Flaky Croissants and Danish Pastries
Indulge in the perfect breakfast treat with these buttery croissants and sweet fruit-filled Danish pastries. Easy to make and perfect for brunch or a morning snack.
Equipment
- Mixing Bowl
- Rolling Pin
- Baking Sheet
- Pastry Brush
- Sharp Knife or Pastry Cutter
Ingredients
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 cup warm milk room temperature
- 2 1/4 tsp active dry yeast
- 1 1/4 cups unsalted butter chilled
For the Croissants
- 1 large egg for egg wash
For the Danish Pastries
- 1/2 cup fruit jam apricot, raspberry, or your choice
- 1/2 cup cream cheese optional filling
- powdered sugar for dusting
Instructions
- In a bowl, mix flour, sugar, and salt. Dissolve yeast in warm milk and let it sit for 5 minutes until frothy.
- Combine the yeast mixture with the dry ingredients to form a dough. Knead for 5-7 minutes, then refrigerate for 30 minutes.
- Roll out the dough into a rectangle. Place chilled butter in the center, fold the dough over, and roll it out again. Repeat the folding process 3-4 times, chilling the dough between folds.
- For croissants, cut the dough into triangles, roll them up, and curve into crescent shapes.
- For Danish pastries, cut squares, add a spoonful of jam or cream cheese filling, and fold the corners into the center.
- Preheat the oven to 375°F (190°C). Brush pastries with egg wash.
- Bake for 18-20 minutes until golden brown.
- Dust Danish pastries with powdered sugar and serve warm.
Notes
For the best texture, keep the dough cold throughout the process. Try different fillings like Nutella, lemon curd, or almond paste for variety.