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Danish Pastry
November 14, 2009

This was one of the best danish pastry recipes I have ever tried!! I cut the recipe in half just in case it didn't turn out (hate to waste good ingredients) and did alter it just a little to be honest. I did use a non dairy margerine and water instead of milk but I had to for dietary reasons. I cannot imagine it coming out better though. It was flakey and light not greasy at all. The recipe called for lemon and almond I was a little eh about that so I used vanilla and nutmeg wich is really just a preference. I also gave the dough 2 turns and then left it in the fridge overnight giving it the last turn in the morning before rolling out. This is a sticky dough so please do not add more flour to it as that will make it tough. Instead flour the table or pastry board evenly not neccessarily generously when rolling. use flour to roll as needed but watch how much you use as with any pastry dough. I also like to brush off the excess as I fold the dough over to minimize the addition of flour. This should be a very soft dough. Also I recommend wrapping in parchment paper as opposed to wax paper. It will not stick as much.

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