Tomato, Garlic & Parmesan Danish Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer fitted with a paddle, whisk together 3 cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp fine sea salt, and 2 tsp instant dry yeast.

Warm milk

Gently warm 3/4 cup whole milk to about 100–110°F (lukewarm). It should feel warm but not hot to the touch.

Combine wet & dry

Add the warmed milk, 1 large egg, and 3 tbsp softened unsalted butter to the dry ingredients. Mix on low speed (or stir) until a shaggy dough forms, then increase to medium-low and knead 3–4 minutes until a smooth, slightly tacky dough forms. If mixing by hand, knead about 6–8 minutes.

First rest

Shape dough into a disk, place in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to relax the gluten while you prepare the butter block.

Prepare butter block

While the dough chills, place 12 tbsp cold unsalted butter between two sheets of parchment and pound/roll with a rolling pin into a 6x8-inch rectangle about 1/4-inch thick. Keep the edges as square as possible. Chill until firm but pliable (10–15 minutes).

Roll dough

On a lightly floured surface, roll chilled dough to a 10x12-inch rectangle. Center the butter block on the lower half of the dough, folding the top half over to fully encase the butter. Seal the edges by pinching lightly.

First turn

Roll the sealed packet into a long rectangle about 10x18 inches, then fold into thirds (letter fold). This is one 'turn.' Wrap and chill 30 minutes.

Second & third turns

Repeat two more times (roll to a long rectangle, fold into thirds, and chill 30 minutes between turns). After the final turn, chill at least 1 hour or overnight for best layers.

Prepare tomatoes

While the dough chills, drain juices from the chopped tomatoes on paper towels for 10 minutes to remove excess moisture. Pat dry lightly to prevent soggy pastry.

Cook garlic (optional)

Heat 1 tbsp extra-virgin olive oil in a small skillet over medium-low heat. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Remove from heat and allow to cool slightly.

Mix filling

In a bowl combine the drained chopped tomatoes, sautéed garlic, 3 tbsp shredded Parmesan, 2 tbsp crumbled ricotta or cream cheese (optional), 2 tbsp fresh basil chiffonade (or 1 tsp dried oregano), 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning. The filling should be flavorful but not overly wet.

Roll and cut

Preheat oven to 400°F (200°C). On a lightly floured surface, roll laminated dough to a 12x12-inch square about 1/4-inch thick. Using a 3-inch biscuit cutter or a knife, cut 8 squares (or circles) and place them on a parchment-lined baking sheet spaced 1 inch apart.

Shape pocket

On each piece, score a 1/2-inch border around the edge with the tip of a knife (do not cut through). If making a Danish shape, fold two opposite corners toward the center or make a small well in the center for filling.

Fill pastries

Divide the tomato-garlic-Parmesan filling evenly among the 8 pieces, placing about 1–2 tbsp in the center of each within the scored border. Sprinkle an additional 1/2 tsp shredded Parmesan on each pastry for extra flavor.

Egg wash

Whisk 1 large egg with 1 tsp cold water to make an egg wash. Gently brush the exposed pastry edges with egg wash to promote golden color.

Bake

Bake in the preheated oven for 14–18 minutes, until pastry is puffed and deep golden and the filling is hot. Rotate the pan halfway through baking for even color.

Finish

Remove from oven and immediately sprinkle each Danish with extra grated Parmesan (about 2 tbsp total across all pastries). Let cool on the pan 5 minutes, then transfer to a wire rack.

Garnish each Danish with a small fresh basil leaf if desired. Serve warm or at room temperature. These are best eaten the day they are made; reheat 5 minutes at 350°F (175°C) to refresh layers.