Danish Pockets with Pastry Cream (Custard) Video Recipe (2024)

• Dough

• Flour - 700 grams (25 oz)
• Sugar - 80 grams (3 oz)
• Instant dry yeast-10 grams (2 teaspoons)
• Salt - 10 grams (2 teaspoons)
• Butter - 60 grams (2 oz)
• Eggs - 2 each
• Milk - 350 ml (12 fl oz)
• Butter to roll in- 500 grams (18 oz)

• Pastry Cream Filling

• Milk - 450 ml (15 fl oz)
• Sugar - 120 grams (4 oz)
• Butter - 50 grams (2 oz)
• Starch - 30 grams (1 oz)
• Eggs - 3 each

• Glaze

• Apricot jam - 70 grams (2.5 oz)
• Water- 30 ml (1 fl oz)

Step by step: Pastry Cream Danish Pockets

• Step1

  Sift 700 grams of flour (25 oz) into a mixing bowl. Add 10 grams of salt (two teaspoons), 80 grams (3 oz) of sugar and 10 grams (2 teaspoons) of instant dry yeast.

• Step2

  Mixing on low speed, add two eggs, 350 ml (12 fl oz) of room temperature milk, and 60 grams (2 oz) of soft butter. Mix on medium speed, using the hook attachment, for 4 minutes. Shape into a round, cover and let rise until doubled in size, about 2 hours.

• Step3

  Spread the dough into a rectangle, cover with plastic wrap or place in a bag and refrigerate overnight.

• Step4

  Roll the dough into a rectangle 1 cm thick, keeping the edges and corners straight.

• Step5

  Use a rolling pin to beat 500 grams (18 oz) of cold butter to make it pliable, shaping it into a rectangle that is half the size of the dough.

• Step6

  Place the butter on half of the dough and fold the remaining dough over. Seal the edges using the rolling pin. Turn the dough 90 degrees, and roll into a rectangle 1 cm (0.4 inch) thick.

• Step7

  Make a four-fold: Visually divide the dough into 4 parts. Brush away any raw flour. Fold the two ends so that they meet in the middle, than fold the dough, just like closing a book. Cover with plastic and refrigerate for 30 minutes.

• Step8

  Turn the dough 90 degrees, and roll it into a rectangle 1 cm (0.4 inch) thick.

• Step9

  Make a three-fold: Visually divide the dough into 3 parts. Brush away any raw flour. Fold one third of the dough over the center third, then fold the remaining third over the dough. Refrigerate for 30 minutes, and repeat once more, for two three-folds.

• Step10

  Cover the dough with plastic wrap or place in a plastic bag and refrigerate for 30 minutes before using.

• Step11

  Make the pastry cream: Combine 300 ml (10 fl oz) of the milk with 60 grams (2 oz) of the sugar in a saucepan stir and bring to boil.

• Step12

  Combine three eggs, 60 grams (2 oz) of sugar, 30 grams (1 oz) of starch and 150 ml (5 fl oz) of milk in a bowl. Mix well until the mixture is smooth.

• Step13

  Stirring with a whisk, gradually add the hot milk into the egg mixture.

• Step14

  Return the mixture to the saucepan. Stirring with the whisk, continue cooking until the pastry cream is thick.

• Step15

  Remove from the heat, add 50 grams (2 oz) of butter and stir until melted. Transfer to a bowl, cover with plastic wrap directly on the surface of the pastry cream to prevent a crust from forming. Cool completely.

• Step16

  Remove the Danish dough from the fridge, roll into a rectangle approximately 65×25 cm (25×10 inch).

• Step17

  Cut the dough into 24 squares. Use a pastry bag fitted with a plain tip and pipe the pastry cream in the center of each square. Fold the corners of the dough together and seal.

• Step18

  Transfer to a sheet pan lined with parchment paper, cover, and let rise for an hour and a half.

• Step19

  Brush with egg wash and bake at 180°C (350°F) until golden brown, 15-20 minutes.

• Step20

  Make the apricot glaze: Mix together 70 grams (2.5 oz) of apricot jam and 30 ml of water. Brush with the apricot glaze while the pastry is still hot, cool to room temperature and serve.

• Step21

  Thank you so much for using our recipes! Please visit our website for a braided apple filled Danish coffee cake, Danish pastry rolls (Schnecken), and other detailed recipes of bakes goods.