Classic Danish dough
A rich, yeasted laminated dough that’s softer than croissant pastry and forgiving to work with, ideal for tarts and filled pastries.
Traditional Danish dough is laminated, meaning it's wrapped around a sheet of butter, rolled out and folded several times to create layer upon layer of flaky pastry. It's yeasted like croissant dough but softer and richer, and the laminating process is a little bit more forgiving. The applications are endless, though this creamy blueberry-filled tart is a good place to start.