Danish Pastries

6 Apr

Difficult you say? Ha I think not!! These are surprisingly easy to make, a bit time consuming but so good in the end, and everyone thinks you’re a genius!!!


250g Strong white flour
250g Plain flour
7g Fast action yeast
200ml Milk
1 Egg
250g Cold butter

Pecan Pastries:
100g Chopped pecans
50g Muscovado
2tbsp Maple syrup

Cinnamon Swirls:
100g Sultanas
50g Caster sugar
2tsp Ground cinnamon
50g Butter

Estimated time: 130 minutes

We’ll start with the most time consuming part, the pastry! Start off by weighing the 2 types of flour into a bowl/mixing bowl along with the caster sugar and the fast action yeast. Carefully stir this all together, or mix on a low speed(if using a mixer). Once mixed slowly add in the egg and milk, add the egg first as you may not need all of the milk. You only need enough milk for a dough to form.

Once the dough has come together allow it to mix for about a minute, or knead it on a floured surface just until it becomes a soft dough. Once the minute is up place the dough into a bowl and cover with cling film, leave this in a warm place for about an hour until the dough doubles in size.

When the dough has doubled in size flour a surface and turn the dough out onto it. Gently press the dough into a rough rectangle. Take the butter out of the fridge and slice it into roughly 8 slices, place these on the dough and fold the edges over the butter so that none of it can be seen.

Roll this into a bigger rectangle away from you, roll it to roughly 50cm up and 30cm wide. Once this is reached fold down the top of the pastry to roughly the middle. Then fold the bottom up over to make a rectangle, folded like letters often are. Wrap the pastry in cling film and leave in the fridge for 20minutes.(this is the same as the pastry in my previous post, if you are worried about appearance then you can check the other photos.)

Once the pastry has rested turn the pastry so that it is length ways and roll it out again to the same size and shape. Fold it into thirds again and then allow to rest. Repeat this another 4 times, allowing for the rest in between.

During the last rest of the pastry you can start getting your fillings ready. Firstly the pecan one. Finely chop up your pecans and put in a bowl. To this stir in your Muscovado and then the maple syrup, this should leave you with a sticky mix.


In another bowl weigh your sultanas with the caster sugar and the cinnamon, if it is easier you can weigh the sugar and cinnamon in a different bowl for later. Weigh your butter ready to melt in the microwave.


Now take the pastry out of the fridge and cut it in half, leave one half wrapped in cling film and to one side.

Roll out the pastry to a square about 30cm by 30cm, this should only be about 3mm thick. Using a sharp knife carefully cut the square into 9 smaller squares.


Once the squares are cut carefully cut each corner, almost to the middle of the squares, leaving you with four sections but the middle still intact. Using a small spoon, spoon the pecan mix into the middle of each of the squares, try to get an equal amount in each, don’t worry if it doesn’t look like much mix.


Now carefully bring one corner of the pastry and press it into the middle, take the next corner ( these two should be attached by the middle) and press into the middle as well. Press the rest of the corners into the middle leaving you with an almost package shaped pastry. Repeat this with all of the other squares, once finished place them all onto a lined baking tray and leave to one side.


The cinnamon swirls, much easier! With the other half of the pastry carefully roll it out to another square, 30 by 30 again. This time leave it as a whole square. Melt the butter in the microwave and then paint the butter onto the pastry square, making sure all of it is covered, right up to the edges. Don’t worry if there is left over butter, pour it in the middle and then brush around.


Now, if you have chosen to weigh the caster sugar and cinnamon into a separate bowl you can sprinkle this mix all over the buttered pastry. Try to make sure there is an even covering over the square. Once the square is covered finally sprinkle the sultanas over it. If you’ve weighed them all together just sprinkle the mix all over, try to spread the sultanas out, they’re pesky things!!

Once the pastry is well covered carefully fold over one edge and start to slowly roll the pastry up. Keep rolling until you’re left with a Swiss roll of pastry 🙂

Again using a sharp knife, serrated this time(it’s easier) carefully cut the roll into small slices. Place these slices onto a lined baking tray, lay them on their backs so that you can see the swirls. Gently press them down so that they spread out a bit.


In a small bowl whisk one egg, using a pastry brush paint the sides of the cinnamon swirls and the tops of the pecan ones with the egg. This will work as a glaze and make them shiny.

Bake in the oven at 180c for about 15-20 minutes, but be sure to check as they brown very quickly. Once they are golden and brown on the bottom take them out and allow to cool down before eating!


Ta-daaaa! These are so amazingly tasty and people won’t believe that you made them yourself!! But if you can spare the time then these are a brilliant thing to make and really rewarding. Enjoy everyone 🙂


2 Responses to “Danish Pastries”

  1. yurpa April 6, 2013 at 10:33 pm #

    Hi Jessica! I just stumbled upon your blog, and love all the delicious goodies you’ve been making! These pastries look so delicious– i can’t wait to try the pecan ones 🙂

    • justthebasicscooking April 13, 2013 at 9:28 am #

      Thank you, I’m glad you like the sound of everything 🙂 I would definitely recommend the pastries, they’re a bit time consuming, but soo worth it!!!!

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