Wienerbrød (Danish Pastry)

Ingredients

All-purpose flour

4 cups

Granulated sugar

1/4 cup

Salt

1/2 teaspoon

Unsalted butter

1 cup, cold and cubed

Active dry yeast

1 packet (2 1/4 teaspoons)

Warm milk

1 cup (110°f)

Eggs

2, beaten

Vanilla extract

1 teaspoon

Filling of your choice (e.g. jam, chocolate, almond paste)

as needed

Powdered sugar

for dusting

Instructions

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs. This process is essential for creating the pastry's signature flaky layers.
3. In a separate small bowl, dissolve the yeast in the warm milk. Let it sit for 5 minutes until it becomes foamy. This indicates that the yeast is active and ready to use.
4. Pour the yeast mixture, beaten eggs, and vanilla extract into the flour-butter mixture. Stir until the dough comes together. Don't overmix as this can make the pastry tough.
5. Transfer the dough to a lightly floured surface. Knead for about 5 minutes until it becomes smooth and elastic.
6. Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
7. Preheat the oven to 375°F (190°C).
8. Punch down the risen dough and divide it into 12 equal portions.
9. Roll out each portion into a rectangle shape, about 1/4 inch thick.
10. Spread your desired filling onto the center of each rectangle, leaving a border around the edges. Avoid overfilling as it can cause the pastry to leak during baking.
11. Fold the dough over the filling, sealing the edges by pressing them together.
12. Place the filled pastries on a baking sheet lined with parchment paper.
13. Bake for 15-20 minutes or until golden brown and flaky.
14. Remove from the oven and let them cool on a wire rack.
15. Dust with powdered sugar before serving. Enjoy the authentic taste of Denmark!