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Danish Pastry Recipe

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This recipe for Danish Pastry, by , is from The Aitken Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Wilson
Added: Wednesday, July 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
butter dough- 1/2 c. flour, 3 sticks butter
yeast dough- 2 pkg active dry yeast, 1 c. cold milk, 1 egg slightly beaten, 1/4 c. sugar, 3 1/2 c, flour
frosting- 2/3 c. conf. sugar, 1 1/2 tsp. water
almond pastes- 1 c. ground almonds, 1/2 c. sugar, work in 1 egg till smooth

Directions:
Directions:
Dissolve yeast in 1/4 c. warm water. Stir in milk, egg, and sugar. Add flour gradually beating wiht wooden spoon til smooth and glossy. Turn onto lightly floured board. Roll out to a 14" squre spread butter dough evenly over 1/2 yeast dough, leaving a 1" border. Fold dough over, then roll out hting. Fold into 3 parts. Refrigerate 10 min. Roll out again. Repeat 3 x. Cover and refrigerate 30 min. Roll dough into 20" squares and cut into 4 squares. Spread each center with a tsp. of almond paste. FOld corners toward center and pinch edges to shape into envelopes. Place on ungreased cookie sheets. Rise for one hour. Brush with egg and bake at 450 or 10-15 min.Spread frosting on while warm.

Number Of Servings:
Number Of Servings:
25 envelopes

 

 

 

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