Here’s a Master Baker’s Danish pastry recipe from my recipe files. It comes from a recipe which was given out during the first British course in Danish confectionery held in Copenhagen in 1952. The original recipe was printed in Albert R. Daniels 4TH edition bakery manual entitled Bakery Materials and Methods in 1963.
I’ve reduced the recipe in size to make at home. The good thing about this recipe is that it only needs one proving time once the dough has been formed into pastries. Also, the recipe only requires standard household plain flour as opposed to the strong flour which would be needed in Danish pastry recipes that have a long fermentation time. Here is the basic recipe, which can be formed or cut into any shape you please and filled with vanilla custard, fruit jam such as apricot or Greek pear jam and swirled with a little icing.
Ready made chocolate and hazelnut spreads or chocolate and caramel spread also work perfectly as a filling in this Danish breakfast pastries recipe.