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Danish Pastry

Have you also seen these at the bakery? A Danish Pastry is actually just croissantdough with some custard. Delicious when eaten with fresh red fruit!


  • 1 can Croissants Classic
  • 120g (12 large teaspoons) of custard
  • 25grams


  • Fresh raspberries
  • Icing sugar (powder sugar with water)


  • 2 Egg Yolks room temperature
  • 2 tsp of Corn Flour
  • 240 ml of Milk
  • 1 tbsp Sugar
  • 1/2 tsp Vanilla Extract

Preparation method

Danish Pastry
  1. Preheat the oven at 180C
  2. Open the can and roll out the dough horizontally in front of you.
  3. Cut the vertical lines from each other such that you get 3 rectangles
  4. Cut 4 long strips from each rectangle.
  5. Take one strip of dough and twist it. Repeat this for all 12 strips.
  6. Take one of the twists and create a circular basket. Press it down a little bit so that it becomes flatter. Repeat this so that you get 12 baskets.
  7. Create the custard following the original instructions. Put 1 full teaspoon of custard in each basket.
  8. Mix an egg an brush the egg gently onto the dough to create a nice gloss.
  9. Bake the Danish pastry for about 15min.
  10. Make some icing sugar by mixing powder sugar with a little water.
  11. Decorate the Danish with the icing sugar and some raspberries.


  1. In a jug whisk together the egg yolks, cornflour and sugar until well combined.
  2. In a saucepan gently heat the milk and vanilla until warm, not boiling, remove from the heat and add the milk to the egg mixture.
  3. Then put it back in the saucepan until it boils. Take off heat and mix until the mixture is thick.