Danish Pastry Dough

Danish pastries are laminated pastries – multi-layered – and are usually filled with sweet fruit or cream cheese pastries. This recipe is from a 1958 booklet “Breads and Sandwiches” and is nicely flavored with lemon, vanilla, and a little mace.

Danish Pastry Dough

The original recipe called for shortening in the liquid ingredients, and shortening in the lamination. I think whole butter would improve the flavor of the dough.


Danish Dough

  • 1 pkg. dry yeast
  • 1/4 cup warm water, 95-110 degrees F.
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/4 cup soft butter
  • 1 cup scalded milk
  • 2 eggs, beaten
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1/4 teaspoon mace
  • 3 1/2 to 4 cups all purpose flour
  • 1 cup soft butter
  • 1 egg, beaten

Sugar Glaze

  • 1 cup sifted powdered sugar
  • 3 to 4 teaspoons water
  • 1/2 teaspoon desired flavoring (vanilla, lemon, etc.), optional


  1. Sprinkle yeast over the warm water, stir until dissolved.
  2. Mix sugar, salt, 1/4 cup soft butter, and milk in a large bowl. Stir until blended, and let cool until lukewarm. Beat in the eggs, add yeast mixture, extracts, mace, and 3 cups flour. Mix until smooth. Add in enough flour to make a soft, easy to handle dough.
  3. Cover with plastic wrap or a kitchen towel, and let rise in a warm place until doubled in bulk.
  4. Light flour a work surface, and roll out dough until you get a 1/3 inch square. Dot with 1/2 cup of soft butter. Fold dough in half, and seal edges. Dot with the rest of the butter, seal edges, and fold in half again.
  5. Roll out dough to 1/3 inch thick square. Fold in half lengthwise, then crosswise. Repeat rolling and folding 3 more times. Place folded dough onto a greased baking sheet. Cover with a kitchen towel, and let stand 20 minutes.
  6. Roll out dough to 1/3 inch thick. Cut and shape into desired pastries.
  7. Place the pasties on a baking sheet. Cover, and let rise in a warm area until doubled in size. Brush lightly with beaten egg, and bake at 450 degrees F, for about 8 to 10 minutes, or until done.
  8. Drizzle with a sugar glaze, if desired.

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