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Danish Pastries

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About the bake

Make this Danish pastry recipe your own by changing the jam or adding little pieces of marzipan and mincemeat for a gooey surprise! Its worth putting in the time to bake these, just for the smell of the kitchen. You don't get that satisfaction from buying them from a shop.

1Total Time
45Prep Time
15Bake Time
A challenge


  1. Step 1:

    Place the flour, 50g of the butter, yeast, salt, sugar, eggs and water into a bowl mix into a smooth dough, rest in the fridge 10 minutes.

  2. Step 2:

    Roll the dough into a rectangle and dot with the remaining  butter, fold over 3 times, seal edges.

  3. Step 3:

    Roll and fold 3 more times in the same direction.

  4. Step 4:

    Roll into one large rectangle, then cut out squares, fill with jam and seal. Preheat the oven to 220°C (200°C fan, gas mark 7).

  5. Step 5:

    Place onto a greased baking tray prove until double in size. Bake for 15 minutes.

  6. Step 6:

    Cool then decorate with icing, nuts and cherries.


  • For the pastry

    • 500g Allinson's Strong White Bread Flour
    • 1 Allinson's easy bake yeast sachet (7g)
    • 1 tsp Salt
    • 1 tsp Unrefined golden granulated sugar
    • 2 Egg(s) (free range) (beaten)
    • 150ml Warm water
    • 350g Butter (unsalted) (cubed)
    •  Blackberry jam (to fill)
  • For the icing

    • 125g Silver Spoon Icing Sugar
    • 1 tbsp Warm water
    • 25g Pecan nuts (chopped)
    •  Glacé cherries


  • Mixing bowl
  • Rolling pin
  • Cooling rack

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