Classic Danish Puff Pastry Dough
Unleash your inner baker with this classic Danish Puff Pastry Dough recipe! Perfect for making a variety of delectable pastries, this homemade dough boasts flaky layers and a buttery flavor that elevates any filling you desire. Whether you’re dreaming of sweet pastries filled with fruit and cream cheese, or savory delights packed with meats and cheeses, this versatile dough is the ideal base. Follow the detailed steps and get ready to impress your family and friends with your baking prowess. With a bit of patience, you’ll create a pastry masterpiece that’s perfect for breakfast, brunch, or a delightful snack!
N/A
Servings
400
Calories
7
Ingredients
Ingredients
dry yeast
1/4 ounce (package)
warm milk
3/4 cup ((about 110 degrees))
beaten egg
1 (lightly beaten)
sugar
1/4 cup
vanilla extract
1 teaspoon
all-purpose flour
2 1/2 cups
cold butter
1 cup (cut into small cubes)
Instructions
1
In a large mixing bowl, sprinkle the dry yeast over the warmed milk (about 110°F). Allow the mixture to sit for approximately 5 minutes until the yeast becomes foamy.
2
Whisk in the lightly beaten egg, sugar, and vanilla extract until well combined. Set the mixture aside.
3
In a separate medium bowl, toss the cold, diced butter with the flour until evenly coated. If needed, break any larger pieces of butter with your fingers.
4
Gently fold the butter-flour mixture into the wet ingredients using a rubber spatula, mixing until no dry flour remains. The dough will be somewhat shaggy. Transfer the dough to another bowl, cover tightly with plastic wrap, and refrigerate overnight.
5
The next day, remove the chilled dough from the refrigerator. On a generously floured surface, use your hands to pat the dough into an 8 x 6 inch rectangle. Then, roll it out into a larger rectangle measuring approximately 14 x 24 inches.
6
Carefully brush off any excess flour, then fold each of the long edges towards the center, overlapping slightly. This is your first 'book fold'. If the dough sticks, gently release it using a flexible metal spatula.
7
Turn the dough a quarter turn on the table, maintaining the shape of a rectangle. Roll it out again to approximately 24 x 12 inches and repeat the process by giving it another book fold.
8
Wrap the folded dough in plastic wrap and refrigerate for 20 to 30 minutes to allow it to rest.
9
Remove the dough from the refrigerator and repeat the rolling and folding process two more times, ensuring you roll the dough out each time to the size of approximately 12 x 24 inches.
10
After completing the final fold, shape the dough into a rectangle measuring about 9 x 6 inches. Once more, brush off any excess flour, wrap it tightly in plastic wrap, and refrigerate for up to 2 days or freeze for up to one month.
Nutrition Information
31g
Fat
26g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Danish Puff Pastry Dough?
It is a homemade dough that creates flaky layers and a buttery flavor, perfect for sweet or savory pastries.
What ingredients are required for this dough?
You will need dry yeast, warm milk, an egg, sugar, vanilla extract, all-purpose flour, and cold butter.
How do I activate the yeast?
Sprinkle the dry yeast over warmed milk at about 110 degrees Fahrenheit and let it sit for 5 minutes until foamy.
What temperature should the milk be?
The milk should be approximately 110 degrees Fahrenheit.
How long does the yeast mixture need to sit?
Allow the mixture to sit for approximately 5 minutes until the yeast becomes foamy.
What wet ingredients are added after the yeast foamed?
Whisk in the lightly beaten egg, sugar, and vanilla extract until well combined.
How should the butter be prepared?
The butter should be cold and cut into small cubes before being tossed with flour.
How do I combine the flour and butter?
Toss the cold, diced butter with the flour in a medium bowl until evenly coated.
What is the initial texture of the dough?
The dough will be somewhat shaggy when you first mix the butter-flour mixture into the wet ingredients.
How long should the dough be refrigerated initially?
Cover the dough tightly with plastic wrap and refrigerate it overnight.
What is the first step the next day?
Pat the chilled dough into an 8 x 6 inch rectangle on a generously floured surface.
What size should I roll the dough for the first fold?
Roll the dough out into a rectangle measuring approximately 14 x 24 inches.
How do I perform a book fold?
Brush off excess flour and fold each of the long edges towards the center, overlapping slightly.
What should I do if the dough sticks to the surface?
If the dough sticks, gently release it using a flexible metal spatula.
Why is it important to brush off excess flour?
Removing excess flour ensures the layers of the pastry bond correctly and maintain the right texture.
What are the dimensions for the second roll?
Turn the dough a quarter turn and roll it out again to approximately 24 x 12 inches.
How long does the dough rest after the second fold?
Wrap the folded dough in plastic wrap and refrigerate for 20 to 30 minutes.
How many times is the rolling and folding process repeated?
The process is repeated two more times after the initial folding sequence.
What size should the dough be during the repeat folds?
Ensure you roll the dough out each time to the size of approximately 12 x 24 inches.
What are the final dimensions of the dough for storage?
Shape the dough into a rectangle measuring about 9 x 6 inches before final storage.
How long can the dough stay in the refrigerator?
The dough can be refrigerated for up to 2 days.
Can I freeze the Danish puff pastry dough?
Yes, you can freeze the dough for up to one month if wrapped tightly.
What is the calorie count for this recipe?
The recipe contains approximately 400 calories per serving.
How much fat is in this dough?
There is 31g of fat per serving.
What are the carbohydrate and protein values?
It contains 26g of carbohydrates and 3g of protein per serving.
What types of fillings work with this dough?
It is suitable for sweet fillings like fruit and cream cheese, or savory fillings like meats and cheeses.
What occasions is this dough perfect for?
It is ideal for making pastries for breakfast, brunch, or a snack.
How much yeast is used in the recipe?
The recipe calls for 1/4 ounce of dry yeast, which is typically one package.
How much flour is needed?
You will need 2 1/2 cups of all-purpose flour.
Is vanilla extract required for this dough?
Yes, the recipe uses 1 teaspoon of vanilla extract for flavor.