Danish Puff Pastry

Karina Kari

A delicate, layered Danish puff pastry featuring crisp shortcrust, airy choux dough, and a sweet almond glaze topped with nuts or coconut.

Perfect for breakfast, brunch, or dessert, this elegant pastry combines rich flavor with a satisfying texture that’s easy to make at home.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Breakfast, brunch, Dessert

Cuisine Danish, European

Servings 16 slices

Equipment

1 medium saucepan
1 Stand Mixer
1 hand mixer
1 baking sheet (half-size)
Parchment paper or silicone baking mat
Offset spatula
Measuring Cups and Spoons
Rolling pin (optional)

Ingredients

Shortcrust Pastry:

1 cup 120 g all-purpose flour
½ cup 113 g cold unsalted butter, cubed
2 tablespoons cold water

Choux Pastry:

½ cup 120 ml milk
½ cup 120 ml water
½ cup 113 g unsalted butter
1 cup 120 g all-purpose flour
½ teaspoon salt
1 teaspoon almond extract
3 –4 large eggs

Icing:

¼ cup 57 g unsalted butter, softened
1 cup powdered sugar sifted
2 tablespoons milk
½ teaspoon almond extract
½ teaspoon pure vanilla extract

Toppings:

½ cup sliced blanched almonds or shredded sweetened coconut
Maraschino cherries optional

Instructions

Preheat and Prepare the Baking Sheet: Adjust your oven rack to the lower-middle position and preheat the oven to 350°F (180°C).
If using a fan-assisted oven, set it to 160°C.
Line a half-size baking sheet with parchment paper or a silicone baking mat.
This step prevents sticking and ensures even baking for the delicate layers of your Danish puff pastry.
Make the Shortcrust Pastry Base: In a medium mixing bowl, combine 1 cup (120 g) all-purpose flour with ½ cup (113 g) cold, cubed butter.
Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse sand with small pea-sized chunks of butter.
Slowly add 2 tablespoons cold water, one tablespoon at a time, mixing gently until the dough comes together.
Handle the dough minimally to keep it tender.
Shape the Shortcrust Logs: Divide the shortcrust dough evenly into two portions, each weighing around 130–140 g.
On a lightly floured surface, shape each portion into a 3×12-inch log using your hands or a rolling pin.
Set the logs aside while you prepare the choux pastry.
These logs will serve as the base layers for the Danish puff pastry.
Prepare the Choux Pastry Liquid: In a medium saucepan over medium heat, combine ½ cup (120 ml) milk, ½ cup (120 ml) water, and ½ cup (113 g) unsalted butter.
Stir occasionally and bring the mixture to a gentle boil.
This liquid forms the rich, buttery foundation for the choux pastry.
Incorporate Flour and Flavor: Once the liquid reaches a boil, remove the pan from heat and quickly stir in 1 cup (120 g) all-purpose flour, ½ teaspoon salt, and 1 teaspoon almond extract.
Return the pan to low heat and stir continuously with a spatula.
Cook until a smooth, cohesive dough forms and a thin film appears on the bottom of the pan, about 1–2 minutes.
This step ensures the moisture is absorbed and creates a stable choux dough.
Add Eggs Gradually: In a separate measuring cup, whisk 3 large eggs.
Begin incorporating the eggs into the choux dough slowly, adding one egg at a time.
Use a hand mixer to combine after each addition until smooth.
Test the dough consistency by lifting the mixer whisks—the batter should form a “V” shape that breaks cleanly.
Add a partial fourth egg if necessary to achieve the right texture.
Layer Choux onto Shortcrust Logs: Divide the prepared choux dough evenly between the two shortcrust logs.
Using an offset spatula, spread the dough smoothly and evenly along the top, covering each log completely.
Make sure the edges are neat to create a uniform, elegant pastry shape.
Initial Baking Phase: Place the prepared pastries on the lined baking sheet and bake in the preheated oven at 350°F (180°C) for 30 minutes.
This high initial temperature allows the choux pastry to puff and the layers to develop a golden crust.
Avoid opening the oven during this phase to prevent collapse.
Reduce Temperature and Continue Baking: After the first 30 minutes, lower the oven temperature to 325°F (160°C).
Continue baking for another 30 minutes to ensure the interior cooks fully and the pastry remains crisp.
This gradual temperature reduction prevents over-browning while allowing the center to set perfectly.
Cool Completely Before Icing: Remove the baked Danish pastries from the oven and transfer them to a wire rack.
Allow them to cool completely before adding icing.
Cooling is crucial; warm pastries will melt the icing and compromise the texture and presentation.
Prepare the Almond Icing: In a medium bowl, beat ¼ cup (57 g) softened unsalted butter for 1 minute until creamy.
Gradually add 1 cup powdered sugar and beat until fully combined.
Mix in 2 tablespoons milk, ½ teaspoon almond extract, and ½ teaspoon vanilla extract.
Beat the mixture until light, fluffy, and spreadable.
The icing should be smooth with a glossy finish for easy application.
Frost and Add Toppings: Spread the icing evenly over the cooled pastries using an offset spatula.
Sprinkle ½ cup sliced blanched almonds, shredded coconut, or a combination on top.
Add maraschino cherries for color and additional flavor if desired.
This final touch provides a visually appealing and texturally contrasting topping.
Slice and Serve: Using a sharp knife, cut the Danish puff pastry into 2-inch slices.
Arrange on a serving platter.
Serve immediately for the best combination of flaky, airy layers and creamy, nutty icing.
This pastry pairs beautifully with coffee, tea, or fresh fruit for breakfast or brunch.
Storage Tips: Store leftover pastries in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days, or freeze uncut for up to 1 month.
Reheat gently in a low oven to restore crispness before serving.

Notes

Use cold butter for the shortcrust pastry to achieve a flaky texture. Handle the dough minimally to avoid tough pastry.
Gradually add eggs to the choux dough, testing the consistency carefully. The “V” shape test ensures the pastry puffs properly.
Bake the pastry at two different temperatures—first high to encourage rising, then lower to cook through without over-browning.
Choose toppings that complement the almond flavor. Slivered almonds, shredded coconut, or maraschino cherries all add texture and visual appeal.
Cool pastries completely before icing to prevent melting and ensure a neat finish.