Danish Pastry - get the shortcut recipe for danish pastry dough that doesn't even have to be

kneaded. Use it for Fruit Danish, Pinwheels, Turnovers, Crescents and more.

Prep Time 15 minutes

Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  1 envelope yeast, 2 1/4 tsp active dry yeast
 1 tsp sugar
 ½ cup lukewarm water
 4 cups all purpose flour
 1/3 cup sugar
 ½ tsp salt
 ¾ cup butter, very cold, cut into small cubes
 3 eggs
 ½ cup whipping cream

Instructions

1. Dissolve sugar into the warm water and sprinkle the yeast over the water. Let stand for 15
minutes.
2. In a food processor mix together the flour, sugar and salt.
3. Pulse in the cold butter cubes.
4. Do not over incorporate the butter into the flour mixture. There should still be pea sized
chunks of butter in the mix; the same as if you were making good pastry.
5. Remove the mixture from the food processor and transfer to a large mixing bowl.
6. Whisk together the eggs and whipping cream.
7. Stir in the yeast mixture and pour over the flour mixture and toss together with a wooden
spoon, just enough to make a dough form. It is not necessary to need this dough. Divide
in two portions. Each portion makes about 8-10 pastries so if you don’t need it all right
away, double wrap one portion in plastic wrap and freeze it for later.
8. This dough needs to be rested in the fridge for several hours or overnight.
9. After forming into the desired shapes, the pastries should be left to rise for at least a half
hour in a warm kitchen.
10. All danishes should be brushed with an egg wash made from whisking together 1 egg
with 2 tbsp water before baking on a parchment lined baking sheet at 375 degrees F for
15-20 minutes or until golden brown. Timing depends upon size, larger pastries may take
25 minutes.

For Fruit Danish

1. Roll the dough out into a 12x18 rectangle. Cut into strips on the long side of the
rectangle, about just over a half inch wide. Twirl two of the strips together and form into
a spiral circle on a parchment lined cookie sheet. Let rise, then dollop a tablespoon or so
of fruit or berry jam into the centre before baking. You can brush these with warm apricot
jam when they come out of the oven as well.

For Cinnamon Roll Danish

1. Roll the dough out into a 12x18 rectangle. Sprinkle the entire surface with cinnamon
sugar and about 1 cup of raisins. Starting at the short side of the rectangle of the
rectangle, roll the dough up into a cylinder pinching the seam together to seal. Cut into ¾
inch thick slices.
For Danish Turnovers

1. Roll out to about ¼ inch thick and cut into 4 inch squares. Spoon a tablespoon of
raspberry compote in the center and fold over, pressing the edges together to seal.

For Pinwheel Danish

1. Roll out to about ¼ inch thick and cut into 4 inch squares. Make a 1 inch slit at each
corner of the dough, cutting toward the middle. Spoon a tablespoon of raspberry jam in
the center then pull every second point of dough toward the center of the pastry.

For Plain Crescent Danish

1. Roll out into a 12x18 rectangle, then cut into tall triangles, 12 inches long and roll those
up from the widest end. These are delicious with seasonal jams.

Nutrition Information

Serving Size

1 grams Amount Per Serving Unsaturated Fat 0g