Salted Caramel Danish Pastry
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
There's something magical about the combination of sweet caramel and flaky sea salt, and this Danish pastry brings it all together in just over an hour. What I love most is how straightforward it is to make, even if laminated dough might sound intimidating. The beauty of this recipe is that you can have warm, buttery pastries on your table without spending your entire afternoon in the kitchen. Plus, the heavy cream in here adds wonderful richness while providing calcium for strong bones and teeth. Trust me, once you taste that salted caramel melting into every flaky layer, you'll understand why this is worth keeping in your regular rotation.
Ella x
Ingredients
- 500 gall-purpose flour
- 225 gunsalted butter
- 200 ggranulated sugar
- 100 gbrown sugar
- 2 nulllarge eggs
- 150 mlheavy cream
- 20 gsea salt
- 100 gunsalted butter, softened
- 400 gcaramel sauce
- 50 gflaky sea salt
- 10 mlvanilla extract
- 120 mlmilk
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Tip: Make sure the parchment paper is long enough to wrap around the pastry.
- 2
In a large mixing bowl, combine the flour and salt. Whisk to combine.
Tip: Use a digital scale for accurate measurements.
- 3
Add the softened butter to the flour mixture and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Tip: Be careful not to overwork the dough.
- 4
In a separate bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Add the heavy cream to the sugar mixture and whisk until smooth.
Tip: Start with 150ml and adjust as needed.
- 6
Pour the sugar mixture into the flour mixture and mix until a dough forms.
Tip: Use a light touch to avoid overmixing.
- 7
Divide the dough into two equal pieces and roll out each piece into a thin sheet, about 3mm thick.
Tip: Use a rolling pin to achieve an even thickness.
- 8
Transfer the pastry sheets to a baking sheet lined with parchment paper and refrigerate for 10 minutes.
Tip: This will help the pastry retain its shape.
- 9
In a small saucepan, heat the caramel sauce over low heat until warm and smooth.
Tip: Add a little water if the sauce becomes too thick.
- 10
Spoon the warm caramel sauce onto one half of each pastry sheet, leaving a 1cm border around the edges.
Tip: Make sure to spread the sauce evenly.
- 11
Fold the other half of the pastry over the caramel sauce to form a triangle or a square shape.
Tip: Press the edges to seal the pastry.
- 12
Brush the tops of the pastry with the beaten egg and sprinkle with flaky sea salt.
Tip: Use a light touch to avoid creating a mess.
- 13
Bake the pastries for 25-30 minutes, or until golden brown.
Tip: Rotate the baking sheet halfway through the baking time.
- 14
Remove the pastries from the oven and let cool for 5 minutes before serving.
Tip: Drizzle with additional caramel sauce if desired.
Recipe Variations
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