Authentic Danish pastry dough from The Pie and Pastry Bible by Rose Levy Beranbaum

  • ground cardamom
  • active dry yeast
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on December 27, 2021

    After procrastinating on learning how to make danish for years (intimidated by both lamination and mounds of butter!), I finally went for it after my husband requested cherry cheese danishes as a special treat for the holidays. The author's instructions and diagrams are great - more in-depth and clearer than other books in my collection. I was surprised by how nice and relaxed and non-sticky the dough was (even though I gave it the shortest recommended initial refrigerator rest) - it was actually a pleasure to roll out! My cold kitchen (low 60Fs) probably didn't hurt. I used the dough for the Danish Pastry Twists recipe from this book. As the author mentions under her "Pointer for Success," complete proofing made a big difference in texture. I baked the danishes in two batches. The second batch proofed well and produced light pastries with crisp exteriors and melt-in-your-mouth interiors. The first batch proofed less well and was noticeably denser and chewier (though still delicious!).

  • Zosia on March 11, 2014

    My first attempt at making this laminated dough met with great success thanks to the author's meticulous instructions and additional tips. The danishes were light, flaky and tender and unlike anything I'd eaten before. Made initially just to challenge myself - and to reduce my baking "bucket list" by one item - I suspect this will be repeated in many shapes and filling combinations to try!

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