Danish Pastry

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Danish Pastry

Yield: 1 serving

 

4 cup Flour

1 tsp Salt

1/4 cup Sugar

2 Yeast cakes (2 1/4 OZ.)

1 cup Milk

1 Egg

1-1/2 cup Butter

 

Sift flour and mix with sugar and salt. Mix yeast with a little cold

milk. Add this, the rest of the milk and the beaten egg to flour and

sugar. Beat well until smooth with a wooden spoon. Roll out the dough

on baking board to 1 finger thickness. Spread small pieces of butter

on 2/3 of the dough. The butter must have same consistency as the

dough; if it is too soft it melts into the dough.

Fold together into three layers like folding a napkin, first the part

without butter. Roll out and fold again. Repeat three or four

times. Leave in a cold place for 1/2 hour. This is the dough with

which many different kinds of Danish pastry is made. When pastry is

shaped, place on baking sheet and leave in cold place to rise for 15

to 20 minutes, then brush with egg white and bake in a fast oven

until golden brown.

 

COCKS' COMBS (HANEKAMME): Roll out dough to finger thickness and

spread with a paste made of equal parts of butter and sugar, then cut

into square pieces 4 " x 4 " . Place filling across middle and fold

over. Press the edges firmly together and make 4 or 5 deep slashes in

this side. Let rise, brush with egg white and spread with chopped

almonds and sugar.

 

SPANDAURERS: Roll out dough, spread with paste and cut as above.

Place filling in middle. Fold corners to the center and press down.

After baking drop 1 teaspoon of jelly in the center and spread with

frosting of confectioner's sugar and water.

 

CHOCOLATE BUNS (CREMEBOLLER): Roll out dough, spread with paste and

cut as above. Place filling of vanilla creme in middle, fold corners

to the center, forming dough as a ball and place upside down on

baking sheet. After baking spread with frosting of confectioner's

sugar, cocoa and water. As filling may be used apple sauce, jelly,

prunes, vanilla creme or almond paste:

 

VANILLA CREME: Mix 1 egg yolk, 1 tablespoon sugar, 1 tablespoon

flour and 3/4 cup milk and cook until thick. Take off, add 1/2

teaspoon vanilla extract and cool stirring occasionally.

 

ALMOND PASTE: Cream 1/2 cup butter, add 1/4 lb. ground, blanched

almonds and 1/2 cup sugar and mix well until smooth. Another kind of

almond paste without butter is made of: 1/4 lb. almonds, 1/2 cup

sugar and 3 egg whites. Work well together until smooth.

 

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