Sourdough Danish Pastries

Sourdough Danish pastries bring together the flaky richness of laminated dough with the deep, tangy flavor of natural fermentation. Traditionally made with yeast, this sourdough version takes a little more time—but the reward is in the flavor, texture, and digestibility. Every bite offers a perfect balance of buttery layers and subtle sourness, ideal for those who enjoy slow baking and artisan methods.

These pastries are incredibly versatile—fill them with fruit compotes, sweetened cream cheese, or almond frangipane for a stunning breakfast or dessert centerpiece. Unlike many store-bought versions, these sourdough Danishes contain no additives, making them a more wholesome and satisfying option.

Yes, sourdough laminated dough takes patience—but don’t be intimidated. With clear instructions and some planning, you’ll find the process meditative and rewarding. Whether you’re an experienced sourdough baker or ready to try lamination for the first time, this recipe will guide you every step of the way.

⏲️ Cooking Time and Serving

• Preparation time: 45 minutes (active)

• Bulk fermentation: 4–6 hours (room temp) or overnight (cold ferment)

• Laminating & shaping: 2–3 hours with resting

• Proofing: 1.5–2 hours

• Baking time: 18–22 minutes

• Total time: 10–16 hours

• Servings: Makes 10–12 pastries

🧾 Ingredients

For the Dough:

• 100g active sourdough starter (100% hydration)

• 500g all-purpose or bread flour

• 50g granulated sugar

• 10g fine sea salt

• 2 large eggs

• 180ml whole milk (or plant-based alternative)

• 50g unsalted butter, softened

For Lamination:

• 225g cold unsalted butter (for butter block)

Optional Fillings:

• Fruit preserves or compote

• Cream cheese filling (100g cream cheese + 2 tbsp sugar + ½ tsp vanilla)

• Almond paste or frangipane

• Pastry cream

For Egg Wash:

• 1 egg + 1 tbsp milk, whisked

For Glaze (optional):

• 120g powdered sugar

• 2–3 tbsp milk or lemon juice

• ½ tsp vanilla extract

👩‍🍳 How to Make Sourdough Danish Pastries

Step 1: Make the Dough

1. In a large bowl, mix flour, sugar, and salt.

2. In another bowl, whisk together starter, eggs, milk, and softened butter.

3. Combine wet and dry ingredients to form a shaggy dough.

4. Knead for 5–7 minutes until smooth. Cover and bulk ferment at room temperature for 4–6 hours, or refrigerate overnight.

Step 2: Prepare the Butter Block

1. Place 225g butter between parchment and flatten into a 6-inch square using a rolling pin.

2. Chill until firm but pliable (not rock hard).

Step 3: Laminate the Dough

1. Roll dough into a 12-inch square. Place butter block in the center at an angle (like a diamond).

2. Fold corners of the dough over the butter to enclose it completely.

3. Roll out into a long rectangle (approx. 8″x20″), then perform a book fold (fold each short end to meet in the center, then fold in half like a book).

4. Chill for 30 minutes. Repeat the process two more times, chilling between each fold.

Step 4: Shape the Pastries

1. Roll the laminated dough into a large rectangle (about ¼-inch thick).

2. Cut into 10–12 squares or desired shapes (pinwheels, rounds, or folded styles).

3. Add filling to the center of each pastry.

Step 5: Final Proof

1. Place shaped pastries on a lined baking tray.

2. Cover lightly and proof for 1.5–2 hours at room temperature, until noticeably puffy.

Step 6: Bake

1. Preheat oven to 200°C (400°F).

2. Brush pastries with egg wash.

3. Bake for 18–22 minutes until golden brown and flaky.

4. Cool slightly, then drizzle with optional glaze.

📝 Notes

• Use cold dough when laminating to keep the butter from melting.

• Don’t rush the proofing stage—underproofed Danishes may leak butter in the oven and bake unevenly.

• Danishes are best eaten the same day but can be refreshed in a low oven (160°C/320°F) the next day.

• Freeze unbaked, shaped Danishes and bake fresh as needed—perfect for weekend brunch prep!

❓ FAQs

Can I use sourdough discard for this?
No. You need active, bubbly starter to properly ferment and rise the dough.

Can I use puff pastry instead?
Puff pastry can be a shortcut, but it won’t give you the same yeasty, sourdough flavor or structure of laminated yeast dough.

How do I know when the dough is fully laminated?
You’ll see visible layers and feel a firmer, more elastic texture. After three folds, you should have plenty of flakiness.

Can I skip the glaze?
Absolutely. The pastries are sweet enough on their own, especially with fruit or cream cheese filling.

🧮 Nutrition Information (Estimated)

Note: Nutrition may vary based on filling and glaze.

⚠️ Disclaimer

This recipe is for general informational purposes and enjoyment. Always consume sweet and buttery baked goods in moderation as part of a balanced diet. If you have food allergies (e.g., gluten, dairy, or eggs), please substitute responsibly and avoid cross-contamination when preparing for others.