Danish Pastry Calculator
Calculate ingredients for flaky, buttery Danish pastries
Danish Dough
Flour
450g
Milk
180ml
Eggs
2
Sugar
60g
Yeast
12g
Cardamom
2g
Butter Block
225g
Total Butter
255g
Cream Cheese Filling
cream Cheese
225g
sugar
50g
vanilla
5g
lemon Zest
2g
Vanilla Glaze
Powdered Sugar
120g
Milk
20ml
Vanilla
2ml
Shape: Pinwheel
Cut corners toward center, fold alternating points to middle
Folds
3
Layers
27
Bake
375°F
Time
18-22 minutes
Danish Pastry Tips
- Cardamom is traditional - use freshly ground for best flavor
- Danish dough is slightly sweeter and eggy than croissant
- Only 3 folds are needed (vs 6 for puff pastry)
- Add filling before final proof
- Glaze while still warm for best adhesion