Rhubarb and raspberry Danish pastries recipe (2025)

FAQs

What is the difference between puff pastry and Danish dough? ›

DIFFERENCE PUFF PASTRY

First of all Danish pastries contain a high level of fat: 40%. The second difference is that Danish dough contains yeast and that isn't the case for puff pastry. This is the reason that after baking, puff pastries contain a more airy structure and a more crispy bite.

For the first shape, fold two opposing corners into the centre of the pastry, over the filling, and press firmly to seal. For the second shape, fold all four corners into the centre to create a parcel shape. This is good for almond squares with a filling of frangiapane.

For those looking to make flaky and crumby puff pastries or danish pastries, check out Stay Fresh danish pastry dough. Our danish pastry dough is available in bulk or wholesale. Preparation Instructions: Thaw Pieces until easily bendable. Make up desired pastry.

If you want to freeze a whole loaf (or half) wrap it in foil and then a plastic bag and freeze it as soon as you can for best results.

Traditional Danish pastries

In Denmark, these world-famous sticky delights are called Vienna Bread (wienerbrød), as they were first made in Denmark in the 1840s by Austrian bakers.

Typical Danish pastries include a snegl, a cinnamon roll-style pastry, a spandauer, a pastry with a dab of custard cream in the middle (you probably know this as a 'Danish pastry'), and a tebirkes, a pastry with remonce in the middle and poppy seeds all over the top.

General rules

Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish. Introduce as much air as possible during making. Allow to relax after making to allow the fat to harden. Handle the pastry as little as possible.

Just like when we make pie crust or biscuits, make sure the butter is extra cold. If the butter isn't cold, the butter will melt, the dough will turn to semi-liquid, and you won't have any layers or flakes in your pastry. The colder the butter (and dough), the better results.

Why are my Danish pastries tough? Overkneading (more than 5min), rolling the dough too vigorously and adding too much flour during the folding can make the pastry tough.

What ethnicity is Danish pastry? ›

From Italy, the recipe spread to the Austrians, who introduced it to Denmark during a strike by Danish bakers. It was imported as 'Viennese bread', and eventually Danish bakers who emigrated all around the world brought with them this recipe and today we know this delicious thing as Danish Pastry.

The Danish baking technique involves rolling out the yeast dough thinly, layering it with thin slices of butter, and folding and rolling several times to create many layers. This process allows the dough to become rich, buttery, airy, and tender when baked.

The base dough, known as the detrempe, varies depending on the type of pastry. For example, puff pastry dough is made up of flour, water, and salt; croissant dough is prepared with flour, sugar, yeast, salt, and milk; while Danish dough includes the same ingredients as a croissant dough but adds eggs to the mix.

($9.99, mix & match two)." Consumers can choose between a variety of flavors, including almond, cherry, and cream cheese, depending on their availability at each Costco location. People discussed the merits of the flavors on Instagram, with followers chiming in to declare their personal favorite danish variety.

Freeze Baked Danishes: To freeze baked Danish pastries, allow them to cool completely to room temperature, wrap tightly in plastic wrap, and place in an airtight container or freezer-safe zip-top bag and freeze for up to 3 months.

The base dough, known as the detrempe, varies depending on the type of pastry. For example, puff pastry dough is made up of flour, water, and salt; croissant dough is prepared with flour, sugar, yeast, salt, and milk; while Danish dough includes the same ingredients as a croissant dough but adds eggs to the mix.

Shortcrust pastry: Shortcrust pastry is a type of pastry made from flour, butter, and water. It is commonly used for sweet desserts but can also be used as a substitute for puff pastry in savory dishes like pot pies. Shortcrust pastry has a crumbly texture and provides a sturdy base for the filling [1].

frozen puff pastry makes homemade Danish so much more do-able! Danish pastry is made with a yeasted, multi-layered laminated dough that takes a lot of time and skill to make. And when you find them commercially they're almost always too sweet, and there's never enough filling for my taste.

Puff pastry and phyllo dough have a lot in common: both are many-layered pastry doughs (unlike the traditional pâté brisée that we use in so many of our recipes), and both bake up with crispy, crunchy, flaky layers, but there are distinct differences.