Butterscotch Danish Pastry
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
When I first tasted a butterscotch danish at a local bakery, I knew I had to recreate it at home. The good news is that this recipe is surprisingly simple because we're using store bought puff pastry dough, which cuts your work time in half. The butterscotch filling is pure indulgence, but here's a little secret: eggs provide valuable protein and choline for brain health. In just 55 minutes total, you'll have golden, flaky pastries that taste like you spent hours in the kitchen. Your family will be amazed, and your wallet will thank you for skipping the bakery.
Ella x
Ingredients
- 500all-purpose flour
- 225cold unsalted butter
- 400 ggranulated sugar
- 150 gbrown sugar
- 200 mlbutterscotch sauce
- 2 egglarge eggs
- 1 tspvanilla extract
- ½ tspsalt
- 200 gconfectioners' sugar
- 1 tspground cinnamon
- 1flaky puff pastry dough
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
Roll out the puff pastry dough to a thickness of about 3mm. Cut into rectangles approximately 20cm x 10cm.
Tip: Optional: Use a pastry cutter for clean edges.
- 3
In a bowl, mix together the granulated sugar, brown sugar, and salt.
Tip: Optional: Use a whisk for easy mixing.
- 4
In a separate bowl, whisk together the eggs, butterscotch sauce, and vanilla extract.
Tip: Optional: Use an electric mixer for a creamier mixture.
- 5
Add the confectioners' sugar and ground cinnamon to the egg mixture. Mix until combined.
Tip: Optional: Add a pinch of salt for extra flavor.
- 6
Place one-third of the pastry rectangles on a lightly floured surface. Spoon a small amount of the sugar mixture onto the center of each rectangle.
Tip: Optional: Use a piping bag for a more precise design.
- 7
Top with a spoonful of the egg mixture, leaving a 1cm border around the edges.
Tip: Optional: Use a spatula for a smooth finish.
- 8
Fold the pastry in half to enclose the filling, pressing the edges to seal.
Tip: Optional: Use a fork to crimp the edges for a decorative finish.
- 9
Brush the tops of the pastries with a little bit of butterscotch sauce.
Tip: Optional: Use a pastry brush for a smooth finish.
- 10
Bake for 20-25 minutes, or until golden brown.
Tip: Optional: Rotate the baking sheet halfway through baking for even browning.
- 11
Allow the pastries to cool on a wire rack for 10 minutes before serving.
Tip: Optional: Dust with confectioners' sugar for an extra touch of sweetness.
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