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

Mixed Berry Danish Recipe

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

Make Mixed Berry 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

Butter block (for lamination)

Filling

Pastry cream (optional, for richer filling)

Egg wash & finishing

Method

Dough

  1. 1

    Mix dry ingredients

    In the bowl of a stand mixer fitted with the dough hook, whisk together 3.25 cups all-purpose flour, 0.25 cup granulated sugar, 1 tsp fine sea salt, and 2.25 tsp instant dry yeast. Keep the yeast and salt slightly apart when adding so the salt doesn't kill the yeast.

  2. 2

    Combine wet ingredients

    Warm 0.5 cup whole milk to about 105–115°F (warm to the touch) and combine with 0.25 cup warm water. Add 1 large egg and whisk briefly.

  3. 3

    Form dough

    With the mixer on low, slowly add the warm milk mixture to the dry ingredients until a shaggy dough forms. Add 3 tbs softened unsalted butter and continue mixing on medium-low for 4–6 minutes until the dough is smooth, slightly tacky, and pulls away from the bowl. If too sticky, add up to 1 tbs more flour; if too dry, add 1 tsp warm water at a time. The dough should be soft and elastic.

  4. 4

    First chill

    Shape dough into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 1 hour (this relaxes gluten and makes lamination easier).

Butter block (lamination)

  1. 5

    Prepare butter block

    While dough chills, place 10 oz cold unsalted butter between two sheets of parchment. Using a rolling pin, beat and roll the butter into a flat rectangle about 7 x 5 inches and approximately 1/4 inch thick. If butter gets too soft, chill briefly. Dust lightly with 1 tbs flour if very sticky.

  2. 6

    Roll dough

    On a lightly floured surface, roll chilled dough into a rectangle roughly 10 x 8 inches. Center the butter block on the dough so the long edges of butter run parallel to the long edges of the dough.

  3. 7

    Enclose butter

    Fold the dough over the butter like a book: fold one long side over the butter, then fold the other long side over it so butter is fully enclosed. Seal edges with light pressure.

  4. 8

    First fold

    Roll the folded dough gently to a 12 x 8 inch rectangle, keeping even thickness and using minimal flour. Perform a letter fold (fold one third toward center, then fold remaining third over it). This is one fold. Wrap in plastic and chill for 30–45 minutes in refrigerator.

  5. 9

    Second & third folds

    Repeat the roll-and-fold process two more times, chilling 30–45 minutes between folds. After 3 total letter folds, chill dough for at least 1 hour or overnight. This creates flaky layers for the Danish.

Pastry cream (optional)

  1. 10

    Heat milk

    If using pastry cream, heat 1 cup whole milk in a small saucepan until it just begins to steam (do not boil). Remove from heat.

  2. 11

    Whisk yolks and sugar

    In a bowl, whisk 0.25 cup granulated sugar with 2 egg yolks and 2 tsp cornstarch until pale and smooth.

  3. 12

    Temper and cook

    Slowly whisk about 1/3 of the hot milk into the yolk mixture to temper. Return tempered mixture to the saucepan with remaining milk and cook over medium-low heat, whisking constantly until it thickens and bubbles briefly, about 2 minutes.

  4. 13

    Finish cream

    Remove from heat, stir in 1 tbs unsalted butter and 0.5 tsp vanilla extract. Press through a fine mesh sieve into a bowl to remove lumps, cover surface with plastic wrap to prevent a skin, and chill until ready to use.

Filling

  1. 14

    Prepare berries

    In a medium bowl combine 2 cups mixed berries, 3 tbs granulated sugar, 1 tsp cornstarch, 1 tbs lemon juice, and 0.5 tsp vanilla extract. Toss gently to coat. If berries are frozen, thaw and drain liquid before tossing; reserve any excess juice for a light glaze.

  2. 15

    Cook filling (optional)

    For a slightly thicker, jammy filling, transfer the berry mixture to a small saucepan and cook over medium heat until it simmers and the mixture thickens, 3–5 minutes. Remove from heat and cool completely before using. For fresh, brighter filling you may use the raw tossed berries as-is.

Shaping & assembly

  1. 16

    Roll out laminated dough

    Remove chilled laminated dough from refrigerator and roll on a lightly floured surface to a 12 x 16 inch rectangle about 1/8 to 1/4 inch thick.

  2. 17

    Cut squares

    Using a sharp knife or bench scraper, cut the rectangle into twelve 4 x 4 inch squares (makes 12 small Danishes). Transfer squares to parchment-lined baking sheets, leaving 1–2 inches between them.

  3. 18

    Shape Danish

    For each square, lightly score a 1/2-inch border around the edge (do not cut all the way through). You can create a simple twist: make two small cuts on opposite sides of each square's border and fold the outermost corners toward the center, slightly overlapping to form a pinwheel, or fold corners inward to create a boat shape. Press center lightly to form a well for filling.

  4. 19

    Add pastry cream and berries

    If using pastry cream, pipe or spoon about 1 tablespoon of chilled pastry cream into the center of each prepared square. Top with 1 to 2 tablespoons of the berry filling (cooled if cooked), leaving the border free to puff.

Egg wash & baking

  1. 20

    Preheat oven

    Preheat the oven to 400°F (200°C) with the rack in the middle position.

  2. 21

    Egg wash

    Whisk 1 large egg with 1 tsp cold water to make an egg wash. Lightly brush the exposed dough borders (not the filling) with egg wash for sheen and color.

  3. 22

    Bake

    Bake the danishes on the parchment-lined baking sheets for 14–18 minutes, rotating halfway through, until the pastry is deep golden brown and puffed. If using a jammy filling, watch for bubbling; if filling darkens too quickly, tent loosely with foil for the last few minutes.

Glaze & finish

  1. 23

    Make glaze

    While pastries bake, whisk 0.5 cup confectioners' sugar with 1 tsp milk or lemon juice until smooth. Adjust consistency with more sugar or liquid so glaze is pourable but not runny.

  2. 24

    Cool and glaze

    Let danishes cool on the baking sheet for 5 minutes, then transfer to a wire rack. When slightly warm or fully cooled, drizzle the glaze over the berry centers or the pastry edges as desired. Serve within the same day for best flakiness.

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