On Mon, 10 Apr 2006 12:52:22 +0200, Michael Archon Sequoia Nielsen
> wrote:

>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).

The stuff I used to make was fold, fold, fold, fold, too, but it had
yeast in it. This is Mom's recipe, clearly not cleaned up from Now
You're Cooking to MasterCook yet.

I had added someone else's directions sometime between backing up the
files and crashing my hard drive. So ... you kinda have to wing it on
baking times.


* Exported from MasterCook *

Danish Pastry

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Butter
4 c Flour
2 Active dry yeast
1/4 c Warm water
1/3 c Sugar
1 c Milk
1 lg Egg -- slightly beaten

Cut butter into 1/2 c. flour; roll into 12x6-inch rectangle. Chill.

Dissolve yeast in water; add sugar, milk and egg. Stir in 2 cups
flour and mix well. Add remaining 1-1/2 cups flour; beat until smooth
and elastic.

Turn onto floured board; roll into 14-inch square. Place butter
mixture on half of dough. Fold over other half and seal edges. Roll
out into 12x14-inch rectangle. Fold one-third of dough over center,
fold remaining one-third over center; roll out.

Repeat twice more. Chill at least one hour. Roll dough to 1/8-inch
thickness. Shape and fill.

To shape pastries:

CRESCENTS - Cut pastry into 3-inch triangles; place filling on base
and roll up. Bend into crescent shape.

TWISTS - Cut pastry into 1/2-inch strips; twist each lengthwise;
shape into pinwheels, pretzels, or "S" shapes. Fill centers with
preserves.

Place pastries on greased baking sheet. Let rise one hour. Bake at
400 degrees F. for 10-12 minutes. Drizzle with almond-flavored
icing.

(I like to sprinkle some thinly sliced almonds on still-wet icing -
Carol)

Contributor: Mom
--

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