Danish pastry

Ingredients for Danish pastry

Instructions for Danish pastry

To prepare the Danish pastry recipe, please follow these instructions:

Stir yeast into the cold water. Whip egg yolks, salt and sugar in, crumble 15 g of fat into the flour and mix with yeast. Bring the dough well together and let it rest for 15 minutes. Put the margarine between 2 pieces. Parchment paper or plastic film and roll it to a square about 20 x 20 cm Make sure the edges are as straight as possible. Roll the dough into a large square plate approx. 45 x 45 cm. Load the rolled margarine in the middle of the dough plate, bend the four dough corners toward the center. Then roll the dough out. Back and forth and from side to side. Fold the dough in 3 layers and place it cold for 15 minutes. Roll out the dough and fold it into 3 layers. Let the dough rest for 15 minutes. (Repeat the process 2-3 times) and allow the dough to rest 15 minutes between each rollout. Cut the edges with a sharp knife after the last roll out. When a cross section of the dough shows more layers, the dough is right.


Divide the dough into two pieces and roll each piece into an elongated square approx. 30 - 40 cm. Cut the dough into squares of 10 x 10 cm. Stir the marcipan stock soft with a little water. Put a top marcipan mass in the middle of each square. Fold the dough towards the center and press them together to form a hole. Put a teaspoon of marmalade or fruit mushroom in the recess. Let the buckwheat raise about 20 min on a greased plate. Brush the spandauce with egg and sprinkle with chopped almonds and pearly sugar. Bake them as scrubbers. Spandauers are often seen with cream, marmalade or icing, also chocolate (liquid).