Danish pastry is a flaky, buttery, and layered pastry made from

laminated dough, similar to croissants. Originating from Austria but

popularized in Denmark, it contains yeast, eggs, and butter, creating a
rich texture. It is often filled with custard, fruit, nuts, or cheese and
shaped into braids, swirls, or pinwheels.

List of Classic Danish Pastries:

1. Spandauer – Round pastry with custard, jam, or almond filling in

the center.

2. Kringle – Large, pretzel-shaped or oval pastry filled with nuts,

cinnamon, or fruit.

3. Bear Claw – Almond-filled pastry with slits, creating a "claw" shape.

4. Danish Pinwheel – Square pastry folded into a pinwheel, often

topped with jam or fruit.

5. Danish Swirl (Cinnamon Danish) – Rolled pastry with cinnamon

and sugar filling.

6. Fruit Danish – Danish pastry topped with fresh fruits like apricot,
apple, or berries.

7. Custard Danish – Pastry filled with vanilla custard or pastry cream.

Filled & Stuffed Danish Pastries

8. Cheese Danish – Pastry filled with sweetened cream cheese.

9. Nut Danish – Filled with walnuts, pecans, or almonds.

10. Chocolate Danish – Pastry with chocolate filling or drizzled

with chocolate.

11. Raspberry or Strawberry Danish – Pastry filled with fruit

preserves.

12. Marzipan Danish – Danish filled with almond paste or

marzipan.

Savory Danish Pastries

13. Ham & Cheese Danish – Pastry filled with ham and melted
cheese.
 14. Spinach & Feta Danish – Filled with spinach, feta, and
seasoning.

15. Sausage Danish – Pastry wrapped around a sausage, similar

to a sausage roll.

Braided & Shaped Danish Pastries

16. Danish Braid – A large, woven pastry filled with fruit or

cream cheese.

17. Danish Crown – Circular pastry with filling in the center.

18. Twisted Danish – Twisted strips of Danish dough with

cinnamon or chocolate.

Layered & Rolled Danish Pastries

19. Danish Snails (Schnecken) – Rolled pastry with sugar, nuts,

or cinnamon.

20. Danish Sticks – Long, twisted pastries with almond or sugar

topping.

Danish Pastry Recipe & Method

Danish pastry is a laminated, yeast-leavened dough that results in a

flaky, buttery texture. It is used for making various pastries like
spandauer, braids, and pinwheels.

Ingredients (Metric Measurements)

For the Dough:

● 500g bread flour

● 10g salt

● 75g granulated sugar

● 10g instant yeast

● 250ml warm milk

● 1 large egg

● 250g unsalted butter (for lamination)

For the Egg Wash:

● 1 egg yolk
 ● 1 tbsp (15ml) milk

Method of Making Danish Pastry

Step 1: Prepare the Dough

1. Mix Dry Ingredients: In a large bowl, mix flour, salt, sugar, and
yeast.

2. Add Wet Ingredients: Pour in warm milk and add the egg. Mix to
form a rough dough.

3. Knead: Knead for about 8–10 minutes until the dough is smooth
and elastic.

4. Chill: Cover the dough with plastic wrap and refrigerate for 30
minutes.

Step 2: Prepare the Butter Block

5. Shape the Butter: Place the cold butter between two sheets of
parchment paper and roll into a 20x20 cm square. Refrigerate
until firm.

Step 3: Laminate the Dough

6. Roll Out Dough: Roll the chilled dough into a 30x30 cm square.

7. Encapsulate Butter: Place the butter block in the center and fold
the dough over it like an envelope. Seal the edges.

8. First Roll & Fold: Roll the dough into a 60x20 cm rectangle, then
fold it into thirds (like a letter). Chill for 30 minutes.

9. Repeat: Perform two more rolling and folding steps, chilling

the dough for 30 minutes between each fold.

(This creates flaky layers in the pastry.)

Step 4: Shaping the Danish Pastry

10. Roll Out Dough: Roll the laminated dough to 5mm

thickness.

11. Cut & Shape: Cut into squares, circles, or strips to make
different Danish pastries (braids, pinwheels, swirls, or puffs).
 12. Add Filling (Optional): Place custard, jam, chocolate, or
nuts in the center of each pastry.

Step 5: Proofing & Baking

13. Proof: Cover and let the pastries rise for 45–60 minutes
until puffy.

14. Egg Wash: Brush with egg yolk and milk mixture for a golden
finish.

15. Bake: Preheat the oven to 200°C (392°F) and bake for 15–
20 minutes until golden brown.

16. Cool & Glaze (Optional): Drizzle with icing or glaze while
warm.

Chelsea Buns (Danish Pastry Style)

This recipe combines the rich, laminated texture of Danish pastry

dough with the sticky, sweet filling of a traditional Chelsea bun.

Ingredients:

For the Danish Pastry Dough:

● 250g strong bread flour

● 125ml warm milk

● 25g granulated sugar

● 5g salt

● 5g instant yeast

● 1 small egg

● 100g unsalted butter (for lamination)

For the Filling:

● 50g unsalted butter, softened

● 75g brown sugar

● 2 tsp ground cinnamon

● 100g mixed dried fruit (raisins, sultanas, currants)

● 50g chopped nuts (optional)

For the Glaze:

● 2 tbsp honey or golden syrup

● 2 tbsp warm water

Instructions:

Step 1: Make the Dough

1. Mix Dry Ingredients: In a bowl, combine flour, sugar, salt, and

yeast.

2. Add Wet Ingredients: Add warm milk and egg, then knead for
about 5–7 minutes until smooth.

3. Chill: Cover and refrigerate for 30 minutes.

Step 2: Laminate the Dough

4. Prepare the Butter: Roll out the butter into a 15x15 cm square
between parchment paper and chill.

5. Roll the Dough: Roll the dough into a 20x20 cm square.

6. Encapsulate Butter: Place the butter in the center and fold the
dough over it like an envelope.

7. Roll & Fold: Roll the dough into a long rectangle, then fold it in
thirds like a letter.

8. Repeat: Chill for 30 minutes, then repeat rolling and folding two
more times.

Step 3: Assemble the Chelsea Buns

9. Roll Out: Roll the dough into a large rectangle (about 30x20 cm).

10. Spread the Filling: Mix butter, sugar, and cinnamon, then
spread over the dough. Sprinkle with dried fruit and nuts.

11. Roll & Slice: Roll the dough tightly into a log and cut into 8–
10 equal pieces.

12. Second Proof: Arrange in a greased baking dish, leaving

space between them. Cover and let rise for 45–60 minutes.

Step 4: Bake & Glaze

13. Preheat Oven: Set to 190°C (375°F).

14. Bake: Brush with milk or egg wash and bake for 20–25
minutes until golden brown.
15. Glaze: Mix honey and warm water, then brush over hot buns
for a sticky finish.