"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Danish Pastry (as made by a Norwegian) Recipe

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This recipe for Danish Pastry (as made by a Norwegian), by , is from Brues, Let's Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Brue Off
Added: Thursday, April 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients for crust:
˝ cup margarine
1 cup flour
2 tablespoons water

Ingredients for topping:
˝ cup butter
1 cup water
1 cup flour
1 tsp flavoring (almond, vanilla, or lemon)
3 eggs

Directions:
Directions:
Procedure for crust:
Cut ˝ cup margarine into 1 cup of flour. Sprinkle with 2 tablespoons water and mix with a fork. Round into a ball and divide in half. Pat dough with hands into 2 long strips (3”x12”) on an ungreased baking sheet.

Procedure for topping:
Mix ˝ cup butter with 1 cup water in saucepan. Bring to a rolling boil. Add 1 tablespoon flavoring (I use almond.) Quickly stir in 1 cup flour…As soon as it is beaten smooth, add eggs, one at a time, beating till smooth as you would for cream puffs.
Spread half of the topping on each strip of crust.

Bake at 350 F. for about an hour. The top should be crisp and browned.

Cool for a few minutes and then frost with almond flavored powdered sugar icing. Sprinkle with sliced almonds. Slice, serve and enjoy.

Note: Margarine is preferable for the crust because it does not burn as readily. Butter, however, is really required for the topping! Of course one could use any favorite nut and any favorite flavoring.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes to prepare and 1 hour to bake
Personal Notes:
Personal Notes:
This recipe makes two 3”x12” pastries. It can be halved, using two eggs, since it does not keep well—not even overnight. It came to me from a special friend, Joy. It is rather labor intensive, but is worth the effort for special occasions. Yes, of course fruit would be a better choice for dessert or as coffee “go with,” but give this a try. By the way, it does not lend itself to “doubling.”

 

 

 

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