Strawberry Custard Danish Pastries Recipe

Introduction

Strawberry Custard Danish Pastries combine flaky, buttery dough with a rich, creamy custard and fresh strawberries for a delightful treat. Perfect for breakfast or a special dessert, these pastries impress with every bite.

Ingredients

• 2 ¾ cups (340g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 2 ¼ tsp (7g) instant yeast
• ½ tsp salt
• ¾ cup (180ml) warm milk (about 40°C)
• 1 large egg
• 1 tsp vanilla extract
• ½ cup (115g) unsalted butter, softened
• 1 ½ cups (360ml) milk (for custard)
• 4 large egg yolks
• ½ cup (100g) granulated sugar (for custard)
• 3 tbsp cornstarch
• 1 tsp vanilla bean paste (or extract)
• 1 tbsp butter (for custard)
• 1 ½ cups fresh strawberries, halved or quartered
• ½ cup (60g) confectioners’ sugar
• 1–2 tbsp milk or cream (for glaze)

Instructions

1. Step 1: In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Step 2: Add warm milk, egg, and vanilla. Mix until combined.
3. Step 3: Knead in the softened butter gradually until the dough is smooth and elastic, about 8 to 10 minutes.
4. Step 4: Cover the dough and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
5. Step 5: For the custard, heat 1 ½ cups of milk in a saucepan until steaming, but do not boil.
6. Step 6: In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
7. Step 7: Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
8. Step 8: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
9. Step 9: Remove from heat; stir in vanilla and butter, then let the custard cool completely.
10. Step 10: Punch down the risen dough and divide it into 8 to 10 equal pieces.
11. Step 11: Roll each piece into a ball, then flatten the center slightly with your fingers to create a small well for the filling.
12. Step 12: Place the shaped dough pieces on a parchment-lined baking tray.
13. Step 13: Cover the dough and allow it to rise again for 30 minutes.
14. Step 14: Preheat the oven to 375°F (190°C).
15. Step 15: Spoon about a tablespoon of custard into the center of each dough piece.
16. Step 16: Bake the pastries for 15 to 18 minutes, or until golden brown.
17. Step 17: Let the pastries cool slightly on a wire rack.
18. Step 18: Arrange the sliced strawberries on top of the cooled pastries.
19. Step 19: For the glaze, mix confectioners’ sugar with milk or cream until smooth.
20. Step 20: Drizzle the glaze generously over the strawberries and pastries.
21. Step 21: Optionally, dust with extra powdered sugar before serving.

Tips & Variations

• Use cold butter cut into small pieces for easier kneading if your butter is too soft.
• Swap strawberries for blueberries or raspberries for a different fruity twist.
• For a shinier glaze, heat the milk slightly before mixing it with the powdered sugar.
• Chill the dough briefly if it becomes too sticky before shaping the pastries.

Storage

Store leftover danishes in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 4 days, then warm briefly in the oven before serving to restore flakiness. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before shaping and continuing with the recipe.

How do I prevent the custard from curdling?

Temper the eggs by slowly adding hot milk while whisking constantly, and cook the custard on medium heat stirring regularly until it thickens. Avoid boiling to prevent curdling.

Strawberry Custard Danish Pastries Recipe

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★★★★★

4.4 from 81 reviews

These Strawberry Custard Danish Pastries combine a tender, buttery dough with a rich homemade custard filling, topped with fresh strawberries and a sweet glaze. Perfectly golden and delightfully flaky, they make a charming treat for breakfast, brunch, or any sweet craving.

• Author: Sana
• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8–10 pastries 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 2 ¾ cups (340g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 2 ¼ tsp (7g) instant yeast
• ½ tsp salt
• ¾ cup (180ml) warm milk (about 40°C)
• 1 large egg
• 1 tsp vanilla extract
• ½ cup (115g) unsalted butter, softened

Custard Filling

• 1 ½ cups (360ml) milk
• 4 large egg yolks
• ½ cup (100g) granulated sugar
• 3 tbsp cornstarch
• 1 tsp vanilla bean paste (or extract)
• 1 tbsp butter

Toppings and Glaze

• 1 ½ cups fresh strawberries, halved or quartered
• ½ cup (60g) confectioners’ sugar
• 1–2 tbsp milk or cream (for glaze)

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, instant yeast, and salt to evenly distribute all dry components.
2. Add Wet Ingredients: Pour in the warm milk, add the egg, and vanilla extract, mixing until all ingredients are well combined forming a sticky dough.
3. Knead Dough: Gradually incorporate softened butter into the dough by kneading for 8–10 minutes until the dough becomes smooth and elastic.
4. First Rise: Cover the bowl and let the dough rise in a warm place for 1 to 1½ hours until it has doubled in size.
5. Prepare Custard – Heat Milk: In a saucepan, heat the milk until steaming but do not boil, preparing it for the custard base.
6. Whisk Egg Mixture: In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth and free of lumps.
7. Combine Milk and Egg Mixture: Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper and combine without scrambling the eggs.
8. Cook Custard: Transfer the mixture back to the saucepan and cook over medium heat, stirring continuously until it thickens to a pudding-like consistency.
9. Finish Custard: Remove from heat, stir in vanilla bean paste (or extract) and butter, then let the custard cool completely before use.
10. Shape Dough: Punch down the risen dough and divide into 8 to 10 equal pieces. Roll each piece into a ball and flatten the center slightly to form a small well for filling.
11. Prepare for Second Rise: Place shaped dough pieces on a parchment-lined baking tray, cover, and let them rise for another 30 minutes.
12. Preheat Oven: Set oven to 375°F (190°C) to be ready for baking.
13. Fill with Custard: Spoon about a tablespoon of cooled custard into the center well of each dough piece carefully.
14. Bake Pastries: Bake the pastries in the preheated oven for 15–18 minutes until they turn golden brown and puffed.
15. Cool Pastries: Remove from oven and transfer to a wire rack to cool slightly.
16. Add Strawberries: Arrange the fresh strawberry pieces attractively on top of each pastry once cooled.
17. Prepare Glaze: Mix confectioners’ sugar with milk or cream until smooth to create a glaze.
18. Apply Glaze: Drizzle the glaze generously over the strawberries and pastries for a shiny, sweet finish.
19. Optional Garnish: Dust with additional powdered sugar if desired for extra sweetness and presentation.

Notes

• Ensure the milk for the dough is warm (about 40°C) to properly activate the yeast without killing it.
• Kneading the dough sufficiently develops gluten, contributing to a tender yet sturdy pastry.
• Do not let the milk boil when heating for custard to prevent curdling.
• Whisking constantly when combining hot milk with eggs is essential to prevent scrambled eggs in the custard.
• Allow the custard to cool completely before filling the dough to maintain pastry structure and prevent sogginess.
• You can substitute fresh strawberries with other berries or stone fruits for variation.
• Glaze consistency can be adjusted by adding more milk or powdered sugar as needed.

Keywords: Strawberry Danish, Custard Pastry, Breakfast Pastry, Sweet Pastry, Homemade Danish