I still remember the first time I witnessed the magic of laminated dough transforming in my grandmother’s kitchen. The rhythmic folding, the patient chilling, the anticipation of those perfect, flaky layers. Years later, when I discovered the viral sensation of El Mordjene—that irresistible Algerian hazelnut spread that took social media by storm—I knew I had to marry these two culinary traditions. This Danish pastry celebrates the art of patience, with buttery layers cradling a filling that balances the nutty richness of El Mordjene with the delicate sweetness of white chocolate and the distinct earthiness of pistachios. It’s what happens when tradition meets innovation on a baker’s workbench. ✨
The Story Behind El Mordjene Danish 📖
El Mordjene emerged from Algeria as a homemade alternative to commercial chocolate spreads, becoming a TikTok phenomenon before facing European import restrictions due to dairy regulations. Meanwhile, Danish pastries trace their lineage to 19th-century Vienna, when Austrian bakers brought their techniques to Denmark. This recipe honors both traditions while creating something entirely new—a testament to how foods evolve as they cross borders and generations. The addition of pistachios pays homage to Middle Eastern pastry traditions, creating a truly global bite that feels both familiar and excitingly novel.
Essential Ingredients 🧾
For the Danish dough, you’ll need:
- 1 cup (240ml) warm water
- 1 tablespoon instant yeast
- 2½ cups (300g) all-purpose flour, divided
- 1¼ cups (150g) cake flour
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- 1¼ cups (300g) cold unsalted European-style butter, cubed
For the El Mordjene spread:
- 100g roasted hazelnuts, skins removed
- 150g confectioners’ sugar
- 80g neutral oil (I prefer sunflower)
- 50g powdered milk
For the filling:
- 60g pistachio powder (or finely chopped pistachios)
- 100g white chocolate chips
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions 📝
Day 1: Prepare the dough
- Create a sponge by mixing warm water, yeast, and 1 cup of flour in a large bowl. Let rest for 5 minutes until bubbly.
- Add remaining flours, sugar, salt, and ¼ cup of the butter. Mix until a shaggy dough forms.
- Work in remaining butter gradually—the key is to leave visible butter pieces throughout the dough. This is critical for those heavenly layers!
- Let the dough rest for 30 minutes at room temperature, then refrigerate for 2 hours.
- On a lightly floured surface, roll dough into an 18×10-inch rectangle. Perform a book fold by folding the short ends toward the center, then folding in half like closing a book.
- Wrap and chill for 1 hour. Repeat this folding and chilling process twice more.
- After the final fold, refrigerate overnight.
Chef’s Note: The magic of Danish pastry lies in those butter layers. If your kitchen is warm, work quickly and return the dough to the refrigerator if butter begins softening too much. Those cold butter pockets will create steam during baking, pushing the dough layers apart for that signature flakiness.
Day 2: Prepare filling and assemble
- For the El Mordjene, process hazelnuts in a food processor until they form a paste. Add confectioners’ sugar, oil, and powdered milk, blending until silky smooth.
- Roll the chilled dough into a 12-inch square about ¼-inch thick.
- Spread El Mordjene evenly across the dough, leaving a 1-inch border.
- Sprinkle the pistachio powder and white chocolate chips over the spread.
- Roll the dough into a tight spiral and cut into 12 equal pieces. Tuck the ends underneath each piece.
- Place pastries on a parchment-lined baking sheet, leaving room for expansion. Cover loosely and proof for 90 minutes until puffy.
- Preheat oven to 375°F (190°C). Brush pastries with egg wash and bake for 25-30 minutes until deeply golden.
- Cool slightly before serving—though I’ve never been patient enough to let them cool completely!
Chef’s Secret Techniques 🤫
The difference between good and extraordinary Danish pastries is in the details. Toast your pistachios at 330°F (165°C) for 16 minutes before grinding for a more pronounced flavor. If hazelnuts are difficult to find, almonds make a wonderful substitute in the El Mordjene, though the flavor profile will shift slightly. For an extra touch of indulgence, drizzle freshly baked pastries with melted white chocolate or dust with a snow-like layer of confectioners’ sugar just before serving.
When laminating the dough, the goal isn’t perfection but consistency. Don’t worry if your folds aren’t museum-worthy—what matters is maintaining the separation between layers. Remember, our grandmothers weren’t measuring with rulers, but with experienced hands and watchful eyes.
Serving & Presentation Tips 🍽️
These Danish pastries are magnificent when served slightly warm, when the white chocolate maintains a gentle softness. Pair with a strong cup of coffee—the bitter notes create a beautiful counterpoint to the sweet, nutty pastry. A small bowl of fresh berries alongside provides a welcome acidic balance. For an elegant brunch presentation, arrange on a wooden board with sprigs of fresh mint and edible flowers.
Every time I serve these pastries, I’m reminded of how food connects us across continents and generations. From my grandmother’s careful hands shaping dough to an Algerian spread that captured hearts worldwide, to the pistachios that whisper of Middle Eastern souks—this humble Danish tells a global story in a single, flaky bite. That’s the true beauty of cooking: the way it lets us travel without ever leaving our kitchens. Now it’s your turn to continue the journey.