Brown Butter Danish Pastry
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
There's something magical about brown butter that transforms an ordinary pastry into something truly special. I've been making these Danish pastries on lazy weekend mornings, and they've become my go to when I want to impress without spending hours in the kitchen. The whole thing comes together in just an hour, which means you can have fresh, buttery pastries on the table before lunch. Butter is packed with fat soluble vitamins like A and D that your body actually needs, so you can feel good about enjoying these treats. The best part is how simple the ingredient list is, nothing fancy or hard to find at any grocery store.
Ella x
Ingredients
- 500all-purpose flour
- 250cold unsalted butter
- 200 ggranulated sugar
- 1egg
- 120 mlmilk
- 10 gsalt
- 50 gbrown sugar
- 50 gunsalted butter, melted
- 100 gstreusel topping
Detail level
Instructions
- 1
In a large mixing bowl, combine the flour, salt, and granulated sugar. Add the cold unsalted butter and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
- 2
In a small bowl, whisk together the egg and milk until well combined. Add this mixture to the flour mixture and stir until the dough comes together in a shaggy mass.
- 3
Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.
- 4
Roll the dough out to a thickness of about 3mm and use a pastry cutter or a knife to cut it into rectangles. Place a tablespoon of brown butter in the center of each rectangle and brush the edges with the melted unsalted butter.
- 5
Roll each rectangle into a tight log and place seam-side down on a baking sheet lined with parchment paper. Brush the tops with the remaining brown butter and sprinkle with streusel topping.
- 6
Bake in a preheated oven at 200°C for 20-25 minutes, or until the pastry is golden brown and the streusel topping is crispy.
- 7
Remove from the oven and let cool for a few minutes before serving.
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