These Danish pastries taste like they came straight from a bakery, with layers of buttery dough and rich fillings that melt in your mouth. Making them at home allows you to customize the flavors and fillings to your liking. Whether you prefer fruit, cream cheese, or a combination of both, this recipe delivers professional-quality results and brings elegance to your breakfast table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Salt
Active dry yeast
Whole milk
Eggs
Unsalted butter (cold for laminating and melted for dough)
Vanilla extract
Cream cheese (for filling)
Powdered sugar
Fruit preserves or jam (e.g., raspberry, apricot, or blueberry)
Lemon juice or zest (optional, for added brightness)
Egg wash (egg + milk or water for brushing)
Directions
Warm milk and combine with yeast and a teaspoon of sugar. Let it sit until foamy, about 5–10 minutes.
In a large bowl, mix flour, sugar, and salt. Add yeast mixture, eggs, and melted butter. Mix until a soft dough forms.
Knead the dough until smooth, then cover and chill for 30 minutes.
Roll out the dough and add cold, thin slices of butter to one half. Fold over and seal the edges.
Laminate the dough by rolling and folding it into thirds several times, chilling between each fold. This creates the layers.
Chill dough for at least 1 hour, then roll out and cut into squares or rectangles.
Add your desired filling (cheese mixture, jam, or both) in the center. Shape into pinwheels, envelopes, or twists.
Place pastries on a lined baking sheet, cover loosely, and let rise for 30–45 minutes.
Brush with egg wash and bake at 375°F (190°C) for 15–20 minutes or until golden brown.
Let cool slightly and drizzle with icing made from powdered sugar and milk, if desired.
Servings and timing
This recipe yields about 12 Danish pastries. The full process takes approximately 3–4 hours including chilling, rising, and baking time, with about 45–60 minutes of active preparation.
Variations
Use different fruit fillings such as cherry, apple, or lemon curd.
Add a sweetened cream cheese filling flavored with vanilla or citrus zest.
Make mini Danishes for bite-sized treats.
Add a streusel topping for extra texture and sweetness.
Drizzle with chocolate or flavored icing instead of classic glaze.
Storage/Reheating
Store Danish pastries in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in a 300°F (150°C) oven for 5–8 minutes to restore crispiness. Danish pastries can also be frozen for up to 2 months; reheat from frozen in the oven until warmed through.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be made the day before and refrigerated overnight before rolling and shaping.
Can I use store-bought puff pastry?
While not exactly the same, store-bought puff pastry can be used for a quick shortcut with good results.
What fillings work best?
Cream cheese, fruit preserves, custards, and even Nutella make excellent fillings for Danish pastries.
Do I have to laminate the dough?
Laminating creates the signature flaky layers. It’s worth the time, but shortcuts like rough puff can be used in a pinch.
Can I freeze the shaped, unbaked pastries?
Yes, freeze them after shaping. When ready to bake, thaw in the fridge overnight, let rise, then bake as directed.
How do I keep the filling from leaking out?
Don’t overfill, and make sure edges are well-sealed or shaped properly to hold the filling.
What’s the best way to shape them?
Common shapes include pinwheels, envelopes, and twists. Use parchment paper and chill dough if it becomes too soft.
Can I make them dairy-free?
Yes, use plant-based butter and dairy-free cream cheese or fillings to suit your dietary needs.
Why didn’t my pastries puff up?
Underproofing, overproofing, or not chilling the dough properly can affect the rise and flakiness.
Can I glaze them after baking?
Yes, a simple glaze of powdered sugar and milk or lemon juice can be drizzled once the pastries are slightly cooled.
Conclusion
Homemade breakfast Danish pastries bring bakery-quality flavor and texture right to your kitchen. With their delicate, flaky layers and customizable fillings, they are an impressive treat for any occasion. Though they take a little time and care to prepare, the end result is absolutely worth it. Treat yourself and your loved ones to these beautiful, buttery pastries any day of the week.
Homemade breakfast Danish pastries are flaky, buttery pastries filled with sweet cream cheese, fruit preserves, or custards. Made with laminated dough and shaped into pinwheels, envelopes, or twists, they’re a beautiful and delicious addition to any breakfast or brunch spread.
Author:Catherine
Prep Time:1 hour
Cook Time:20 minutes
Total Time:3 hours 30 minutes (including chilling and rising)
Yield:12 pastries
Category:Breakfast, Brunch, Dessert
Method:Baking
Cuisine:Danish
Diet:Vegetarian
Ingredients
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 tsp salt
2 1/4 tsp active dry yeast (1 packet)
3/4 cup whole milk, lukewarm
2 large eggs
1/4 cup unsalted butter, melted (for dough)
1 cup unsalted butter, cold and sliced thinly (for laminating)
1 tsp vanilla extract
8 oz cream cheese (for filling)
1/4 cup powdered sugar (for filling)
1/2 cup fruit preserves or jam (raspberry, apricot, blueberry, etc.)
1 tsp lemon zest or juice (optional)
1 egg + 1 tbsp milk (for egg wash)
1/2 cup powdered sugar (for glaze)
1–2 tbsp milk (for glaze)
Instructions
Warm milk and mix with yeast and 1 tsp sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, combine flour, sugar, and salt. Add yeast mixture, eggs, vanilla, and melted butter. Mix until a soft dough forms.
Knead dough until smooth, cover, and chill for 30 minutes.
Roll out dough into a rectangle. Place thin slices of cold butter on one half and fold the dough over to enclose the butter.
Laminate the dough by rolling and folding it into thirds 3 times, chilling for 20–30 minutes between folds.
Chill laminated dough for at least 1 hour.
Roll out the dough and cut into squares or rectangles. Add cream cheese mixture, jam, or both to the center.
Shape into pinwheels, envelopes, or twists and place on a parchment-lined baking sheet.
Cover loosely and let rise for 30–45 minutes.
Preheat oven to 375°F (190°C).
Brush pastries with egg wash and bake for 15–20 minutes or until golden brown.
Let pastries cool slightly, then drizzle with glaze made from powdered sugar and milk.
Notes
Keep the dough and butter cold throughout the lamination process to ensure flaky layers.Don’t overfill pastries to avoid leakage during baking.Chill shaped pastries if they become too soft before baking.Experiment with different fillings like Nutella, lemon curd, or custard.
