Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

Delicious Danish

Time-consuming to make, and worth every moment

Fine Cooking Issue 07
Photos: Dana Harris & Eleanor Thompson
View PDF
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

True Danish pastry is almost indescribably good. Buttery and yeasty, soft and flaky, traditional Danish pastry can take on a delightful variety of shapes and fillings, but there’s no getting around the fact that it takes a long time to make. While it’s a project, don’t let that daunt you; real Danish pastry tastes nothing like the pallid “Danishes” you’ve known. Once you taste the results of your work, you’ll know it was worth all the effort. In this article, Judith Fertig offers her recipe for Danish pastry and guides you through every step of the complicated, but rewarding, process.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks