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Flaky Strawberry Danish Pastry Recipe

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4.9 from 95 reviews

The Flaky Strawberry Danish Pastry is a delightful classic treat featuring a perfectly laminated, buttery, and flaky pastry filled with a luscious strawberry filling. Originating from Denmark, this pastry showcases the traditional technique of lamination, producing distinct layers that puff beautifully when baked, making it a favorite bakery staple worldwide, especially in the United States.

Ingredients

Scale

Danish Pastry Dough

  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 2 ¼ teaspoons active dry yeast
  • ¾ cup whole milk, warm
  • 2 large eggs
  • 1 cup unsalted butter, cold and cut into slices for lamination

Strawberry Filling

  • 1 cup fresh strawberries, chopped
  • ⅓ cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch

Glaze

  • 1 egg, beaten (for egg wash)
  • Powdered sugar (optional, for dusting)

Instructions

  1. Prepare the dough: In a bowl, dissolve yeast in warm milk. Add flour, sugar, salt, and eggs, then mix until a dough forms.
  2. Lamination: Roll out the dough into a rectangle and layer the cold butter slices over two-thirds of the dough. Fold and roll the dough several times to create multiple buttery layers, chilling as needed to keep butter firm.
  3. First rise: Cover the dough and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  4. Prepare strawberry filling: Combine chopped strawberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat until thickened, then cool completely.
  5. Shape the pastries: Roll out the laminated dough, cut into squares, and fold corners slightly to form a Danish shape. Place a spoonful of strawberry filling in the center of each.
  6. Egg wash and second rise: Brush pastries with beaten egg and let them rise for another 30 minutes until puffy.
  7. Bake: Preheat oven to 375°F (190°C). Bake Danish pastries for 15-20 minutes or until golden and flaky.
  8. Cool and serve: Remove from oven, let cool slightly, optionally dust with powdered sugar, and serve warm or at room temperature.

Notes

  • Keep the butter cold during lamination to ensure flaky layers.
  • Use fresh strawberries for best flavor, but frozen can be used if thawed and drained well.
  • You can substitute strawberry filling with other fruit jams or cream cheese if desired.
  • Brush with egg wash carefully to avoid excess dripping onto baking sheet to prevent burning.
  • Store leftover Danish pastries in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: Strawberry Danish, Danish pastry, laminated dough, baked pastries, flaky pastry, breakfast pastry, strawberry filling

Find it online: https://reemcook.com/flaky-strawberry-danish-pastry-recipe/