May 26, 1955 Danish Pastry, Almond Filling, Confectioners Sugar Icing, Shaping Danish Pastries

Danish Pastry

1 1/2 c. butter
1/3 c. flour
2 pkgs. active dry yeast
14 c. water
1 c. milk, scalded
1 t. salt
1 egg, beaten
4 c. flour

Cream butter with 1/3 c. flour. Pat or roll butter mixture between 2 pieces of waxed paper to form a rectangle 12 x 6 inches. Chill thoroughly.

Soften active dry yeast in warm water or compressed yeast in lukewarm water.

Combine scalded milk, sugar and salt. Cool to lukewarm. Add softened yeast and egg. Mix well. Add the 4 c. flour. Knead dough until smooth and glossy, about 5 minutes.

Roll dough into a 14-inch square. Place chilled butter on half of the dough. Fold over other half of dough, sealing edges well with heel of hand. Roll on lightly floured  surface in a 20 x 12 rectangle. Fold in thirds, so you have 3 layers. If butter softens, chill after each rolling until firm.

Fold again to rectangle 20 x 12 inches. Repeat 2 more times, folding in thirds each time. Four rollings before rolling to shape. After last rolling chill 1/2 hour before shaping. Shape as desired and let rise on ungreased  baking sheet until almost double, about 1 hour. Bake in a hot oven450 degrees about 8 minutes. If desired brush tops immediately with confectioners icing. Serve warm. Makes 3 dozen.

Almond Filling

1/4 c. butter
1/4 c. sugar
1/4 c. ground blanched almonds

Cream together butter and sugar, add almonds, mix well. Use 1 level teaspoon for each roll.

Confectioners Sugar Icing

Add sufficient top milk or cream to confectioners sugar to make of spreading consistency. Add a little vanilla and a dash of salt.


Shaping Danish Pastries

Almond Fans

Use 1/3 of dough. Roll in 12 x 8 inch rectangle. Cut in 4 x 2 inch pieces. Place almond filling in center of each. Fold lengthwise. Seal edges tightly; curve slightly. Snip on side opposite the sealed edge at 1 inch intervals.

Twists

Use 1/3 of dough. Roll in 12 x 7 rectangle. Cut in strips 6" long and 3/4 " wide. Holding end of strip in each hand, twist in opposite directions. Form the strip in circle, knot or figure 8.

Baby Bunting Rolls

Roll 1/3 of dough inyo 12 x 9 inch rectangle. Cut in 3 inch squares. Place 1 teaspoon almond filling in center of each. Fold opposite corners to center overlapping the edges. Seal to prevent unfolding.