Raspberry Danish Pastry

Ingredients

• 2 cups all-purpose flour
• ½ cup whole milk
• 2 tsp instant dry yeast
• 3 tbsp granulated sugar
• ½ tsp kosher salt
• 1 whole large eggs
• 1 cup cold unsalted butter, cut into cubes
• ½ cup seedless raspberry jam
• 2 tbsp whole milk, for egg wash
• ½ cup powdered sugar
• 2 tbsp water
• ½ cup fresh raspberries, for garnish

Instructions

1. 1

   Pour 0.5 cup of whole milk into a small saucepan and warm it over low heat until it reaches about 110°F — it should feel slightly warm to the touch, not hot. Remove from heat and add 2 teaspoons of instant dry yeast and 3 tablespoons of granulated sugar. Stir gently and let sit for 2 minutes until the yeast begins to bloom and the mixture smells fragrant.

2. 2

   In a large mixing bowl, combine 2 cups of all-purpose flour and 0.5 teaspoon of kosher salt. Create a well in the center. Pour the yeast mixture into the well, then crack 1 large egg into the well. Using a wooden spoon or your hand, mix until a shaggy dough forms — it should come together but will be quite wet and sticky.

3. 3

   Knead the dough on a lightly floured surface for 3-4 minutes until it becomes smoother and slightly elastic. It will still be soft. Shape it into a rough rectangle, then wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes — this allows the gluten to relax and makes laminating easier.

4. 4

   Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out into a 10-by-16-inch rectangle — the dough should be about 1/4-inch thick. You're aiming for a fairly thin, even sheet.

5. 5

   Cut 1 cup of cold unsalted butter into small cubes — keeping the butter cold is essential for creating flaky layers. Scatter the butter cubes across the bottom two-thirds of the dough rectangle, leaving a 1-inch border on the sides. This unbuttered third will become your fold.

6. 6

   Fold the unbuttered third of the dough up and over the buttered section — you're folding it like you would fold a business letter. Then fold the opposite end down and over, creating three layers. Gently press the edges to seal. Rotate the dough 90 degrees and roll it out again into a 10-by-16-inch rectangle.

7. 7

   Repeat the folding process two more times — each time you're creating more butter layers and developing the characteristic flakiness. After the final fold, wrap the dough in plastic wrap and refrigerate for at least 1 hour, or up to 12 hours. The longer rest allows the gluten to relax and the butter to solidify, which gives you better separation between layers.

8. 8

   Preheat your oven to 400°F. Line a baking sheet with parchment paper. Remove the laminated dough from the refrigerator and place it on a lightly floured surface.

9. 9

   Roll the dough out into a 12-by-16-inch rectangle about 1/4-inch thick. Using a sharp knife or pastry cutter, trim the edges to create an even rectangle, then cut it into 8 equal squares — each should be roughly 4-by-4 inches.

10. 10

    Place each square on the prepared baking sheet. In the center of each square, spoon about 1 tablespoon of seedless raspberry jam. Be careful not to overfill — too much jam will burst out during baking.

11. 11

    To create the signature Danish shape, fold each corner of the square toward the center, pressing gently where they meet — this creates an envelope shape with the jam visible in the middle. The pastries won't be perfectly sealed, and that's fine; some jam should peek through.

12. 12

    In a small bowl, whisk together 2 tablespoons of whole milk and set it aside. Brush the pastries lightly with the milk mixture — this creates a golden, glossy surface. Be gentle so you don't deflate the layers.

13. 13

    Bake for 16-18 minutes until the pastries are deeply golden brown and the jam is bubbling slightly at the edges. You should see the layers beginning to separate and puff up. The pastries will continue to firm up as they cool, so don't overbake — they should still feel slightly tender.

14. 14

    While the pastries bake, prepare a simple glaze: whisk together 0.5 cup of powdered sugar and 2 tablespoons of water in a small bowl until smooth. The glaze should be thick but drizzleable — add more water a few drops at a time if it's too thick.

15. 15

    Remove the pastries from the oven and let them cool on the baking sheet for 5 minutes — this allows them to set slightly without becoming brittle. Transfer to a wire rack if you have one, or leave on the baking sheet.

16. 16

    Drizzle the glaze over each cooled pastry in thin lines or a light coating. Scatter 2-3 fresh raspberries on top of each pastry for color and tartness. Serve warm or at room temperature — these are best eaten within a few hours of baking, while the pastry is still crispy and flaky.

Tools you’ll need

• small saucepan
• instant-read thermometer
• large mixing bowl
• wooden spoon
• plastic wrap
• rolling pin
• lightly floured surface
• pastry cutter or sharp knife
• baking sheet
• parchment paper
• small bowl
• whisk
• pastry brush
• wire cooling rack

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