Hi all,

I have been trying for some time now to create a flakey, but tender
Danish. I have pretty much mastered croissant/puff pastry making. So,
in terms of the process, I should have all the required prerequisite
knowledge. I have tried several different recipies, however, everytime
the result has been a hard, crusty danish, which tasted ok but was not
even close to the quality of those one finds in a good bakery (US and
European). How does one create a tender danish. Does this depends on
the handling of the dough, or am I missing a key ingredient?

Thank you very much for your time.

Regards,

Jim