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

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
Add Private Note
Saved Add to List

    Add to List

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.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.