Anne Willan

Danish Pastry

Preparation info
  • Makes

    12

    pastries
    • Difficulty

      Easy

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

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

Ingredients

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

Method

  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