How to Make the Perfect Custard-Filled Danish Pastry

To make the perfect custard-filled Danish pastry, you need a balance of flaky, buttery pastry and a smooth, creamy custard filling. Here’s how to achieve that perfect combination.

Ingredients

For the Danish Pastry Dough:

• 2 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp salt
• 1 tsp active dry yeast
• 1/2 cup whole milk, lukewarm
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/2 cup water
• 1 egg (for egg wash)
• 1 tbsp lemon juice

For the Custard Filling:

• 1 1/2 cups whole milk
• 1/2 cup sugar
• 4 large egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp unsalted butter

For the Glaze:

• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract

Directions

1. Prepare the Danish Pastry Dough

• Activate the yeast: Start by activating the yeast. In a small bowl, combine lukewarm milk, a pinch of sugar, and the active dry yeast. Stir it well and let it sit for about 5–10 minutes until it becomes frothy.

• Mix the dry ingredients: In a separate large bowl, whisk together the flour, sugar, and salt.

• Combine the wet ingredients: Add the activated yeast mixture, water, and lemon juice into the flour mixture. Stir until everything comes together into a dough.

• Knead the dough: Transfer the dough onto a lightly floured surface and knead for about 5–7 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little flour, but be careful not to make it too dry.

• Chill the dough: Wrap the dough in plastic wrap and refrigerate it for about 30 minutes to rest and firm up.

• Prepare the butter block: While the dough is resting, prepare the butter block. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin to form a flat square (about 6×6 inches). Chill the butter block in the fridge until ready to use.

2. Laminate the Dough

• Roll out the dough: Once chilled, take the dough out and roll it into a rectangle (approximately 12×8 inches).

• Add the butter block: Place the cold butter block in the center of the dough. Fold the dough over the butter, sealing the edges tightly.

• Roll and fold: Roll the dough into a long rectangle, about 12×18 inches. Then, fold it into thirds, like a letter. This is the first fold. Wrap the dough in plastic wrap and chill for 20–30 minutes.

• Repeat the folding process: After the dough has rested, remove it from the fridge and repeat the rolling and folding process two more times, allowing the dough to rest each time.

3. Make the Custard Filling

• Heat the milk: In a medium saucepan, heat the whole milk over medium heat until it begins to simmer. Do not bring it to a full boil.

• Mix the egg yolks and sugar: While the milk is heating, whisk the egg yolks and sugar in a bowl until the mixture becomes pale and smooth. Add cornstarch to this mixture and whisk until it’s fully incorporated.

• Temper the egg mixture: Slowly pour a small amount of the hot milk into the egg mixture while whisking continuously. This helps bring the egg mixture to temperature without scrambling the eggs. Gradually whisk in the rest of the milk.

• Cook the custard: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens (about 3–5 minutes). Once thickened, remove from heat and stir in the vanilla extract and butter. Let the custard cool to room temperature, then refrigerate it until it’s time to assemble the pastries.

4. Shape the Pastries

• Roll the dough: After the dough has gone through the laminating process, roll it out into a 12×12-inch square.

• Cut into squares: Using a sharp knife or a pizza cutter, cut the dough into 9 squares (about 4×4 inches each).

• Form the pastry base: Take each square and create a small indent in the center using your fingers or the back of a spoon. This will create a well for the custard filling.

5. Fill the Pastries with Custard

• Add the custard: Spoon a generous amount of cooled custard into each pastry’s well. Don’t overfill, as the custard may spill out while baking.

• Chill the pastries: Place the filled pastries onto a baking sheet lined with parchment paper. Cover them loosely with plastic wrap and let them chill for 15–20 minutes. This will help the pastries keep their shape during baking.

6. Bake the Pastries

• Preheat the oven: While the pastries are chilling, preheat your oven to 375°F (190°C).

• Apply the egg wash: Beat the egg with a splash of water and brush the edges of the pastries with the egg wash. This will give the pastries a golden, shiny finish once baked.

• Bake the pastries: Place the pastries in the oven and bake for 15–20 minutes, or until golden brown and flaky. The custard should be set, and the pastry should be crisp.

7. Prepare the Glaze

• Make the glaze: While the pastries are baking, whisk together powdered sugar, milk, and vanilla extract to create a smooth glaze. You can adjust the consistency by adding more powdered sugar for a thicker glaze or more milk for a thinner glaze.

8. Finish the Pastries

• Glaze the pastries: Once the Danish pastries have cooled slightly, drizzle the glaze over the top. You can also brush the glaze gently over the custard, if desired.

• Serve: Enjoy these perfect custard-filled Danish pastries warm or at room temperature. They are perfect with a cup of coffee or tea.

By following these steps, you’ll achieve the perfect balance of flaky pastry and creamy custard filling. The process of laminating the dough creates delicate layers, while the homemade custard filling adds a rich, smooth texture that is both satisfying and delicious. Whether for a special breakfast or a delightful dessert, these Danish pastries are sure to impress.