Flaky, golden Danish pastry fresh from the oven are a recipe that I absolutely adore. These delights, with their crisp edges and buttery layers, have made their way from the charming bakeries of Denmark to breakfast tables and cafés all over the world. Whether enjoyed with a morning coffee or shared as an afternoon treat, Danish pastries offer a moment of indulgence that feels both luxurious and comforting.
What makes a Danish pastry so special is its dough – rich with butter, folded and rolled many times to create the beloved layers we associate with croissants and puff pastry. But where Danish pastries really stand apart is in their beautiful variety of shapes and toppings. You’ll find them twisted, folded, swirled, and filled with everything from fruit compotes to custards, and then finished with sweet glazes or crunchy nuts. It’s a pastry with personality – every one a little different.
Traditionally, Danish pastries are filled or topped with flavours that are simple but deeply satisfying. A dollop of jam in the centre is a classic touch. Raspberry and apricot jams are among the most popular, offering a sweet, slightly tart counterbalance to the rich pastry. For something a little different, try plum or cherry jam – both lend a deep, fruity flavour that complements the buttery layers perfectly.
Custard is another favourite. A swirl of creamy vanilla custard adds smoothness and a gentle sweetness. Some bakers combine custard with fruit for an extra bit of magic – think apple and custard, or blueberry and custard. The contrast between the silky filling and the crisp pastry is simply divine.
Almond lovers will rejoice at the almond-topped varieties. A smear of almond paste or frangipane under the topping adds depth, while a sprinkling of flaked almonds on top gives a lovely crunch. You might also find Danish pastries finished with a glaze made from icing sugar and a touch of lemon juice, which adds just the right hint of sharpness to cut through the sweetness.
Here are some popular toppings and additions that can bring a Danish pastry to life:
- Raspberry jam
- Apricot jam
- Blueberry or cherry preserves
- Vanilla custard
- Almond paste or flaked almonds
- Cream cheese filling
- Chocolate drizzle
- Lemon icing
- Cinnamon sugar
- Pecans or walnuts
- Apple slices with cinnamon
Part of the fun of Danish pastries is their flexibility. You can stick with the classics or get creative by trying new combinations – maybe a cream cheese and cherry twist, or a peach and almond round. They’re as fun to look at as they are to eat, often shaped into pinwheels, spirals, or hearts.
So next time you pass by a bakery or decide to make a batch at home, take a moment to appreciate the humble Danish pastry. With its rich history, irresistible texture, and countless topping possibilities, it’s no wonder these treats continue to win hearts and tastebuds around the world.
Danish Pastries
Ingredients
The Dough:
- 500 g plain flour
- 50 g caster sugar superfine
- 10 g sea salt fine
- 10 g dried yeast instant
- 250 ml whole milk lukewarm
- 2 large eggs free range beaten
- 300 g unsalted butter cold, cut into 5 mm slices (for laminating)
Fillings & Topping:
- 150 g raspberry jam good‑quality
- 1 large egg free range beaten (for egg wash)
- Icing sugar for dusting (optional)
Vanilla Custard
- 300 ml whole milk
- 1 medium vanilla pod split and seeds scraped (or 1 tsp vanilla extract)
- 3 large egg yolks free range
- 50 g caster sugar
- 20 g cornflour cornstarch
Instructions
Make the dough:
- In a large bowl, whisk together the flour, sugar, salt and yeast (keeping the salt and yeast on opposite sides to avoid deactivating the yeast).500 g plain flour, 50 g caster sugar, 10 g sea salt, 10 g dried yeast
- Stir in the lukewarm milk and beaten eggs until a rough dough forms.250 ml whole milk, 2 large eggs
- Turn onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- Shape into a rectangle, wrap in cling film and chill for 30 minutes.
Prepare the butter block:
- On a sheet of baking paper, arrange the cold butter slices into a 15 × 20 cm rectangle.300 g unsalted butter
- Cover with another sheet of baking paper and gently bash and roll to even thickness (about 5 mm).
- Chill alongside the dough.
Laminate (turns):
- Roll chilled dough into a 30 × 20 cm rectangle.
- Place the butter block in the centre, fold the dough over it like a letter, sealing the edges.
- Roll out to 60 × 20 cm, then fold into thirds (a “turn”). Wrap and chill for 30 minutes.
- Repeat 2 more turns, chilling between each.
Make the custard:
- Heat the milk and vanilla pod (or extract) until just below boiling.300 ml whole milk, 1 medium vanilla pod
- In a bowl, whisk yolks, sugar and cornflour until pale.3 large egg yolks, 50 g caster sugar, 20 g cornflour
- Slowly pour in hot milk, whisking constantly, then return to the pan.
- Stir over a gentle heat until thickened. Strain into a bowl, cover with cling film on the surface and cool.
Shape the pastries:
- Roll the laminated dough to 40 × 30 cm. Cut into 12 equal squares.
- Transfer to a lined baking tray. Fold each corner in to the centre and then use your thumb to make an indentation in the centre of each square where the filling will sit.
- Spoon 1 tsp raspberry jam into 6 indentations; spoon 1 tsp custard into the other 6.150 g raspberry jam, 1 large egg
- Cover loosely and prove in a warm place for 45 minutes, until slightly puffed.
Bake:
- Preheat the oven to 200 °C (180 °C fan)/390 °F/Gas 6.
- Brush each pastry lightly with beaten egg.
- Bake for 15–20 minutes until golden and puffed.
Finish & serve:
- Cool on a wire rack.
- Dust lightly with icing sugar, if you wish.Icing sugar
- Enjoy warm or at room temperature with coffee or tea.