Vanilla Danish Pastry
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Vanilla Danish Pastry is a delightful baked treat that combines tender dough with warm vanilla flavour. Made with all purpose flour, butter, eggs and milk, it features a sweet streusel topping made from almonds and sugar. The pastry takes just 20 minutes to prepare and 35 minutes to bake, making it an accessible choice for both experienced bakers and those new to pastry making. This recipe suits anyone looking for a classic Danish treat to enjoy with tea or coffee.
Ella x
Ingredients
- 250 gall-purpose flour
- 125 gbutter, softened
- 150 ggranulated sugar
- 1½ mlvanilla extract
- 2 egglarge eggs
- 120 mlmilk
- 6 gsalt
- 3 gbaking powder
- 50 gunsalted butter, melted
- 100 gconfectioners' sugar
- 50 galmond flour
- 50 ggranulated sugar (for streusel)
- 25 gunsalted butter (for streusel)
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, combine flour, sugar, and salt. Whisk until well combined.
Tip: Make sure to sift the flour before measuring.
- 3
Add softened butter to the dry ingredients and mix until a dough forms.
Tip: Use a pastry blender or your fingers to work the butter into the flour.
- 4
In a separate bowl, whisk together milk, vanilla extract, and eggs. Pour the wet ingredients into the dry ingredients and mix until a smooth dough forms.
Tip: Be careful not to overmix the dough.
- 5
Divide the dough into 6 equal pieces and roll each into a ball. Place the balls onto a parchment-lined baking sheet, leaving 2cm of space between each pastry.
Tip: Make sure the pastries are evenly spaced to prevent them from sticking together.
- 6
Bake the pastries for 15-20 minutes, or until golden brown.
Tip: Rotate the baking sheet halfway through the baking time to ensure even browning.
- 7
While the pastries are baking, prepare the streusel topping. In a small bowl, combine confectioners' sugar, almond flour, and melted butter. Mix until well combined.
Tip: Use your fingers or a pastry blender to work the butter into the dry ingredients.
- 8
Remove the pastries from the oven and top each with a spoonful of streusel topping. Return the pastries to the oven and bake for an additional 2-3 minutes, or until the streusel is golden brown.
Tip: Be careful not to overbake the pastries.
- 9
Allow the pastries to cool on a wire rack for 5 minutes before serving.
Tip: Serve warm or at room temperature.
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