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–+ servings
Flaky Danish pastries with raspberry jam and almonds on a light background

Simply Danish Pastries

A delightful and flaky Danish pastry recipe featuring laminated dough with almond paste and raspberry jam, perfect for breakfast, brunch, or dessert.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine Danish
Servings 12 pastries
Calories 280 kcal

Equipment

  • Large Mixing Bowl
  • Stand Mixer with Dough Hook
  • Rolling Pin
  • Pastry Brush
  • Baking Sheet
  • Parchment Paper
  • Knife or pastry cutter
  • Thermometer

Ingredients
  

For the Dough

  • 4 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tsp salt
  • 2¼ tsp active dry yeast
  • ½ cup warm whole milk (110°F/43°C)
  • 2 large eggs, at room temperature
  • ½ cup unsalted butter, softened

For the Laminating Butter Block

  • 1½ cups unsalted butter, very cold (cut into a flat square)

For the Filling

  • ½ cup almond paste, crumbled
  • ¼ cup raspberry jam or your choice of fruit preserve
  • ¼ cup sliced almonds

For the Egg Wash

  • 1 egg, lightly beaten

Instructions
 

  • In a small bowl, combine 1/2 cup warm milk, 1 tbsp sugar, and active dry yeast. Let it sit for 5–10 minutes until frothy.
  • In a large bowl, mix the flour, remaining sugar, salt, eggs, and softened butter. Add the yeast mixture and knead until a smooth, elastic dough forms. Cover and let rise for 1 hour.
  • Place the unsalted butter between two sheets of parchment paper and gently pound it into a flat, even square. Chill until firm.
  • Roll the dough into a large rectangle. Place the butter block in the center, fold the dough over it, and seal the edges. Roll out into a long rectangle and perform three folds, chilling for 20–30 minutes between folds.
  • Roll the laminated dough into a 1/4-inch thick layer. Spread a thin layer of raspberry jam, sprinkle crumbled almond paste and sliced almonds, then roll up and cut into individual portions.
  • Place the cut pastries on a parchment-lined baking sheet and let proof for 30–45 minutes at room temperature.
  • Preheat your oven to 375°F (190°C). Brush each pastry with egg wash and bake for 15–20 minutes until golden brown.
  • Remove from the oven, let cool on a rack, and serve warm or at room temperature.

Notes

Ensure all ingredients and dough components are at the correct temperatures. Do not rush the chilling periods for optimal flakiness. The dough can be made a day ahead and refrigerated.

Nutrition

Calories: 280kcalCarbohydrates: 32gProtein: 6gFat: 14gSaturated Fat: 8gCholesterol: 65mgSodium: 180mg
Keyword Baking, Danish Pastries, Flaky Pastry, Laminated Dough
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