Dulce de Leche Danish Pastry
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Dulce de Leche Danish Pastry is a flaky pastry dessert that combines butter and eggs with a generous layer of dulce de leche, topped with crunchy streusel and almonds. This recipe takes just 20 minutes to prepare and 35 minutes to bake, making it an accessible treat for home bakers of all levels. The finished pastry suits anyone with a taste for caramel sweetness and buttery, indulgent flavours.
Ella x
Ingredients
- 500 gall-purpose flour
- 200 gcold unsalted butter(cut into small pieces)
- 100 gconfectioner's sugar
- 5 gsalt
- 2 eggeggs
- 350 mlmilk
- 250 mldulce de leche(store-bought or homemade)
- 150 gstreusel topping
- 50 ggranulated sugar
- 25 gbrown sugar
- 25 gchopped almonds
Detail level
Instructions
- 1
Preheat the oven to 180°C (350¿aF). Line a baking sheet with parchment paper.
Tip: Make sure the parchment paper is large enough to fit the pastry.
- 2
In a medium bowl, whisk together the flour, confectioner's sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
Tip: Use a light touch to avoid overworking the dough.
- 3
In a separate bowl, whisk together the eggs and milk. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Tip: Don't overmix the dough at this stage.
- 4
Turn the dough out onto a lightly floured surface and knead a few times until it comes together.
Tip: Be gentle to avoid developing the gluten in the dough.
- 5
Roll the dough out to a thickness of about 3mm (1/8 inch). Cut into rectangles that are about 20cm x 10cm (8in x 4in).
Tip: Make sure the rectangles are all roughly the same size.
- 6
Spoon a tablespoon of dulce de leche onto one half of each rectangle, leaving a 1cm border around the edges.
Tip: Don't overfill the pastry.
- 7
Fold the other half of the rectangle over the filling and press the edges to seal. Use a fork to crimp the edges.
Tip: Make sure the edges are sealed tightly.
- 8
In a small bowl, mix together the streusel topping ingredients until crumbly.
Tip: Use your fingers or a pastry blender to work the mixture until it's evenly distributed.
- 9
Brush the tops of the pastry with a little milk and sprinkle with the streusel topping.
Tip: Make sure the streusel topping is evenly distributed.
- 10
Bake the pastries for 20-25 minutes, or until golden brown.
Tip: Keep an eye on the pastries during the last 5 minutes of baking.
- 11
Allow the pastries to cool on a wire rack for 10-15 minutes before serving.
Tip: This will help the dulce de leche to set.
- 12
Serve warm, dust with confectioner's sugar if desired.
Tip: This is optional, but it adds a nice touch to the pastry.
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