Everything Danish
- Total Time
- 40 minutes, plus several hours for resting and making dough
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons/18 grams sesame seeds
- 2tablespoons/20 grams poppy seeds
- 2tablespoons/26 grams dried onion flakes
- 2tablespoons/26 grams dried garlic flakes
- 1batch Danish dough (see recipe)
- 1large egg, separated
- Flaky sea salt
Nutritional analysis per serving (10 servings)
100 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 164 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes and garlic flakes. On a lightly floured surface, roll the dough out into an 11-by-14-inch rectangle. Brush the dough with egg white. Sprinkle the seed mixture evenly over the top, pressing lightly to adhere.
- Step 2
Line 2 baking sheets with parchment paper. Starting from a short side, roll the dough up into a tight coil. Using a bread knife, trim off the ends, then slice the coil into 10 equal pieces. Arrange the pastries on the baking sheets and loosely cover with plastic wrap. Let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat the oven to 425 degrees.
- Step 3
In a small bowl, whisk the egg yolk with 1 teaspoon water.
- Step 4
Remove the plastic and gently brush the top and sides of the pastries with the yolk mixture. Sprinkle with flaky salt. Bake for 10 minutes, then rotate the sheets and reduce the oven temperature to 375 degrees. Continue to bake until puffed and deep golden brown, about 6 to 8 minutes more. Serve warm or room temperature.
Private Notes
Comments
I am a big fan of Samantha’s danish dough. This recipe is a great savory option and the unusual shape allows the layers to puff up beautifully. I use King Arthur Flour’s “The Works” bread topping for my filling instead, and I seriously recommend it!
This was exactly what I was looking for! I combined the Danish dough recipe with these instructions for my poppy seed pastry rolls and they turned out perfectly. I used a lemon glaze over the top to give them a nice sheen and added flavor. Nice and crispy on the outside, yet soft and buttery on the inside. Thank you!
I am a big fan of Samantha’s danish dough. This recipe is a great savory option and the unusual shape allows the layers to puff up beautifully. I use King Arthur Flour’s “The Works” bread topping for my filling instead, and I seriously recommend it!
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