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Copenhagen Poppy Seed Pastries
Baking

Copenhagen Poppy Seed Pastries

Golden and crispy Copenhagen poppy seed pastries with fine, buttery layers and sweet remonce filling in the centre. A classic Danish pastry that rewards patience and a cool hand during lamination.

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65 min total
16 servings
Hard

Ingredients

servings
Units

  • Dough

    • about 1.1 cup Water
    • 0.9 oz Yeast
    • 2.8 oz Sugar
    • 1 tsp Salt
    • 1 stk Egg
    • 1.1 lb Wheat flour
    • 8.8 oz Butter

  • Remonce filling

    • 7.1 oz Butter, softened
    • 7.1 oz Sugar

  • For the topping

    • 1 stk Egg
    • 1.4 oz Poppy seeds

Instructions

  1. 1

    Mix the remonce

    1. Mix softened butter and sugar together into a smooth remonce.
    2. Set it aside, preferably in a cool place, while you make the dough.
    5 min
  2. 2

    Dissolve the yeast

    1. Dissolve the yeast in the cold water.
    5 min
  3. 3

    Assemble the dough

    1. Add sugar, salt and egg.
    2. Knead in the flour a little at a time until the dough is smooth and supple.
    10 min
  4. 4

    Chill the dough

    1. Place the dough in the fridge while you prepare the butter.
    15 min
    freeze
  5. 5

    Flatten the butter

    1. Pound the butter into a square of about 15 x 15 cm, preferably between two sheets of baking paper.
    5 min
  6. 6

    Fold the dough (lamination)

    1. Roll the dough out, place the butter inside and fold the dough around the butter.
    2. Fold and roll the dough in several rounds to create fine layers.
    3. If the dough or butter becomes soft, chill the dough between folds.
    25 min
  7. 7

    Roll out and add remonce

    1. Divide the dough in 2 and roll each piece out to about 40 x 20 cm.
    2. Spread the remonce in the centre and fold the dough around the filling.
    10 min
  8. 8

    Cut and shape

    1. Cut the dough and shape 16 Copenhagen poppy seed pastries.
    2. Place them on baking trays lined with baking paper.
    10 min
  9. 9

    Let rise

    1. Let the pastries rise for about 2 hours until they are light and airy.
    120 min
  10. 10

    Brush and sprinkle

    1. Preheat the oven to 200°C conventional.
    2. Whisk the egg and brush gently.
    3. Sprinkle with poppy seeds.
    5 min
  11. 11

    Bake and cool

    1. Bake one tray at a time for 18–20 minutes until golden.
    2. Let them cool on a wire rack.
    20 min
    200°C
  12. 12

    Overnight rise

    1. Use 10 g yeast instead of 25 g.
    2. Follow the process through to the shaping step.
    3. Place them in the fridge overnight.
    4. Next morning: let them rise for 1 hour at room temperature and bake as directed.
    480 min
    freeze

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Details

Nutrition

Calories

340kcal

Protein

6g

Fat

20g

Carbs

34g

Serving Size

85g

Dietary

Allergens

GlutenMælkÆg

Serving

Suggestions

  • • Serve warm, preferably with a thin layer of butter and a cup of coffee on the side.

Drink Pairings

  • • non-alcoholic: Coffee

Side Pairings

  • • Butter

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 20°C
  • • Method: Store in a bag at room temperature

Tips

Preparation

  • • Cold rising gives a mellower flavour and makes morning baking easier.

Cooking

  • • Work cool during lamination – the butter should stay in layers, not melt into the dough.

Serving

  • • Warm them briefly in the oven before serving for extra crispiness.

Variations

Flavor

  • Sweet and buttery

Health

  • Home-baked

Method

  • Oven-baked

Toppings

  • Poppy seeds

Author

C

Camilla

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Author

C

Camilla