Danish Pastries
Total Time
5 hrs 45 mins
Prep Time
3 hrs 30 mins
Cook Time
15 mins
Rating
4.74 out of 5 stars
(148)
Ingredients
36 danishes
- 2 cups (454 g) unsalted butter, divided
- 5½ cups (663 g) all-purpose flour
- ½ cup (99 g) granulated sugar
- 4½ teaspoons instant yeast
- 2 teaspoons salt
- 2 teaspoons vanilla extract
- 1½ cups (360 ml) milk
- 2 eggs
- 8 ounces cream cheese, at room temperature
- 3 tablespoons granulated sugar
- 1 egg
- ¼ teaspoon salt
- 1 cup fruit jam, preserves, or canned pie filling
- 1 egg white
- 1 tablespoon water
- 1½ cups (170 g) powdered sugar
- 2 tablespoons milk
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Preparation
Chef’s notes
When you make the butter block, be sure that your butter is on the cool side or it will be too warm to work into the dough. If it seems too soft when you start working with it, just pop it into the refrigerator to firm up before continuing with the recipe. Or, get it rolled into your rectangle then refrigerate your butter block rectangle until it firms up a bit before laminating the dough.
You can tackle this recipe all in one day, or split it up into a more manageable two-day project. Simply leave the laminated dough in the refrigerator overnight and continue with the shaping and baking the next day.
Feel free to experiment with different shapes if you’d like, but as I mentioned above, I had the most consistent success with these circular Danishes.
These are best enjoyed the same day they are made for optimal flakiness and freshness, however, they will keep in an airtight container at room temperature or in the refrigerator for up to 3 days.
Freezing the Dough:
If you’d like to freeze all or part of the Danish pastry dough, you can do so after Step #11. Refrigerate for at least 2 hours, then wrap the portion you want to freeze in two layers of plastic wrap, place in a freezer-safe zip-top bag and freeze for up to 3 months. Thaw the dough overnight in the refrigerator, then proceed with the recipe as written.
Freezing Assembled Pastries:
To assemble the pastries and freeze before baking, complete the recipe through Step #17 (filling the pastries). Then, place on a baking sheet in a single layer and place in the freezer until they are completely frozen, at least 3 hours. Transfer the pastries to an airtight container or resealable freezer bag and freeze for up to 1 month. Bake from frozen (don’t forget the egg wash!), adding an extra 10 to 15 minutes to the bake time.
Freezing Baked Pastries:
To freeze already-baked Danish pastries, allow them to cool completely to room temperature, then wrap tightly in plastic wrap and place in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat in a 350-degree oven for 8 to 10 minutes, or until warmed through.