Danish Pastry Recipe

Name: Danish Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages active dry yeast; 1/4 cup (60 ml) warm water; 1/3 cup (80 ml) sugar; dash cardamom; 1 egg, beaten; 1 cup (225 ml) milk; 3-1/2 cups (825 ml) all-purpose flour; 1/2 lb (.2 kg). butter, softened; 1/3 cup (80 ml) poppy seeds; 1/2 cup (125 ml) milk; 1 egg yolk; 1 tsp (5 ml) orange peel; 1/4 cup (60 ml) sugar; 1/4 c bread crumbs; 1 tbsp (15 ml) honey; 1 10 oz (280 grm). package frozen raspberries; 1 tbsp (15 ml) sugar; 1/8 tsp (1 ml) cardamom; 1/4 tsp (1 ml) almond extract; 2 tsp (10 ml) cornstarch; 1 8 oz (224 grm). package dried apricots, cooked and mashed; 3 tbsp (45 ml) sugar; 1/4 tsp (1 ml) cardamom

Servings: persons

2 packages active dry yeast
1/4 cup (60 ml) warm water
1/3 cup (80 ml) sugar
dash cardamom
1 egg, beaten
1 cup (225 ml) milk
3-1/2 cups (825 ml) all-purpose flour
1/2 lb (.2 kg). butter, softened
1/3 cup (80 ml) poppy seeds
1/2 cup (125 ml) milk
1 egg yolk
1 tsp (5 ml) orange peel
1/4 cup (60 ml) sugar
1/4 c bread crumbs
1 tbsp (15 ml) honey
1 10 oz (280 grm). package frozen raspberries
1 tbsp (15 ml) sugar
1/8 tsp (1 ml) cardamom
1/4 tsp (1 ml) almond extract
2 tsp (10 ml) cornstarch
1 8 oz (224 grm). package dried apricots, cooked and mashed
3 tbsp (45 ml) sugar
1/4 tsp (1 ml) cardamom

1
Dissolve yeast in water then add sugar, cardamom, egg and milk.
2
Stir in flour to make a soft dough (add extra flour if too soft).
3
Roll out on a floured board to a 14 inch square.
4
Spread one half of the butter over center third of dough.
5
Fold one side over butter, then fold other side over first side, making three layers.
6
Give dough a quarter turn and roll out to a 14 inch square again.
7
Spread remaining butter over center and fold once more as directed above.
8
Chill 1 hour.
9
Turn, roll, fold and turn dough three times and again chill 1 hour.
10
Roll dough to an 1/8 inch thickness and cut into 4 inch squares.
11
Put 1 tbsp (15 ml) filling in center of pastry, fold in half and seal edges.
12
Cut 3 or 4 diagonal slashes across the top of each pastry.
13
Chill 2 hours.
14
Bake in 350 degree (175 C.) oven 15 minutes or until golden brown.
15
Add poppy seeds to milk and bring to a boil.
16
Remove from heat and let stand for 1 hour.
17
Drain and combine poppy seeds with remaining ingredients.
18
Combine all ingredients and cook, stirring until slightly thickened.
19
Cool.
20
Combine all ingredients and mix well.

1001

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 packages active dry yeast, 1/4 cup (60 ml) warm water, 1/3 cup (80 ml) sugar, dash cardamom, and more.

Yes, Danish Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Danish Pastry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions