Comments 5

Danish Pastries

One of hubby’s favourite snack. I love it too. My daughter does too πŸ˜›

If you didn’t pay attention to my posts before, I’ll tell you once again here. Pretty much everything in Sweden is expensive. If you want to eat Danish pastries aka WienerbrΓΆd (in Swedish), Β it will cost you around SEK 10 or around USD 1.5. Maybe for some people its nothing. But for me, it is a lot of money for something so little. It looks huge but trust me, it’s not.

Danish pastry is very similar to Β puff pastry and croissant. So then I though, why not give it a try? I’ve made puff pastry several times now already, and always give me good result.

Croissant with chocolate filling

Then I talked to my know-everything-friend, google. I got the recipe from this siteΒ ( a good site if you want to learn more about bread). And if you want to know how to make different shapes, you can go here.

I did some changes though to the recipe. I don’t know where to find bread flour here. So I just used all purpose flour. And since I’m not a big fan of cardamom seeds, I didn’t use any. The recipe will make around 20 something enough-to-eat-size. I don’t remember exactly how many. But it also depends on how big you want to shape them.

Chocolate and peach topping



  • 4 cups all purpose flour
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 3 1/2 tsp dry yeast
  • 3/4 cup sugar
  • 2 cups + 1 tbsp butter
  • 2 eggs, beaten


How to:

  1. In a mixing bowl, add flour and sugar. Set aside.
  2. Pour milk and water into a small pot and heat it until it reaches 40 C. To make it easier, you can put it in a microwave.
  3. When it’s warm enough, add 1 tbsp butter and let it sit a bit until the butter starts to melt. Add the yeast. Let it sit for at least 5 minutes.
  4. Add eggs to the flour mixture.
  5. Add the liquid mixture to the flour mixture. Mix well and knead for at least 5 minutes (by hands) or 3 minutes (using mixer) or until the dough is nice and smooth.
  6. Wrap the dough with a plastic wrap and put it in the fridge for at least 30 minutes.
  7. Meanwhile, take 2 cups of butter, put it in a middle of a plastic wrap. Put another plastic wrap on top of the butter.
  8. Flatten the butter into 2/3 the size of the dough. Put it in the fridge if you still waiting for the dough.
  9. Take the dough and butter out. Flatten the dough. And put the butter on top of the dough.
  10. Fold the dough into 3 parts. Now you’ll have nice and tidy rectangle dough.
  11. Start flatten the dough (the layers facing you). And fold it into 3 parts again. The layers should face you again. Flatten it again. Put it in the fridge for 30 minutes after 2 turns.
  12. Then repeat the process until 6 turns.
  13. Dough is ready to be shaped. Bake in the oven for 10 minutes, 185 C.


Vanilla custard and peach pinwheels

If you want to try this recipe and it didn’t work, I’m sorry. You can visit the 2 sites I looked the recipe from and can try it from there. Because it’s just my way to make things a bit more simple and it did work for me πŸ™‚

So, I wish you good luck πŸ™‚


p.s. for hubby, if you don’t give me like here, I won’t make you this anymore πŸ˜›



  1. Those pastries are gorgeous, and your pics of the gorgeous pastries are gorgeous too! Nice work!

  2. Pingback: Bread and Butter Pudding | Ridha's Kitchen

A nice comment will make my day ^^

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