Danish Pastries From Scratch

Learn to make beautiful Danish pastries from scratch, with golden, buttery layers and delicious sweet fillings. This practical course uses a proper yeasted, laminated dough, combining the gentle rise of yeast with carefully folded layers of butter.

What you will learn

• Mixing an enriched yeasted dough and recognising the right texture.
• Preparing the butter and dough for lamination, matching their consistency so they roll together evenly.
• Enclosing the butter, rolling with control and making neat folds to build layers.
• Resting and chilling between folds, keeping the butter cool and avoiding tearing or overworking the dough.
• Rolling to an even thickness and cutting cleanly to protect the layers.
• Preparing sweet fillings and balancing the amount of filling with the pastry.
• Shaping a small selection of Danish pastries, including fruit and custard squares and simple folded shapes.
• Understanding proofing, recognising when shaped pastries are ready for the oven and avoiding conditions that melt the butter.
• Applying egg wash carefully and baking for good lift, golden colour and a properly cooked centre.
• Finishing with glaze or a light drizzle of icing, plus tips for storing and refreshing your pastries.

Along the way, we will cover common problems such as leaking butter, uneven layers and dough that springs back when rolled. The aim is to build your confidence with lamination, one manageable step at a time, so you can recreate lovely Danish pastries at home. You will leave with fabulous, hand made Danish pastries to share with loved ones...or not!