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Friday, December 15, 2017

Danish Pastry

This is a flakey, delicious simple pastry that is no more difficult than making pie crust.  You can freeze it after baking if desired and serve later.  It makes one large or two smaller pastries.
My mom likes to make this at Christmas and curve it into a candy cane shape.

For the pastry:
1 pkg. yeast
1/2 c. warm milk
2 1/2 c. flour
3 eggs, divided into yolks and whites
1 T. sugar
 1/4 t. salt
1 c. butter
Mix yeast in milk.  In a large bowl combine flour, sugar and salt.  Using a pastry blender, cut in the buttter until the size of peas.  Stir in egg yolks and yeast mixture.  Put in refrigerator for 4 hours or overnight.

Take dough out and roll into one large or two smaller rectangles.

For filling:
3 egg whites
3/4 . sugar
1/2- 1c. finely ground nuts

Beat egg whites until stiff.  Beat in sugar.  Spread filling on pastry dough.  Sprinkle with nuts.  Roll up dough from long side to long side.  Bake at 350 for 30 minutes.  After cooling drizzle with a mixture of confectioners sugar and milk for a glaze.  Cut into slices to serve.

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