How do I shape danish pastries like a pro?

Master the art of shaping Danish pastries with our step-by-step guide. From twists to knots, take your baking skills to the next level!

You'll need

Items needed to answer the question, How do I shape Danish pastries like a pro. Items include: Danish pastry dough Flour

Danish pastry dough 1 batch
Flour As needed for dusting

Take note
Handle with care: Danish pastries have the power to make everyone around you drool uncontrollably. Make sure to have napkins handy!

1

Roll & Chill

First things first, roll out the Danish pastry dough on a lightly floured surface. Aim for a rectangle shape, about 1/4 inch thick. Pop it in the fridge and let it chill for at least 30 minutes.

2

Create Magic

Once the dough has chilled, take it out and cut it into strips or triangles, depending on your desired shape. For twists, cut long strips about 1 inch wide. For knots, cut triangles with a base of about 3 inches.

3

Swirl & Twist

Now comes the fun part! To make twists, hold one end of a strip and twist the rest of it around your fingers, forming a spiral shape. For knots, roll the triangle from the base towards the tip, creating a little hat shape. Tuck the tip under the knot to secure it.

4

Proof & Bake

Place your beautifully shaped Danish pastries on a baking sheet lined with parchment paper. Give them some room to grow. Let them proof for about 1 hour, until they become fluffy and doubled in size. Preheat your oven to 375°F (190°C) during this time. Once proofed, bake the pastries for about 15-20 minutes or until golden brown and irresistibly aromatic.