A bestfriend of mine from Sydney is visiting for Christmas this year. I asked her what she’d want me to make for her when she comes, and she quickly mentioned danish pastry, except with pears. So there I had my inspiration of the week of what to make.

I gotta admit that probably danish pastry and puff pastry are my most favorite pastry types. A little bit tricky to make, but the result is totally worth it and it could keep for quite long time. Unlike cakes that will get wet after some time.

Danish Pastry

  • 2 tbsp yeast
  • 1 cup sugar
  • 3 egg yolks
  • 1 cup milk
  • 3 cups flour
  • 3 sticks butter – softened
  1. The key to making danish pastry is everything has to be kept cold.
  2. Dissolve yeast with 1/3 cup lukewarm water and let sit for 10 mins.
  3. Mix sugar, yolks and milk together and pour into dissolved yeast mixture.
  4. In the mixing bowl, mix in flour till it forms a ball and let sit for about half an hour.
  5. Roll out the dough ball into thin sheet (about 12″ square) and spread the softened butter and fold in envelope style. Make sure that the ends seal well. And let it chill inside the fridge for an hour.
  6. Take out the dough from the fridge and roll out to rectangular size… about 8″ x 18″ and then fold it back into envelope style. Chill in the fridge for half an hour. Repeat this process twice.
  7. Roll it out to 8″ x 18″ again when you start to use. For shaping ideas, you can take a look at the video here
  8. When you’re done shaping, let sit for another half an hour before popping it into the oven for half an hour at 350˚ F.
Go easy on the filling. I prefer citrus fruit to sweet fruit. You could put in some cream cheese or just plain sugar as the fruit base… Whatever you like 🙂