Cooking Instructions

Follow these steps for perfect results

Ingredients

0/23 checked
12
servings
2 unit

active dry yeast

60 ml

warm water

80 ml

sugar

1 dash

cardamom

1 unit

egg

beaten

225 ml

milk

825 ml

all-purpose flour

0.2 kg

butter

softened

80 ml

poppy seeds

125 ml

milk

1 unit

egg yolk

5 ml

orange peel

60 ml

sugar

60 ml

bread crumbs

15 ml

honey

280 grm

frozen raspberries

15 ml

sugar

1 ml

cardamom

1 ml

almond extract

10 ml

cornstarch

224 grm

dried apricots

cooked and mashed

45 ml

sugar

1 ml

cardamom

Step 1
~10 min

Dissolve yeast in warm water, then add sugar, cardamom, egg, and milk.

Step 2
~10 min

Stir in flour to form a soft dough, adding extra flour if needed.

Step 3
~10 min

Roll the dough on a floured surface into a 14-inch square.

Step 4
~10 min

Spread half of the softened butter over the center third of the dough.

Step 5
~10 min

Fold one side over the butter, then fold the other side over, creating three layers.

Step 6
~10 min

Give the dough a quarter turn and roll it out again to a 14-inch square.

Step 7
~10 min

Spread the remaining butter over the center and fold once more as before.

Step 8
~10 min

Chill the dough for 1 hour.

Step 9
~10 min

Turn, roll, and fold the dough three times, then chill for another hour.

Step 10
~10 min

Roll the dough to 1/8 inch thickness and cut into 4-inch squares.

Step 11
~10 min

Place 1 tbsp of filling in the center of each pastry square.

Step 12
~10 min

Fold the square in half and seal the edges.

Step 13
~10 min

Cut 3 or 4 diagonal slashes across the top of each pastry.

Step 14
~10 min

Chill for 2 hours.

Step 15
~10 min

Bake in a preheated 350°F (175°C) oven for 15 minutes, or until golden brown.

Step 16
~10 min

To make poppy seed topping, add poppy seeds to milk and bring to a boil.

Step 17
~10 min

Remove from heat and let stand for 1 hour.

Step 18
~10 min

Drain the poppy seeds and combine them with the remaining topping ingredients.

Step 19
~10 min

For the raspberry filling, combine all ingredients and cook, stirring until slightly thickened.

Step 20
~10 min

Cool the raspberry filling.

Step 21
~10 min

For the apricot filling, combine all ingredients and mix well.

Pro Tips & Suggestions

Expert advice for the best results

Ensure the butter is cold when laminating the dough for best results.

Allow sufficient time for proofing the dough to achieve a light and airy texture.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 minutes

Batch Cooking
Friendly
Make Ahead

Can be assembled ahead of time and baked just before serving.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Strong
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve warm with a cup of coffee or tea.

Perfect Pairings

Food Pairings

Fresh berries
Whipped cream

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Denmark

Cultural Significance

A staple breakfast pastry in Denmark.

Style

Occasions & Celebrations

Festive Uses

Christmas
Easter

Occasion Tags

Breakfast
Brunch
Holiday

Popularity Score

75/100

More Danish Breakfast Recipes

Discover more delicious Danish Breakfast recipes to expand your culinary repertoire