foodie wrote:
> does anyone have good recipe for danish pastries?
>

There's two types of Danish pastry - the yeastdough based and the flaky
dough. I only make the yeastdough - such as kringle. The flaky stuff
where you need to spread butter and fold and flatten, refridgerate,
spread butter and fold and flatten, refridgerate, spread butter and fold
and flatten, refridgerate, spread butter and fold and flatten,
refridgerate, etc. is just not worth it (perhaps because I've been
brought up on this I don't see anything special in this kind of pastry -
I'm more attracted to whipped cream cakes anyway - more healthy, too).

Typical fillings are the "remonce" base (butter and sugar stirred
together with a
spoon) and cinnamon, raisins, marzipan , pistacchio paste, almonds,
nuts, prunes, raspberry jam, or chocolate pieces. Pearl sugar (coarse
gained sugar) on the top (and chopped nuts or almonds).

I think I wrote my recipe in english a long time ago. I will find it and
repost it.