Delight in the buttery richness of homemade Danish Pastries with this detailed process. These flaky pastries filled with sweet fillings are perfect for breakfast, brunch, or a delicious snack. Follow these steps to create your own delectable Danish pastries from scratch.

Ingredients:

For the Danish Pastry Dough:

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 cup warm milk (110°F/45°C)
• 1/2 cup unsalted butter, cold, cut into small cubes
• 1 large egg, lightly beaten

For the Filling (Choose One):

1. Fruit Jam or Preserves (such as raspberry, apricot, or cherry)
2. Cream Cheese Filling:
   • 8 oz cream cheese, softened
   • 1/4 cup granulated sugar
   • 1 teaspoon vanilla extract

Zest of 1 lemon (optional)

For the Glaze:

• 1 large egg, beaten (for egg wash)
• 1/4 cup powdered sugar
• 1-2 tablespoons milk or water

Instructions:

1. In a small bowl, dissolve the yeast and a pinch of sugar in the warm milk. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the cubed cold butter to the flour mixture and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Make a well in the center of the flour mixture and pour in the activated yeast mixture and beaten egg.
4. Using a wooden spoon or your hands, mix until a soft dough forms.
5. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
6. Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
7. While the dough is rising, prepare the filling of your choice. For cream cheese filling, beat together the softened cream cheese, sugar, vanilla extract, and lemon zest (if using) until smooth and creamy. Set aside.
8. Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions.
9. Roll out each portion of dough into a small rectangle or oval shape, about 1/4 inch thick.
10. Place a spoonful of fruit jam or preserves, or a dollop of cream cheese filling onto the center of each piece of dough.
11. Fold the sides of the dough over the filling, overlapping slightly, to form a boat-like shape. Pinch the ends together to seal.
12. Transfer the filled pastries onto a parchment-lined baking sheet, leaving space between each pastry.
13. Cover the pastries loosely with plastic wrap or a clean kitchen towel and let them rise for another 30-60 minutes, or until slightly puffed.
14. Preheat your oven to 375°F (190°C). Brush the risen pastries with beaten egg wash.
15. Bake the Danish pastries in the preheated oven for 15-20 minutes, or until golden brown and puffed up.
16. Remove the pastries from the oven and let them cool on a wire rack.
17. While the pastries are cooling, prepare the glaze by whisking together powdered sugar and milk or water until smooth. Adjust the consistency as needed.
18. Drizzle the glaze over the cooled Danish pastries.

Suggested Pairing:

Serve the Danish Pastries warm or at room temperature, and enjoy the buttery flakiness with your chosen filling!