Christmas Danish Pastry
Flaky, buttery layers and festive spiced fruit preserves make this Christmas Danish Pastry a holiday showstopper that’s as beautiful as it is delicious. Perfectly golden and puffed, these homemade pastries feature a tender, melt-in-your-mouth dough that's carefully folded and layered for ultimate flakiness. Each pastry is filled with seasonal favorites like cranberry or fig preserves, offering a delightful burst of flavor in every bite. Finished with a simple vanilla glaze, these pastries are ideal for Christmas morning breakfast or a stunning holiday dessert spread. With detailed instructions to guide you through every step, even first-time bakers can master this impressive yet approachable treat. The perfect blend of tradition and indulgence, this Christmas Danish Pastry is sure to become a holiday favorite for years to come.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 250 grams unsalted butter (cold, cut into small cubes)
- 50 grams granulated sugar
- 7 grams active dry yeast
- 200 ml whole milk (lukewarm)
- 1 large egg
- 1 teaspoon salt
- 150 grams spiced fruit preserves (e.g., cranberry or fig)
- 100 grams powdered sugar
- 2 tablespoons water (for icing)
- 0.5 teaspoons vanilla extract
Instructions
In a large mixing bowl, whisk together the flour, sugar, salt, and yeast.
Add the cold, cubed butter to the flour mixture. Using your hands or a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs. Some small chunks of butter should remain visible.
In a separate bowl, whisk together the lukewarm milk and the egg. Pour this into the dry ingredients and gently mix until the dough comes together.
Turn the dough out onto a clean surface and knead lightly until just combined. Do not overwork; it's fine if the butter remains visible.
Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
Lightly flour a surface and roll out the chilled dough into a large rectangle, approximately 30x60 cm (12x24 inches). Fold the dough into thirds like a letter, then turn it 90 degrees and roll it out again into a rectangle. Repeat the folding and rolling process three times. Wrap the dough in plastic wrap and chill for 30 minutes between each rolling, if it gets too warm.
Preheat your oven to 200°C (400°F) and line two baking trays with parchment paper.
Once the dough is ready, roll it out into a large rectangle about 0.5 cm (1/4 inch) thick. Cut the dough into 12 equal squares.
Place a heaping teaspoon of spiced fruit preserves in the center of each square. Fold the corners of each square over the filling to form a pinwheel shape, or pinch opposite corners to create an envelope shape.
Transfer the pastries to the prepared baking trays, leaving space between them to expand. Cover with a clean kitchen towel and allow to rest for 15 minutes.
Bake the pastries in the preheated oven for 18-20 minutes, or until golden brown and puffed. Remove from the oven and let them cool slightly on the trays.
To make the icing, whisk together the powdered sugar, water, and vanilla extract until smooth. Drizzle the icing over the cooled pastries.
Serve the Christmas Danish Pastries slightly warm or at room temperature. Store any leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
4822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 135.4 g | 677% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 642.7 g | 234% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 234.6 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 421 mg | 32% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1229 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
