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Copenhagen Pastry Dough

Greek.Cookery's picture
Ingredients
  Sweet butter 2 Cup (32 tbs)
  Grated rind 1 , use orange or lemon
  Fine granulated sugar 1 Cup (16 tbs)
  Cognac 1 1⁄2 Ounce (1 Jigger)
  Egg yolks 3
  Flour 1⁄4 Cup (4 tbs), use as required
Directions

Cream butter until very light.
Gradually beat in sugar and beat until mixture is light and fluffy.
Beat in egg yolks, one at a time, and beat for 2 minutes after each addition.
Beat in grated orange or lemon rind and the cognac.
Gradually stir in just enough flour to make a soft dough.
In saucepan combine 6 cups sugar, 3 cups water, 1 small jar honey, and juice of 1/2 lemon.
Bring to a boil and boil for 30 minutes.
Cool.

Recipe Summary

Cuisine: 
European
Method: 
Boiled

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