Danish Pastry Stars
|Dry yeast||1⁄4 Ounce (1 Envelope)|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Sifted all-purpose flour||2 1⁄2 Cup (40 tbs)|
|Chilled butter/Margarine||1 Cup (16 tbs)|
|Well beaten egg||1|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
Measure lukewarm water into small bowl, add the teaspoon sugar and the yeast; let stand 10 minutes.
Mix flour with the 2 tablespoons sugar and the salt in a larger bowl, then shred the firm butter, using a medium shredder, into dry mixture.
Stir until butter is distributed.
Add egg to the dissolved yeast, then stir into flour-butter mixture.
Turn out on board and knead slightly.
Place in bowl, cover and chill until firm, about 1 hour.
Now roll out dough on a lightly floured board to form a 25x13-inch rectangle.
Cut lengthwise into 3 even strips.
Combine remaining ingredients; spread mixture about an inch wide down the centre of each strip.
Dampen edges of strips and fold one edge over filling, then fold opposite edge over top.
Cut each strip into 6 pieces; cut 6 slashes along 1 side of each piece to within 1/3 inch of the other side.
Place pieces on greased cooky sheet and shape each into a circle, then spread slashes to form a 6-pointed star.
Cover with a towel and let rise until light and puffy, about 30 minutes.
Fill centres with any remaining filling and brush star points with slightly beaten egg.
Bake at 425F for 10 to 12 minutes.
While still warm, brush points with confectioners' icing, dot centre of each piece with red jam.