Danish Pastries

These homemade Danish pastries boast impossibly flaky, buttery layers, half adorned with bright raspberry jam and half crowned with silky vanilla custard. They’re perfect for a leisurely weekend brunch or an indulgent afternoon tea. With just a bit of planning—mainly waiting for the dough to chill and prove—you’ll have 12 beautifully hand‑shaped pastries.

Prep Time 45

Cook Time 20

Chilling 1 30

Total Time 2 35

Servings 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.

Notes

Tips & Variations

For extra shine, brush the warm pastries with warmed apricot jam.

Swap raspberry for strawberry or apricot jam, or flavour your custard with a dash of liqueur.

If you’re short on time, use a high‑quality store‑bought puff pastry and simply fill, prove and bake!

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