, and the shaping is more varied - diamonds, pinwheels, and envelopes are all common forms. In the oven, the butter between the layers melts and creates steam, pushing apart each fold into crisp, golden leaves. The interior stays pillowy and brioche-like, carrying a pronounced butter flavor throughout. Custard cream or fruit placed in the center bakes alongside the pastry, the custard firming into a smooth, glossy pool. A drizzle of sugar glaze after baking adds a thin, sweet sheen.
Adjust Servings
Instructions
- 1
Mix dough ingredients and let rise once.
- 2
Laminate with cold butter through three folds.
- 3
Roll out, cut squares, and press centers.
- 4
Pipe pastry cream and add fruit if desired.
- 5
Bake at 190C for 16-18 minutes.
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