Sourdough Danish Pastries Recipe

Making Sourdough Danish Pastries is a delightful way to use sourdough starter and create buttery, flaky pastries with a slightly tangy flavor. This recipe takes time, as Danish dough is laminated (layered with butter), but the results are worth the effort.

Ingredients:

For the Dough:

• 1 cup active sourdough starter (fed and bubbly)
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 cup milk (warm)
• 2 large eggs
• 1 tsp salt
• 1/2 cup unsalted butter (softened)

For the Butter Layer:

• 1 1/2 cups cold unsalted butter (cut into thin slices)

For the Filling (choose one or more):

• Fruit jam or preserves (e.g., raspberry, apricot)
• Cream cheese filling (see below)
• Custard or pastry cream

Cream Cheese Filling (optional):

• 8 oz cream cheese (softened)
• 1/4 cup sugar
• 1 tsp vanilla extract

For the Egg Wash:

• 1 egg
• 1 tbsp water

Instructions:

Step 1: Make the Dough

1. Activate the starter: Ensure your sourdough starter is active and bubbly. Feed it several hours before making the dough if needed.
2. Mix wet ingredients: In a large bowl, whisk together the warm milk, eggs, and sugar. Add the sourdough starter and mix well.
3. Add dry ingredients: Gradually add the flour and salt to the wet mixture, stirring to form a shaggy dough.
4. Add butter: Add the softened butter in small pieces and knead the dough until it’s smooth and elastic, about 5-7 minutes. You can use a stand mixer with a dough hook for this.
5. First rise: Place the dough in an oiled bowl, cover with plastic wrap, and let it rise at room temperature for 3-4 hours, or until doubled in size. Alternatively, you can refrigerate it overnight for a slow ferment.

Step 2: Prepare the Butter Layer

1. Prepare the butter slab: Lay out the cold butter slices between two sheets of parchment paper and roll it out into a flat, even rectangle (about 6 x 10 inches). Keep the butter cold in the fridge until you’re ready to laminate the dough.

Step 3: Laminate the Dough (Butter Layering)

1. Roll out the dough: After the first rise, turn the dough out onto a floured surface. Roll it into a rectangle about twice the size of the butter slab (around 12 x 20 inches).
2. Add the butter: Place the cold butter slab in the center of the dough. Fold the dough over the butter like a letter, covering the butter completely.
3. Roll and fold: Roll the dough into a long rectangle (about 10 x 24 inches). Fold the dough in thirds like a letter. This is the first fold. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Repeat the process: Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold. This creates the layers of butter in the dough, making it flaky.

Step 4: Shape the Danish Pastries

1. Roll out the dough: After the final fold and chill, roll the dough into a large rectangle (about 1/4 inch thick). Cut the dough into squares (about 4×4 inches).
2. Add the filling: Place a dollop of your chosen filling (fruit jam, cream cheese, or custard) in the center of each square. Fold the corners toward the center, pinching slightly to seal.

Cream Cheese Filling (optional):

• Beat together the cream cheese, sugar, and vanilla until smooth.

Step 5: Second Rise

1. Let rise: Place the shaped pastries on a baking sheet lined with parchment paper. Cover with plastic wrap or a kitchen towel and let them rise for about 1-2 hours, or until puffy.

Step 6: Bake the Danish Pastries

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Egg wash: Beat together the egg and water, then brush the tops of the pastries with the egg wash for a golden finish.
3. Bake: Bake the pastries for 15-20 minutes, or until golden brown and flaky. Rotate the tray halfway through baking for even browning.
4. Cool and glaze: Allow the pastries to cool slightly before drizzling them with a simple glaze (optional). For the glaze, mix powdered sugar with a little milk or lemon juice.

Tips:

• Filling variations: Try different fruit preserves, chocolate, or almond paste for variety.
• Glaze: A drizzle of powdered sugar glaze (powdered sugar + milk or lemon juice) adds a finishing touch.

Enjoy your delicious homemade Sourdough Danish Pastries!