⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

🍽 Ingredients

• 2 1/2 cups All-purpose flour
• 1/2 teaspoon Salt
• 1 cup (2 sticks) Unsalted butter, cold and cubed
• 1/2 cup Ice water
• 1/2 cup Heavy cream
• 2 Large eggs
• 1/4 cup Granulated sugar
• 1 teaspoon Vanilla extract
• For dusting Powdered sugar

📖 Instructions

1. In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1 cup (2 sticks) unsalted butter, cold and cubed. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Don't overwork the dough!
2. Gradually add 1/2 cup of ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Avoid overmixing. The dough should be slightly shaggy. Turn it onto a lightly floured surface and form it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This is super important for flaky layers!
3. On a lightly floured surface, roll the chilled dough into a 12x18 inch rectangle. Fold the dough in thirds like a letter, then rotate it 90 degrees. Repeat this process twice more. You'll get really nice layers this way. It's kind of like making origami, but with delicious buttery dough.
4. Wrap the dough again and chill for another 30 minutes. This extra chill time really helps develop the flavors. I like to pat the dough gently during this time. It’s therapeutic. My grandma used to teach me this while making danishes during holidays.
5. Roll out the chilled dough again into a 12x18 inch rectangle. Cut the rectangle into 12 equal squares. Make sure they are even; otherwise, you'll have some danishes slightly larger than others. It's the little things that matter!
6. In a small bowl, whisk together 1/2 cup heavy cream, 2 large eggs, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt. This is the custard filling, and it's so delicious!
7. Place a spoonful of the custard filling in the center of each square. Don't overload, or it might spill during baking. A little goes a long way.
8. Fold the dough over to form triangles, pressing the edges firmly to seal. Pinch the edges to ensure a nice, clean seal. Grandma always said that a good seal ensures the custard stays in place. She was very precise, you see.
9. Place the danishes on a baking sheet lined with parchment paper. This prevents sticking! Brush the tops with a little extra cream or beaten egg for extra shine and golden brown color.
10. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and cooked through. Use a toothpick to check for doneness. If the toothpick comes out clean, they’re ready!
11. Remove the danishes from the oven and let them cool slightly on a wire rack before serving. Enjoy your homemade danishes! Sprinkle with powdered sugar while they're still slightly warm. It's an amazing final touch!

📝 Notes

• For best results, use cold ingredients. The colder the butter, the flakier the pastry!
• If the dough is too dry, add a teaspoon of ice water at a time until it comes together.
• Don't be afraid to experiment with different fillings!