Mary Berry Danish Pastry

Let me tell you, the first time I made Danish pastries from scratch, I regretted it—right up until the moment I took that first bite.

It was one of those overambitious weekends where I decided to “try something new” and three hours later, I was covered in flour, cross with the butter for being too soft, and cursing myself for not just buying a pack from the shop. But when they came out of the oven—golden, flaky, warm with sweet marzipan oozing just slightly—I understood the hype.

They’re not fast. They’re not tidy. But they’re magic when you get them right. And after a few missteps (hello, butter leakage), I finally figured out what makes Mary’s method work beautifully at home. If you’ve ever wanted to conquer laminated dough but felt scared off by the faff—this is the one. Let me walk you through it.

What Makes This Recipe Special

• You don’t need to be a pastry chef. Mary’s dough is surprisingly forgiving—especially once you realise it doesn’t need to look perfect at every stage. Messy folds? It still puffs. Ragged edges? They crisp up gloriously.
• The marzipan filling is a total game changer. Most bakery Danishes are all jam and glaze. But this? This has that rich almond hit that tastes like a Danish croissant met a Bakewell tart.
• You build real layers with real butter. And yes, it’s more effort than puff pastry from a packet—but the result is wildly better. Flaky, crisp on the outside, soft and chewy in the middle. Honestly, worth every chill.

Ingredients + Why They Matter

• Strong Plain Flour – The high gluten helps build the structure for all those lovely laminated layers.
• Butter (softened, but not melting) – You need it pliable. Too hard and it tears the dough. Too soft and it oozes out. I learned this the hard way and now always let it sit at room temp for 20 mins before using.
• Fast-Action Yeast – Gives the dough its rise. No long proof needed, which helps when you’re juggling rolling and chilling.
• Caster Sugar – Just enough to add a hint of sweetness to the dough.
• Marzipan – The almond filling that melts slightly inside as it bakes. Don’t overdo it or it’ll burst out the sides.
• Toasted Flaked Almonds + Icing Sugar – The classic finishing touch. Sweet crunch meets soft pastry.

Making It Yours (Without Ruining It)

• Don’t like marzipan? I’ve filled them with raspberry jam or lemon curd instead. Works a treat—but use just a teaspoon per pastry.
• Dairy-Free Butter? I tested with a plant-based block (not spread). The pastry came out flakier than expected—but still held its shape.
• Want a savoury version? Skip the sugar and marzipan. Add cheese and caramelised onion or pesto and tomato instead.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Butter leaked out	Dough or butter too warm	Chill between each fold—don’t rush it
Layers didn’t form	Overworked dough or too much flour	Handle gently and use just enough flour
Dough tore when rolling	Butter too hard or dough too cold	Let it sit 5–10 mins at room temp
Marzipan escaped	Used too much or folded too loosely	Use a small piece and press the edges well

How to Make Mary Berry’s Danish Pastries

1. Prepare the dough: In a large bowl, mix flour and salt. Rub in 50g butter. Stir in yeast and sugar. Add warm milk and beaten eggs. Mix into a soft dough and knead until smooth. Cover and let rise until doubled—about 1 hour.
2. Incorporate the butter: Punch down and knead again. Roll into a 35x20cm oblong. Dot 150g butter over two-thirds of the dough. Fold the bottom third up, then the top third down. Turn the dough so the seam is on the left.
3. Roll and fold: Roll out again, dot with remaining butter, fold as before. Wrap and chill for 15 minutes.
4. Repeat: Roll and fold the dough two more times. Chill another 15 minutes. This builds the layers.
5. Shape the pastries: Divide dough into four. Roll each into a 40cm square and cut into four smaller squares. Place a small piece of marzipan in the centre. Fold in the corners and press down gently.
6. Proof: Place on buttered trays. Cover loosely and let rise for 20 minutes or until slightly puffy.
7. Bake: Brush with beaten egg. Bake at 200°C (180°C fan) for 15–20 minutes or until golden and crisp.
8. Finish: Once cool, drizzle with icing and scatter over toasted flaked almonds.

Tips from My Kitchen

• I roll and fold on a lightly floured silicone mat—it makes cleanup easier and stops sticking.
• If the butter starts peeking out, I dust over a little flour and pop it straight in the fridge.
• For the icing, add just a splash of water at a time—too much and it runs everywhere.
• I toast the almonds while the pastries bake—saves time and they’re warm when sprinkled.

Storage + Serving

• Fresh is best, but they’ll keep for 2–3 days in an airtight tin. Reheat in a low oven for 5 minutes to refresh them.
• Freeze unbaked: Wrap tightly and freeze for up to 2 months. Bake from frozen—just add 5 minutes.
• Freeze baked: Wrap individually and reheat straight from frozen at 180°C for 10–12 minutes.

Perfect with strong coffee or a weekend brunch spread. I’ve even packed them for picnics—they’re surprisingly portable once cooled.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the dough ahead of time?
A: Yes! After the final fold, wrap and chill overnight. Just bring to room temp for 10 minutes before rolling out.

Q: Why is my dough tearing when I roll it?
A: It’s likely too cold or the butter was too firm when you added it. Let it rest a bit before rolling again.

Q: Can I skip the marzipan?
A: Absolutely. You can use jam, custard, chocolate, or even leave them plain and just ice the tops.

Q: What if I don’t have strong flour?
A: Plain flour works, but the pastry won’t be quite as chewy. Still tasty though.

Q: Can I use a stand mixer?
A: Yes, for the initial dough. But you’ll want to roll and fold by hand—it’s gentler and gives better layers.

Try More Recipes:

• Mary Berry French Apple Tart
• Mary Berry Filo Apple Strudels
• Mary Berry Mini Jam Tarts
• Mary Berry Pear & Apple Strudel