Cultural Cuisine: No-Fuss Danish Pastry Recipe + Origin

Updated: Apr 13, 2020

Who doesn't love a deliciously airy, creamy, and jam-y Danish? Danishes or Danish pastries are essentially a croissant type pastry with custard, jam and glaze. Strangely, though, 'danishes' didn't actually originate in Denmark. They were brought over by Austrian bakers in the mid-1800s when at the time, Danish pastry chefs were on a massive strike. Fun fact: In Denmark, they aren't called danishes. Instead, they are called 'wienerbrød' or 'Viennese bread.' Nonetheless, in the 200 years since the Austrians graced Denmark with this pastry, Danes have made this deliciously sweet and gooey treat their own. I'm going to show you how to make a very simple danish at home without too many ingredients, complicated steps or fuss. I made these recently on an Instagram story out of pure boredom. I'd been craving one for the longest time and decided to make some with what I had on hand because #stayathome. Anyway, they were a huge hit, so I decided to recreate the recipe for Savor & Yore. I know it's a tad different from my usual old school, no shortcut style of cooking, but I promise it's just as good! The only real swerve from a traditional danish is using a storebought puff pastry that has been hiding out in my freezer instead of making a puff pastry dough by hand - which you can absolutely do!

So, let's get to it. Here are all the ingredients you need: Puff pastry dough (storebought or homemade), jam of choice (I used cherry and strawberry), egg with yolk and white divided, sugar, powdered, sugar, whole milk, cream cheese, lemon squeeze.

Combine your egg yolk, cream cheese, sugar and lemon squeeze

mix together to make a smooth custard