Danish Pastry Recipe

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Danish Pastry
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Ingredients
9
Count
Nutrition
1786
Calories
Total time
300
Minutes
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Ingredients:

Directions:

  1. Heat milk to luke warm, about 100 degrees. Remove from heat, pour into a bowl and whisk in yeast. Set aside while preparing other ingredients. Place flour, sugar and salt in bowl of food processor fitted with metal blade; pulse to mix. Add the 4 tablespoons butter and pulse until butter is absorbed and mixture is powdery in appearance. Add eggs and milk mixture and continue to pulse until dough forms a ball. If the dough refuses to form a ball, add up to 3 tablespoons more flour, one tablespoon at a time, pulsing once or twice between each addition.
  2. To mix by hand, combine flour salt and sugar in a bowl and stir well to mix. Rub in butter by hand, being sure to leave mixture cool and powdery. Beat eggs until liquid and add to flour mixture along with yeast-milk mixture. Stir vigorously with a rubber spatula to form a dough.
  3. Cover bowl with plastic wrap and allow to rest 5 minutes. Scrape dough to floured surface and fold dough over on itself 6 or 8 times, sprinkling with up to 3 tablespoons more flour if dough is very soft. Wrap dough in plastic wrap and refrigerate 1 to 8 hours.
  4. After the dough has chilled, prepare butter: Place half the flour on work surface and place butter on it. Scatter remaining flour on butter and pound the butter with a rolling pin to soften it to a malleable consistency. Scrape butter together and form into a cylinder. Immediately remove dough from refrigerator and press in into a 6 by 12-inch rectangle on a lightly floured surface. Distribute dabs of butter in a 6 by 9-inch rectangle at the closer end of the dough, covering dough as completely as possible. Fold the top (unbuttered) portion of dough down over the middle section and the bottom (buttered) portion up to cover it. Position the dough so the fold is on the left and roll the dough back to its original size, flouring the surface and dough as necessary. Fold both short ends in to the middle of the dough and fold again at the middle, making 4 layers. Reposition the dough so that the fold is on the left again and repeat rolling and folding. Double-wrap dough in plastic wrap and refrigerate dough several hours or overnight before using.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1786.4 Kcal (7479 kJ)
Calories from fat 654.38 Kcal
% Daily Value*
Total Fat 72.71g 112%
Cholesterol 415.08mg 138%
Sodium 2520.6mg 105%
Potassium 989.97mg 21%
Total Carbs 234.98g 78%
Sugars 24.42g 98%
Dietary Fiber 9.61g 38%
Protein 44.28g 89%
Vitamin A 0.8mg 26%
Iron 15.7mg 87%
Calcium 223.9mg 22%
Amount Per 100 g
Calories 323.58 Kcal (1355 kJ)
Calories from fat 118.53 Kcal
% Daily Value*
Total Fat 13.17g 112%
Cholesterol 75.19mg 138%
Sodium 456.57mg 105%
Potassium 179.32mg 21%
Total Carbs 42.56g 78%
Sugars 4.42g 98%
Dietary Fiber 1.74g 38%
Protein 8.02g 89%
Vitamin A 0.1mg 26%
Iron 2.8mg 87%
Calcium 40.6mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41
    Points
  • 47
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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