Danish Custard Pastry
Danish Custard Pastry, also known as Spandauer, is a delightful treat filled with luscious vanilla custard, creating a perfect balance of flaky and creamy textures.
Servings: 8 servings
Calories: 300kcal
Ingredients
For the Pastry
- 400 g All-purpose flour (or 3 cups + 1.5 tbsp)
- 260 ml Milk (room temperature) (or 1 cup + 1.5 tbsp)
- 180 g Butter (or 180-200 g)
- 45 g Sugar (or 3 tablespoons)
- 3 g Salt (or 1/2 teaspoon)
- 3 g Instant yeast (or 1 teaspoon)
For the Custard Filling
- 240 ml Milk (or 1 cup)
- 50 g Sugar (or 1/4 cup)
- 2 whole Eggs (1 egg + 1 egg yolk)
- 10 g Corn Starch/Plain Flour (or 1 tablespoon)
- 0.75 g Salt (or 1 pinch)
- 2.5 ml Vanilla Extract (or 1/2 teaspoon)
- 15 g Butter (or 1 tablespoon)
- 1 whole Egg (lightly beaten)
Instructions
Preparation of the Pastry Sheet
- In a large bowl, mix the flour, sugar, salt, and instant yeast.
- Gradually add the room temperature milk and melted butter. Mix until a dough forms.
- Knead the dough for 5-7 minutes on a floured surface until it becomes smooth and elastic. Shape it into a ball.
- Place the dough in a greased bowl, cover it with plastic wrap, and let it proof for about 1 hour, or until it doubles in size.
Making the Vanilla Custard Cream
- In a saucepan, heat the milk and sugar over medium heat until it starts to simmer.
- In a bowl, whisk together the egg, egg yolk, cornstarch, salt, and vanilla extract.
- Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook until thickened, stirring frequently.
- Once thickened, stir in the butter until melted. Allow it to cool.
Shaping the Danish Pastry
- After the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick.
- Cut the dough into squares (about 4×4 inches). Using a knife, make an edge around each square, about 1/2 inch from the sides without cutting through.
- Gently stretch the corners of each square to form a little border and add a spoonful of custard into the center.
Proofing the Dough
- Cover the shaped pastries with a kitchen towel and let them proof for another 30 minutes or until slightly puffed.
Baking the Danish Custard Pastry
- Preheat your oven to 200°C (400°F).
- Brush the dough with the lightly beaten egg to give them a nice golden color.
- Bake for about 15-20 minutes, or until they are golden brown and flaky.
- Let them cool on a wire rack before serving.
Notes
These pastries are best enjoyed fresh! Serve them warm on a plate, dusted with a little powdered sugar for a special touch. You can prepare the dough the night before and let it rise in the fridge overnight to save time in the morning. Experiment with different flavors of custard or fillings.