Introduction

Danish pastries are flaky, buttery delights perfect for breakfast or a sweet snack. This recipe uses a shortcut homemade dough that’s simple to prepare and yields delicious, tender pastries filled with your favorite flavors.

The image shows a close-up of many round danishes placed side by side on a white marbled texture. Each pastry has a flaky golden brown outer layer with visible air pockets, giving a soft and light look. The danishes have two main fillings: some have a white creamy layer in the center, smooth and glossy, while others show a deep purple and red mixed berry jam that looks shiny and slightly thick. Both types of danishes are drizzled with thin white icing lines that run across the surface in an uneven pattern. The edges of the pastries are puffed and flaky, contrasting with the smooth fillings in the middle. 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 (for egg wash)
2 Tablespoons (30ml) milk (for egg wash)
1 cup (120g) confectioners’ sugar (for icing)
2 Tablespoons (30ml) milk or heavy cream (for icing)
1 teaspoon pure vanilla extract (for icing)

Instructions

Step 1: Whisk the warm water, yeast, and 1 tablespoon (6g) of sugar in a large bowl. Cover and let it rest until foamy, about 5 minutes. If no foam appears after 15 minutes, start over with fresh yeast. Then whisk in the remaining sugar, milk, egg, and salt. Cover lightly and set aside.
Step 2: Cut the cold butter into 1/4 inch slices and add to a food processor or blender. Add the flour on top and pulse 12-15 times until the butter forms pea-sized crumbles. If you don’t have a processor, use a pastry cutter to work in the butter.
Step 3: Pour the flour and butter mixture into the wet yeast mixture. Gently fold the ingredients together with a rubber spatula or wooden spoon until just combined—the butter should remain in small pieces for flakiness. Turn the sticky dough onto plastic wrap or into a covered container.
Step 4: Wrap the dough tightly and refrigerate for at least 4 hours or up to 48 hours.
Step 5: When ready, generously flour your work surface. Flatten the dough into a small square, then roll into a 15×8 inch rectangle. Fold the dough into thirds like a letter, turn it clockwise, roll out into a 15-inch rectangle again, and fold into thirds. Repeat one more time for a total of three folds.
Step 6: Wrap the dough tightly and refrigerate for at least 1 hour or up to 24 hours. You can also freeze it at this stage.
Step 7: Preheat the oven to 400°F (204°C). Line two large rimmed baking sheets with parchment paper or silicone mats.
Step 8: Cut the dough in half. Keep one half refrigerated or frozen. Cut the working half into 8 equal pieces. Roll each into a ball, then flatten into a 2.5-inch circle. Use your fingers to create a lip around the edge and press the center flat to hold the filling. Arrange the pastries 3 inches apart on the baking sheets.
Step 9: Spoon 2 teaspoons of fruit filling or 1 tablespoon of cheese filling into the center of each pastry.
Step 10: Whisk together the egg and 2 tablespoons milk for the egg wash. Brush the edges of each pastry.
Step 11: Chill the shaped pastries in the refrigerator for 15 minutes to 1 hour—this step helps maintain their shape.
Step 12: Bake pastries for 19-22 minutes until golden brown around the edges. Butter may leak; if desired, remove trays halfway through baking and brush the dough with leaked butter before continuing.
Step 13: Cool the pastries for at least 5 minutes before icing.
Step 14: To make the icing, whisk together confectioners’ sugar, milk or cream, and vanilla extract. Adjust consistency by adding more sugar to thicken or more milk/cream to thin. Drizzle over warm pastries and serve.

Tips & Variations

Use cold butter and minimal mixing to keep the dough flaky and tender.
For filling, try fruit preserves, almond paste, or sweetened cream cheese for variety.
Freezing the dough before shaping helps manage sticky dough and improves handling.
Brush any leaked butter back onto pastries during baking to enhance flavor and shine.

Storage

Store leftover Danish pastries covered at room temperature for up to 1 day or refrigerate for up to 5 days. They also freeze well for up to 3 months; thaw before serving. Reheat in the microwave for a few seconds to enjoy warm pastries.

How to Serve

The image shows five round pastries with a golden-brown, flaky crust, each topped with a drizzle of white icing. Two pastries have a dark purple berry filling in the center, creating a rich contrast with the light dough. One pastry in the middle has a bite taken out of it, revealing a soft, fluffy inside with a creamy white filling under the icing. The pastries lie on a light brown parchment-like surface, all close to each other. The overall scene highlights the texture differences between the crust, filling, and icing. 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 as a substitute. Adjust the amount as per the yeast brand’s recommendation and confirm it’s suitable for the recipe’s fermentation process.

Why is chilling the dough important?

Chilling allows the butter to firm up and the gluten to relax, which helps create flaky layers and makes the dough easier to handle, preventing it from becoming sticky or tough.