Rolled Danish Pastries


by: Breadman

These are an authentic version of the Danish pastries most of us are used to seeing. They are filled with almond cream, raisins, and walnuts, butfillings are easy to improvise. Cream cheese filling, hazelnut cream, diced driedfruit, and cooked fresh fruit are all possibilities. Because these Danish expand sideways as they proof they must be proofed on an oiled sheet pan, which will allow them to expand.


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serves: 12

2 pounds dough (croissant dough)

2 cups almond cream (cream cheese tart filling, or hazelnut frangipane)

2 tablespoons sugar

1 cup golden raisins (soaked in just enough water to cover for 30 minutes and drained)

1 cup coarsely chopped walnuts

Egg wash

Apricot glaze (optional)

Royal icing (optional)

Nutrition Facts
Rolled Danish Pastries

Servings Per Recipe: 12

Amount per Serving

Calories: 583

  • Total Fat: 35.8 g
  •     Saturated Fat: 12.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 83.1 mg
  • Sodium: 452.4 mg
  • Total Carbs: 60.6 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 28.1 g
  • Protein: 8 g

how is this calculated?

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1.  Roll out a rectangle of croissant dough about 1/4 inch thick. Spread over almond cream in a thin layer and sprinkle with the sugar.

2.  Sprinkle with raisins and chopped walnuts. Start rolling the pastry dough by pinching it at one end so you start out with a very tight roll.

3.  Continue rolling, as tight as you can, alternating between tucking under the dough with your fingers...

4.  ...and rolling it with the flats of your hands.

5.  Slice the dough into rounds and place them on the oiled sheet pan. Leave room to allow for expansion. Tuck under the little flap of dough on the side of each round so it is held in place during baking.

6.  Cover and allow to expand, then brush with egg wash. Bake until golden brown.

7.  While they're still hot, brush the pastries with apricot glaze. Drizzle royal icing over them in a decorative pattern.

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