Easy Overnight Danish Pastry Dough


It’s half term at last! Two weeks of uninterrupted freedom, the only time I have to properly relax until the summer. Mock exams, A-level choices and GCSEs are just round the corner, makes me stressed just thinking about it!

So little time, so much to bake.

Most things I’ll probably be able to fit in: breads, layer cakes, macarons, but complex recipes with a multitude of steps? (yeah, I’m talking about you danish pastries), that’s a no…

…or so I thought!

This dough is so easy to make and use! It’s buttery and light, with a crisp, slightly flaky crust. It provides infinite possibilities; the dough can be rolled into croissants, spiralled into cinnamon rolls or filled and shaped into a coffee cake / danish.
I chose my filling in a heart beat – a nostalgic supermarket classic, maple-nut plaits; and some two-bite croissants.
Sun streaming in through the windows and a warm, yeasty, maple smell  filling the kitchen, completed my ideal lazy sunday morning, as it could yours.

Easy Overnight Danish Pastry Dough

No ratings yet
Print Pin
Course: Pies, Pastries, Tarts & Crumbles
Cuisine: French
Keywords: pastry, yeasted
Servings: 4 medium plaits


  • 180 g (1 ½ cups) plain white flour (all-purpose flour)
  • 1 tbsp granulated sugar
  • 1 1/4 tsp instant dry yeast (i.e. easy-bake yeast) don't use Allinson's easy-bake yeast
  • 1/4 tsp baking powder
  • 80 g (6 tbsp) salted butter cold, cubed
  • 2 tbsp full-fat cream cheese
  • a small squeeze of lemon juice
  • 120 ml (½ cup) milk
  • more plain flour and granulated sugar for rolling


  • In a food processor, pulse together the flour, sugar, yeast and baking powder briefly.
    180 g (1 ½ cups) plain white flour (all-purpose flour), 1 tbsp granulated sugar, 1 1/4 tsp instant dry yeast (i.e. easy-bake yeast), 1/4 tsp baking powder
  • Add the cubed butter & cream cheese and pulse so the butter is slightly broken down but still visible in chickpea-sized chunks.
    80 g (6 tbsp) salted butter, 2 tbsp full-fat cream cheese
  • Add the lemon juice and milk, pulse briefly until you get a sticky dough.
    a small squeeze of lemon juice, 120 ml (½ cup) milk
  • Transfer dough to a lightly oiled bowl and cover with oiled cling film. Refrigerate overnight.

In the morning:

  • Lightly flour your counter top and sprinkle about 2 tbsp of granulated sugar evenly over the flour. Tip the dough out onto the prepared surface and sprinkle it with flour and some sugar too.
    more plain flour and granulated sugar for rolling
  • Roll the dough out into a rectangle, sprinkle on 1 tbsp of sugar and press it in with a rolling pin. Fold dough into thirds like a business letter (this is called a 'turn'). Repeat the rolling and folding twice more.

Use the dough:

  • Roll dough out and cut into shapes, fill, roll, whatever you're doing with it. Leave shaped/filled dough to rise on a lined cookie sheet for 30 minutes.
  • Preheat oven to 180°C (350°F). Brush risen pastries with an egg beaten with some milk. Bake for 20-40 minutes depending on size of pastry.
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

Maple Filling

makes enough to fill 3-4 plaits
No ratings yet
Print Pin
Prep Time: 10 minutes
Servings: 3 plaits (filling only)


  • 60 g demerara sugar or light brown sugar
  • 50 ml maple syrup
  • 1 tbsp salted butter
  • 2 tbsp milk
  • 1 tbsp cornflour (cornstarch)
  • 2 tbsp polenta/cornmeal
  • 1/2 tsp vanilla extract or 1/4 tsp maple flavouring


  • Boil sugar and syrup in a small pan over a medium heat for 2 minutes, take off the heat. Stir in butter.
    60 g demerara sugar or light brown sugar, 50 ml maple syrup, 1 tbsp salted butter
  • Mix milk with cornflour, then mix into the sugar mixture.
    2 tbsp milk, 1 tbsp cornflour (cornstarch)
  • Return to a medium/low heat, stirring often, for 2-3 minutes or until thickened.
  • Take off the heat and stir in the polenta and vanilla extract (or maple flavouring). Let cool before using.
    2 tbsp polenta/cornmeal, 1/2 tsp vanilla extract
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

6 thoughts on “Easy Overnight Danish Pastry Dough”

  1. This looks delicious! Do you think it’s possible to make the dough without food processor though? I have never made Danish pastry before.

  2. It certainly is 🙂 You can use your hands, a pastry blender or a to rub the butter into the first 4 ingredients ( the same method as for when you make any other pastry or streusel for coffee cakes). Then add the rest of the ingredients and stir by hand or if you have a stand mixer, use that to mix it up. Refrigerate the dough overnight (as in step 1) and proceed from step 2.

  3. What’s your opinion about alternatives to polenta? No nutritional reason…I just forgot to buy it at the store.

Comments are closed.