VEGETARIAN DANISH
Fresh off my trip to Denmark, I have a huge craving for all things Danish. And I can’t think of anything more Danish than…well…a Danish! In Denmark, they call these delicious pastries wienerbrød, or “Viennese bread.” That’s right, the world-famous “Danish” is based on an Austrian dish! To complicate things even further, the beloved pastry actually originated in 17th-century France, where a baker folded butter into his pastry dough after forgetting to add it to his flour. From there, it traveled to Italy, then Austria. In 19th century Denmark, a baker’s strike brought Austrian bakers to the country, who took their now-classic pastry with them. It quickly became synonymous with its new home. Phew, this is a dish that has traveled more than I have!
Cooking time: 15 minutes | Preparation time: 20 minutes | Servings: 8
NUTRITIONAL FACTS
Calories: 380 | Total Fat: 24g | Total Carbohydrates: 35g | Dietary Fiber: 1g | Protein: 7g
KITCHEN TOOLS
Mixing bowls
Pastry cutter or food processor
Rolling pin
Baking sheet
Parchment paper
Cookie cutter or knife
Whisk
INGREDIENTS
For the Dough:
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed
1/2 cup cold water
For the Filling:
1 cup ricotta cheese
1/4 cup powdered sugar
1 teaspoon vanilla extract
Zest of 1 lemon
1 cup fresh berries (e.g., blueberries, raspberries)
For the Glaze:
1/2 cup powdered sugar
1–2 tablespoons milk (dairy or plant-based)
1/2 teaspoon vanilla extract
DIRECTIONS
In a large mixing bowl, combine flour, sugar, and salt. Add cold, cubed butter, and use a pastry cutter or food processor to cut the butter into the flour until the mixture resembles coarse crumbs. Add cold water and mix until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a floured surface to about 1/4-inch thickness.
Using a cookie cutter or a knife, cut the dough into desired shapes (circles or rectangles).
In a bowl, mix ricotta cheese, powdered sugar, vanilla extract, and lemon zest until well combined.
Spoon a dollop of the ricotta mixture onto the center of each dough shape. Top with fresh berries.
Fold the edges of the dough over the filling, creating a border. Press to seal the edges.
Place the assembled pastries on a parchment-lined baking sheet. Bake in the preheated oven for about 15 minutes or until the edges are golden brown.
While the pastries are baking, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
Once the pastries are done, drizzle the glaze over the top. Allow them to cool slightly before serving.
Serve the vegetarian Danish warm and enjoy this delightful treat!
