She Strengthens

The Art of Danish Pastry: A Sweet and Flaky Delight

What Makes a True Danish?

When it comes to sweet rolls, many people assume that any morning treat can be called a “Danish.” However, according to master baker Nancy Silverton, a true Danish is made with a specific type of yeasted dough, richly layered with butter and fragrant with cardamom and nutmeg.

The Benefits of Homemade Danish Pastry

While store-bought Danish pastries can be convenient, making your own at home can be a game-changer. With a little patience and effort, you can create a delicious, flaky, and sweet treat that’s perfect for special occasions. Plus, you can break down the multiple steps over several days to fit your schedule.

Tips for Success

To achieve the perfect layers in your Danish pastry, it’s essential to handle the dough gently and minimize the number of strokes. If the butter starts to feel soft and squishy, pop the pastry in the refrigerator for a few minutes to firm it up. This will help prevent the butter from melting into the dough during baking.

Ingredients and Instructions

For the Pastry:

• 1 envelope active dry yeast
• 1/2 cup whole milk, heated to lukewarm
• 1 large egg at room temperature
• 1/4 cup granulated sugar
• 2 1/2 cups unbleached all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon fresh nutmeg, grated
• 1/2 pound (2 sticks) unsalted butter, well chilled and cut into 1/2-tablespoon pats

For the Filling:

• 1/2 pound cream cheese, softened
• 1/2 cup confectioners’ sugar
• 1 large egg yolk (save the white for the egg wash)
• 1 teaspoon minced fresh lemon
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• Several tablespoons thick fruit preserves, optional

For the Egg Wash and Topping:

• 1 large egg white
• Crystallized sugar such as sanding sugar or turbinado sugar

Preparing the Pastry

Combine the yeast, milk, egg, and sugar in a large mixing bowl and let stand for a few minutes, until the yeast foams. Then, combine the flour, salt, cardamom, and nutmeg in a food processor and pulse twice to combine. Scatter the butter bits over the flour and pulse quickly until the butter is broken into chunks. Spoon the flour-butter mixture into the yeast mixture and gently combine the two, just enough to moisten the dry ingredients.

Rolling and Turning the Dough

Lightly flour a work surface and spoon the dough out onto it. Pat the dough into a thick square, then roll it out into a 16-inch square. Fold the dough over itself in thirds, like a business letter, and turn it so that the closed fold is on your left. Repeat this process several times, resting the dough in the refrigerator for at least 45 minutes between each roll.

Shaping and Filling the Pastry

Cut the dough in half and keep one portion chilled. Roll the pastry out into a 10 × 20-inch rectangle and use a pizza cutter or sharp thin knife to trim off any uneven edges. Cut the rectangle into eight 5-inch squares and turn each square into a diamond. Spoon about 2 tablespoons of filling from the top point down to the bottom point, leaving a small border around the edges. Bring the left and right sides up over the filling, pressing gently to seal them at the center.

Baking and Serving

Arrange the pastries on two greased baking sheets, spaced about 2 inches apart. Make the egg wash by whisking together the egg white and 1 teaspoon water, and brush the mixture over the dough. Sprinkle with sugar crystals and set aside to rise in a warm, draft-free spot until soft and puffy, about 30 minutes. Preheat the oven to 400°F and bake the Danish for 20 to 23 minutes, until golden brown and crisp. Cool on the baking sheet for about 5 minutes, then carefully transfer to a rack to cool further. Serve warm or at room temperature.