Danish Pastry


This Danish pastry is a sinful delight made with rich, buttery, flaky dough. It's worth the effort and extra work involved. Make sure the dough is well-chilled before rolling, folding, and shaping.

Prep Time:
1 hrs
Cook Time:
10 mins
Additional Time:
2 hrs
Total Time:
3 hrs 10 mins
36 pastries


  • 2 cups unsalted butter, softened

  • cup all-purpose flour

  • 8 cups all-purpose flour, divided

  • 4 ½ teaspoons active dry yeast

  • 2 ½ cups milk

  • ½ cup white sugar

  • 2 teaspoons salt

  • 2 large eggs

  • 1 teaspoon lemon extract

  • 1 teaspoon almond extract

  • 2 cups fruit preserves, any flavor

  • 1 large egg white, beaten


  1. Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts, then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the refrigerator.

  2. Mix 3 cups flour with active dry yeast in a mixing bowl; set aside.

  3. Stir together milk, sugar, and salt in a small saucepan over medium heat. Heat until warm, but not hot to the touch, about 115 degrees F (43 degrees C).

  4. Pour warm milk mixture over flour mixture. Add eggs, lemon extract, and almond extract. Stir for 3 minutes. Knead in remaining flour, 1/2 cup at a time, until dough is firm and pliable. Cover and let rise at room temperature until doubled in size, 30 minutes to 1 hour.

  5. Cut dough in half. Roll each half out to a 14-inch square. Place one cold butter sheet over half of each dough square, off to one side, then fold dough over butter sheet like the cover of a book. Pinch the edges of dough together with your fingers.

  6. Roll each piece out to a 20x12-inch rectangle. Fold into thirds like a letter. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 30 minutes.

  7. Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for at least 30 minutes.

  8. Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit preserves in the center. Fold 2 opposite corners over the center to form a filled diamond shape. Place danishes on an ungreased baking sheet. Allow to rise at room temperature until doubled in size, about 30 minutes.

  9. Preheat the oven to 450 degrees F (220 degrees C).

  10. Brush beaten egg white over pastries.

  11. Bake in the preheated oven until the bottoms are golden brown, 8 to 10 minutes.


Unbaked dough squares may also be folded in half, cut into 1-inch strips, then stretched, twisted, and rolled into a spiral.

Nutrition Facts (per serving)

273 Calories
11g Fat
39g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 273
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 34%
Cholesterol 39mg 13%
Sodium 128mg 6%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 4%
Protein 4g
Vitamin C 2mg 8%
Calcium 33mg 3%
Iron 2mg 9%
Potassium 80mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love