7 Days of Sourdough Christmas: Sourdough Danish Pastries
Welcome to day 5 of 7 days of Sourdough Christmas! Today’s recipe is one of my favorites - we just added it to our menu and I have to say it’s one of our favorite creations. If you’ve ever dreamed of making bakery-quality pastries at home, this Sourdough Danish recipe is here to make that dream a reality. With layers of buttery, flaky dough and the slightly tangy depth of sourdough, these pastries are a labor of love that’s absolutely worth the effort. Perfect for Christmas (or anytime) breakfast, brunch, or dessert, they’re sure to impress.
Share Your Creation
If you make this recipe, be sure to share your creation on Instagram or Pinterest! Tag us @SourdoughMamaTN so we can see your masterpiece!
Why You’ll Love This Recipe
Handmade perfection: Every Danish is hand-laminated, creating irresistible flaky layers.
Made with sourdough: The long fermentation process helps with digestion and adds complexity and depth to the flavor.
All organic: Crafted with simple and clean, high-quality ingredients.
Versatile: Fill them with your favorite jams, custards, or even savory options like cheese.
Ingredients
225g flour (Sunrise White Heritage Flour is my go-to for recipes like this!)
60g sourdough starter (active)
100g filtered water (cold)
5g Himalayan salt (sea salt also works)
210g unsalted grass fed butter (2 sticks, cold)
Instructions
Prepare the dough: In a large bowl, combine the flour, sourdough starter, water, and salt. Mix until just incorporated. Cover and let the dough rest for 30 minutes. (Optional: place in the refrigerator for an extended cold fermentation.)
Shape the butter block: While the dough rests, shape the butter into a square about 5 inches wide. Wrap in parchment and chill until firm but pliable. (You want the dough and butter to be about the same temperature to prevent melting into the dough or the butter cracking.)
Laminate the dough:
Roll the dough into a rectangle slightly larger than the butter block. Place the butter block in the center of the dough. Fold the top and bottom edges of the dough over the butter to meet in the middle, then seal the edges tightly to encase the butter completely.
Gently roll the dough out into a long rectangle, being careful not to press too hard to avoid breaking the layers. Fold the dough like a letter: fold the bottom third up, then the top third down over it (this is called a “book fold”). Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
Repeat the process 2-3 more times, chilling the dough for 30 minutes between each fold. This creates the distinct flaky layers that make Danishes so irresistible. If at any point the butter starts to feel too soft, pop the dough back in the fridge to firm it up before continuing.
After the final fold, chill the dough for at least an hour (or overnight) before shaping.
Shape and proof: Roll the dough out one final time and cut it into your desired shapes. Fill with jam, custard, or any topping you love. Place on a baking sheet, cover, and proof at room temperature until puffy (about 2-4 hours depending on room temperature).
Bake: Preheat your oven to 400°F. Brush the pastries with egg wash and bake for 15-20 minutes, or until golden brown.
Tips for Making
Temperature is key: Keep your butter and dough cold throughout the process to maintain those beautiful layers.
Work quickly: When laminating, minimize handling to prevent the butter from melting into the dough.
Experiment with fillings: From fruit preserves to chocolate or savory cheese, the filling options are endless!
Plan ahead: Danish dough benefits from an overnight rest in the refrigerator, so don’t rush the process.
How to Store
Refrigerate: Store leftover Danishes in an airtight container in the fridge for up to 3 days.
Reheat: Warm them gently in the oven at 325°F for a few minutes to refresh.
Freeze: Freeze unbaked pastries after shaping for up to 1 month. Bake straight from frozen, adding a few extra minutes to the bake time.
Pairings
Sourdough Danishes are incredibly versatile and pair beautifully with:
Coffee or tea: A hot cup of coffee or tea perfectly balances the rich, buttery layers.
Fruit salads: A light and refreshing fruit salad complements the pastry’s richness.
Yogurt parfaits: Layered with granola and fresh fruit, they add a touch of decadence to your breakfast spread.
Sparkling wine: For a special brunch, serve your Danishes with a mimosa or prosecco.
Why This Recipe Works
The sourdough starter creates a depth of flavor that elevates these Danishes from good to unforgettable. Combined with the lamination process, you’ll achieve that signature crisp, flaky texture that’s impossible to resist. It’s a bit of work, but the result is a pastry worthy of any patisserie.
Don’t miss a recipe - save this post and follow along all week for more sourdough holiday ideas!
Take Your Sourdough Skills to the Next Level
Ready to get the most out of your sourdough journey? Discover our Sourdough Guide filled with expert tips, mouthwatering recipes, and everything you need to elevate your baking skills. Perfect for hobbyists and seasoned bakers alike!