Recipe By Cindy
Published Jun 19th
Prep 2h Cook 8m Additional 1h Ready In 3h 8m
Servings 3 dozen pastries Calories 226

Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.

Recipe Ingredients

  • 2 cups unsalted butter, softened
  • ⅓ cup all-purpose flour
  • 2 ½ cups milk
  • ½ cup white sugar
  • 2 teaspoons salt
  • 4 ½ teaspoons active dry yeast
  • 8 cups all-purpose flour
  • 2 eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon almond extract

Cooking Directions

  1. 1 In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
  2. 2 In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
  3. 3 Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
  4. 4 Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
  5. 5 To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
  6. 6 Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Nutrition Facts

  • Calories 226
  • Carbohydrate 26.8 g
  • Cholesterol 36.2 mg
  • Fat 11.2 g
  • Fiber 0.9 g
  • Protein 4.3 g
  • Saturated Fat 6.8 g
  • Sodium 142.4 mg
  • Sugar 3.7 g


  1. I arbitrarily decided yesterday that I wanted to serve pineapple danish for this morning. I had the frozen pineapple to make a filling, just wasn't sure on the pastry. This is definitely a more sophisticated recipe then many but it works well and is scalable. I used about a quarter of most ingredients and used - Read more ...
  2. This was one of the best danish pastry recipes I have ever tried!! I cut the recipe in half just in case it didn't turn out (hate to waste good ingredients) and did alter it just a little to be honest. I did use a non dairy margerine and water instead of milk but I - Read more ...
  3. I'm a fourteen year old kid and i could fully understand this. They were wonderful. Try using apple butter or strawberry preserves as a filling. It's yummy!!!
  4. Thank you, thank you for this wonderful technique!!! I'm one of those people who rarely follow a recipe exactly. In fact, this time, I used my own dough recipe but wanted to leave a GLOWING review on how this member explained on adding butter & rolling out the dough to make a real Danish pastry. - Read more ...
  5. This is a good basic recipe. I like the simplification of the puff pastry dough method. To begin I halved the recipe. For filling I used one large granny smith apple peeled and thinly sliced cinnamon cup sugar cup brown sugar 3 tbsp. cornstarch and cup water. It cooked over low heat until thickened then - Read more ...
  6. Don't be intimidated by this recipe if you have some experience with baking. It truly makes excellent danish. Here are my modifications: Use your Kitchenaid stand mixer to mix all the ingredients for the butter-less basic dough, then attach the dough hook and knead, adding flour as necessary (about 6-7 minutes of kneading). I did - Read more ...
  7. This recipe is somewhat complicated and probably not for the novice baker. But the result is out of this world. The directions are clear easy to follow and give a good idea of the amount of time needed.
  8. This makes a tasty danish, but, in my opinion, is a little too labor intensive to make it worthwhile. It was yummy though!
  9. Excellent recipe, though a lot of preparation time is needed. I would suggest doing steps 1-3 the day before you want to make the danishes, then keep refigerated overnight. If you like pecans you should try cutting the rolled out dough into 14x1 inch strips, cover with broken pecan nuts and maple syrup. Roll up - Read more ...