Golden Danish Pastry Swirls Fresh Out Of The Oven

Danish Pastry Swirls are delicious, flaky pastries filled with a creamy mixture and plump raisins, perfect for breakfast or a sweet treat. They’re great for family gatherings or a cozy brunch. With just a few simple ingredients, you can make these delightful pastries in your own kitchen!

What Are Danish Pastry Swirls?

Danish pastries, a beloved tradition in Scandinavian baking, are known for their light, buttery layers and often filled with custard, fruit, or chocolate. The Danish Pastry Swirls, as the name suggests, are rolled into spirals, giving them a delightful texture and look. These pastries can trace their roots to the 19th century, influenced by Austrian baking methods, and have since become a favorite in many parts of the world.

Why Everyone Will Love This Recipe

These Danish Pastry Swirls are not only easy to make, but their golden, flaky exterior and creamy filling will win over anyone who tastes them. Plus, they’re versatile enough to be served as a dessert, a sweet snack, or as part of a special breakfast. The combination of the slightly tangy lemon peel, creamy filling, and sweet raisins ensures a perfect balance of flavors that everyone will enjoy.

Cooking Tips

1. Don't skip the rising time! It's important to let the dough rise fully to achieve a soft and fluffy texture.
2. Perfect cream filling: Be sure to stir the cream mixture continuously to prevent it from curdling. It should thicken to a custard-like consistency.
3. Raisins: Soak the raisins in warm water for a few minutes before using them to keep them plump and juicy.
4. Make ahead: You can prepare the dough a day in advance and refrigerate it for an easier bake the next day.

Frequently Asked Questions

Can I Make These Pastries Without Raisins?

Yes, you can easily swap out raisins for other dried fruits like currants or cranberries for a twist on the classic.

Can I Use a Different Type of Flour?

While all-purpose flour works best, you can use whole wheat flour for a denser pastry if you prefer.

How Do I Know When the Pastries Are Done?

The pastries are done when they turn golden brown on top. You can also check by gently pressing them; if they spring back, they’re ready.

What Should I Serve These Danish Pastry Swirls With?

These pastries go wonderfully with a hot cup of coffee or tea, perfect for breakfast or an afternoon snack.

Can I Make These Danish Pastry Swirls Ahead of Time?

Yes, you can prepare the dough and filling the day before. Simply follow the recipe up until the point of rolling the dough and assembling the swirls, then store them in the fridge overnight. Bake them fresh the next day for a warm, delightful treat!

How to Freeze

To freeze, place the unbaked swirls on a baking sheet and freeze them individually before transferring them to an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. When ready to bake, thaw overnight in the refrigerator and bake as usual.

How to Store

Once baked, allow the Danish Pastry Swirls to cool completely before storing. They can be kept in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week and reheat in the oven to maintain their flaky texture.

How To Make Danish Pastry Swirls

Step 1

Step 1

In a bowl, add lukewarm milk, sugar, and yeast. Mix well, then add the oil and eggs. Gradually incorporate the flour and knead to form dough.

In a bowl, add lukewarm milk, sugar, and yeast. Mix well, then add the oil and eggs. Gradually incorporate the flour and knead to form dough.

Step 2

Step 2

Place it in a bowl, cover, and leave to rise for about 2 hours or until doubled in size.

Place it in a bowl, cover, and leave to rise for about 2 hours or until doubled in size.

Step 3

Step 3

Heat 250ml of milk with the lemon peel in a saucepan over medium heat. In a separate saucepan, whisk together the egg, sugar, and cornstarch. Remove the lemon peel from the warm milk, then slowly pour the milk into the egg mixture, whisking constantly.

Heat 250ml of milk with the lemon peel in a saucepan over medium heat. In a separate saucepan, whisk together the egg, sugar, and cornstarch. Remove the lemon peel from the warm milk, then slowly pour the milk into the egg mixture, whisking constantly.

Step 4

Step 4

Cook the mixture on medium heat for about 5 minutes, stirring continuously until the cream thickens.

Cook the mixture on medium heat for about 5 minutes, stirring continuously until the cream thickens.

Step 5

Step 5

Soak the raisins in lukewarm water for about 5 minutes. Once the dough has risen, roll it out into a 0.5cm-thick rectangle.

Soak the raisins in lukewarm water for about 5 minutes. Once the dough has risen, roll it out into a 0.5cm-thick rectangle.

Step 6

Step 6

Spread the cream mixture evenly over the dough, then sprinkle the soaked raisins on top.

Spread the cream mixture evenly over the dough, then sprinkle the soaked raisins on top.

Step 7

Step 7

Carefully roll the dough into a cylinder and slice into 3cm-thick pieces.

Carefully roll the dough into a cylinder and slice into 3cm-thick pieces.

Step 8

Step 8

Place the pieces on a baking sheet lined with parchment paper. Let them rise for another 10 minutes.

Place the pieces on a baking sheet lined with parchment paper. Let them rise for another 10 minutes.

Step 9

Step 9

Preheat the oven to 170°C (fan) or 180°C (conventional). Bake for about 20 minutes or until golden brown.

Preheat the oven to 170°C (fan) or 180°C (conventional). Bake for about 20 minutes or until golden brown.

Step 10

Step 10