📝 About This Recipe
The Spandauer is the quintessential Danish pastry, known for its intricate layers of buttery, laminated dough and a rich heart of velvety vanilla custard. Originating from Copenhagen's 19th-century bakeries, this 'wienerbrød' masterpiece offers a sublime contrast between a shatteringly crisp exterior and a soft, almond-scented center. Topped with a classic sugar glaze, it is the ultimate morning indulgence that brings the warmth of a Nordic bakery right into your kitchen.
🥗 Ingredients
The Yeast Dough
- 250 ml Whole milk (cold from the fridge)
- 25 grams Fresh yeast (or 7g active dry yeast)
- 50 grams Granulated sugar
- 1 large Egg (cold)
- 450-500 grams All-purpose flour (plus extra for dusting)
- 1 teaspoon Salt (fine sea salt)
The Butter Block (Lamination)
- 250 grams Unsalted butter (high-quality European style, cold)
Vanilla Pastry Cream (Kagecreme)
- 250 ml Whole milk
- 2 large Egg yolks
- 20 grams Cornstarch
- 1 whole Vanilla bean (scraped seeds)
- 40 grams Granulated sugar
Filling & Finish
- 100 grams Marzipan (Odense style) (grated for the center)
- 1 egg Egg wash (beaten with a splash of water)
- 100 grams Powdered sugar (for glaze)
- 1-2 tablespoons Water (boiling hot)
- 2 tablespoons Sliced almonds (optional garnish)
👨🍳 Instructions
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1
Prepare the pastry cream: Whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk and vanilla seeds in a saucepan until simmering. Slowly pour the milk into the egg mixture while whisking, then return everything to the pan. Cook over medium heat until thick and bubbling. Transfer to a bowl, cover with plastic wrap touching the surface, and chill completely.
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2
Make the dough: Dissolve yeast in cold milk. Add sugar, egg, salt, and most of the flour. Knead briefly until a smooth but cold dough forms. Do not overwork; you want to keep the dough temperature low. Wrap in plastic and chill for 30 minutes.
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3
Prepare the butter: Place the cold butter between two sheets of parchment paper. Pound with a rolling pin and roll into a 15x15 cm square. Chill until firm but pliable.
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4
Lamination (The Turn): Roll the cold dough into a 30x15 cm rectangle. Place the butter block in the center and fold the dough over it so the edges meet in the middle. Seal the seams.
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5
First Turn: Roll the dough out into a long rectangle (about 1 cm thick). Fold the dough like a letter (top third down, bottom third up). Rotate 90 degrees and repeat the rolling and folding. Wrap and chill for 30 minutes.
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6
Final Turn: Repeat the rolling and folding process one last time (total of 3 folds). Chill the dough for at least 1 hour, or ideally overnight, to relax the gluten.
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7
Shaping: Roll the dough out to a 30x40 cm rectangle, about 5mm thick. Trim the edges with a pizza cutter to reveal the layers. Cut into 12 equal squares (approx 10x10 cm).
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8
The Spandauer Fold: Place a teaspoon of grated marzipan in the center of each square. Fold the four corners of the square into the center, pressing down firmly to secure them.
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9
Proofing: Place pastries on baking sheets lined with parchment. Let them rise in a cool room for 1.5 to 2 hours until puffy but not overly warm (you don't want the butter to melt).
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10
Final Filling: Preheat oven to 200°C (400°F). Press the centers of the pastries down again and pipe or spoon a generous dollop of the chilled vanilla cream into the center of each.
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11
Baking: Brush the exposed dough (not the cream) with egg wash and sprinkle with sliced almonds if using. Bake for 15-20 minutes until deep golden brown and crisp.
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12
Glazing: Mix powdered sugar with boiling water to create a thick, white icing. Once the pastries have cooled slightly but are still warm, drizzle the icing in a ring around the vanilla cream.
💡 Chef's Tips
Use high-fat European butter (82% fat minimum) for the best flake and flavor. Keep all ingredients and the dough cold at all times; if the butter melts into the dough, you lose the layers. When folding the corners, press a thumb deep into the center to ensure they don't pop open during baking. Don't rush the final proof; the 'lift' comes from the steam of the butter layers, but the yeast needs time to develop texture.
🍽️ Serving Suggestions
Serve fresh within 4 hours of baking for the ultimate 'shatter' factor. Pair with a strong, dark roast coffee (the bitterness balances the sweet glaze). Accompany with a glass of cold milk for a traditional Danish children's treat. Serve as part of a 'Frokost' or brunch spread alongside fresh berries and soft cheeses.