Fruit and Custard Danish Pastries

Preparation info
  • Makes

    12 to 16

    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About



Prepare your mise en place.

Line the baking sheets with parchment paper or silicone liners. Set aside.

Lightly flour a clean, flat work surface.

Place the dough on the floured surface and, using a rolling pin, roll it out to about 6 millimeters (¼ inch) thick. Using a pastry wheel (or knife), cut the dough into twelve to sixteen 10-centimeter (4-inch) squares and