These Danish pastry rolls are from a vintage recipe that is a variation of what you might envision. The flaky and buttery dough creates a delicious roll (think cinnamon roll style) filled with sweet raisins bathed in a sugary filling. I love these pastries as breakfast with a hot cup of coffee.
- 1 package yeast (2 1/4 teaspoon)
- 1/4 Cup warm water (100-110˚ F)
- 2 1/2 Cups all-purpose flour
- 1/4 Cup white sugar
- 1 teaspoon salt
- 1/2 Cup butter, cold
- 1 Cup cottage cheese, creamed
- 1 egg, beaten
- 3/4 Cup brown sugar
- 1 teaspoon vanilla
- 3 Tablespoons butter, melted
- 2/3 Cup raisins (or nuts), optional
- Dissolve yeast in warm water.
- In a large bowl, combine the flour, white sugar, and salt. Stir. Cut in cold butter. Add creamed cottage cheese, egg, and yeast. Mix well into the dough.
- Roll the dough until measured 14×14 inches wide.
- In a small bowl, combine brown sugar, melted butter, and vanilla. Spread over dough and top with nuts or raisins.
- Roll up and cut into 1/2 inch slices. Place in greased pan and let rise for 2 hours or until doubled in size.
- Bake in a preheated 400˚ F oven for 15-20 minutes.
Let the dough rise in a warm space (if you can). I tried to find a warm draftless area in our farmhouse, but on a cold winter day, that was a challenge. My danish rolls took about 3 hours to rise and baked up just fine.
Use cold butter. Using cold butter in this recipe not only helps the cut-in process but helps to create little pockets of flakiness as it melts in the oven while baking.
Cream the cottage cheese. I used a mixer to cream my cottage cheese. There was still some texture to it which is unavoidable. Don’t worry about it as those little bits of cottage cheese will help create the little air pockets making the rolls flaky.
Store: Store these rolls for up to 3 days in an airtight container at room temperature.
- Serving Size: 1 pastry
- Calories: 184
- Sugar: 14.3
- Sodium: 159
- Fat: 7
- Carbohydrates: 27.5
- Protein: 3.4
- Cholesterol: 27.4
Keywords: danish pastry