Danish Pastry
Flaky, buttery layers of homemade Danish pastry, perfect for a special breakfast or brunch. This simplified version uses a rough puff technique for impressive results without the fuss.
- Total time
- 45 min
- Servings
- 4
- Calories
- 550
- Protein
- 8g
Ingredients
- 2 cups all-purpose flour
- 1 cup (2 sticks), cold unsalted butter
- ½ cup ice water
- ½ teaspoon salt
- 1 large egg
- 2 tablespoons sugar
Instructions
- 1
In a large bowl, mix 2 cups flour and 1/2 tsp salt. Cut 1 cup cold butter into small cubes and toss into the flour.
- 2
Using a pastry blender or your fingers, work the butter into the flour until pea-sized lumps remain. Add 1/2 cup ice water and stir until a shaggy dough forms.
- 3
Turn the dough onto a floured surface and pat into a rectangle. Fold it into thirds like a letter, then rotate 90° and roll out again. Repeat this fold and roll 3 times total.
- 4
Wrap the dough in plastic and chill for 30 minutes. Meanwhile, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 5
Roll the chilled dough into a 12x12-inch square. Cut into 4 equal squares, then fold each corner toward the center and press gently to seal.
- 6
Beat 1 egg with 1 tbsp water and brush over the pastries. Sprinkle with 2 tbsp sugar. Bake until puffed and golden brown, about 20-25 minutes.
- 7
Let cool on a wire rack for 5 minutes before serving. Enjoy warm or at room temperature.
Tools you’ll need
- Pastry blender or fork
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
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