Aug 31 2026
Restaurants›TOUS les JOURS Bakery Café - Ann Arbor›Guava Danish Recipe

Guava Danish Recipe

Inspired by TOUS les JOURS Bakery Café - Ann Arbor
Time4h
Serves12

Make Guava Danish Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

Lamination/Butter Block

Guava Filling

Egg Wash & Finish

Method

Dough

  1. 1

    Mix dry ingredients

    In the bowl of a stand mixer fitted with the paddle or in a large mixing bowl, combine 3 1/2 cups all-purpose flour, 3 tbsp granulated sugar, 1 tsp fine sea salt, and 2 1/4 tsp instant yeast. Whisk briefly to distribute ingredients evenly.

  2. 2

    Combine wet ingredients

    In a small bowl or measuring cup, whisk together 3 tbsp whole milk, 3 tbsp warm water (about 100–110°F / 38–43°C), and 1 large egg until smooth.

  3. 3

    Form dough

    With the mixer on low speed, gradually add the wet mixture to the dry ingredients until a shaggy dough forms. Add 3 tbsp softened unsalted butter and continue mixing on medium-low for 4–6 minutes until the dough is smooth, slightly tacky but not sticky. If mixing by hand, knead on a lightly floured surface about 8–10 minutes.

  4. 4

    First rest

    Shape the dough into a rectangle (about 1 inch thick), place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 30 minutes to relax the gluten — this makes laminating easier.

Lamination/Butter Block

  1. 5

    Prepare butter block

    While dough rests, place 12 tbsp cold unsalted butter between two sheets of parchment. Pound and roll with a rolling pin into a flat rectangle about 7 x 9 inches and roughly 1/4 inch thick. Keep chilled but pliable — it should be cold but not rock hard.

  2. 6

    Roll dough

    On a lightly floured surface, roll the chilled dough into a rectangle approximately 10 x 14 inches, aiming for even thickness.

  3. 7

    Enclose butter

    Center the butter block on two-thirds of the dough, fold the uncovered third over the butter, then fold the remaining butter-covered third over that so the dough is tri-folded (like a letter). Seal the edges gently so butter stays enclosed.

  4. 8

    First set of turns

    With the folded edge to your left, roll the dough gently into a long rectangle about 8 x 20 inches. Fold into thirds again (book fold). Wrap in plastic and chill for 30 minutes to an hour.

  5. 9

    Second and third turns

    Repeat rolling to 8 x 20 inches and folding into thirds two more times, chilling 30 minutes between sets if the butter softens. After three total folds (turns), wrap the dough and chill at least 1 hour or overnight — this yields flaky layers.

Guava Filling

  1. 10

    Make guava spread

    Cut the guava paste into small pieces and place in a small saucepan with 3 tbsp water, 1 tbsp granulated sugar, and 1 tsp fresh lime juice. Warm over low heat, stirring frequently, until the paste softens and breaks down into a spreadable consistency (3–6 minutes). Add a bit more water, 1 tsp at a time, if needed. Remove from heat and let cool to room temperature.

  2. 11

    Optional texture

    For a smoother filling, pulse the cooled guava mixture briefly in a food processor or blender until uniform. For a slightly chunky filling, leave as is.

Shaping & Baking

  1. 12

    Roll and portion

    Preheat oven to 400°F (200°C). Remove chilled laminated dough and roll on a lightly floured surface into a rectangle about 12 x 18 inches and roughly 1/4 inch thick. Cut the dough into 12 rectangles (approximately 3 x 4.5 inches) or into 12 squares, depending on shape preferred.

  2. 13

    Form Danish

    Place each rectangle on a parchment-lined baking sheet. For a traditional rectangle Danish: fold the short ends toward the center to create raised edges (overlap slightly), or make a pocket by folding two opposite edges in 1/2 inch. Press gently to seal edges, creating a well in the center for filling. For a pinwheel style, cut small slits on the four corners and fold alternating corners toward center, pressing gently.

  3. 14

    Fill

    Divide the cooled guava filling among the 12 Danish, placing about 1 to 1 1/2 tbsp in the center well of each pastry. Avoid overfilling to prevent leaking.

  4. 15

    Egg wash and bake

    Whisk together 1 large egg and 1 tbsp milk to make an egg wash. Brush the pastry edges lightly with egg wash for color. Bake in the preheated oven for 12–16 minutes, rotating the sheet halfway through, until the pastry is golden brown and flaky.

  5. 16

    Cool

    Remove from oven and allow Danishes to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely (about 20–30 minutes) so filling sets slightly.

Finish

  1. 17

    Optional dusting

    Once cooled, dust the Guava Danishes lightly with powdered sugar (about 2 tbsp total) if desired. Serve fresh the same day for best flakiness.

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