DANISH PASTRY 1 1/2 c. butter 2 pkg. active dry yeast 3/4 c. milk, scalded 1 tsp. salt 4 c. all-purpose flour 1/3 c. all-purpose flour 1/2 c. water 1/4 c. sugar 1 egg, beaten
Cream butter with 1/3 cup flour. Roll between two sheets of waxed paper to form a 12 x 6-inch rectangle. Chill thoroughly. Soften yeast in warm water. Combine milk, sugar and salt. Cool to lukewarm. Add yeast and egg, mix well. Add 4 cups flour or enough to make soft dough. Turn out and knead on lightly floured surface until smooth, about 5 minutes. Roll dough in 14-inch square on lightly floured surface. Place chilled butter mixture on half the dough. Fold over other half of dough, seal edges. Roll dough on lightly floured surface in a 20 x 12-inch rectangle. Fold in thirds so you have 3 layers. If butter softens, chill again. Roll again into 20 x 12-inch rectangle. Repeat folding and rolling two more times. Chill 1/2 hour after last rolling. Shape into desired shapes. Fill if desired with almond filling or canned fruit or pie filling. Place rolls on ungreased baking sheet. Let rise in warm place until almost double, about 1 hour. Bake in 450 degreesoven for about 8 minutes. If desired, brush tops immediately with confectioners icing. Serve warm. Makes about 3 dozen pastries. Danish Pastry Almond Filling: 1/4 c. butter 1/4 c. blanched almonds, ground 1/4 c. sugar Confectioners Icing: light cream 1 tsp. vanilla 2 c. powdered sugar, sifted dash of salt Thoroughly cream together butter and sugar. Add ground almond and mix well. Use only 1 level teaspoon filling in each roll. Icing: Mix together well. Brush tops of warm pastries. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
