Explore variations · 2 →Jump to ingredients & method ↓

View

Measurements

Strawberry-yogurt Danish fingers

Name: Strawberry-yogurt Danish fingers
Yield: 8 fingers
Cuisine: France
Ingredients: 330 g Plain flour Unbleached all-purpose flour, around 11–12% protein.; 33.5 g Granulated sugar; 7.5 g Fine salt; 6 g Instant dried yeast; 14 g Unsalted butter for the dough Cold, cut small.; 113.5 g Whole milk Cold.; 45 g Water Cold.; 50 g Beaten whole egg About one medium egg without its shell.; 213 g Unsalted butter for layering Cool but pliable, never oily or melted.; 35 g Flour for rolling Use only light dustings and brush off surplus.; 25 g Beaten egg for brushing; 5 g Water for the egg wash; 40 g Smooth apricot jam Without added alcohol.; 10 g Water for the glaze; 150 g Whole milk for the custard; 30 g Sugar for the custard; 30 g Egg yolk Weighed without whites.; 12 g Cornflour Pure maize starch, not cornmeal.; 10 g Unsalted butter for the custard; 0.5 g Vanilla seeds; 120 g Prepared strawberries Hulled weight; dry well and cut into 8 mm pieces.; 60 g Full-fat strained plain Greek yogurt Thick, without gelatin or added alcohol; spoon off loose whey.; 30 g Flaked almonds

Makes: 8 fingers
Heat: 200°C conventional
Baking time: 25–30 min per tray; 50–60 min total
Cuisine / style: France

200°C conventional; bake one tray at a time and hold the second ready tray refrigerated.

France · Danish pastry

Strawberry-yogurt Danish fingers

Two folded Danish strips hold strawberries, yogurt and vanilla custard beneath an almond topping. Cut them into eight fingers after baking and cooling.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Plain flour	330 g	Unbleached all-purpose flour, around 11–12% protein.
Dough	Granulated sugar	33.5 g
Dough	Fine salt	7.5 g
Dough	Instant dried yeast	6 g
Dough	Unsalted butter for the dough	14 g	Cold, cut small.
Dough	Whole milk	113.5 g	Cold.
Dough	Water	45 g	Cold.
Dough	Beaten whole egg	50 g	About one medium egg without its shell.
Lamination	Unsalted butter for layering	213 g	Cool but pliable, never oily or melted.
Handling	Flour for rolling	35 g	Use only light dustings and brush off surplus.
Finish	Beaten egg for brushing	25 g
Finish	Water for the egg wash	5 g
Glaze	Smooth apricot jam	40 g	Without added alcohol.
Glaze	Water for the glaze	10 g
Custard	Whole milk for the custard	150 g
Custard	Sugar for the custard	30 g
Custard	Egg yolk	30 g	Weighed without whites.
Custard	Cornflour	12 g	Pure maize starch, not cornmeal.
Custard	Unsalted butter for the custard	10 g
Custard	Vanilla seeds	0.5 g
Filling	Prepared strawberries	120 g	Hulled weight; dry well and cut into 8 mm pieces.
Filling	Full-fat strained plain Greek yogurt	60 g	Thick, without gelatin or added alcohol; spoon off loose whey.
Finish	Flaked almonds	30 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Refrigerator	Use the household fridge; reserve enough flat space for the dough or trays. A warm room is not a chilling substitute.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Ruler	Use a clean kitchen ruler or tape measure beside the dough to check dimensions.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Small saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Whisk	Use a fork for small liquid mixtures. For whipping cream or egg whites, use a balloon whisk or electric beaters.
Shallow custard container	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 25–30 min per tray; 50–60 min total

200°C conventional; bake one tray at a time and hold the second ready tray refrigerated.

Makes: 8 fingers
Heat: 200°C conventional
Plan for: 1110 min total; 100 min active

Method

01 · Mix and chill the base dough
65–70 min
Use: Plain flour; Granulated sugar; Fine salt; Instant dried yeast; Unsalted butter for the dough; Whole milk; Water; Beaten whole egg
Mix the dough flour, sugar, salt and yeast. Rub in the 14 g dough butter, then add the cold milk, water and dough egg. Mix and knead gently for 3–5 minutes, until cohesive but still slightly tacky. Flatten into a thick rectangle, wrap and refrigerate for 1 hour.
Ready when: No dry flour remains; the chilled dough is cool and firm without being frozen.
01 Strawberry-yogurt Danish fingersMix, wrap and chill the enriched dough until firm.
02 · Enclose the measured layering butter
10–15 min
Use: Unsalted butter for layering; Flour for rolling
Between two sheets of baking paper, pound the 213 g layering butter into a 15 cm square. It should bend under pressure without cracking or becoming greasy. Lightly flour the worktop and roll the dough to 16×32 cm. Put the butter on one half, leaving a narrow border; fold the empty half over and pinch the edges shut.
Ready when: One complete butter block is sealed inside the dough, with no exposed butter. Dough and butter feel similarly pliable.
02 Strawberry-yogurt Danish fingersEnclose the single butter block and seal the edges.
03 · Make three letter turns and chill overnight
560–805 min
Use: Flour for rolling
Roll the packet gently to 20×45 cm. Brush off loose flour. Fold one short end over the middle third, then the other end over it, like a letter. Wrap and chill for 30 minutes. Turn the packet 90 degrees and repeat this rolling, folding and 30 minute chill once. Turn it again and make a third letter fold in the same way. Wrap securely and refrigerate for 8–12 hours. Chill earlier if butter starts to soften or escape.
Ready when: After three letter folds the packet is neat and cool, with the butter still enclosed. No extra butter is added during the turns.
03 Strawberry-yogurt Danish fingersComplete three letter turns with chilling, then rest overnight.
04 · Cook and thoroughly chill a separate custard batch
255–265 min
Use: Whole milk for the custard; Sugar for the custard; Cornflour; Egg yolk; Unsalted butter for the custard; Vanilla seeds
Make the custard while the dough has its long refrigerator rest. Heat the 150 g custard milk until steaming. In a bowl, whisk the 30 g custard sugar, cornflour and yolk until smooth. Gradually whisk in the hot milk, then return to the saucepan. Cook over medium heat, whisking constantly, until bubbles break through the centre; continue whisking for 1 minute. Remove from the heat and stir in the 10 g custard butter and vanilla seeds. Spread in a shallow container, cover the surface and refrigerate promptly for at least 4 hours, until completely cold.
Ready when: The custard is smooth, thick and cold, with no raw starch taste or loose liquid.
04 Strawberry-yogurt Danish fingersCook the vanilla custard and chill until completely cold.
05 · Select custard and shape two folded strips
20–25 min
Use: Flour for rolling; Prepared strawberries; Full-fat strained plain Greek yogurt
Line two 30×40 cm trays. On a lightly floured worktop, roll the dough to 30×40 cm, about 6 mm thick. Cut across the 40 cm length to make two 30×20 cm rectangles. Beat 180 g of the cold custard smooth, then fold in the 60 g yogurt and 120 g dry diced strawberries; keep any extra custard separately. Divide this 360 g filling equally between the rectangles. Spread each 180 g portion in a 6 cm-wide band along one 30 cm half, leaving about 2 cm clear at the long edge and ends. Fold the empty half over the filling to make a 30×10 cm strip, then press the open edges gently shut. Place one strip on each tray. Mark three shallow lines across each top at 7.5 cm intervals without cutting into the filling.
Ready when: There are two sealed strips, each marked into four fingers, with no filling on the outer seams.
05 Strawberry-yogurt Danish fingersDivide the filling between two rectangles, fold and mark each strip.
06 · Proof; keep the second ready tray cold
60–90 min
Use:
Cover loosely and leave at 20–24°C for 60–90 minutes, away from direct heat. Heat the oven to 200°C conventional during the final 20 minutes. When both trays are puffy, refrigerate the second while the first bakes.
Ready when: The pastry is visibly aerated and the butter remains inside the layers.
06 Strawberry-yogurt Danish fingersProof the two sealed strips until puffy.
07 · Brush and bake both trays sequentially
52–63 min
Use: Beaten egg for brushing; Water for the egg wash; Flaked almonds
Mix the wash egg and water. Brush exposed dough lightly, avoiding the cut layered edges. Scatter the almonds evenly over the two strips. Bake the first tray for 25–30 minutes, then bake the second for the same range. Lift a pastry carefully to inspect the base; cover loosely with foil if the top colours before the base is cooked.
Ready when: The tops and bases are golden, the visible pastry layers are dry and set, and there is no pale wet dough beside the filling.
07 Strawberry-yogurt Danish fingersBrush, add the almonds and bake one tray at a time.
08 · Glaze, cool and cut eight fingers
35–40 min
Use: Smooth apricot jam; Water for the glaze
Warm the apricot jam with its glaze water until smooth. Brush a thin layer over the warm pastries and move to racks. Cool for at least 30 minutes. Cut each strip along its marks into four fingers, eight pieces total.
Ready when: The layers are set and the filling is no longer hot. Each strip yields four neat fingers.
08 Strawberry-yogurt Danish fingersGlaze, cool and cut each strip into four fingers.

What to look for

Stage	Look / feel for	Needs attention
Mix and chill the base dough	No dry flour remains; the chilled dough is cool and firm without being frozen.
Enclose the measured layering butter	One complete butter block is sealed inside the dough, with no exposed butter. Dough and butter feel similarly pliable.
Make three letter turns and chill overnight	After three letter folds the packet is neat and cool, with the butter still enclosed. No extra butter is added during the turns.
Cook and thoroughly chill a separate custard batch	The custard is smooth, thick and cold, with no raw starch taste or loose liquid.
Select custard and shape two folded strips	There are two sealed strips, each marked into four fingers, with no filling on the outer seams.
Proof; keep the second ready tray cold	The pastry is visibly aerated and the butter remains inside the layers.
Brush and bake both trays sequentially	The tops and bases are golden, the visible pastry layers are dry and set, and there is no pale wet dough beside the filling.
Glaze, cool and cut eight fingers	The layers are set and the filling is no longer hot. Each strip yields four neat fingers.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Butter leaks while rolling.	The dough or butter is too warm.	Stop, wrap and chill until cool but pliable.	Use short rolling sessions and keep the packet cool.
The pastry beside the filling stays pale and wet.	The filling was warm or loose, or baking stopped early.	Cover the browned top loosely and continue until the base and inner dough are set.	Use cold thick custard and the stated filling weight; inspect the base before removing.

Storage: Refrigerate covered within 2 hours of baking and use within 1 day. Keep unused custard refrigerated and use within 2 days. Reheat pastry portions until hot through if serving warm.; Contains: wheat, milk, egg, almonds.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two almond-topped Danish fingers show crisp layers and set strawberry-custard filling. — Strawberry-yogurt Danish fingers, cooled and lightly glazed.

Recipe

Strawberry-yogurt Danish fingers

Two folded Danish strips hold strawberries, yogurt and vanilla custard beneath an almond topping. Cut them into eight fingers after baking and cooling.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Plain flour	330 g	Unbleached all-purpose flour, around 11–12% protein.
Dough	Granulated sugar	33.5 g
Dough	Fine salt	7.5 g
Dough	Instant dried yeast	6 g
Dough	Unsalted butter for the dough	14 g	Cold, cut small.
Dough	Whole milk	113.5 g	Cold.
Dough	Water	45 g	Cold.
Dough	Beaten whole egg	50 g	About one medium egg without its shell.
Lamination	Unsalted butter for layering	213 g	Cool but pliable, never oily or melted.
Handling	Flour for rolling	35 g	Use only light dustings and brush off surplus.
Finish	Beaten egg for brushing	25 g
Finish	Water for the egg wash	5 g
Glaze	Smooth apricot jam	40 g	Without added alcohol.
Glaze	Water for the glaze	10 g
Custard	Whole milk for the custard	150 g
Custard	Sugar for the custard	30 g
Custard	Egg yolk	30 g	Weighed without whites.
Custard	Cornflour	12 g	Pure maize starch, not cornmeal.
Custard	Unsalted butter for the custard	10 g
Custard	Vanilla seeds	0.5 g
Filling	Prepared strawberries	120 g	Hulled weight; dry well and cut into 8 mm pieces.
Filling	Full-fat strained plain Greek yogurt	60 g	Thick, without gelatin or added alcohol; spoon off loose whey.
Finish	Flaked almonds	30 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Refrigerator	Use the household fridge; reserve enough flat space for the dough or trays. A warm room is not a chilling substitute.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Ruler	Use a clean kitchen ruler or tape measure beside the dough to check dimensions.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Small saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Whisk	Use a fork for small liquid mixtures. For whipping cream or egg whites, use a balloon whisk or electric beaters.
Shallow custard container	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 8 fingers
Heat: 200°C conventional
Allow: 1110 min total; 100 min active

How do I make it?

Mix and chill the base dough
65–70 min
Mix the dough flour, sugar, salt and yeast. Rub in the 14 g dough butter, then add the cold milk, water and dough egg. Mix and knead gently for 3–5 minutes, until cohesive but still slightly tacky. Flatten into a thick rectangle, wrap and refrigerate for 1 hour.
Mix, wrap and chill the enriched dough until firm.
Ready when: No dry flour remains; the chilled dough is cool and firm without being frozen.
Enclose the measured layering butter
10–15 min
Between two sheets of baking paper, pound the 213 g layering butter into a 15 cm square. It should bend under pressure without cracking or becoming greasy. Lightly flour the worktop and roll the dough to 16×32 cm. Put the butter on one half, leaving a narrow border; fold the empty half over and pinch the edges shut.
Enclose the single butter block and seal the edges.
Ready when: One complete butter block is sealed inside the dough, with no exposed butter. Dough and butter feel similarly pliable.
Make three letter turns and chill overnight
560–805 min
Roll the packet gently to 20×45 cm. Brush off loose flour. Fold one short end over the middle third, then the other end over it, like a letter. Wrap and chill for 30 minutes. Turn the packet 90 degrees and repeat this rolling, folding and 30 minute chill once. Turn it again and make a third letter fold in the same way. Wrap securely and refrigerate for 8–12 hours. Chill earlier if butter starts to soften or escape.
Complete three letter turns with chilling, then rest overnight.
Ready when: After three letter folds the packet is neat and cool, with the butter still enclosed. No extra butter is added during the turns.
Cook and thoroughly chill a separate custard batch
255–265 min
Make the custard while the dough has its long refrigerator rest. Heat the 150 g custard milk until steaming. In a bowl, whisk the 30 g custard sugar, cornflour and yolk until smooth. Gradually whisk in the hot milk, then return to the saucepan. Cook over medium heat, whisking constantly, until bubbles break through the centre; continue whisking for 1 minute. Remove from the heat and stir in the 10 g custard butter and vanilla seeds. Spread in a shallow container, cover the surface and refrigerate promptly for at least 4 hours, until completely cold.
Cook the vanilla custard and chill until completely cold.
Ready when: The custard is smooth, thick and cold, with no raw starch taste or loose liquid.
Select custard and shape two folded strips
20–25 min
Line two 30×40 cm trays. On a lightly floured worktop, roll the dough to 30×40 cm, about 6 mm thick. Cut across the 40 cm length to make two 30×20 cm rectangles. Beat 180 g of the cold custard smooth, then fold in the 60 g yogurt and 120 g dry diced strawberries; keep any extra custard separately. Divide this 360 g filling equally between the rectangles. Spread each 180 g portion in a 6 cm-wide band along one 30 cm half, leaving about 2 cm clear at the long edge and ends. Fold the empty half over the filling to make a 30×10 cm strip, then press the open edges gently shut. Place one strip on each tray. Mark three shallow lines across each top at 7.5 cm intervals without cutting into the filling.
Divide the filling between two rectangles, fold and mark each strip.
Ready when: There are two sealed strips, each marked into four fingers, with no filling on the outer seams.
Proof; keep the second ready tray cold
60–90 min
Cover loosely and leave at 20–24°C for 60–90 minutes, away from direct heat. Heat the oven to 200°C conventional during the final 20 minutes. When both trays are puffy, refrigerate the second while the first bakes.
Proof the two sealed strips until puffy.
Ready when: The pastry is visibly aerated and the butter remains inside the layers.
Brush and bake both trays sequentially
52–63 min
Mix the wash egg and water. Brush exposed dough lightly, avoiding the cut layered edges. Scatter the almonds evenly over the two strips. Bake the first tray for 25–30 minutes, then bake the second for the same range. Lift a pastry carefully to inspect the base; cover loosely with foil if the top colours before the base is cooked.
Brush, add the almonds and bake one tray at a time.
Ready when: The tops and bases are golden, the visible pastry layers are dry and set, and there is no pale wet dough beside the filling.
Glaze, cool and cut eight fingers
35–40 min
Warm the apricot jam with its glaze water until smooth. Brush a thin layer over the warm pastries and move to racks. Cool for at least 30 minutes. Cut each strip along its marks into four fingers, eight pieces total.
Glaze, cool and cut each strip into four fingers.
Ready when: The layers are set and the filling is no longer hot. Each strip yields four neat fingers.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Butter leaks while rolling.	The dough or butter is too warm.	Stop, wrap and chill until cool but pliable. Use short rolling sessions and keep the packet cool.
The pastry beside the filling stays pale and wet.	The filling was warm or loose, or baking stopped early.	Cover the browned top loosely and continue until the base and inner dough are set. Use cold thick custard and the stated filling weight; inspect the base before removing.

Useful recipe notes

Storage: Refrigerate covered within 2 hours of baking and use within 1 day. Keep unused custard refrigerated and use within 2 days. Reheat pastry portions until hot through if serving warm.

Contains: wheat, milk, egg, almonds.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Strawberry-yogurt Danish fingers at a glance

Makes: 8 fingers
Heat: 200°C conventional
Baking time: 25–30 min per tray; 50–60 min total
Cuisine / style: France
Leavening: Yeast

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Plain flour	330 g	100%
Granulated sugar	33.5 g	10.2%
Fine salt	7.5 g	2.3%
Instant dried yeast	6 g	1.8%
Unsalted butter for the dough	14 g	4.2%
Whole milk	113.5 g	34.4%
Water	45 g	13.6%
Beaten whole egg	50 g	15.2%
Unsalted butter for layering	213 g	64.5%

Method

01 · Mix and chill the base dough

02 · Enclose the measured layering butter

03 · Make three letter turns and chill overnight

04 · Cook and thoroughly chill a separate custard batch

05 · Select custard and shape two folded strips

06 · Proof; keep the second ready tray cold

07 · Brush and bake both trays sequentially

08 · Glaze, cool and cut eight fingers

What to look for

Troubleshooting

How do I make it?

Mix and chill the base dough

Enclose the measured layering butter

Make three letter turns and chill overnight

Cook and thoroughly chill a separate custard batch

Select custard and shape two folded strips

Proof; keep the second ready tray cold

Brush and bake both trays sequentially

Glaze, cool and cut eight fingers

What can go wrong, and how can I fix it?

Strawberry-yogurt Danish fingers at a glance