Danish Pastry -

: During baking, typically at high temperatures like

The hallmark of a high-quality Danish pastry is its , achieved through a meticulous process called lamination. This involves folding layers of cold, unsalted butter into a yeast-leavened dough. Danish Pastry

: Traditional bakers often aim for exactly 27 layers of dough and butter. This is typically achieved through three "letter folds"—a technique where the dough is rolled into a rectangle and folded into thirds, much like a business letter. : During baking, typically at high temperatures like

: Cold butter is essential; if it melts during the process, it will absorb into the dough, resulting in a dense, bread-like texture rather than distinct, shatteringly crisp layers. This is typically achieved through three "letter folds"—a

), the water in the butter turns into steam. This steam pushes the dough layers apart, creating the pastry’s signature lift and light-as-air feel. Ingredients and Composition