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  Added: Sep 14, 2011  •  Visited (420)  •  Print version Print this recipe (27)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Danish Pastries
Danish pastry is a sweet pastry which has become a specialty of Denmark and neighbouring Scandinavian countries and is popular throughout the industrialized world, although the form it takes can differ significantly from country to country.

What You Need:
  • 1 oz baker's yeast
  • 6 oz butter
  • ¼ pint milk
  • ½ pound almond paste
  • 12 oz plain bread flour
  • Egg to glaze
  • A pinch of salt
  • Glace icing
  • 2 eggs
  • Flaked almonds
  • 1 oz caster sugar
  • Sugar and currants

  • How To Cook:
    1. Cream the yeast with a little of the milk.

    2. Sieve together the flour and salt and make a well in the center.

    3. Beat the eggs and put them with the yeast, sugar and remaining milk into the center of the flour.

    4. Gradually work in the flour, beat the dough well, put into a lightly greased polythene bag or a greased bowl covered with polythene and leave in a warm place for 15 minutes.

    5. Lightly knead the dough on a floured board and roll it out thinly.

    6. Knead the butter on a floured board till pliable and press out thinly.

    7. Place it on the dough and fold this over as for puff pastry; roll and fold twice, allow to stand in a cool place, and then give 2 further rolls and folds, followed by another rest in a cool place.

    8. Finally, roll out the pastry to ¼ inch thick and use as required.

    NOTE:
        Three typical variations are: Almond Crescents, Almond Whirls, Currant Twists.
     
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Dish » Cake & Muffins
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Butter
    Main Ingredient » Nuts » Almond

     





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