Danish Pastries

Ever since we were featured in Evening Magazine, these homemade danish pastries have been my most requested recipe. It simply whisked across the screen for 30 seconds and people were in love. I don’t blame them.

I figure I’ve frosted 58,923 of these in my life so far. They were popular at Scandia Bakery when I worked there many years ago and I made it one of my life goals to try to recreate them. You know, because I missed frosting them every day. My goal has been achieved and I am regifting them to you this Christmas.

You’re welcome. I’m sorry. You’re welcome.

Homemade Danish Pastries

Makes about one dozen danish.

Danish

• 5 teaspoons yeast
• 1/2 cup warm water (110°F or cooler)
• 1 cup sugar
• 3/4 cup of instant mashed potatoes stirred together with 3/4 cup of warm water
• 1 1/2 cups warm milk (110°F or cooler)
• 2 eggs
• 1/2 cup unsalted butter, softened
• 2 1/2 teaspoons salt
• About 5 cups all-purpose flour

Place a tablespoon of the flour, yeast, and warm water into a large bowl. Give a little swirl and let sit for about 10 minutes.

After foaminess has developed, whisk in the sugar, instant mashed potatoes (mixed with the 3/4 cup water), milk, eggs, & butter. Mix until well-combined. Finally, stir in salt. Continue mixing with a wooden spoon and add a couple of cups of flour.

Slowly continue adding a cup of flour at a time. When you have put almost all the flour into the bowl and you can no longer stir the dough easily with a spoon, begin kneading in the remaining flour. You can keep it in the bowl while doing this or on the counter – whichever you find easiest for you.  Knead by hand for at least 15 minutes or until dough is somewhat elastic or, if using a mixer with a dough hook, knead on medium speed for about 8-10 minutes.

Cover with a clean towel and let the dough sit in a warm place for about an hour or until the dough has doubled in size. This can sometimes take longer in the winter because of the weather so be sure to place dough in a warm place.

Turn happily risen dough onto a flour-covered countertop.

Coat dough with a little bit of flour so it’s easier to work with and punch down. Form into long, flat ovals. Place on a baking sheet covered with parchment paper. Use fingers to press down and spread out the dough into the shape and size you would like them to be.  Makes 12-18 danish depending on what size you make them. You can also make minis for parties, brunches & teas. They make a lovely spread when filled with different kinds of toppings. Minis are my favorite.

If baking on the same day, let sit on a tray in a warm place for an hour or doubled in size.  If making the night before, cover with non-stick spray coated saran wrap and place in the fridge. After removing from the fridge, allow to sit out for about 20 minutes before filling.

Danish Fillings

• Cherry & cream cheese (Pictured above. See cream cheese filling recipe below.)
• Boysenberry & cream cheese
• Apricot
• Strawberry & lemon
• Lemon & cream cheese
• Apple

Cream Cheese Danish Filling

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon fresh lemon juice

To Finish Danish

After danishes are formed, add filling or fillings of choice to each one. Top with streusel.

Streusel

• 1 stick unsalted cold butter, diced
• 1 1/2 cup of flour
• 2/3 cup of powdered sugar
• 1 teaspoon salt
• 1 egg

Bake in a preheated oven at 350°F for 20-30 minutes or until light golden brown.

Remove danishes from the oven when done baking and allow to sit for about 10 minutes. Drizzle frosting over danishes and add extra on edges of danish.

Frosting

• 2 cups powdered sugar
• 2 tablespoons water

Stir together until smooth. Cover with plastic wrap until ready to use.

Here’s to the next 58,923 perfectly frosted danishes. Merry Christmas.