Danish Pastry by cwalde

[BakerAunt]

Danish Pastry
Submitted by cwalde on July 13, 2004 at 9:14 am

1/2 pound butter
2 c warm whole milk or 2 %
3/4 c sugar, granulated
2 pkg yeast
1/2 c water to dissolve yeast
1 Tbs. sugar
1 tsp. salt
1 or 2 eggs
6 c sifted flour

Method:
Place butter and sugar in 4 qt. bowl, pour heated milk over fat. Let stand while you mix yeast with 1/2 c lukewarm water and 1 T sugar, stir and let stand for 5 min.

Add eggs and yeast to other mixture. Add salt and sifted flour. Beat together with spoon....no kneading.

Cover with cloth and let raise for 1 1/2 hours in warm place. Punch down and let raise for 45 minutes.

Roll and shape as desired. After shaping let rise 30 minutes. Bake at 375 degrees, 20 minutes for smaller cake and 25 for larger. Makes 3 large pastries.

Fillings:

Cream filling:
1 c milk
1 egg yolk
1/4 t salt
1/3 c sugar
2 T flour
1 tsp vanilla
Heat milk, beat egg yolk with sugar and add flour, when milk boils add egg mixture and vanilla, cook till thick. Cool.

Almond filling:
1/4 # butter
3/4 c sugar
2 tsp. almond extract
Mix all ingredients together

Glaze:
Beat 1 egg white, brush pastry with it. Sprinkle crumble mixture on top.

Crumble mixture:
Crumble together 1/2 stick butter, 1/2 c flour, 1/2 c sugar, 1/4 c nuts, and sprinkle on top of pastries. Decorate with cherries and pecans after baking).

Icing:
Sift confectioner's sugar into bowl, moisten with boiling water, add flavoring if desired. Dribble frosting over pastry while still warm. 3 c powdered sugar, 3-4 T milk, 1 1/2 t vanilla

To shape:
Roll out dough into rectangle. Spread filing in middle. Drop almond filling on top of cream filling by teaspoons. At each side of filling, make cuts 2" apart, making cuts 2" long into dough. Make sure that there are the same amount of strips on both sides. Lace strips, tuck ends underneath. Place on greased baking sheet. Brush with glaze and sprinkle crumble mixture on top. Let rise, bake, then dribble icing on top while pastry is still warm and decorate with cherries and pecans.

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