1-First Step: Prepare the dough (mise en place). Warm 250ml milk to 37°C. Dissolve 7g yeast and 80g sugar in it. Mix 500g flour and 1 tsp salt in a bowl. Add yeast mixture, 1 egg, and softened 75g butter. Knead 10 minutes until smooth and elastic. Cover and let rise in a warm spot for 1 hour until doubled. This builds the tender base for your Danish pastry. For gluten-free, add extra kneading time.

2-Second Step: Make the pastry cream. Split 1 vanilla pod, scrape seeds into 500ml milk in a saucepan. Heat to simmer. Whisk 4 egg yolks, 100g sugar, 40g cornstarch until pale. Temper by adding hot milk gradually while whisking. Return to pan, cook on low 2-3 minutes stirring until thick (coats spoon). Off heat, stir in 50g butter. Strain, cover surface with plastic, chill 2 hours. Vegan tip: Use cornstarch slurry for eggs. This smooth filling defines the vanilla pastry cream lagkagesnegle.

3-Third Step: Prepare raspberry filling. If using fresh, mash 300g raspberries with 50g sugar. Or warm 200g jam slightly for spreadability. Set aside. This adds tart contrast to sweet cream.

4-Fourth Step: Roll and fill dough. Punch down risen dough. Roll into 40x60cm rectangle on floured surface. Spread chilled pastry cream evenly, leaving 2cm edge. Pipe or spread raspberry filling in stripes lengthwise. Roll tightly from long side into a log. Cut into 12 equal slices (about 5cm thick). Place cut-side up on parchment-lined baking sheet, spaced apart.

5-Fifth Step: Second rise. Cover loosely, let rise 30-45 minutes until puffy. Preheat oven to 190°C (375°F).

6-Sixth Step: Bake. Bake 20-25 minutes until golden brown. Meanwhile, make simple syrup: dissolve 50g sugar in 50ml hot water. Brush hot pastries with syrup for shine.

7-Final Step: Glaze and serve. Mix 100g icing sugar, 2 tbsp milk, 1 tsp vanilla for drizzle. Cool pastries 10 minutes, then glaze. Serve warm. Inspired by Skandi Baking’s lagkagesnegle raspberry swirls recipe. Low-cal: bake without syrup. Enjoy the flaky layers and fruity bursts.