Mary Berry Danish Pastry

These homemade Danish pastries may take a little time, but they are worth the effort! Light, flaky, and buttery, they are filled with sweet marzipan and topped with icing and toasted almonds. Perfect for a special breakfast or afternoon treat.

Ingredients Needed

For the Pastry Dough:

• 450g (1lb) strong plain flour
• ½ level tsp salt
• 350g (12oz) butter, softened
• 7g sachet fast-action yeast
• 50g (2oz) caster sugar
• 150ml (¼ pint) warm milk
• 2 large eggs, beaten
• 225g (8oz) marzipan
• A little beaten egg, for brushing

For the Topping:

• 100g (4oz) icing sugar
• 50g (2oz) toasted flaked almonds

How To Make Danish Pastries

1. Prepare the dough: Butter the baking trays. In a large bowl, mix the flour and salt, then rub in 50g of the butter. Stir in the yeast and sugar. Make a well in the centre, pour in the warm milk and beaten eggs, and mix to form a soft dough. Knead until smooth, then place in a clean bowl, cover with clingfilm, and leave to rise in a warm place for about 1 hour or until doubled in size.
2. Incorporate the butter: Punch down the dough and knead again until smooth. Roll into a 35 x 20cm (14 x 8in) oblong. Dot 150g of butter over the top two-thirds of the dough. Fold the bottom third up and the top third down, sealing the edges. Turn the dough so the folded side is on the left, then roll it out again. Dot over the remaining butter, fold as before, then wrap in clingfilm and chill for 15 minutes.
3. Fold and chill the dough: With the folded side still to the left, roll and fold the dough twice more. Wrap in clingfilm and chill for another 15 minutes. Divide the dough into four equal pieces.
4. Shape the pastries: Roll each piece into a 40cm (16in) square, then cut each into four smaller squares. Place a piece of marzipan in the centre of each square. Fold in the corners and press the edges down.
5. Prove the pastries: Arrange the pastries on the prepared trays. Cover loosely with oiled clingfilm and leave them to rise in a warm place for about 20 minutes, or until slightly puffy.

Recipe Tips

• Chilling is key: Keeping the dough cold between folds helps create flaky layers.
• Avoid overfilling: Too much marzipan may cause the pastries to burst while baking.
• Shaping variations: Try twisting the corners or shaping them into pinwheels for variety.

How To Store Leftovers

Storing in the Fridge: Keep in an airtight container for up to 3 days.

Freezing: Wrap unbaked pastries in clingfilm and freeze for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.

Try More Recipes:

• Mary Berry Carrot And Orange Loaf
• Mary Berry Orange Wholemeal Victoria Loaf
• Mary Berry English Muffins