Traditional Danish Pastries
|Warm milk||250 Milliliter (1 Cup 110 F 43°C)|
|Active dry yeast||2 Tablespoon (Package)|
|All purpose flour||500 Gram (3 1/3 Cup)|
|Butter||225 Gram (1 Cup)|
|Ground almonds||100 Gram (1 Cup)|
|Ground hazelnuts||1 Tablespoon|
|Liqueur||1 Tablespoon (Such As Arrack / Ouzo)|
|Powdered sugar||1 Tablespoon|
|Powdered sugar||3 Tablespoon|
|Lemon juice||1 Tablespoon|
To make yeast dough, follow recipe for Danish Scrolls setting aside the extra 1/2 cup (50 g) flour and 3/4 cup (175 g) butter.
Work the extra flour into the extra butter.
Refrigerate then fold and roll with dough as in recipe.
Roll out dough to a 15x12-inch (37.5x30-cm) rectangle.
Grease baking sheets.
To make filling, combine almonds, hazelnuts, arrack or ouzo, powdered sugar and egg white in a small bowl.
Cut dough into 9 long triangles measuring 12x3x12 inches (30x7.5x30 cm).
Divide filling between triangles, spreading it down the center of each.
Roll up dough from bottom edge to point.
Place on greased baking sheets.
Beat egg yolk; brush over dough.
Let stand in a warm place 15 minutes.
Preheat oven to 435°F (225°C).
Bake 15 to 20 minutes or until lightly browned.
To make glaze, blend powdered sugar and lemon juice in a small bowl.
Spoon glaze over warm pastries.