Danish Pastry Too

 I'll admit it - I love Danish pastries. 

Do I need to have a reason for posting another way of making these gorgeous goodies ;). 


Don't try this recipe if your kitchen is above 26 C - the butter will be too soft.



400 g Bakers' Magic Gluten free flour

1/2 - 3/4 tsp Salt

40 g Oil

60 g Caster sugar

2 Eggs

1/2 - 3/4 tsp Ground cardamon

2 tsp Vanilla bean paste (optional)

220 g Milk (can be water)

2 tsp Dried yeast

Extra Bakers' Magic Gluten free flour for flouring worksurface & rolling pin.


To make it flaky 

330 g Butter (cold)




I really only use the Thermomix in this recipe to blend the dry ingredients. Put the Bakers' Magic Gluten free flour, sugar, yeast, salt & cardamon into the TM bowl. Mix for 6 sec on speed 8, transfer to another mixing bowl.  

Put milk in the TM bowl & heat to 60 C for 2 mins at speed 3. 

Add the eggs, vanilla bean paste & oil to the TM bowl & mix for 15 secs speed 4. 

Pour the wet ingredients over the dry ingredients. Mix by hand using a wooden spoon or spatula.

The dough will be really tacky. 

Cover & refrigerate for at least 1 hour. 

Stand mixer - can also be mixed by hand

Mix together the Bakers' Magic Gluten free flour, sugar, salt, yeast and cardamon in another bowl. 

Heat the milk to approximately 60 C. 

Mix together the milk, eggs, vanilla bean paste & oil.

Put the flour combo into the mixing bowl. Mix on low/medium until it is uniform.

The dough will be really tacky. 

Cover & refrigerate for at least 1 hour. 

Both methods - Work quickly - remember the dough contains yeast 

Use some of the extra Bakers' Magic Gluten free flour to lightly flour a clean work surface & rolling pin. If you have a pastry mat put a piece of A4 paper underneath it - you'll use it as a guide when rolling out the dough. 

Transfer the dough to the floured surface. If the dough is still a bit sticky put a bit of oil on your hands prior to kneading.

Knead the dough for approximately 5 mins. Kneading the dough is very important as it helps with the dough's flexibility.   

Roll out the pastry to a ~25 - 27 cm square. You can see my yellow A4 paper underneath the mat.

Cut a piece of paper (I used baking paper) the size of the square. Bring the four corners of the square into the middle & fold them in.  

Cut off the triangles & place them on top of the dough in the corners.

Take out the butter from the fridge and grate the butter over the top of the exposed dough like you would cheese on to a pizza base. 

Using your hands flatten the butter into a square - without pushing too hard on the dough. 

Take off the pieces of paper. Fold in the triangles of dough over the butter. Join the dough triangles together to seal in the butter. 


Roll out the dough into a rectangular shape the size of the A4 paper. You may see some streaks of butter in the dough. I usually lift the dough up every now & then & put a bit more flour to prevent it sticking to the work surface.

Fold in one long side of dough approximately one third, fold the other long side over the top. This is a 'single turn'.

Roll out the dough to the size of the A4 sheet. Repeat the folding up. This is the second single turn. Repeat until you have rolled out & folded up another two single turns. If your dough looks like the photo below give it another single turn.

Put the dough in the fridge if you are not going to use it immediately.

Using the dough

Place dough onto a floured work surface. 

Roll out the dough to a thickness of ~ 6 mm. Cut the dough into the required shapes. Some shrinkage will occur during baking. 

Prove for ~ 30 mins - 1 hour in a coolish place (you don't want the butter melting). If the pastries are proved too long they end up resembling brioche in taste & the layers are lost. If they aren't proved enough some of the butter will leak out during baking. 

Bake at 170 - 180 C for approximately 15 - 25 mins. The length of time required for baking will depend on; the thickness of the pastry, the shape of the pastry, your filling & your oven.

Simply enjoy!