Please note: This is a proprietary recipe file.
It is available inside the Bakeshop Collection for a limited time as a member perk.
This is a bakery-level Danish dough formula with a plum and cream cheese filling—built using real lamination, European butter, and professional technique. This is not a shortcut, puff-pastry, or beginner-style Danish. All measurements are written in metric first (the only format used during development), with U.S. volume cups/spoons included as a courtesy.
• Full laminated Danish dough recipe, including dough, butter block, plum filling, and cream cheese filling
• Both metric and U.S. volume measurements (metric is the primary system)
• Clear, bakery-level lamination steps written for small-batch home settings
• How to make a clean 5×5 European-style butter block
• Complete baking instructions for both convection and conventional ovens
• Proofing guidance, temperature notes, and visual cues
• Icing drizzle
• Notes on using canned, fresh, or frozen fruit
• Detailed Notes & Tips
• Home bakers ready to learn small-batch laminated dough with professional-level guidance
• Bakeries offering seasonal or holiday Danish pastries
• Anyone who wants a more polished, flavorful, and structurally sound version of the Starbucks Danish
• Bakers wanting a base Danish dough they can adapt with different fruit fillings or shapes
This recipe was developed entirely in metric using European-style butter (82%+ fat) for clean lamination and better flavor.
Volume cups/spoons are included only as a secondary courtesy.
All upgrades are optional—this recipe is designed to succeed without them.
• This recipe is a proprietary formula and is not a basic Danish or a shortcut puff pastry method.
• Digital product only — no physical item will be shipped.
• All sales are final due to the nature of digital files.
• Your purchase grants you the right to use the recipe to produce baked goods for your business.
By purchasing this file, you agree not to resell, redistribute, upload, or share the recipe publicly in any form.
You may bake and sell the final product freely as part of your business offerings.
This Danish dough was developed to produce true bakery-quality layers with a tender interior crumb and buttery, crisp edges. The hydration, flour blend, fold sizes, and butter block dimensions were chosen specifically to give consistent results in home and cottage bakery environments.
The plum filling uses canned purple plums for affordability and ease without sacrificing texture—once blended, strained, and reduced, the flavor is bright, smooth, and balanced with warm spices. The cream cheese layer is intentionally stabilized for clean baking and a silky, set finish.
This is a laminated pastry, not a beginner recipe, but the file walks you through temperatures, dough cues, problem-solving, and every stage of the process so you can achieve a clean, professional Danish even on a small scale. It is reliable, seasonally adaptable, and can be used with any fruit puree or Danish shape you want to create.
Please note: This is a proprietary recipe file.
It is available inside the Bakeshop Collection for a limited time as a member perk.
This is a bakery-level Danish dough formula with a plum and cream cheese filling—built using real lamination, European butter, and professional technique. This is not a shortcut, puff-pastry, or beginner-style Danish. All measurements are written in metric first (the only format used during development), with U.S. volume cups/spoons included as a courtesy.
• Full laminated Danish dough recipe, including dough, butter block, plum filling, and cream cheese filling
• Both metric and U.S. volume measurements (metric is the primary system)
• Clear, bakery-level lamination steps written for small-batch home settings
• How to make a clean 5×5 European-style butter block
• Complete baking instructions for both convection and conventional ovens
• Proofing guidance, temperature notes, and visual cues
• Icing drizzle
• Notes on using canned, fresh, or frozen fruit
• Detailed Notes & Tips
• Home bakers ready to learn small-batch laminated dough with professional-level guidance
• Bakeries offering seasonal or holiday Danish pastries
• Anyone who wants a more polished, flavorful, and structurally sound version of the Starbucks Danish
• Bakers wanting a base Danish dough they can adapt with different fruit fillings or shapes
This recipe was developed entirely in metric using European-style butter (82%+ fat) for clean lamination and better flavor.
Volume cups/spoons are included only as a secondary courtesy.
All upgrades are optional—this recipe is designed to succeed without them.
• This recipe is a proprietary formula and is not a basic Danish or a shortcut puff pastry method.
• Digital product only — no physical item will be shipped.
• All sales are final due to the nature of digital files.
• Your purchase grants you the right to use the recipe to produce baked goods for your business.
By purchasing this file, you agree not to resell, redistribute, upload, or share the recipe publicly in any form.
You may bake and sell the final product freely as part of your business offerings.
This Danish dough was developed to produce true bakery-quality layers with a tender interior crumb and buttery, crisp edges. The hydration, flour blend, fold sizes, and butter block dimensions were chosen specifically to give consistent results in home and cottage bakery environments.
The plum filling uses canned purple plums for affordability and ease without sacrificing texture—once blended, strained, and reduced, the flavor is bright, smooth, and balanced with warm spices. The cream cheese layer is intentionally stabilized for clean baking and a silky, set finish.
This is a laminated pastry, not a beginner recipe, but the file walks you through temperatures, dough cues, problem-solving, and every stage of the process so you can achieve a clean, professional Danish even on a small scale. It is reliable, seasonally adaptable, and can be used with any fruit puree or Danish shape you want to create.
