Danish pastry, known in Denmark as wienerbrød, is a tender yeasted dough layered with butter, then shaped around a sweet filling. This from-scratch version makes twelve flaky cream cheese and fruit pastries, with a clear folding method and a gentle rise that gives the dough its light texture.
Ingredients
- 3 cups (375 g) all-purpose flour, plus a little for rolling
- 1/4 cup (50 g) granulated sugar
- 2 1/4 teaspoons (7 g) instant yeast
- 1 teaspoon (6 g) fine salt
- 3/4 cup (180 ml) cold whole milk
- 4 tablespoons (56 g) unsalted butter, softened
- 1 cup (227 g) cold unsalted butter, for the butter layer
- 6 ounces (170 g) cream cheese, softened
- 3 tablespoons (38 g) granulated sugar, for the filling
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (2 g) finely grated lemon zest
- 1 tablespoon (8 g) all-purpose flour, for the filling
- 1/3 cup (110 g) thick fruit preserves, such as raspberry or apricot
- 1 tablespoon (15 ml) milk, for brushing
- 1 cup (120 g) powdered sugar, for the glaze
- 1 1/2 tablespoons (22 ml) milk, for the glaze, plus more as needed
- 1/4 teaspoon (1 ml) vanilla extract, for the glaze
Instructions
- Mix and rise the dough. In a large bowl, whisk together the flour, 1/4 cup (50 g) sugar, yeast, and salt. Add the cold milk and softened butter. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for about 8 minutes, or in a mixer with a dough hook for 5 to 6 minutes. The dough should feel smooth and soft, but not sticky enough to cling heavily to your hands. Put it in a lightly greased bowl, cover, and leave at room temperature for 45 minutes. It should look slightly puffed, not necessarily doubled.
- Make the butter layer while the dough rises. Put the cold butter between two sheets of parchment. Pound and roll it into a roughly 6-by-8-inch (15-by-20-cm) rectangle, about 1/4 inch (6 mm) thick. If it becomes greasy or very soft, refrigerate it for 10 minutes. Leave it chilled for about 25 minutes in total, until firm but still flexible; butter that snaps when bent is too cold to roll evenly.
- Chill the dough. Press the risen dough into a rough rectangle, wrap it, and refrigerate for 30 minutes. This short rest firms the dough so it rolls more easily and helps keep the butter from melting into it. If your kitchen is warm, put the rolling pin and work surface in a cool spot as well.
- Enclose the butter. On a lightly floured surface, roll the dough into a rectangle about 10 by 14 inches (25 by 35 cm). Set the butter rectangle in the center. Fold the two short ends of dough over the butter so they meet or overlap slightly, then pinch the seam and the open sides closed. Turn the parcel so the seam is vertical, like a book spine. Brush away excess flour as you work; loose flour can make the layers slide apart.
- Give the dough its first turn. Roll the parcel into a rectangle about 8 by 18 inches (20 by 46 cm), using steady strokes and turning it occasionally so it does not stick. Fold the top third down and the bottom third up over it, like folding a letter. This is one turn. Wrap the dough and chill it for 20 minutes. If butter starts pushing through, stop rolling and chill the dough before continuing.
- Complete two more turns. Place the chilled dough with the folded edge facing you, turn it a quarter turn, and roll it again into an 8-by-18-inch rectangle. Fold it in thirds, wrap, and chill for 20 minutes. Repeat once more, then refrigerate the folded dough for 30 minutes. You will have completed three turns, creating thin alternating layers of dough and butter. Keep the dough cool rather than trying to force it to roll while stiff.
- Mix the filling and shape the pastries. Stir together the cream cheese, 3 tablespoons (38 g) sugar, vanilla, lemon zest, and 1 tablespoon (8 g) flour until smooth. Roll the dough into a 12-by-16-inch (30-by-41-cm) rectangle. Trim ragged edges if needed, then cut it into twelve 4-inch (10-cm) squares. On each square, make a cut from each corner about 1 1/2 inches (4 cm) toward the center, stopping well before the middle. Add about 1 teaspoon of cream cheese filling and 1 teaspoon of preserves to the center. Fold every other cut corner toward the center to make a pinwheel, pressing the tips together firmly. Transfer the pastries to two parchment-lined baking sheets, leaving space between them.
- Proof and bake. Cover the pastries loosely and let them rise at room temperature for about 45 minutes, until puffy. Near the end of the rise, heat the oven to 400°F (204°C). Brush the exposed dough lightly with 1 tablespoon (15 ml) milk, keeping the wash off the filling. Bake one sheet at a time in the center of the oven for about 18 minutes, until the pastry is deeply golden and the bottoms are browned. If your oven browns unevenly, rotate the sheet once near the end of baking.
- Cool and glaze. Let the pastries sit on the baking sheet for 5 minutes, then move them to a rack and cool for about 15 minutes more. Whisk the powdered sugar, 1 1/2 tablespoons (22 ml) milk, and 1/4 teaspoon (1 ml) vanilla until smooth. Add milk a few drops at a time if it is too thick to drizzle. Spoon the glaze over the cooled pastries. Let it set for a few minutes before serving.
Tips
- Keep the butter and dough at similar firmness. The butter should bend without cracking, while the dough should be cool and pliable. If the butter is much harder than the dough, it can break into pieces; if it is much softer, it can squeeze out and blur the layers. Pause for a short refrigerator rest whenever either becomes warm.
- Use all-purpose flour if that is what you have. It makes a tender Danish and works well here. Bread flour can make the dough a little chewier and more elastic, so it may spring back more as you roll it; let it rest briefly rather than pulling it into shape.
- Choose thick preserves. Runny jam can leak onto the baking sheet and make the pastry edges sticky. If your preserves are loose, use a smaller spoonful or strain off excess syrup. Apricot, raspberry, and cherry all work, but chunky pieces should be cut small enough to sit in the center.
- Measure flour lightly. Spoon it into the measuring cup and level it, or use the gram weight. Packing flour into a cup can make the dough dry and difficult to roll, which encourages cracking and can make the baked layers dense.
Serving Suggestions
Serve the pastries slightly warm or at room temperature, when the butter layers are crisp and the cream cheese center is soft. They pair well with coffee, black tea, or a glass of cold milk. For a brunch table, arrange them with fresh berries and plain yogurt, or offer a small dish of extra preserves so guests can choose a fruitier bite.
These pastries are rich, so one is a satisfying serving alongside lighter breakfast foods. If serving them warm, avoid stacking them while the glaze is still wet; the tops can stick together and the delicate corners may break. A simple dusting of powdered sugar is also a nice alternative when you want the fruit and cream cheese to stand out without an additional sweet layer.
Variations
Use the same cream cheese filling with a different thick preserve: apricot gives a mild, bright flavor, raspberry brings tartness, and cherry makes a deeper, sweeter center. You can also leave out the jam and add a little extra cream cheese filling for a simpler cheese Danish. Keep the filling modest; overfilling makes the pinwheel difficult to seal and increases the chance of leaks.
For a citrus version, replace the lemon zest with orange zest and use apricot preserves. For a nutty topping, scatter a few sliced almonds over the pastries just after brushing them with milk, pressing gently so they adhere. If you prefer a less sweet finish, omit the glaze and use only a light dusting of powdered sugar. These are variations on the filling and topping; keep the dough method and chilling intervals the same for reliable layers.
Storage and Reheating
Cool the pastries completely before storing them. Refrigerate them in a covered container within 2 hours of baking; they keep for 3 to 4 days. The refrigerator protects the cream cheese filling, though it softens the crisp pastry. For the best texture, place leftovers in a 300°F (149°C) oven for about 5 to 8 minutes, until warm, then let them sit briefly before eating. A microwave works in a pinch, but it softens the layers; warm one pastry for about 10 to 15 seconds and check before adding more time.
To freeze, arrange cooled, unglazed pastries in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight or at room temperature for about an hour, then reheat in a 300°F (149°C) oven until warmed through. Add the glaze after reheating for a neater finish. Refrigerate any pastries that have been thawed, and do not leave the cream cheese-filled pastries at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make the dough the day before?
Yes. After the three turns, wrap the dough well and refrigerate it overnight, up to about 12 hours. The longer chill can make it very firm, so let it sit at room temperature for 5 to 10 minutes if it resists rolling. Shape, fill, and proof it the next day; allow extra time if the pastries are slow to become puffy.
Why is the butter breaking through the dough?
The butter may be too warm, too hard, or unevenly shaped. Warm butter can smear and escape, while a cold, brittle slab can puncture the dough as it is rolled. Stop, wrap the dough, and chill it for 10 to 15 minutes. Resume with gentle, even strokes once the butter and dough feel similarly pliable.
Can I use active dry yeast instead of instant yeast?
Yes. Use the same weight, 7 g, or about 2 1/4 teaspoons. Stir it into the cold milk and let it stand for about 5 minutes before adding the mixture to the dry ingredients. The dough may take a little longer to puff, so judge the rise by its appearance rather than relying only on the clock.
Can I shape these as classic spirals instead of pinwheels?
Yes. Cut the rolled dough into twelve squares, place the filling in the center, and fold two opposite corners over it. Press the ends together lightly. The shape may open slightly as it rises, so do not overfill, and leave enough space on the baking sheet for the pastries to expand.
How can I tell when the pastries are baked?
Look for a rich golden-brown top and browned bottoms, not a pale, soft surface. The centers should look set rather than wet, and the layers at the sides should be visibly separated. Ovens vary, so check around 16 minutes and continue baking as needed; if the tops brown before the sides look done, move the sheet to a lower rack for the final minutes.
Related
- Danish Caramelized Potatoes: Brunede Kartofler
- Danish Recipe With Almonds and Cream Cheese Filling
- Danish Recipes from Denmark: Frikadeller
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