Perfect Danish Pastries: Step-by-Step Baking Guide

Danish pastries are famous for their flaky layers, buttery richness, and sweet almond filling.

The first time I made Danish pastries, I was amazed by how flaky and buttery they turned out. At first, the process seemed hard, but step by step, I learned how to fold the dough just right. Baking Danish pastries at home fills the kitchen with a wonderful smell and a feeling of warmth. Now, I love making them and sharing this simple recipe with you. Let’s bake these delicious treats together!

Ingredients

For the pastry dough

• 3½ cups (450g) bread flour
  
• ½ tsp salt
  
• 1¼-ounce (7g) packet fast-acting dried yeast
  
• ⅔ cup (150ml) warm milk
  
• ⅓ cup (55g) granulated sugar
  
• 1½ cups (350g) salted butter, softened
  
• 3 extra-large eggs, beaten
  

For the filling and topping

• 1 cup (225g) almond paste or marzipan
  
• 1–2 tablespoons warm water
  
• 1 cup (115g) confectioners’ sugar
  
• ⅔ cup (55g) sliced almonds, toasted
  
• 11 maraschino cherries (about 55g), chopped
  

Instructions

1. Activate the yeast:
   In a small bowl, mix the warm milk, sugar, and dried yeast. Let it sit for 5–10 minutes until it becomes frothy. This means the yeast is alive and ready to work.
   
2. Make the dough:
   In a large bowl, combine the bread flour and salt. Add the softened butter and rub it into the flour with your fingers until it looks crumbly but still has small butter pieces.
   
3. Add eggs and yeast mix:
   Pour in the beaten eggs and the frothy yeast mixture. Mix everything until a dough forms. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
   
4. Let the dough rise:
   Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and leave it to rise in a warm place for about 1 to 1½ hours, or until it doubles in size.
   
5. Prepare almond filling:
   Mix the almond paste with 1 tablespoon of warm water until smooth. Set aside.
   
6. Shape the pastries:
   Once the dough has risen, roll it out on a floured surface into a large rectangle, about ½ inch thick. Cut the dough into squares or rectangles. Spread a spoonful of almond paste onto each piece.
   
7. Add toppings:
   Sprinkle toasted almonds and chopped maraschino cherries on top of the almond paste. Fold or twist the dough shapes as you like to create traditional Danish shapes.
   
8. Second rise:
   Place the shaped pastries on a baking tray lined with parchment paper. Cover and let rise again for 30 minutes.
   
9. Bake:
   Preheat your oven to 375°F (190°C). Bake the pastries for 15–20 minutes or until golden brown.
   
10. Make icing:
    Mix the confectioners’ sugar with a little water to make a smooth glaze. Drizzle over the warm pastries before serving.

For those interested in traditional baked goods, our article on Welsh cakes offers insight into another classic treat that pairs well with the delicate flavors of Danish pastries.

Danish Pastries

Making Danish pastries at home is a rewarding experience that fills your kitchen with wonderful smells and delivers a tasty reward. The flaky dough with almond filling and crunchy nuts is a perfect combination for any sweet tooth. It takes some time and patience, but the results are well worth it. I hope this recipe helps you bake beautiful, delicious Danish pastries that you and your loved ones will enjoy again and again!

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 20 minutes mins

Second Rise Time 30 minutes mins

Servings: 12

Course: baking

Cuisine: British

Calories: 320

Ingredients Method Notes

Ingredients

  

For the pastry dough

• 3½ cups 450g bread flour
• ½ tsp salt
• 1¼- ounce 7g packet fast-acting dried yeast
• ⅔ cup 150ml warm milk
• ⅓ cup 55g granulated sugar
• 1½ cups 350g salted butter, softened
• 3 extra-large eggs beaten

For the filling and topping

• 1 cup 225g almond paste or marzipan
• 1 –2 tablespoons warm water
• 1 cup 115g confectioners’ sugar
• ⅔ cup 55g sliced almonds, toasted
• 11 maraschino cherries about 55g, chopped

Method

 

1. Activate the yeast:
2. In a small bowl, mix the warm milk, sugar, and dried yeast. Let it sit for 5–10 minutes until it becomes frothy. This means the yeast is alive and ready to work.
3. Make the dough:
4. In a large bowl, combine the bread flour and salt. Add the softened butter and rub it into the flour with your fingers until it looks crumbly but still has small butter pieces.
5. Add eggs and yeast mix:
6. Pour in the beaten eggs and the frothy yeast mixture. Mix everything until a dough forms. Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
7. Let the dough rise:
8. Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and leave it to rise in a warm place for about 1 to 1½ hours, or until it doubles in size.
9. Prepare almond filling:
10. Mix the almond paste with 1 tablespoon of warm water until smooth. Set aside.
11. Shape the pastries:
12. Once the dough has risen, roll it out on a floured surface into a large rectangle, about ½ inch thick. Cut the dough into squares or rectangles. Spread a spoonful of almond paste onto each piece.
13. Add toppings:
14. Sprinkle toasted almonds and chopped maraschino cherries on top of the almond paste. Fold or twist the dough shapes as you like to create traditional Danish shapes.
15. Second rise:
16. Place the shaped pastries on a baking tray lined with parchment paper. Cover and let rise again for 30 minutes.
17. Bake:
18. Preheat your oven to 375°F (190°C). Bake the pastries for 15–20 minutes or until golden brown.
19. Make icing:
20. Mix the confectioners’ sugar with a little water to make a smooth glaze. Drizzle over the warm pastries before serving.

Notes

Tips for Making Flaky Danish Pastry Dough

1. Keep the butter and ingredients cold to get flaky layers.
2. Use bread flour for strong, elastic dough.
3. Mix and knead just enough—don’t overwork it.
4. Roll and fold the dough with butter several times for flakiness.
5. Chill the dough between folds and before baking.
6. Roll the dough evenly for even baking.

Tips for Making Flaky Danish Pastry Dough

1. Keep the butter and ingredients cold to get flaky layers.
   
2. Use bread flour for strong, elastic dough.
   
3. Mix and knead just enough—don’t overwork it.
   
4. Roll and fold the dough with butter several times for flakiness.
   
5. Chill the dough between folds and before baking.
   
6. Roll the dough evenly for even baking.

Nutritional Value (per serving, serves 12)

• Calories: 320
  
• Fat: 18g
  
• Carbohydrates: 35g
  
• Protein: 6g
  
• Sugar: 15g
  
• Fiber: 1g
  

Conclusion

Making Danish pastries at home is a rewarding experience that fills your kitchen with wonderful smells and delivers a tasty reward. The flaky dough with almond filling and crunchy nuts is a perfect combination for any sweet tooth. It takes some time and patience, but the results are well worth it. I hope this recipe helps you bake beautiful, delicious Danish pastries that you and your loved ones will enjoy again and again!