Danish Poppy Seed Pastry

Preparation info
  • Makes


    • Difficulty


    • Ready in

      1 hr 50

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

These sweet Danish pastries are filled with a fine layer of marzipan butter, and are coated with a sprinkling of slate-blue poppy seeds, which add both crunch, and a delicate nutty note.


  • 100 g marzipan, chilled and shredded
  • 100 g caster sugar
  • 100


Beat the marzipan, sugar and butter in a food processor or stand mixer until smooth. Set aside.

Roll out the dough on a lightly floured surface to a large rectangle, about 40 x 25 cm and 3 mm thick. With the short sides of the rectangle nearest to you, spread the marzipan butter in the centre third, lengthways. Fold one-third over the filling, then brush with water. Fold the final third