Creamy Custard Danish Swirls 

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Introduction

Few things feel more luxurious than biting into a freshly baked Danish pastry. The crisp, buttery layers shatter slightly under your teeth, revealing a soft, tender interior filled with rich vanilla custard. These creamy custard Danish swirls look impressive, taste like they came straight from a professional bakery, and yet they are completely achievable at home.

This recipe walks you step-by-step through creating beautifully laminated dough, a smooth homemade custard filling, and a light sugar glaze that finishes everything perfectly. The result is a pastry that’s golden, flaky, creamy, and just sweet enough.

Whether you’re baking for breakfast, brunch, or dessert, these pastries will steal the show.

Ingredients

For the Dough

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 2 1/4 tsp instant yeast
  • 1 cup warm milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 4 tbsp unsalted butter, softened

For Laminating

  • 1 cup (225g) cold unsalted butter

For the Custard Filling

  • 2 cups whole milk
  • 1/2 cup sugar
  • 3 egg yolks
  • 3 tbsp cornstarch
  • 2 tbsp butter
  • 1 tbsp vanilla extract

For the Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • 1/2 tsp vanilla

Make the Soft Yeast Dough

Start by preparing a soft, enriched dough. This is the base of your pastry and gives it structure while still being tender.

In a large mixing bowl, combine flour, sugar, salt, and yeast. Mix well. In another bowl, whisk warm milk, eggs, vanilla, and softened butter until smooth.

Slowly pour the wet ingredients into the dry mixture. Knead for about 8–10 minutes until the dough becomes soft, smooth, and elastic. If using a stand mixer, knead on medium speed with a dough hook.

The dough should feel slightly tacky but not sticky.

Place it in a greased bowl, cover, and let it rise for 1–1.5 hours until doubled.

Prepare the Butter Block

This step creates the signature flaky layers.

Place cold butter between two sheets of parchment paper. Using a rolling pin, flatten it into a square about 6×6 inches. Keep the thickness even.

Chill the butter block in the refrigerator while the dough finishes rising.

Cold butter is important. If it melts, you won’t get flaky layers.

Laminate the Dough

Laminating means folding butter into the dough multiple times to create layers.

Roll your risen dough into a large rectangle about 10×10 inches. Place the butter block in the center like a diamond.

Fold the corners of the dough over the butter to fully seal it.

Roll gently into a long rectangle, then fold into thirds like a letter. This is your first fold.

Wrap and chill for 20 minutes.

Repeat the rolling and folding process two more times, chilling between each fold.

After the third fold, refrigerate for 45–60 minutes.

Now your dough contains dozens of buttery layers that will puff beautifully during baking.

Make the Creamy Vanilla Custard

While the dough chills, prepare the filling.

In a saucepan, heat milk until just steaming (not boiling).

In a bowl, whisk sugar, egg yolks, and cornstarch until pale and smooth.

Slowly pour warm milk into the egg mixture while whisking constantly. Return everything to the saucepan.

Cook over medium heat, stirring continuously until thick and creamy.

Once thick, remove from heat and add butter and vanilla.

Transfer to a bowl and cover with plastic wrap touching the surface. Chill completely.

The custard should be silky, thick, and spoonable.

Shape the Danish Swirls

Roll chilled dough into a large rectangle about 1/4 inch thick.

Spread or pipe a thin layer of custard over the surface.

Roll the dough tightly into a log, like cinnamon rolls.

Slice into thick rounds (about 1.5 inches).

Place on a lined baking sheet, leaving space between each.

Flatten slightly with your hand to create a swirl shape.

Let them proof for 30–40 minutes until slightly puffy.

Bake Until Golden and Flaky

Preheat oven to 375°F (190°C).

Brush pastries lightly with egg wash for shine.

Bake for 18–22 minutes until deeply golden brown and crisp.

Your kitchen will smell incredible at this point — buttery, sweet, and warm.

Let cool slightly before glazing.

Add the Sweet Glaze

Whisk powdered sugar, milk, and vanilla until smooth and pourable.

Drizzle generously over warm pastries.

The glaze will melt slightly and create that beautiful bakery finish.

Texture and Flavor Tips

Keep everything cold

Cold butter equals flaky layers. If dough gets warm, chill it again.

Don’t overfill

Too much custard leaks during baking. Use a moderate layer.

Roll gently

Pressing too hard crushes the layers. Be gentle.

Chill between folds

This keeps the butter from melting and helps layers stay defined.

Storage and Make Ahead

These pastries taste best fresh, but you can store them:

  • Room temperature: 1 day
  • Refrigerator: 3 days
  • Freezer: up to 2 months

Reheat in oven for 5–7 minutes to restore crispness.

You can also prepare the dough overnight and bake in the morning.

Flavor Variations

Try different fillings for fun twists:

  • Chocolate custard
  • Lemon cream
  • Raspberry jam
  • Cream cheese
  • Nutella
  • Almond paste

Each gives a completely new flavor profile while keeping the same flaky base.

Serving Ideas

Serve warm with:

  • Coffee
  • Cappuccino
  • Tea
  • Hot chocolate
  • Brunch spreads

They’re perfect for breakfast tables, family gatherings, or special occasions.

Final Thoughts

Making laminated pastry at home might seem intimidating at first, but once you try it, it becomes surprisingly satisfying. Watching the dough puff into golden layers and tasting that buttery crunch with creamy custard is absolutely worth the effort.

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