danish pastry

danish pastry
  • 2 cups unsalted butter, softened
  • 2/3 cup all-purpose flour
  • 2 1/2 cups milk
  • 1/2 cup white sugar
  • 2 teaspoons salt
  • 4 1/2 teaspoons active dry yeast
  • 8 cups all-purpose flour
  • 2 eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon almond extract



  1. In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
  2. In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
  3. Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
  4. Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
  5. To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
  6. Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

04/09/2017
danish pastry, Yeast Bread recipe PT15M PT1H 5 455 calories
Comment on this content
pepperoncini beef
pepperoncini beef
Make small cuts in roast, and insert garlic slices in cuts. ..
224
penne with chicken and asparagus
penne with chicken and asparagus
Bring a large pot of lightly salted water to boil. Add pasta..
282
curried winter soup
curried winter soup
Place cut side of the squash down in a lightly oiled baking ..
202
shrimp creole
shrimp creole
In a large heavy iron pot; medium heat, pour in olive oil an..
336
fresh veggie bagel sandwich
fresh veggie bagel sandwich
Spread mustard onto the cut sides of the bagel. Layer the le..
263
easy bake brisket
easy bake brisket
Preheat oven to 325 degrees F (165 degrees C).Place the beef..
224
black-eyed pea dip
black-eyed pea dip
Stir the black-eyed peas, green onions, sugar, olive oil, ga..
275
awesome spicy beef kabobs or haitian voodoo sticks
awesome spicy beef kabobs or haitian voodoo sticks
Dissolve bouillon in water. Stir in the garlic, cayenne pep..
2
307
barbecue beef for sandwiches
barbecue beef for sandwiches
Place roast in a large covered pan. Roast at 325 degrees F (..
324
danish pastry apple bars
danish pastry apple bars
Preheat oven to 375 degrees F (190 degrees C.)In a large bow..
547
danish kringle
danish kringle
In a large bowl, cut 1 cup butter into flour until crumbly, ..
309
danish almond puff
danish almond puff
Place 1 cup of flour in a medium bowl. Mix in butter using a..
311
gluten free danish
gluten free danish
Preheat an oven to 400 degrees F (200 degrees C). Line a bak..
383