How To Make Easy Danish Pastry with Custard Filling

In the 1850's, Austrian bakers brought to Denmark their traditions, techniques and pastry recipes. The Danish bakers were influenced with the Austrian recipes and adjusted the recipes according to their tastes.

There are many choices of Danish pastries. Today, we are making my childhood favorite. I always loved Danish pastries with a custard filling. This pastry I enjoy with a cup of coffee.

Danish Pastry with Custard Filling Recipe:
Dough Ingredients:
14 ounces of flour
1/4 cup of sugar
1 teaspoon of dry yeast
1/2 teaspoon of salt
4 tablespoons of soften butter
1 egg
6 ounces of milk
12 ounces of butter
egg wash
Optional fruit: blueberries, strawberries, blackberries

Custard ingredients:
15 ounces of milk
4 ounces of sugar
3 eggs
2 ounces of butter
1/4 cup of corn starch
1 teaspoon of vanilla extract

Dough Instructions:
Mix milk and instant dry yeast.
Add sugar, salt, egg and soft butter into the mixing bowl.
Add 2/3 of the flour and continue mixing.
Add rest of the flour and continue mixing.
Knead the dough.
Place dough in bowl and cover it.
Let rise until doubled in size for about 1 hour.
Roll dough into a rectangle.
Keep the edges and corners straight.
Next roll 12 ounces of butter onto the dough with a rolling pin. Sprinkle the butter with flour to avoid the rolling pin from sticking to the butter.
Place the butter on half of the dough.
Fold the remaining dough over.Seal the edges using the rolling pin.
Let dough rest for 30 minutes.
Make a four-fold: Visually divide the dough into 4 parts. Fold the two ends so that they meet in the middle. Next fold the dough like closing a book. Cover with plastic and refrigerate for 30 minutes. Then repeat making a four-fold and refrigerate for another 30 minutes. While the dough is in the refrigerator make the custard filling.

Custard Instructions:
Combine milk and sugar in a saucepan.
Stir and bring to boil.
Add butter.
Combine three eggs, corn starch and milk in a bowl.
Mix well until the mixture is smooth.
Gradually whisk the egg mixture into the warm milk.
Stirring with the whisk, continue cooking until the pastry cream is thick.
Add a teaspoon of vanilla extract.
Transfer to a bowl. Cool completely.

Combining ingredients:
Remove the dough from the refrigerator. Roll dough into a rectangle.
Cut the dough into 9 squares.
Fold the corners of the dough together and seal.
Add pastry cream in the center of each square.
Brush with egg wash.
Sprinkle sugar over the dough.
Optional: Add fruit in the center of each pastry.
Set the oven at 375 F
Bake for approx. 15-20 min. or until golden brown.
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