Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup cold unsalted butter (preferably European-style)
- 1/2 cup granulated sugar
- 2 teaspoons active dry yeast
- 1/2 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional fillings: fruit preserves, almond paste, or custard
Instructions
- Activate the yeast by combining it with warm milk and a teaspoon of sugar. Let sit for 5-10 minutes until frothy.
- In a large bowl, mix flour, remaining sugar, salt, and vanilla extract.
- Cut cold butter into small cubes and incorporate into the flour mixture using a pastry cutter or food processor until coarse crumbs form.
- Add in the yeast mixture and egg, knead gently until a smooth dough forms. Wrap in plastic wrap and chill for at least 1 hour.
- Roll the chilled dough into a rectangle on a floured surface. Fold into thirds like a letter, then roll out again. Repeat 3-4 times to build flaky layers.
- Cut into squares or rectangles and fill with jam, almond paste, or custard.
- Shape the pastries by folding, rolling, or forming as desired, sealing the filling inside.
- Place on a baking sheet lined with parchment paper. Brush with beaten egg for gloss.
- Bake at 375°F (190°C) for 20-25 minutes until golden brown. Let cool slightly before serving or glazing.
Notes
- Ensure the butter remains cold to achieve flaky layers.
- Chill the dough for at least 1 hour for better layering.
- Fillings are optional; try fruit preserves or almond paste for variation.
- For a shiny finish, brush with egg wash before baking.
- Prep Time: 1 hour
- Cook Time: 20-25 minutes
- Category: Bakery
- Method: Baking
- Cuisine: Danish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pastry
- Calories: 280 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg