Tebirkes (Danish Pastry with Poppy Seeds)
This is one of our favorite Danish pastries! Two layers of flaky, buttery, laminated dough with a layer of sweet, delicious marzipan filling in between and poppy seeds on top - what could be better?
Ingredients
PASTRY DOUGH
- 1 portion wienerbrødsdej *or you can use the easier recipe below! You only need one portion, so choose one to use!!
- OR 1 portion "easier" wienerbrødsdej (danish pastry dough)
MARZIPAN FILLING (REMONCE)
- 100 grams marzipan (our recipe makes 250 grams, so you can adjust accordingly!)
- 50 grams softened butter
- 50 grams sugar
TOPPING
- 1 egg for egg wash
- Poppy seeds
Instructions
- The night before baking, begin preparing the pastry dough by following the steps in our wienerbrødsdej recipe. Or, you can make the dough the same day, and use our easier version! You can also prepare homemade marzipan ahead of time.
- The next day or after the dough is done rising, follow the lamination instructions in the danish pastry dough recipe.
- While the dough is resting between folds, mix together the ingredients for the marzipan filling. Mix really well, until you have a smooth paste.
- Once you've completed the final lamination according to the danish pastry dough recipe and the dough has rested, begin rolling out your dough. When it's reached about 16" in length, cut it in half and work with one half at a time, putting the second half back in the fridge.
- Roll out your dough into a flat rectangle that is pretty thin - about 1/8 inch in thickness. One half of the dough will make six pastries, for twelve total.
- Once your dough is in a rough rectangle shape, trim the edges. Your rectangle should measure at least 14" in length, and about 9-9.5" in width.
- Add marzipan paste to the center third of your dough, along the length of the dough - remember that you will just spread half of the paste on this first half of the dough.
- Fold the left third of the dough about halfway across the filling - make sure you are folding the long edge over.
- Add a little bit of water to the top of the dough you just folded over, to help the pastry stick together.
- Fold the right third over the left third, overlapping by about an inch.
- Press down firmly where the dough overlaps to seal.
- Cut into six equal pieces. We don't measure this part but just make marks on the dough halfway down, then divide the two halves into thirds to make equal sized pastries. If you prefer to measure, definitely do that!
- Place on a prepared baking sheet with parchment paper, seam side down. Cover and start proofing.
- Shape the next six pastries using the other half of the dough and the remaining half of the marzipan paste. Place these on a second baking baking sheet with parchment paper, and cover with either plastic wrap or a dish towel.
- Now leave your shaped pastries to rise for at least 2 hours, perhaps longer.
- Look at the difference between the previous picture and the picture below! This is a very important step, because under-proofing these means major butter leakage (we are speaking from experience!). You'll know the pastries are ready when they feel super light and airy (almost wobbly when you touch them) and have doubled in size. Another test is to poke the dough, and if it leaves an impression and doesn't spring back immediately, it should be ready.
- Towards the end of the rising time, preheat your oven to 375 degrees F (190 C).
- Once your pastries have fully risen, egg wash the tops.
- Add poppy seeds in an even and thick layer on top of the egg washed pastries.
- Bake for about 15 minutes or until golden brown. You can either bake both baking sheets at the same time if you adjust the oven racks, or bake one sheet at a time on the center rack. We prefer to bake these one at a time to control the temperature in the oven a little bit better, and because the second half of the pastries likely will need 15 or so extra minutes of proofing anyway.
- After the pastries are done, transfer to a cooling rack. Bake the second sheet and let those pastries cool on a cooling rack as well. Enjoy!