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Homemade Breakfast Danish Pastries

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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.

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

  1. Warm milk and mix with yeast and 1 tsp sugar. Let sit for 5–10 minutes until foamy.
  2. In a large bowl, combine flour, sugar, and salt. Add yeast mixture, eggs, vanilla, and melted butter. Mix until a soft dough forms.
  3. Knead dough until smooth, cover, and chill for 30 minutes.
  4. Roll out dough into a rectangle. Place thin slices of cold butter on one half and fold the dough over to enclose the butter.
  5. Laminate the dough by rolling and folding it into thirds 3 times, chilling for 20–30 minutes between folds.
  6. Chill laminated dough for at least 1 hour.
  7. Roll out the dough and cut into squares or rectangles. Add cream cheese mixture, jam, or both to the center.
  8. Shape into pinwheels, envelopes, or twists and place on a parchment-lined baking sheet.
  9. Cover loosely and let rise for 30–45 minutes.
  10. Preheat oven to 375°F (190°C).
  11. Brush pastries with egg wash and bake for 15–20 minutes or until golden brown.
  12. 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.

Nutrition

Find it online: https://cookibly.com/homemade-breakfast-danish-pastries/