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–+ servings
Nutella Danish pastry served on a plate.
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Nutella Danish Pastry

Flaky and buttery Danish pastries filled with creamy Nutella, You can make these Nutella Danish Pastry at home following this simple recipe guide.
Course Dessert
Cuisine American, Denmark
Keyword Breakfast pastries, Pastry Braid
Prep Time 40 minutes
Cook Time 25 minutes
Chill time 8 hours
Total Time 9 hours 5 minutes
Servings 10
Calories 427kcal
Author sanna

Equipment

Ingredients

  • ¼ cup warm water 105-115 ℉
  • 2 ¼ tsp active dry yeast
  • ½ cup milk warm
  • 1 large egg
  • ⅓ cup sugar
  • 1 tsp salt
  • 2 ¾ cups all-purpose flour
  • 8 oz. butter cubed and chilled

For the Filling

  • 8 oz. cream cheese softened

For the Egg Wash

  • 1 large egg
  • 1 tbsp milk

Finishing

  • powdered sugar for sprinkling on top of baked pastries
US Customary - Metric

Instructions

  • Add the warm water to a large mixing bowl. Sprinkle the yeast over it and let the mixture sit for a few minutes until foamy or thick.
    Proving the yeast in warm water.
  • Add the milk, egg, sugar and salt. Use a wooden spoon to combine.
  • In a large bowl add the flour, then the cubed butter. Using a pastry blender, cut the butter into the flour until the mixture looks like coarse crumbs, with bits of butter here and there. It is these bits that will give us the flaky pastry result, so make sure to not overwork here.
    Cutting the butter into the flour.
  • Pour this crumb mixture into the yeast mixture in the other bowl. Use a wooden spoon to combine, Do not overmix, Again, we want the butter to remain in bits here. Overmixing can yield a tough, non-flaky pastry. Cover the bowl with a plastic wrap and chill it in the fridge overnight.
    Pouring the coarse mixture to the yeast mixture.
  • The next day, take out the bowl of dough. Generously dust a clean surface with flour. Turn the dough over and pat into a rough square.
  • Using a rolling pin, roll the dough into a 15 inch square. Make sure to dust your surface well to prevent sticking.
  • Fold the dough in thirds to form a rough rectangle.
    Folding the dough.
  • Rotate the dough so that the short edge is closest to you. If needed, use a pastry scraper to lift the edges of the dough if they are sticking. Roll the dough out into a rectangle that measures 10 x 22 inches.
  • Again, fold this in thirds. If at anytime the dough starts to warm up and soften, pop it in the fridge to or freezer to chill for 5-10 minutes.
    Folding the rectangle dough in thirds.
  • Next, Roll the dough out again into a 15 inch square.
    The dough rolled out into a 15 inch rectangle.
  • Fold this in thirds.
    Folding the square dough in thirds.
  • Roll the dough to 10 x 22 inches rectangle once again, then fold this in thirds.
    The rectangle dough folded in thirds.
  • Cut the dough in half. Store one portion in the fridge while you work with the other one.
    The Danish Pastry cut in half.
  • On a floured surface, roll the dough into a 18 x 8 inch rectangle. Transfer the rectangle over a large parchment paper. On the center third along the length of the rectangle, spread half of the cream cheese filling. Spoon half of the fruit jam on top of the cream cheese.
    Rolled rectangle of Danish pastry dough.
  • Using a pizza cutter, cut 5 small equal rectangles along the long side of the dough. Repeat the process with the other half of the dough, making 10 rectangles in total.
    The dough cut into 5 small rectangles.
  • Take one on of the portion and spread about 1 ½ tbsp. of Nutella along the center.
  • Using a sharp knife or pizza cutter, cut 1-inch thick slanting lines on both sides of the rectangle.
    Cutting slanting lines along the edge of the pastry.
  • To make braids, alternately fold one strip of dough over to the center, covering the filling. Pinch the ends to seal.
  • Next, form a circle with this braid. Pull both ends together to meet in a circle. Press the ends one over the other, to seal. Brush the tops with egg wash.
    (To make the egg wash, beat one tbsp of milk with one egg).
  • Preheat the oven to 375 F. Let the braided pastry rest for 30 minutes. It will not double, but the dough will soften and puff a little. Bake the Danish braid for 15 minutes, or until the tops are lightly golden and crisp.

Notes

  • Dough Stickiness. Generously flour your working surface to prevent the dough from sticking. If dough sticks during rolling or folding, use a pastry scraper to lift the dough.
  • Do not let the dough warm up. If at anytime the dough warms up and softens too much, pop it in the fridge for 15 minutes or in the freezer for 5-8 minutes.
  • Leftovers. Store leftover pastry at room temperature for up to 2 days, covered well in a container. Refrigerate the pastry to store it for up to a week.
  • Freezing the Danish Pastry Dough. You can freeze the Danish pastry for up to a month. Wrap it well in plastic film, then in foil.
This recipe is adapted from the Book Baking with Julia by Dorie Greenspan.

Nutrition

Serving: 1pastry | Calories: 427kcal | Carbohydrates: 37g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 474mg | Potassium: 117mg | Fiber: 1g | Sugar: 9g | Vitamin A: 949IU | Vitamin C: 0.002mg | Calcium: 57mg | Iron: 2mg