Introduction

Danish pastries are buttery, flaky treats perfect for breakfast or a special snack. This recipe uses a shortcut homemade dough that yields tender, layered pastries without the fuss of traditional laminating. You’ll enjoy sweet or cheese-filled Danish delights made right in your kitchen.

The image shows several round, golden-brown pastries with a slightly flaky texture arranged closely together on a white marbled surface. Each pastry has two key layers: a light, airy dough that forms the base and a glossy, rich fruit filling in the center, either deep purple or white cream, surrounded by a shiny golden edge. Thin white icing is drizzled lightly over the top, adding a glossy contrast against the deep purple and creamy white fillings. The pastries look soft with a slightly crispy outside and are grouped tightly, filling the frame with no visible plate or bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (60ml) warm water (between 100-110°F, 38-43°C)
2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)*

1/4 cup (50g) granulated sugar
1/2 cup (120ml) whole milk, at room temperature (between 68–72°F, 20-22°C)

1 large egg, at room temperature
1 teaspoon salt

14 Tablespoons (196g) unsalted butter, cold
2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more for generously flouring hands, surface, and dough
2/3 cup filling (see recipe notes for options & cheese filling)

1 large egg
2 Tablespoons (30ml) milk
1 cup (120g) confectioners’ sugar

2 Tablespoons (30ml) milk or heavy cream
1 teaspoon pure vanilla extract

Instructions

Step 1: In a large bowl, whisk the warm water, yeast, and 1 tablespoon sugar together. Cover and allow to rest until foamy on top, about 5 minutes. If no foam appears after 15 minutes, restart with fresh yeast.

Step 2: Whisk in the remaining sugar, milk, egg, and salt. Lightly cover and set aside.
Step 3: Cut cold butter into 1/4-inch slices. Add to a food processor with the 2 1/2 cups flour. Pulse 12-15 times until the butter is broken into pea-sized bits. Alternatively, use a pastry cutter.
Step 4: Pour the flour and butter mixture into the wet yeast mixture. Gently fold with a rubber spatula or wooden spoon just until dry ingredients are moistened, keeping butter pieces intact.

Step 5: Turn sticky dough onto plastic wrap or parchment, cover tightly, and refrigerate for at least 4 hours and up to 48 hours.
Step 6: Remove dough and generously flour your work surface. Flatten dough into a small square with your hands, then roll into a 15×8 inch rectangle. Fold dough into thirds like a letter. Rotate clockwise and repeat rolling and folding two more times, for a total of three folds.
Step 7: Wrap dough tightly and refrigerate for at least 1 hour up to 24 hours. Dough can be frozen at this stage if desired.

Step 8: Preheat oven to 400°F (204°C). Line rimmed baking sheets with parchment or silicone mats.
Step 9: Cut dough in half. Keep one half refrigerated or frozen while working with the first half.
Step 10: Divide half dough into 8 pieces (about 1/4 cup each). Roll into balls, then flatten each into a 2.5-inch circle. Create a raised lip around the edges and press the center flat for filling.

Step 11: Place shaped pastries 3 inches apart on prepared baking sheets. Spoon 2 teaspoons fruit filling or 1 tablespoon cheese filling into each center.
Step 12: Whisk together 1 egg and 2 tablespoons milk for egg wash. Brush the edges of each pastry.
Step 13: Chill pastries for 15 minutes to 1 hour in the refrigerator before baking, if possible.

Step 14: Bake pastries for 19-22 minutes, until golden brown. Butter may leak; optionally brush leaked butter back onto pastries halfway through baking.
Step 15: Cool pastries for at least 5 minutes before icing.
Step 16: Whisk confectioners’ sugar, milk or cream, and vanilla extract to make icing. Adjust thickness by adding more sugar or liquid as needed. Drizzle over warm pastries and serve.

Tips & Variations

Use a food processor for best butter distribution; if unavailable, a pastry cutter works well.
Chilling shaped pastries before baking helps maintain their shape and improves texture.
For filling options, try fruit preserves, cream cheese mixed with sugar, or almond paste.

Freeze dough after folding or baked pastries for convenient future baking and snacking.

Storage

Store leftover Danish pastries covered at room temperature for up to 1 day or refrigerate up to 5 days. For longer storage, freeze baked or unbaked dough for up to 3 months. Thaw before serving. Reheat pastries in the microwave for a few seconds until warm.

How to Serve

A close-up view of four soft, golden-brown pastries with a shiny surface, each topped with white icing drizzled in thin lines. Two pastries have a deep purple jam filling in the center, glossy and slightly textured, while the other two show a creamy off-white filling. One pastry with the creamy filling is partially broken open, revealing a fluffy, tender inside. The pastries rest on a light brown baking paper, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of Platinum Yeast?

Yes, instant yeast can be used, but adjust the proofing time as needed. The yeast should become foamy within 5-15 minutes when mixed with warm water and sugar.

Why is my dough so sticky?

The dough is meant to be sticky to maintain butter pieces and create flaky layers. Generously flouring your hands and work surface helps prevent sticking while rolling and shaping.