Print

Danish Pastries with Shortcut Homemade Dough Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

This recipe for Danish Pastries uses a shortcut homemade dough that is simple to prepare without the need for an electric mixer. The dough is mixed with cold butter pulsed in a food processor to create flaky layers, folded and chilled multiple times to develop texture. The pastries are shaped with a fruity or cheese filling, then baked until golden brown and finished with a classic vanilla icing. Perfect for an impressive homemade treat that saves time yet yields delicious, buttery flaky Danish pastries.

Ingredients

Scale

Dough Ingredients

  • 1/4 cup (60ml) warm water (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 (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 dusting

Filling

  • 2/3 cup filling of choice (fruity filling or cheese filling as preferred)

Egg Wash

  • 1 large egg
  • 2 Tablespoons (30ml) milk

Icing

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk or heavy cream
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preliminary Note: Read through the entire recipe and watch the video tutorial for best results. Avoid using an electric mixer; mix the dough mainly by hand with a wooden spoon or spatula due to its sticky consistency.
  2. Make the Pastry Dough: In a large bowl, whisk the warm water, yeast, and 1 tablespoon sugar. Cover and let rest about 5 minutes until foamy. If no foam after 15 minutes, start again. Whisk in the remaining sugar, milk, egg, and salt. Cover lightly and set aside.
  3. Prepare Flour and Butter Mixture: Cut cold butter into 1/4 inch slices. Place in food processor or blender; top with flour. Pulse 12-15 times until butter is crumbled into pea-sized bits. If no processor, use a pastry cutter to cut in butter.
  4. Combine Ingredients: Pour flour mixture into wet yeast mixture. Gently fold with a rubber spatula or wooden spoon just until dry ingredients are moistened. Important: keep butter in pea-size bits for flaky texture.
  5. First Refrigeration: Turn sticky dough onto plastic wrap or container, seal tightly. Refrigerate at least 4 hours up to 48 hours.
  6. Roll & Fold: Remove dough and generously flour work surface. Flatten dough into small square, then roll into 15×8 inch rectangle. Fold into thirds, turn clockwise, roll out again, fold into thirds again, turn clockwise. Repeat rolling and folding one more time for total of 3 folds. Use plenty of flour to prevent sticking.
  7. Second Refrigeration: Wrap dough tightly and refrigerate at least 1 hour up to 24 hours. Dough can be frozen here if desired.
  8. Prepare Baking Sheets: Line two rimmed baking sheets with parchment paper or silicone mats. If no rimmed sheets, plan to catch drips by placing another baking sheet beneath in oven.
  9. Divide Dough: Remove dough from fridge and cut in half. Keep one half refrigerated or freeze for later use.
  10. Shape Rounds: Cut first half into 8 equal pieces (~1/4 cup dough each). Roll each into ball, flatten to 2.5 inch circles. Use fingers to create an edge lip and press center down to hold filling. Arrange 3 inches apart on baking sheet. Repeat with second half.
  11. Add Filling: Spoon 2 teaspoons of fruity filling or 1 tablespoon of cheese filling into center of each pastry.
  12. Apply Egg Wash: Whisk egg and milk together. Brush edges of each pastry with egg wash.
  13. Optional Chilling: Chill the shaped pastries in the refrigerator for 15 minutes up to 1 hour before baking. Preheat oven during this time.
  14. Bake: Preheat oven to 400°F (204°C). Bake pastries for 19-22 minutes until edges are golden brown. Butter may leak; remove baking sheets halfway through to brush butter back onto dough if desired. Return to oven to finish baking.
  15. Cool: Remove from oven and cool at least 5 minutes on wire racks before icing.
  16. Make Icing: Whisk confectioners’ sugar, milk or heavy cream, and vanilla extract to desired consistency. Drizzle over warm pastries.
  17. Storage: Cover leftovers, store at room temperature for 1 day or in refrigerator up to 5 days. Freeze up to 3 months. Reheat iced or uniced pastries briefly in microwave before serving.

Notes

  • Do not over-mix the dough to keep butter pieces intact for flakiness.
  • Generously flour your work surface to manage the sticky dough.
  • Chilling the shaped pastries before baking improves shape and puff.
  • If butter leaks during baking, brush it back on the pastries to enhance flavor and color.
  • You can freeze dough after second refrigeration or freeze baked pastries for convenience.
  • Use rimmed baking sheets to catch butter drips, or place an additional baking sheet beneath.
  • For filling, fruity jams or sweetened cream cheese work well.

Keywords: Danish pastries, shortcut dough, flaky pastry, homemade Danish, pastry dough, fruit filling, cheese filling, baking, sweet pastries

Find it online: https://flavorsbymaya.com/danish-pastries-with-shortcut-homemade-dough-recipe/