Vanilla Danish Pastry
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A sweet pastry filled with a vanilla cream and topped with a crumbly streusel topping.
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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