top of page

Danish Pastry (Wienerbrød)iiii

Danish Pastry, also known as Wienerbrød, is a delectable and flaky treat that originated in Denmark. This pastry is characterized by its buttery, laminated dough, which results in a light and airy texture.





Follow this professional recipe to create authentic Danish Pastry and delight your taste buds.

It is often filled or topped with various sweet or savory ingredients, making it a versatile pastry that can be enjoyed for breakfast, dessert, or as a snack with coffee.




Danish Pastry (Wienerbrød)


Ingredients


For the dough:

- 500g all-purpose flour

- 250g unsalted butter, cold and cut into small cubes

- 50g granulated sugar

- 1 teaspoon salt

- 2 large eggs

- 250ml whole milk, cold

- 10g active dry yeast

For the filling:

- Your choice of fruit preserves, custard, chocolate, or almond paste

For the glaze:

- 1 egg, beaten

- 2 tablespoons water

Optional toppings:

- Sliced almonds

- Powdered sugar



Instructions


1. Begin by dissolving the yeast in cold milk in a small bowl. Allow it to sit for 5-10 minutes until the mixture becomes frothy.


2. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.



3. Make a well in the center of the mixture and add the eggs and yeast mixture. Gradually incorporate the dry ingredients into the wet ingredients until a sticky dough forms.


4. Transfer the dough onto a lightly floured surface and knead it gently for about 5 minutes until it becomes smooth. Shape the dough into a rectangular block.



5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight. This chilling process allows the butter to solidify, making it easier to laminate the dough.


6. Once the dough has chilled, roll it out on a lightly floured surface into a rectangle, approximately 1/4 inch thick.



7. Fold the bottom third of the dough up, and then fold the top third down, like a letter. Rotate the dough 90 degrees and roll it out again into a rectangle.


8. Repeat the folding process (step 7) two more times, allowing the dough to rest in the refrigerator for 15 minutes between each fold. This creates the layers that will result in the flaky texture of the Danish Pastry.



9. After the final fold, cover the dough with plastic wrap and refrigerate for 30 minutes.

10. Preheat your oven to 200°C (400°F) and line baking sheets with parchment paper.


11. Remove the dough from the refrigerator and roll it out into a large rectangle, approximately 1/4 inch thick.



12. Cut the dough into rectangles or squares of your desired size. You can also shape the dough into traditional Danish shapes, such as snails, pockets, or braids.


13. Place a spoonful of your chosen filling in the center of each piece of dough.



14. Fold the edges of the dough over the filling, creating a pocket or envelope shape. Pinch the edges together to seal the pastry.


15. Arrange the pastries on the prepared baking sheets, leaving enough space between them for expansion.



16. In a small bowl, whisk together the beaten egg and water to create the glaze. Brush the glaze generously over the pastries.


17. Optional: Sprinkle sliced almonds on top of the pastries for an added crunch and visual appeal.

18. Bake the pastries in the preheated oven for 12-15 minutes or until they turn golden brown and flaky.



19. Once baked, transfer the Danish Pastries onto a wire rack to cool.


20. Optional: Dust the cooled pastries with powdered sugar for an elegant finishing touch.




Enjoy the delightful experience of authentic Danish Pastry by following this recipe. The buttery, flaky layers combined with a variety of sweet or savory fillings make these pastries an irresistible treat for any occasion. Whether you indulge in them for breakfast, dessert, or a mid-day snack, Danish Pastry is sure to impress with its professional-level taste and appearance.


Hey there! We would love to hear your thoughts on this recipe. Did you give it a try? How did it turn out? Any comments, opinions, or suggestions are more than welcome! Your feedback means a lot to us.


Comments


Top Stories

bottom of page