Description
Flaky, buttery homemade Danish pastries filled with a sweet and tangy strawberry filling. Perfect for breakfast, brunch, or a special treat!
Ingredients
Scale
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1 (1/4 ounce) package active dry yeast (or 2 1/4 teaspoons)
- 1/2 cup (120ml) lukewarm milk (about 110°F)
- 1/4 cup (60ml) lukewarm water (about 110°F)
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup (2 sticks or 226g) unsalted butter, very cold
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract (optional, but recommended)
- 1 large egg, lightly beaten
- 1 tablespoon milk
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk or water
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate small bowl, dissolve the yeast in the lukewarm milk and water mixture. Let it stand for 5-10 minutes, or until foamy.
- Pour the yeast mixture, beaten egg, and vanilla extract into the bowl with the dry ingredients. Use a wooden spoon or a stand mixer fitted with a dough hook to combine the ingredients until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Alternatively, knead the dough in a stand mixer with a dough hook on medium speed for 5-7 minutes.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough to release the air. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Place the very cold butter between two sheets of parchment paper. Use a rolling pin to pound the butter into a 6×8 inch rectangle.
- Ensure the butter rectangle has straight edges.
- Place the butter block in the refrigerator while you prepare the dough for lamination.
- On a lightly floured surface, roll out the chilled dough into a 12×16 inch rectangle.
- Place the cold butter block in the center of the dough rectangle. The butter block should cover about half of the dough.
- Fold one side of the dough over the butter block, and then fold the other side over the first fold, creating a tri-fold.
- Gently press down on the edges of the dough to seal the butter inside.
- Rotate the dough 90 degrees so that the short end is facing you. Gently roll out the dough into a 12×16 inch rectangle again.
- Fold the dough into thirds again, like folding a letter. This is your first “turn.”
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
- Repeat the rolling, folding, and chilling process two more times, for a total of three turns. Remember to chill the dough for at least 30 minutes between each turn.
- After the third turn, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
- In a medium saucepan, combine the sliced strawberries and granulated sugar.
- Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to soften, about 5-7 minutes.
- In a small bowl, whisk together the cornstarch and lemon juice until smooth.
- Pour the cornstarch mixture into the saucepan with the strawberries and stir constantly until the filling thickens, about 1-2 minutes.
- Remove from heat and stir in the almond extract (if using).
- Let the filling cool completely before using.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a 12×18 inch rectangle.
- Cut the dough into 3×4 inch rectangles. You should get about 18 danishes.
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Shape the Danishes:
- Classic Square: Place a spoonful of strawberry filling in the center of each rectangle. Fold two opposite corners towards the center, overlapping slightly. Press down gently to secure.
- Pinwheel: Make diagonal cuts from each corner towards the center, stopping about 1/2 inch from the center. Fold every other point towards the center, pressing down gently to secure. Place a spoonful of strawberry filling in the center.
- Envelope: Fold all four corners towards the center, overlapping slightly. Press down gently to secure. Place a spoonful of strawberry filling in the center.
- In a small bowl, whisk together the egg and milk for the egg wash.
- Brush the tops of the danishes with the egg wash.
- Bake for 18-22 minutes, or until the danishes are golden brown and the filling is bubbly.
- Let the danishes cool slightly on a wire rack. If desired, whisk together the powdered sugar, milk (or water), and vanilla extract for the glaze. Drizzle the glaze over the warm danishes.
Notes
- Lukewarm milk and water should be around 110°F (43°C).
- If the yeast doesn’t foam after 10 minutes, it may be old and need to be replaced.
- Keep the butter cold throughout the lamination process to ensure flaky layers. If the butter starts to melt, return it to the refrigerator for a few minutes to firm up.
- Chilling the dough between turns is crucial for relaxing the gluten and preventing the butter from melting.
- The almond extract in the strawberry filling is optional but adds a nice flavor.
- The glaze is also optional but adds sweetness and a beautiful finish.
- Prep Time: 90 minutes
- Cook Time: 20 minutes