Recipes · Danish · Bakery
Danish Pastry
One serving has 554 kcal and 9 g protein, and at least a fifth of a woman's daily need of thiamin (51%), selenium (43%), vitamin A (38%), riboflavin (37%), folate (33%) and manganese (27%). Ready in 118 minutes.
- Preparation: 100 min
- Cooking: 18 min
- Makes: 1 serving (142 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 55 g Flour, all-purpose
- 35 g Butter, unsalted
- 20 g Milk, whole
- 12 g Eggs, whole, raw
- 10 g Sugar
- 1 g Yeast, active dry
- 0.4 g Salt
- 0.5 g Cinnamon
- 8 g Sugar, brown
Method
- Warm the milk and dissolve the yeast and a little of the sugar in it; let stand for 10 minutes until foamy, then mix in the egg, remaining sugar and salt, and work in the flour to a smooth dough; chill for 20 minutes.
- Roll the dough out, dot two-thirds of the butter over it in a thin layer, fold into thirds, and chill again; repeat this rolling, buttering and folding twice more to build up flaky layers.
- Mix the remaining butter with the brown sugar and cinnamon to make the remonce filling.
- Roll the laminated dough out thin, spread with the remonce, and roll or fold into a pastry shape (spiral, pinwheel or braid); let rise for 45 minutes.
- Bake at 200 °C (400 °F) for 15-18 minutes until puffed and deep golden; cool slightly before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 554 kcal | 26% |
| Carbohydrates | 61.7 g | |
| Water | 39.2 mL | |
| Fiber | 2 g | 7% |
| Protein | 8.6 g | 18% |
| Tryptophan | 0.11 g | |
| Threonine | 0.28 g | |
| Isoleucine | 0.35 g | |
| Leucine | 0.64 g | |
| Lysine | 0.35 g | |
| Methionine | 0.18 g | |
| Cystine | 0.16 g | |
| Phenylalanine | 0.43 g | |
| Tyrosine | 0.29 g | |
| Valine | 0.42 g | |
| Histidine | 0.2 g | |
| Fat | 30.8 g | |
| Monounsaturated | 8.9 g | |
| Polyunsaturated | 1.6 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.1 g | |
| Saturated | 18.5 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 122 mg | |
| Calcium | 58.1 mg | 6% |
| Copper | 0.11 mg | 12% |
| Iron | 2.9 mg | 16% |
| Magnesium | 17.8 mg | 6% |
| Manganese | 0.48 mg | 27% |
| Phosphorus | 115 mg | 16% |
| Potassium | 133 mg | 3% |
| Selenium | 23.7 µg | 43% |
| Sodium | 189 mg | |
| Zinc | 0.74 mg | 9% |
| Thiamin (vitamin B1) | 0.56 mg | 51% |
| Riboflavin (vitamin B2) | 0.41 mg | 37% |
| Niacin (vitamin B3) | 3.7 mg | 27% |
| Pantothenic acid (vitamin B5) | 0.69 mg | 14% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 132 µg | 33% |
| Cobalamin (vitamin B12) | 0.26 µg | 11% |
| Choline | 45.3 mg | 11% |
| Vitamin A | 268 µg | 38% |
| Vitamin C | 0.02 mg | 0% |
| Vitamin D (D2 + D3) | 20 IU | 3% |
| Vitamin E | 1.1 mg | 7% |
| Vitamin K | 2.9 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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