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Danish Pastry

Chef.at.Home's picture
Ingredients
  Butter 1 Cup (16 tbs)
  All purpose flour 4 Cup (64 tbs)
  Active dry yeast 2 Tablespoon (2 Packages)
  Milk 1 1⁄4 Cup (20 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Egg 1
  Almond filling 1 Cup (16 tbs)
  Prune filling 1 Cup (16 tbs)
  Confectioners icing 1 Tablespoon
Directions

Cream butter with the 1/3 cup flour.
Roll into a 12x6-inch rectangle; chill.
Combine 1 1/2 cups of the flour and the yeast.
Heat milk, sugar, and salt just till warm (115° to 120°).
Add to flour mixture; add egg.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in as much remaining flour as you can mix in using a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining flour to make a soft dough.
Knead till smooth (about 5 minutes).
Cover; let rest 10 minutes.
Roll into a 14-inch square.
Place chilled butter mixture on half of dough.
Fold over other half; seal.
Roll into a 20x12-inch rectangle.
Fold into thirds.
Roll again to 20x12-inch rectangle.
Repeat folding and rolling 2 more times.
Chill 30 minutes.
Divide dough into thirds.
Return 2/3 to refrigerator.
To make Almond Fans, roll the unrefrigerated third of dough into a 12x8-inch rectangle.
Cut into 4x2-inch rectangles; spoon 1 teaspoon Almond Filling down center of each.
Fold each lengthwise; seal edges.
Place on ungreased baking sheet.
Curve rolls; snip side opposite sealed edge.
To make Bunting "Rolls, roll remaining 3/4 of dough into an 18x12-inch rectangle.
Cut into 3-inch squares.
Place on ungreased baking sheet.
Spoon 1 teaspoon Prune Filling in center of each square.
Bring opposite corners to center; seal.
Cover and let rolls rise till almost double (45 to 60 minutes).
Bake at 450° about 8 minutes.
Drizzle with Confectioners' Icing.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked

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