Tebirkes (Danish Poppy Seed Pastries)
A recipe for Tebirkes (Danish Poppy Seed Pastries)! These flaky pastries have a sweetened marzipan filling and are covered with poppy seeds.
Servings 12 Pastries
Ingredients
Dough:
- 2 1/4 teaspoons (7 grams) active dry yeast
- 3/4 cup (177 milliliters) lukewarm milk 105-115˚F, 40-46˚C
- 2 1/2 cups (315 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 cup (227 grams) unsalted butter chilled
Filling:
- 4 ounces (113 grams) marzipan grated
- 1/3 cup (85 grams) unsalted butter softened at room temperature
- 6 tablespoons (75 grams) granulated sugar
Topping:
- 1 large egg
- 1 tablespoon (15 grams) milk
- Poppy seeds blue or white
Instructions
To make the dough:
- In a small bowl, sprinkle the yeast over the lukewarm milk. Stir briefly to combine and allow to sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
- Mix in the frothy yeast with milk and egg until a soft dough comes together.
- On a lightly floured surface, knead the dough until smooth and elastic. Transfer to a large bowl, cover, and refrigerate 8 hours to overnight.
- Remove the chilled dough from the refrigerator and bring to room temperature for 30 minutes.
- Cut the butter into 1/2 inch (1.25 centimeter) thick slices and arrange over a large piece of parchment in an 8x8 inch (20 x 20 centimeter) square.
- Cover with another piece of parchment and hit the butter evenly with a rolling pin to bring the edges together, then roll into a 9x9 inch (23 x 23 centimeter) square.
- Refrigerate the square of butter for 10 minutes, only enough to make it cool again but not completely solid. It should still be a little pliable without snapping.
- On a lightly floured surface, roll the rested dough into a large 12x12 inch (30 x 30 centimeter) square.
- Place the prepared sheet of butter in a diamond shape over the square with the corners placed towards the center of each dough edge.
- Fold in the corners of the dough to meet in the center of the butter, pinching together the edges to fully enclose the butter.
- Being careful to not crack the dough and expose the butter, roll the dough into a rectangle about 10x14 inches (25x36 centimeters) in size.
- Fold 1/3rd of the dough inward towards the center followed by the other side to create three layers. Cover in plastic and refrigerate for 30 minutes.
- Roll the dough out again and fold inwards again, then refrigerate another 30 minutes. Repeat the process two more times for a total of four times in all.
To assemble:
- In a medium bowl, beat together the grated marzipan, softened butter, and sugar to create a smooth, sticky mixture.
- Line two baking sheets with parchment or lightly grease.
- In a small bowl, beat together the egg and milk.
- Roll the rested dough into a large sheet about 18x12 inches (46x30 centimeters) in size on a lightly floured surface.
- Cut the dough in half crosswise using a sharp knife to make two rectangles 9x12 inches (23x30 centimeters) in size.
- Spread half of the marzipan filling down the center of one dough sheet lengthwise.
- Fold 1/3 of the dough over the filling. Lightly brush the edge with the beaten egg milk mixture.
- Fold the other 1/3 of the dough over the filling and folded dough, making sure about 1 inch (2.5 centimeters) are overlapping, and press to seal.
- Flip the filled sheet over so the seam is on the bottom.
- Using a sharp knife, cut the sheet into individual pastries about 2 inches (5 centimeters) wide crosswise or about 6 equal pieces.
- Arrange on the prepared baking sheet at least 2 inches (5 centimeters) apart and cover the baking sheet with a towel.
- Repeat with the other sheet of dough and marzipan to make 12 pastries in all.
- Allow the covered pastries to rest at room temperature until puffed and doubled in size, 2-3 hours at room temperature.
- Place the egg milk mixture in the refrigerator until ready to bake.
To bake:
- Preheat oven to 400˚F (200˚C).
- Brush the egg milk mixture over the top of each puffed pastry.
- Cover completely with poppy seeds.
- Bake in preheated oven for 5 minutes. Reduce heat to 375˚F (190˚C) and bake for another 10-15 minutes or until golden.
- Allow to cool for about 5 minutes before removing from the baking sheet and enjoying or cooling on a wire rack.