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Sunday Table
Sunday TableVerified

February 3, 2026

This Danish pastry is made with a homemade dough that's buttery, flaky, and authentic. It can be used for cheese or fruit danishes and bear claws.

Danish Pastry
Danish Pastry cover
From the Cook
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Danish Pastry

By
Sunday Table
Sunday TableVerified

Ingredients

0 allergens identified

Instructions

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Instructions

1
|
Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts, then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the refrigerator.
2
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Mix 3 cups flour with active dry yeast in a mixing bowl; set aside.
3
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Stir together milk, sugar, and salt in a small saucepan over medium heat. Heat until warm, but not hot to the touch, about 115 degrees F (43 degrees C).
4
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Pour warm milk mixture over flour mixture. Add eggs, lemon extract, and almond extract. Stir for 3 minutes. Knead in remaining flour, 1/2 cup at a time, until dough is firm and pliable. Cover and let rise at room temperature until doubled in size, 30 minutes to 1 hour.
5
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Cut dough in half. Roll each half out to a 14-inch square. Place one cold butter sheet over half of each dough square, off to one side, then fold dough over butter sheet like the cover of a book. Pinch the edges of dough together with your fingers.
6
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Roll each piece out to a 20x12-inch rectangle. Fold into thirds like a letter. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 30 minutes.
7
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Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for at least 30 minutes.
8
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Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit preserves in the center. Fold 2 opposite corners over the center to form a filled diamond shape. Place danishes on an ungreased baking sheet. Allow to rise at room temperature until doubled in size, about 30 minutes.
9
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Preheat the oven to 450 degrees F (220 degrees C).
10
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Brush beaten egg white over pastries.
11
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Bake in the preheated oven until the bottoms are golden brown, 8 to 10 minutes.

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Tips & Tricks (5)

  • Butter Lamination Mastery 🧈
    Ensure your butter is precisely 55-60°F when creating the laminated dough - too cold and it'll break, too warm and it'll blend into the dough instead of creating distinct layers.
  • Resting is Essential 🕰️
    Allow the Danish pastry dough to rest in the refrigerator for at least 4-6 hours or overnight to develop optimal gluten structure and improve flavor complexity.
  • Extract Precision 🍶
    Use high-quality almond and lemon extracts and add them gradually, tasting as you go to achieve a balanced, subtle flavor profile without overwhelming the delicate pastry.
  • Yeast Activation Technique 🍞
    Activate the dry yeast in lukewarm milk (around 110°F) with a pinch of sugar to ensure maximum fermentation and create a light, airy pastry texture.
  • Egg Wash Perfection 🥚
    Create a glossy, golden-brown finish by brushing the pastry with a beaten egg white mixed with a tiny splash of water, applying in thin, even strokes.

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Sunday Table

Sunday Table

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