Laminated dough is the perfect blank canvas for a baker. It can go sweet or savory, and you can shape it in so many ways. I’ve used this sourdough danish dough previously to make these delicious morning buns, and in this post I’m giving just a couple more ways to put this pastry to work.
While there are a ton of ways you can shape danishes, I’m partial to the pocket and diamond shapes because they accommodate a good amount of filling. I almost always fill my sweet pastries with either cream cheese filling or frangipane — both are simple to whip up and complement any number of fruits. I like using cream cheese with berries (or a dollop of jam or lemon curd) and frangipane with plums, pears, rhubarb, and apples — but experiment with what you have and come up with your own favorite combos! Enjoy!
A few notes:
- The proofing time for these danishes can vary quite a bit depending on the temperature of your kitchen. For me it usually takes about 2 hours at warm room temperature (about 80F). Proof them until they’re double in size, very puffy, and jiggle when you shake the pan. The oven with the light on and a pan of warm water is a great proofing spot — just make sure to take the danishes out when preheating the oven!
- To make sure the bottoms of the danishes don’t get too dark before they bake through, I bake these pastries on a two baking sheets stacked right on top of each other. If you like the bottoms extra crisp, this isn’t necessary.
- I like finishing fruit danishes by brushing the fruit with a bit of simple syrup right after the danishes come out of the oven. It gives the fruit a little bit of shine and your pastries that special little bakery touch.
Sourdough Fruit Danishes
Makes 6 danishes
- 1/2 recipe sourdough enriched danish dough
- 1 recipe cream cheese filling or frangipane filling (see below)
- Fresh fruit such as berries or plums — depending on type/size of fruit, you may need several berries or several slices of fruit per danish; can also use a not-too-runny jam/preserves
- 1 egg beaten with 1 tsp milk or water and a pinch of salt for egg wash
- Turbinado sugar, optional
- Simple syrup, optional
- Powdered sugar, optional
For the cream cheese filling:
- 113g cream cheese, softened (about half a block)
- 2 Tbsp sugar
- Dash of vanilla extract
- Pinch of kosher salt
- Squeeze of lemon juice
For the frangipane filling:
- 100g unsalted butter, softened
- 100g caster sugar
- 1 large egg
- Pinch of salt
- 1 tsp vanilla extract
- 100g almond flour
- 15g AP flour
For the cream cheese filling:
- Combine the cream cheese, sugar, salt, and vanilla in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer also works). Mix on low until smooth. Scrape down the sides and add lemon juice a tsp at a time to taste. Transfer to a pastry bag. Filling can be prepared up to 3 days in advance and refrigerated; bring to room temperature before piping onto danishes.
For the frangipane filling:
- In a small bowl, beat together the butter and sugar until well combined. Add the egg, salt, and vanilla, and beat until combined. Add the almond and all purpose flour and fold in using a silicone spatula or wooden spoon. Transfer to a pastry bag. Filling can be prepared up to 3 days in advance and refrigerated; bring to room temperature before piping onto danishes.
For the danishes:
- On a lightly floured surface, roll the danish dough into a large rectangle about 10″ x 14″. Trim the edges so you have a neat rectangle measuring 9″ x 13.5″. Cut dough into six 4.5″ inch squares. Stack, cover with plastic wrap, and refrigerate for about 10 minutes to relax the gluten.
- Stack two large baking trays together (see notes above) and line the top tray with parchment paper. Remove the pastry from the refrigerator (I like to work with 2-3 squares at a time, leaving the rest refrigerated). Shape into pockets or diamonds as desired and transfer to prepared baking sheet. (See below.)
- Brush the shaped pastries with egg wash and cover loosely with lightly oiled plastic wrap. Place in a warm area of the kitchen (around 78-80F — no hotter than 80F or the ) to proof until doubled in size and layers are very visible — about 2-3 hours. Prepare your filling of choice while the pastries proof, if you haven’t already.
- When the pastries are nearly finished proofing, preheat oven to 425F with a rack in the middle. Pipe desired filling into the center of the pastries, about 1-2 Tbsp each. Top with fruit, pressing lightly to adhere. Sprinkle with turbinado sugar if desired.
- Bake at 425F for 10 minutes, then turn the oven down to 375F and bake for another 10-20 minutes, or until well risen and browned. Brush the fruit with simple syrup after removing from oven, if desired. Cool for about 10 minutes before dusting with powdered sugar and serving. Danishes are best eaten the day they’re baked, but reheat well the day after in a 350F oven for 5-10 minutes.
- For the “pocket” shape, dab a little filling or egg wash in the center of the square. Fold the two opposing corners into the center, pressing fairly firmly to stick. Repeat with the opposite corners. If the corners pop open during proofing, gently press them back down before adding filling.
- For the “diamond” shape, gently fold the pastry square on the diagonal to form a triangle, making sure the corners line up. Using a sharp knife, make two cuts parallel to the sides of the triangle, leaving about 1/4″ of pastry on the edges. Don’t let the cuts meet or you will end up with two pieces of pastry! Unfold the dough and orient the square so it is like a diamond. Fold one edge over so it meets the cut you just made. Repeat with the other edge to form a diamond. You can watch me forming this shape in my Instagram stories — look for the Diamond Danish highlight.