Teresa's Recipes
Wienerbrød (Danish Pastry)
Experience the richness of Scandinavian baking with Wienerbrød, also known as Danish pastry. This heavenly delight is a unique combination of flaky, buttery layers and sweet or savory fillings. Originating from Denmark in the 19th century, these pastries have become a worldwide breakfast favorite. Enjoy them with a hot cup of coffee for a truly indulgent start to your day.
Ingredients
- 4 cups All-purpose flour
- 1/4 cup Granulated sugar
- 1/2 teaspoon Salt
- 1 cup, cold and cubed Unsalted butter
- 1 packet (2 1/4 teaspoons) Active dry yeast
- 1 cup (110°F) Warm milk
- 2, beaten Eggs
- 1 teaspoon Vanilla extract
- As needed Filling of your choice (e.g. jam, chocolate, almond paste)
- For dusting Powdered sugar
Dietary Notes
- Servings: 12
- Dish Type: Breakfast
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Calories: 350
- Fat: 16g
- Carbs: 45g
- Protein: 6g
- Sodium: 100mg
- Sugar: 15g
Instructions
- In a large mixing bowl, combine the flour, sugar, and salt.
- 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.
- 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.
- 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.
- Transfer the dough to a lightly floured surface. Knead for about 5 minutes until it becomes smooth and elastic.
- 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.
- Preheat the oven to 375°F (190°C).
- Punch down the risen dough and divide it into 12 equal portions.
- Roll out each portion into a rectangle shape, about 1/4 inch thick.
- 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.
- Fold the dough over the filling, sealing the edges by pressing them together.
- Place the filled pastries on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown and flaky.
- Remove from the oven and let them cool on a wire rack.
- Dust with powdered sugar before serving. Enjoy the authentic taste of Denmark!