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Classic Danish Pastry's picture
  Butter/Margarine 1 Cup (16 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  All purpose flour 4 Cup (64 tbs)
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Milk 1 1⁄4 Cup (20 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Egg 1
  Lemon extract 1⁄2 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Confectioners icing 1⁄4 Cup (4 tbs)

Cream butter or margarine with 1/3 cup flour.
Pat or roll butter mixture between 2 sheets of waxed paper to 12 x 6-inch rectangle.
Chill thoroughly.
In large mixer bowl combine 1 1/2 cups of the remaining flour and the yeast.
In saucepan heat milk, sugar, and salt just till warm (115-120°).
Add to dry mixture in mixer bowl; add egg and extracts.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately soft dough.
Knead on a lightly floured surface till smooth and elastic (about 5 minutes).
Cover; let rest 10 minutes.
On lightly floured surface, roll dough to 14- inch square.
Place the chilled butter on half the dough.
Fold over other half, sealing edges well with heel of hand.
Roll dough to 20x12-inch rectangle.
Fold in thirds (you now have three layers).
Roll again to a 20x12-inch rectangle.
If butter softens, chill after each rolling.
Repeat rolling and folding two more times.
Chill 30 minutes.
Shape into Almond Fans and Baby Bunting Rolls.
Place on ungreased baking sheet.
Let rise till almost double (45 to 60 minutes).
Bake at 450° about 8 minutes.
Brush with Confectioners' Icing.

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