Description
This classic Danish pastry features a golden, flaky crust that encases a vibrant, sweet fruit filling. Each pastry is baked to a delicate crispness, offering a delightful contrast to the soft, warm berry center. A smooth, sweet glaze is drizzled over the top, adding a final touch of sweetness and visual appeal to this inviting baked treat.
Ingredients
Scale
- For the Dough:
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm milk (105-115°F / 40-46°C)
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon salt
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 cup (2 sticks) unsalted butter, cold and cut into ½-inch pieces
- For the Fruit Filling:
- 1 cup mixed berries (fresh or frozen)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or water
- ½ teaspoon vanilla extract
- For Egg Wash:
- 1 large egg, beaten
- 1 tablespoon milk
Instructions
- **Activate Yeast:** In a small bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Let sit for 5-10 minutes until the mixture is foamy.
- **Prepare Dough:** In a large bowl, whisk together the remaining granulated sugar, egg, and salt. Stir in the activated yeast mixture. Gradually add the all-purpose flour, mixing until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead briefly until just combined. Do not overknead.
- **Incorporate Butter:** Roll the dough into a rectangle approximately 12×8 inches. Distribute the cold butter pieces evenly over two-thirds of the dough. Fold the unbuttered third of the dough over the middle section, then fold the remaining buttered third over that, creating three layers. Gently press the edges to seal.
- **First Fold and Chill:** Rotate the dough 90 degrees. Roll it out again to a 12×8 inch rectangle. Fold into thirds as before. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
- **Repeat Folds:** Repeat the rolling, folding, and chilling process two more times (for a total of 3 folds and 3 chills). After the final fold, chill the dough for at least 1 hour, or up to overnight.
- **Prepare Fruit Filling:** While the dough chills, combine the mixed berries, granulated sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and the berries soften, about 5-7 minutes. Remove from heat and let cool completely.
- **Shape Pastries:** On a lightly floured surface, roll the chilled dough into a large rectangle, about 1/8 inch thick. Cut the dough into 8 equal squares.
- **Fill and Fold:** Place a spoonful of the cooled fruit filling in the center of each dough square. Fold the corners of each square towards the center, overlapping slightly, to create a pinwheel or square shape, leaving the fruit filling exposed in the middle.
- **Proof:** Place the shaped pastries on a baking sheet lined with parchment paper, ensuring there is space between them. Cover loosely with plastic wrap and let rise in a warm place for 30-45 minutes, or until slightly puffy.
- **Preheat Oven and Egg Wash:** Preheat your oven to 400°F (200°C). In a small bowl, whisk together the beaten egg and milk for the egg wash. Gently brush the exposed dough of each pastry with the egg wash.
- **Bake:** Bake for 15-20 minutes, or until the pastries are golden brown and puffed.
- **Cool and Glaze:** Let the pastries cool on a wire rack. While they cool, prepare the glaze by whisking together the powdered sugar, milk or water, and vanilla extract until smooth. Drizzle the glaze over the cooled pastries before serving.
Notes
Ensure your butter is very cold when incorporating it into the dough for optimal flakiness.
Do not overwork the dough; a light touch is key for achieving a tender, flaky texture.
Cool the fruit filling completely before adding it to the dough to prevent the pastry from becoming soggy.
Adjust the amount of milk or water in the glaze to achieve your desired consistency.
- Prep Time: 45 minutes (plus chilling time)
- Cook Time: 20 minutes
Nutrition
- Calories: 380
- Fat: 22g
- Carbohydrates: 50g
- Protein: 6g