When Beatrice Ojakangas published The Great Scandinavian Baking Book in 1988, she won a lot of fans—including Julia Child—who asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.
Ingredients
Makes 2 filled braids
Quick Method Danish Pastry:
Butter Cream Filling:
Glaze:
Icing:
Preparation
Quick Method Danish Pastry:
Step 1
Measure 3 1/2 cups flour into a bowl or work bowl of food processor with steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans.
Step 2
In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the cream or milk, cardamom, salt, eggs, and sugar.
Step 3
Turn the flour-butter mixture into the liquid ingredients, and with a rubber spatula mix carefully just until the dry ingredients are moistened. Cover and refrigerate 4 hours, overnight, or up to 4 days.
Step 4
Turn the dough out onto a lightly floured board; dust with flour. Pound and flatten to make a 16- to 20-inch rectangle. Fold into thirds, making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat folding and rolling again if you wish.
Step 5
Wrap and chill the dough 30 minutes or as long as overnight.
To make the Danish Pastry Braid:
Step 6
Cover two baking sheets with parchment paper or lightly grease and flour them.
Step 7
Divide the chilled dough into 2 parts. Roll each part out to make a rectangle 12 by 6 inches. Place these strips on the prepared baking sheets.
Step 8
To make the filling, cream the butter and sugar until light. Blend in the almond extract, almonds, almond paste, and egg white.
Step 9
Spread filling down the length of the center of the strips. Cut slanting strips at 3/4-inch intervals along both sides up toward the center using a pastry wheel. Fold strips over the filling in a crisscross manner
Step 10
Preheat the oven to 400ºF.
Step 11
Let strips rise for 15 to 30 minutes, just until the pastry strips look puffy; they will not double.
Step 12
To make a glaze, beat the egg with the milk or water. Brush the pastry lightly with it. Sprinkle the sugar and/or sliced almonds over the top.
Step 13
Bake about 15 minutes or until golden.
Step 14
Frost, if desired, with almond-water icing. Blend the sugar, water, and almond extract until smooth and thin enough to drizzle over the braids.
Leave a Review
Reviews (5)
Back to TopI just made the pastry; I used an apple filling and tangerine glaze. It was not difficult and turned out very well. I baked it at 375 in a convection oven; it baked way faster than I expected, but I'm still getting used to the little countertop oven I used- the small size tends to put things very close to the heating elements.
oldunc
12/26/2021
If you're serious about baking you really need to learn to bake from volume measurements. It's not that hard, but you do need to use judgement sometimes.
oldunc
12/24/2021
This was a first for me as I've done a lot of baking through the years but had never done Danish pastry before. I have to say this was a hit! I agree with the previous reviewer and would really appreciate recipes that list ingredients by weight also. It takes the guesswork out and is so much more accurate. Thanks for the recipe. We'll be enjoying this more than once.
odds_ens2
state of WA
11/4/2016
I love Beatrice and the authenticity she brings to her recipes. But can we please please please have ingredients listed by weight? It's more accurate and results in a better finished baked good.
pf1cooking
Philadelphia PA
10/13/2016
Both times I’ve tried this it’s ended in failure. Watching Bea make this on YouTube it appears the dough gets rolled MUCH thinner than in these directions. The almond filling is incredible but my braids are way to thick, there’s too much filling, and bake unevenly. If I try it again, I will divide the dough into thirds and roll to 1/4” thickness or so.
Beezus3
Vail, CO
12/24/2022