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Danish Pastry Information

Danish pastries are popular all around the world and come in a number of variations such as cheese danishes and kringles.

  1. Origin

    • Over the years Danish pastries have evolved, but the original meaning referred to a roll-in procedure.

    Folding

    • The roll-in procedure is when dough made with yeast was braided with layers of dough made with butter and shortening.

    Refrigeration

    • After being "rolled-in" the dough is refrigerated for 20 to 30 minutes so the flavor sets in.

    Fermentation

    • The dough is not fermented for long, but should sit in low temperatures for 20 to 30 minutes after refrigeration. This is so the yeast can set in.

    Dough

    • Ultimately the Danish dough should appear flaky and buttery.

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