Danish Pastries … Sourdough, of Course!

Sourdough Danish Pastry

I have been ill, my larynx was attacked by foreign invaders and I could not talk, but worse, I was too tired to ride my bike. Sitting around being sick is not my cup of tea, so I decided to bake up something fun. So, yesterday I baked up Blueberry Strudel.

I had never made Strudel before and it was a lot of fun. If you want to try the Strudel, see the link below. I ended up making enough dough (4lbs) for two batches, but decided to make laminated dough for Danish pastries with the other half of the dough. I have made Danish before, but it has been so long, that I am certain they were not sourdough Danish.

Since this post is a continuation of the former post on Blueberry Strudel…I don’t need to post the dough recipe here. The recipe for this Danish dough is the other half of the dough made up for the Strudel, you can find the recipe for the dough here: Blueberry Walnut Strudel, Sourdough of Course!

I made the laminated dough the day I baked the strudel and then put the laminated dough into the refrigerator overnight, to be baked the next day.

I don’t need to reinvent the wheel so I will direct you to some pages on laminating dough and shaping pastries.

Laminating dough:



My dough was 2 pounds and the butter was 8 ounces. I used the English method which is shown in the second video towards the end. However, I just used soft butter, which I spread out into a rectangular shape in between two pieces of parchment paper. Then I put the spread out butter into the refrigerator to firm up somewhat before rolling into the dough.

Also, I never needed to use flour to roll out the dough, my working surface was lightly oiled and the dough did not stick to it.  Once my dough was laminated, I put it into the refrigerator overnight to bake the next day. But this dough could be also used at once, it does not need to be refrigerated overnight if it was made the day before as part of the strudel dough.

And for shaping Danish:


Having the dough cool makes rolling it out harder but it makes cutting and shaping easier.

The pastries once shaped, should be glazed with an egg wash (one beaten egg plus one Tablespoon of water). The dough is then allowed to proof for two hours. Once it is ready, apply an egg wash once more then add your fillings (jams, preserves, blueberry or lemon filling, etc) and bake.

Bake at 400F degrees for about 25 minutes, more or less depending on how the pastries look. You want them a nice golden brown. I placed them 3/4 up in my oven to prevent burned or darkened bottoms. Some fillings can be added after the pastries are baked, but be sure to depress the dough area where the filling will go if added after baking.

You can add a drizzle of icing, a sprinkle of powdered sugar or some crystalline sugar to the top once cooled. I left mine plain. Don’t let eager pastry eaters get them while they are hot, the fillings are very hot right out of the oven.

The point of making Danish pastries is to have fun. My Danish need more practice, but hey, my family and neighbors were pretty happy to help consume them! And I am sure I will have people asking me to practice some more…. have fun! Oh, yea, I can talk now 🙂

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    Teresa L Greenway - Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at: https://tinyurl.com/nbe3ejd

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