Danish Pastry

Preparation info
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By Anne Willan

Published 1989

  • About

Danish pastry dough is made with more milk than croissant dough, so that it browns more easily.


  • 3 ½ cups/400 g flour (more if needed)
  • 1 tsp salt


  1. Make dough as for croissants, adding the vanilla with the yeast mixture and milk. Roll the dough as for croissants.
  2. Roll and shape the pastries and set them on a greased baking sheet. Let them rise, 30-40 minutes.
  3. Heat the oven to 400°F/200°C. Brush the pastries with egg glaze and bake for 10 minutes. Lower the heat to 350°F/175°C and continue baking