Danish Pastry Recipe

In a large mixing bowl, combine flour, sugar, and salt. Mix well.

Add the cold butter to the flour mixture and use your fingers or a pastry cutter to cut it into the flour until it resembles coarse crumbs.

In a small bowl, mix warm milk and yeast. Let it sit for 5 minutes until the yeast becomes foamy.

Pour the yeast mixture into the flour mixture and mix until a dough forms. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour or until it doubles in size.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Punch down the dough to release any air bubbles. Roll it out into a rectangle about 1/4 inch thick.

Spread the fruit jam evenly over the dough, leaving a small border around the edges.

Starting from one of the longer sides, tightly roll the dough into a log. Cut the log into 1-inch thick slices.

Place the sliced pastries onto the prepared baking sheet and brush the tops with the beaten egg.

Bake in the preheated oven for 12-15 minutes or until golden brown and flaky.

Remove from the oven and let the pastries cool for a few minutes. Dust with powdered sugar before serving.