Mary Berry’s Danish Pastry Recipe

What is Mary Berry Danish Pastry Recipe?

Mary Berry’s Danish Pastry Recipe is a buttery, flaky pastry made with yeast dough, typically filled with a sweet or savory filling. It’s perfect for breakfast, brunch, or as a delightful snack, often paired with fruit, custard, or almond paste.

What Goes Best with Mary Berry Danish Pastry Recipe?

• Coffee or tea: A strong coffee or black tea complements the rich, buttery pastry.
• Fresh fruit or fruit salad: Light and refreshing fruits like berries, oranges, or melons balance the richness of the pastry.
• Yogurt: A bowl of plain or flavored yogurt makes a nutritious side.
• Whipped cream: Lightly sweetened whipped cream pairs well with fruit-filled Danishes.

Ingredients

For the dough:

• 250g strong white bread flour
• 7g dried yeast
• 1 tsp salt
• 25g caster sugar
• 150ml warm milk
• 1 large egg, beaten
• 150g unsalted butter, chilled

For the filling (optional):

• Fruit jam or preserves (apricot, raspberry, or cherry)
• Custard or cream cheese (for a richer filling)
• Almond paste or frangipane (for a nutty flavor)

For glazing:

• 1 egg yolk mixed with 1 tbsp milk
• Icing sugar glaze (optional): 100g icing sugar mixed with a little water

How to Prepare Mary Danish Pastry Recipe

1. Prepare the dough: In a large bowl, mix the flour, yeast, salt, and sugar. Stir in the warm milk and beaten egg to form a dough.
2. Rest the dough: Cover the dough with a cloth and let it rise in a warm place for about 1 hour until it doubles in size.
3. Roll out the dough: Once risen, roll the dough into a rectangle. Layer the chilled butter across two-thirds of the dough, fold it into thirds, and roll again.
4. Refrigerate and repeat: Chill the dough for 30 minutes, then repeat the folding and rolling process two more times to create the flaky layers.
5. Shape the pastries: Roll out the dough one final time and cut it into squares. Add your desired filling in the center and fold the corners toward the middle.
6. Bake: Preheat the oven to 200°C (400°F). Brush the pastries with the egg wash and bake for 15-20 minutes until golden and puffed.
7. Glaze: If desired, drizzle with icing sugar glaze once cooled.

Mary Berry Danish Pastry Recipe – Detailed Recipe

Ingredients

Refer to the ingredient list above.

Instructions

1. Mix dough ingredients and let rise.
2. Layer butter, fold, and chill.
3. Roll and repeat for a flaky texture.
4. Add fillings and shape into Danishes.
5. Bake until golden brown.

Notes

• Butter: Use very cold butter to ensure distinct, flaky layers in the pastry.
• Fillings: Customize your Danishes with various fillings like jam, fruit, or nut-based pastes.
• Resting: Allow the dough to chill between each fold to prevent the butter from melting into the dough.
• Icing glaze: A light drizzle of icing sugar glaze adds sweetness and a glossy finish.

How to Serve Mary Berry Danish Pastry Recipe

• Warm from the oven: Serve the pastries warm for the best texture and flavor.
• With toppings: Drizzle with icing or dust with powdered sugar for a touch of sweetness.
• With fresh fruit: Pair with a fruit salad or fresh berries to balance the richness of the pastry.
• As part of a brunch: Serve alongside other breakfast items like eggs, yogurt, and coffee.

How to Reheat Mary Berry Danish Pastry Recipe

• Oven: Reheat the pastries in the oven at 150°C (300°F) for 5-8 minutes to refresh their crispness.
• Microwave: Warm in the microwave for 10-15 seconds, but note that this may soften the texture slightly.

How to Store Leftovers of Mary Berry Danish Pastry Recipe

• At room temperature: Store the Danish pastries in an airtight container for up to 2 days.
• In the fridge: Store for up to 5 days, but reheat before serving for a crisp texture.
• In the freezer: Danish pastries can be frozen for up to 2 months. Thaw them in the fridge and reheat in the oven for the best results.

Frequently Asked Questions Regarding Mary Berry Danish Pastry Recipe

1. Can I make the dough ahead of time?
   Yes, the dough can be prepared a day in advance and chilled overnight.
2. What fillings can I use?
   Fruit preserves, custard, almond paste, or even savory fillings like cheese and ham can be used.
3. Can I use whole wheat flour?
   Yes, you can substitute some of the white flour with whole wheat for a healthier twist, but the texture may be denser.
4. Can I make these gluten-free?
   Gluten-free flour blends may work, but they may result in a less flaky texture.
5. How can I prevent the butter from melting while folding?
   Ensure the butter is chilled and allow the dough to rest in the fridge between each fold.
6. Can I freeze the dough?
   Yes, the dough can be frozen before baking. Thaw it in the fridge overnight and proceed with shaping and baking.
7. What’s the best way to achieve flakiness?
   Chilling the dough between folding steps and using cold butter are key to achieving the characteristic flaky texture.
8. Can I add nuts to the filling?
   Yes, chopped almonds, walnuts, or pecans can be added to the filling for extra crunch.
9. Can I make a savory version?
   Yes, use cheese, ham, or spinach for savory fillings and skip the icing glaze.
10. How long do they stay fresh?
    Danish pastries are best enjoyed on the day they are made, but they can be stored for up to 2 days at room temperature.

Nutritional Information of Mary Berry Danish Pastry Recipe (per serving, based on one pastry)

• Calories: 300 kcal
• Total Fat: 18g
  • Saturated Fat: 11g
• Cholesterol: 60mg
• Sodium: 200mg
• Total Carbohydrates: 28g
  • Sugars: 10g
• Dietary Fiber: 1g
• Protein: 5g