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Danish Pastry easy

Danish Custard Pastry Recipe (Spandauer)

Bincy Chris
This Danish Custard Pastry Recipe will help you make Delicious Pastries which are flaky outside and fluffy inside and is filled with creamy custard in the center; without the hassle of traditional techniques.
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Prep Time 55 minutes
Cook Time 35 minutes
Resting Time 1 hour 15 minutes
Total Time 2 hours 45 minutes
Course Pastry
Cuisine Danish
Servings 12 Danish Custard Pastry

Ingredients
  

Pastry Sheet

  • 400 g All-purpose flour or 3 cups + 1.5 tbsp
  • 260 ml Milk (room temperature) or 1 cup + 1.5 tbsp
  • 180 g Butter 180-200 g
  • 45 g Sugar 3 tablespoons
  • 3 g Salt 1/2 teaspoon
  • 3 g Instant yeast 1 tsp

Vanilla Custard Cream

  • 240 ml Milk or 1 cup
  • 50 g Sugar or 1/4 cup
  • 2 Egg 1 egg + 1 egg yolk
  • 10 g Corn Starch/ Plain Flour or 1 tbsp
  • .75 g Salt 1/8th tsp or 1 pinch
  • 2.5 ml Vanilla Extract or 1/2 tsp
  • 15 g Butter or 1 tbsp

Egg wash

  • 1 Egg Lightly beaten

Instructions
 

Prepare the Pastry Sheet

  •   Make the Dough
    In a large bowl, pour in the room temperature milk. Add sugar, salt, and yeast, and stir well until everything dissolves.Next, add the flour and mix until it comes together into a shaggy dough.
    Now, knead gently for about 1 minute, just until you get a smooth, soft dough without lumps or dry spots. You don’t need to over-knead or test for the windowpane stage — this dough is meant to be easy!
    This dough isn’t very sticky, so you’ll find it quite manageable.
    Roll and form it into a log shape.
  • Divide and Shape the Dough Balls
    Divide it into 12 equal pieces. Roll each piece into a smooth ball.
    Cover the dough balls with a damp kitchen towel and let them rest for around 15 minutes.
  • Flatten and Layer with Butter
    After the resting time, take one dough ball and roll it out into a disc about 16–18 cm in diameter and about 2 mm thick.
    Spread about 1 tablespoon of butter evenly on the surface of the disc.Then place it on a plastic film or parchment sheet.
    Repeat the process for the remaining dough balls, stacking each buttered disc on top of the previous one.
    Once all discs are stacked and buttered, cover the pile with cling film.
  • Freeze the Dough Stack
    Since the butter will be soft, it’s important to firm it up before shaping.Place the stacked dough in the freezer for 30–35 minutes until the butter becomes slightly firm and pliable.
    This step ensures that when you roll out the dough later, the butter stays inside as neat layers instead of melting out.

Shape the Danish Pastry

  • After the stacked dough has chilled and the butter is firm, take it out from the freezer.
    Roll the stack into a rectangular sheet about 1/4 cm thick (12 x 16 inch rectangle). Trim off the edges to form straight ends.
    This Danish Custard Pastry recipe is sufficient to make 12 medium sized delicious pastries.
    Using a knife or pizza cutter, cut the dough into squares of 4 inch size.Now, fold corners slightly(as in video) towards the centre.
    Place them on to the baking tray. When you are done with all of them, cover the tray with cling film and let them rise a little.

Proof the Dough

  • Cover the shaped Pastries with a plastic wrap and let it proof for around 1 hour, or until it rise a little and looks puffy. We don’t want them proof well and get a bread-like texture.
    The time can vary depending on your room temperature,(in warm temperature it will rise fast and in colder environment it may take slightly longer) so keep an eye on the dough sheet rather than the clock.

Bake the Danish Custard Pastry 

  • Once the Pastry square has risen, brush the top with egg wash (lightly beat one egg ). This helps create that beautiful golden-brown shine after baking.
    Prick the center of each pastry square with a fork to prevent it from puffing up while baking.
    Fill the center of each pastry with custard cream and then with some fruit jam or fresh berries or fruits(optional).
  • Bake the Pastry in a preheated oven at 375°F (190°C) for about 35 minutes.
    You’ll know it’s done when the top is deep golden brown.
    After baking, remove the pastries from the oven and transfer it to a wire rack to cool completely.
    These Danish Custard pastries are best to serve while they are just cooled down.

How to make Vanilla Custard Cream

  • Into a small bowl, add the sugar, salt, corn starch, egg and egg yolk.
    Mix and combine until you get a smooth, lump-free paste. 
    Pour in a little hot milk slowly to lighten the mixture while stirring continuously to avoid scrambling the eggs. 
    Then pour this mixture back into the saucepan with the remaining milk and cook over medium heat. 
    Keep whisking until the custard starts to thicken and large bubbles form. 
    Remove from heat and add vanilla extract and butter. 
    Whisk again until you get a smooth and glossy cream. 
    Let it cool before using.

Video

Notes

  • Don’t overproof – pastries should only puff slightly.
  • Keep butter cool but spreadable.
  • Use a sharp knife for clean cuts.
  • Avoid overfilling custard to prevent leakage.
Keyword Custard Pastry, Danish Custard Pastry, Danish Pastry
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