Easy Iranian Danish Pastry Recipe: Delicious Homemade Wienerbröd

In a bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let it activate for 5-10 minutes. Then, add the remaining sugar, salt, and flour, mixing until a shaggy dough forms. Knead on a lightly floured surface for about 5 minutes until smooth and elastic. Cover and let it rest for 30 minutes.

While the dough rests, prepare the butter block. Place cold butter between two sheets of parchment paper and flatten into a 15x15 cm square. After the dough has rested, roll it into a 20x20 cm square. Place the butter block diagonally in the center of the dough and fold the dough corners over the butter, sealing it completely. Roll the dough into a rectangle and perform the first fold: fold one-third of the dough over the middle, then the other third over that. Chill for 30 minutes.

Repeat the rolling, folding, and chilling process two more times. Each time, turn the dough 90 degrees before rolling to create even layers. After the third fold, chill the dough for at least 1 hour, or preferably overnight, for best results and flakiness. This completes the lamination process.

For the cardamom custard filling: Whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk in a saucepan until simmering. Gradually temper the hot milk into the egg mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla extract and ground cardamom. Cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely.

Preheat oven to 190°C (375°F). Roll out the chilled laminated dough to about 0.5 cm thickness. Cut into desired shapes (squares, rectangles, or triangles). Place a spoonful of chilled cardamom custard filling in the center of each shape. Fold or shape the pastries as desired (e.g., envelope fold, pinwheel). Place on a baking sheet lined with parchment paper. Brush with egg wash (beaten egg). Let rise in a warm place for 30 minutes, then bake for 15-20 minutes, or until golden brown and puffed.

Once pastries are baked and slightly cooled, prepare a simple glaze by whisking powdered sugar with 2-3 tablespoons of water or milk until smooth. Drizzle the glaze over the pastries. Serve warm or at room temperature. These pastries are best enjoyed fresh.