This pastry dough recipe is one to definitely add to your recipe collection. The pastry is so tender and flaky with the richness of butter throughout. This recipe can be made into Danishes or a Braided Pastry.
I will have to say, if you are looking for a pastry dough recipe for Danishes or Braided Pastry and want to try a recipe that isn’t complicated, this is the recipe for you! It’s straight forward, easy to follow and the results are a delicious flaky soft dough.
I will often make the dough the day before. Once you mix the wet and dry ingredients together and refrigerate for a minimum of 4 hours and follow the first steps of rolling and and folding. Then place the dough back into the refrigerate to rest overnight. The next day continue to follow the next 2 steps of rolling and folding.
A nice bonus is freeze half of the dough and pull it out when you are in need of a last minute special treat for your family or company.
This braided pastry is filled with cream cheese, nectarine jam and fresh blueberries that adds a sweetness with a hint of tart!
If you decide to make the Danishes, follow the same pastry recipe, and once they are shaped allow them to rise at room temperature for one hour. Then add the jam/preserve to the centers and place in the refrigerator for 15 minutes before baking. By placing the finished Danishes or Braided Pastry into the refrigerator before baking, will allow the gluten to relax and you want the butter to be cold when placing it in the oven for a better flaky soft dough.
RECIPE INGREDIENTS
Yeast mixture: lukewarm water, active or quick rise dry yeast, and sugar
Dry Ingredients: all purpose flour, sugar, salt, unsalted butter, eggs, and 10% cream or 3% milk
Egg wash: egg and milk
Preserves for Danishes: blackberry/blueberry/strawberry/raspberry/apricot/peach/nectarine jams or preserves are all options to add
Fillings for Braided Pastry: there are a variety of fillings that can be used for the braided pastry method. Cream cheese, mascarpone, kefir or strained yogurt (labneh) with a tablespoon or two of powdered sugar, vanilla, and any of jams or preserves with fresh fruit. If you decide to add Greek yogurt, I would recommend straining the Greek yogurt in a cheesecloth or cotton towel for 6-8 hours to remove any liquid
Glaze: powdered sugar and milk
It is important to note…..how you create the shapes for the danishes will determine the outcome. When I have made them using the first method (note in recipe) they were larger and flatter. Compared to 2nd method when I rolled and flatten them. They were much more fluffy and doughnut like texture. I have to say, they were thoroughly enjoyed either way.
HELPFUL TIPS FOR SUCCESS
Yeast: it’s important to use a fresh package of dry yeast, so always check the expiry date before starting the recipe. I’ve used active and instant (quick rise) yeast for my baking and both are equally successful. Regardless which one you use for this recipe, the instructions are the same.
Liquids: the two liquids, including the eggs in this recipe that require a specific temperature. When preparing the yeast mixture, important that the water is lukewarm for the yeast to activate with the added sugar. The cream/milk and eggs needs to be at room temperature, if not, it will slow down the rising process.
Butter: it is critical to use COLD butter for this recipe. If the butter isn’t cold, it will melt and the pastry dough will become semi-liquid and you won’t have the layers of flakiness in your pastry dough.
HOW TO MAKE THESE DELICIOUS DANISHES
PLEASE NOTE: I have included all of the instructions for each type of danish and braided danish below. Simply scroll down to view the steps and methods of each type of pastry dough.
Homemade Pastry Recipe with Fruit
Equipment
- Food Processor
Ingredients
Pastry Dough:
- 1/4 cup lukewarm water
- 1 envelope active dry yeast or instant (quick-rise) yeast (2 ¼ tsp of yeast)
- 1 tsp raw fine sugar
- 2 1/2 cup all-purpose organic flour
- 1/4 cup raw fine sugar
- 1/2 tsp salt
- 3/4 cup unsalted cold butter, cut into cubes
- 2 large eggs, room temperature
- 1/2 cup cream, room temperature (can substitute 2-3% milk)
Egg wash:
- 1 medium egg , beaten
- 1 tbsp milk
Fruit Preserve Topping:
- 8 oz fresh cherries, washed, pitted (frozen or jarred cherries is optional)
- 2 tsp lemon juice
- 1 tbsp water
- 1 tbsp sugar
- 1/4 tsp cinnamon
- 1 tsp arrowroot starch
- 11/2 tsp water
- 2 tsp any fruit preserve/jam per Danish
Braided Pastry Filling:
- 8 oz light cream cheese (can substitute Greek yogurt)
- 4 tbsp raw fine sugar (substitute powdered sugar for yogurt filling)
- 1 medium egg
- 1/2 tsp vanilla extract
- 1 cup preserve/jam of fresh fruit
Glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
Instructions
- In a large bowl, add the lukewarm water, yeast and sugar, then using a whisk or fork, lightly stir together, cover with towel and allow to rest until foamy on top, about 5-10 minutes.
- Whisk the cream and the eggs in a medium bowl. Once the yeast is ready, then add and lightly whisk in the cream and egg mixture with the yeast mixture.
- In a food processor, mix together the flour, sugar, and salt. Add the cold butter into the flour mixture and pulse until the butter is crumbled to pea-size bits. You use a pastry cutter or fork to break the butter. Folding in the flour mixture into the yeast mixture using a wooden spoon or spatula and once the ingredients are combined and moistened, then transfer the sticky dough on to a large piece of saran wrap. Important to not over work the dough. Add some flour to your hands if the dough is too sticky.
- Secure the saran wrap tightly over the dough. I wrapped with saran wrap and placed in a zip lock bag. It will expand while sitting in the refrigerator. Place in the refrigerator for a minimum of 4 hours and up to 48 hours.
- Rolling and Folding: Roll out pastry dough on a floured counter, measuring 8 inch x 15 inch rectangle. Fold one-third toward the center, then fold the other end over the one-third that was folded. Think of folding a letter, and my photo below shows how to do this technique. If dough is sticky, add flour and continue this folding technique, turning it clockwise each time, for a total of 3 times. Wrap tightly with saran and refrigerate for a minimum of 1 hour up to 24 hours. This will create a softe, tender and flaky pastry. At this point, you can freeze the dough.
- Fruit preserve topping: In a small-medium sauce pan, add cherries, lemon juice, water, sugar and cinnamon. Cook for about 10 minutes on a slow boil, then the last minute, add the arrowroot and water mixture. Once it has thickened, remove and set aside to cool.
- Preheat oven to 400°F.
- Danish Pastry:
- To create the circular danish, take half of the dough, that's been resting for a minimum of 6-8 hours and roll it out 12 x 18 inch rectangle. Cut into about 1/2 inch wide strips. Take two of the strips, and twirl them together and at the same time create a spiral circle. Do this on your lined baking sheet. I tucked in the ends underneath and make sure your centers are filled in to prevent the jam from falling through after it's baked. Rising time: allow the pastry dough to rise for another 30-60 minutes in a warm area. If kitchen is cool, turn on the oven to allow the warmth release. Once the danishes has risen, brush with egg wash and add a dollop of jam and bake at 375℉ for 15-20 minutes, a little longer for larger pastries, until golden in colour.
- Braided Pastry:
- Beat together cream cheese, egg, and vanilla in a medium bowl, and set aside.
- Roll out the dough to a 12 inch x 8 inch rectangle. Make a slight indentation to divide the dough into thirds, to know where to add the filling. Then cut off two corners at one end of the rectangle. Then using the cut corner as a guide, and begin cutting slices diagonally on one side until you reach the other end of the rectangle, then do the same on the other side. At the top start folding over the cut strips alternating each side to create a braiding design. When you get to the end, tuck in the dough to close off the braid. Carefully, pick up the braided pastry, and place it on a baking sheet lined with parchment paper. Place in the refrigerator for a minimum of 15 minutes. Then remove and add egg wash and bake for 20-22 minutes.
- Place on cooling rack. Once cooled, it is optional to drizzle the glaze over the danish pastries or braided pastry. Enjoy!
Notes
Nutrition
HOW TO MAKE THIS RECIPE:
In a large bowl, add the lukewarm water, yeast and sugar, then using a whisk or fork, lightly stir together, cover with towel and allow to rest until foamy on top, about 5-10 minutes. Measure the cream in measuring cup, whisk in the eggs, then once ready, stir in the yeast mixture .
Measure and add dry ingredients to food processor, and then add cut cold butter into the flour mixture and pulse until the butter is crumbled to pea-size bits. A pastry cutter is optional.
Add the dry ingredients into the yeast mixture. Gently fold ingredients together using a wooden spoon or rubber spatula, enough to just incorporate the ingredients. You should still see the pieces of butter, which will create the flaky pastry.
Mixing dough: Turn the sticky dough out onto a large piece of plastic wrap and secure tightly. Once the ingredients are combined, stop there. Important to not over work the dough. Place it on plastic wrap, or a container with a good sealed cover. I double wrapped with saran wrap and while it’s sitting in the refrigerator, it will expand. Place in the refrigerator for a minimum of 4 hours or overnight to allow it to rest to create a soft, tender and flaky pastry dough.
Folding the Pastry: Roll out pastry dough on a floured counter, measuring 8 inch x 15 inch rectangle. Fold one-third toward the center, then fold the other end over the one-third that was folded. Think of folding a letter, and my photo above shows how to do this technique. If dough is sticky, add flour and continue this folding technique, turning it clockwise each time, for a total of 3 times. Wrap tightly with saran and refrigerate for a minimum of one hour up to 24 hours.
BRAIDED PASTRY
Remove from the refrigerator roll out the dough to a 12 inch x 8 inch rectangle. Make a slight indentation to divide the dough into thirds, add the filling to the center, then cut off two corners at one end of the rectangle. Then using the cut corner as a guide, and begin cutting slices diagonally on one side until you reach the other end of the rectangle, then do the same on the other side.
When adding glaze, add as much as you like, as I tend not to over do it, since I like to share my pastries, and some don’t like it overly sweet.
At the top start folding over the cut strips alternating each side to create a braiding design. When you get to the end, tuck in the dough to close off the braid. Carefully, pick up the braided pastry, and place it on a baking sheet lined with parchment paper. Place in the refrigerator for a minimum of 15 minutes. Then remove and add egg wash.
Preheat oven to 400°F. For the Braided Pastry, remove from the refrigerator and add the egg wash, and bake for 20-22 minutes. I have come to the conclusion, my oven doesn’t bake evenly, and if yours is like mine, I would suggest to rotate halfway through.
Once the Danish Braided pastry is cooled, mix together the glaze and drizzle over the it. Enjoy it as an afternoon treat with a cup of tea, or a breakfast treat!
DANISH PASTRIES
Method #1:
To create the circular danish, take half of the dough, that’s been resting for a minimum of 6-8 hours and roll it out 12 x 18 inch rectangle. Cut into about 1/2 inch wide strips. Take two of the strips, and twirl them together and at the same time create a spiral circle. Do this on your lined baking sheet. I tucked in the ends underneath and make sure your centers are filled in to prevent the jam from falling through after it’s baked.
Rising time: allow the pastry dough to rise for another 30-60 minutes in a warm area. Sometimes, what I will do is turn on my oven and open the door slightly to warm up my kitchen. Once risen, brush with egg wash and add a dollop of jam and bake at 375 degrees Fahrenheit for 15-20 minutes, a little longer for larger pastries.
Finish off with drizzling the danishes with simple icing sugar and water or milk mixture over each danish if you so desire that extra sweetness. As well, dusting the danishes with icing sugar works too. Feel free to add variations of jams for a variety of flavours. Danishes centers are flavoured with freshly made delicious blackberry jam to make these danishes so yummy! A drizzle of icing to add some sweetness.
This recipe I added my cherry preserve with pastachios and they were soooo yummy! Enjoy these lovely flaky delicious Danish pastries anytime of the day with a cup of coffee or tea. 🙂
