Pecan Danish Pastry Recipe
This Pecan Danish Pastry is wonderfully flaky, filled with sweet brown sugar and crunchy pecans, these bakery-style pastries are light, airy, and irresistibly delicious. The delicate layers are created using an easy giant-roll method.
Ingredients
For the Dough
- 190 ml water or 3/4 cup+2 tsp
- 25 g sugar or 2 tbsp
- 3 g salt or 1/2 tsp
- 3 g instant yeast or 1 tsp
- 300 g all-purpose flour or 2 1/4 cup
For Laminating
- 100 g softened butter
For the Pecan Filling
- 100 g soft brown sugar or 1/2 cup
- 120 g chopped pecans or 1 cup
- 28 g softened butter or 2 tbsp
- 2.5 g cinnamon powder or 1 tsp
For Egg Wash
- 1 beaten egg
Instructions
Prepare the Dough
- In a mixing bowl, combine the water, sugar, salt, and instant yeast.
- Add the flour and mix until a rough dough forms.
- Knead for 6–8 minutes until smooth and elastic, either by hand or with a stand mixer fitted with a dough hook.
- Shape the dough into a ball, cover, and let rest for 10 minutes.
Create the Giant Roll
- Roll the dough into a rectangle measuring approximately 36 cm × 46 cm (14 x 18 inches) and about 3 mm thick.
- Spread the 100 g softened butter evenly over the entire surface.
- Starting from one long side, roll the dough tightly into a log and pinch the seam closed.
- Gently stretch the log until it reaches approximately 27 inches (68 cm) in length.
- Coil the log into a large spiral shape to create a giant roll.
- Place on a lightly floured tray, cover, and freeze for 15 minutes.
Add the Pecan Filling
- Roll the chilled giant roll into a rectangle measuring approximately 36 cm × 46 cm.
- Spread the softened butter evenly over the surface.
- Mix the brown sugar and cinnamon together and sprinkle evenly over the dough.
- Scatter the chopped pecans evenly across the surface.
- Roll the dough tightly into a log.
- Cut into 15 equal pieces.
- Arrange the rolls on a greased baking dish or parchment-lined baking tray.
- Gently press each roll to slightly flatten.
- Cover loosely with plastic wrap.
Proof the Pastries
- Let the pastries rise at room temperature for 1½–2 hours, or until noticeably puffy, airy, and slightly jiggly.
Bake
- Preheat the oven to 200°C (400°F).
- Place the proofed pastries in the freezer for 15 minutes while the oven heats.
- Brush the tops with beaten egg wash.
- Bake at 200°C (400°F) for 15 minutes.
- Reduce the oven temperature to 190°C (375°F) and bake for an additional 10–12 minutes, or until deep golden brown.
- Allow to cool slightly before serving.
Video
Notes
* Freezing the pastries briefly before baking helps preserve the flaky layers.
* Proper proofing is essential for achieving a light, airy texture.
* Store leftovers in an airtight container for up to 2 days and reheat briefly before serving.
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