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home > recipes > candy / snacks > scandanavian danish pastry
one of my favorite pastry recipes! MM: Scandanavian Danish Pastry ---------- Recipe via Meal-Master (tm) v8.02 Title: Scandanavian Danish Pastry Categories: Desserts, Yeast, Ethnic Yield: 3 pastries 4 c To 6 cups flour 1/2 ts Salt 3 Sticks butter or margarine 3 Eggs 1 c Warm milk 2 tb Sugar 1 pk Yeast 1 ts Vanilla Filling: 3 Jars of thick preserves Or jam Chopped nuts Powdered sugar Sift 4 cups of flour and salt into the bowl. Cut in butter as for pie dough to, make coarse crumbs.Dissolve yeast in warm milk with sugar until foamy.Add to flour mixture with slightly beaten eggs and mix vigorously with wooden spoon.Add additional flour to make a soft dough and knead smooth and elastic.Cover in a bowl and refrigerate overnight ( must ).Divide dough into 3 parts. Roll each part on a lightly floured surface into a large rectangle.Spread a jar of preserves of choice over dough.Sprinkle with desried amount of chopped nuts.Bring up both long sides towards the center, overlapping a bit. Pinch or tuck under side edges. No need to rise double. Place on greased baking sheets and bake in a 350 oven 20 to 25 minutes until golden.Glaze or dust with powder sugar.Cool and cut into slices.Note: this is an extremely delicious pastry with a wonderful texture. A variety of fillings could be used instead of the preserves. However this is not a true Danish dough. Remember this dough does not use the butter bar and "turns" and chilling as would a true danish technique. -----

Scandanavian Danish Pastry


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keyword: scandanavian
keyword: danish
keyword: pastry
ethnicity: scandinavian
recipes for candy-snacks
recipes by butterflydog
Email Address:
(posted January 6, 1999)

one of my favorite
pastry recipes!

MM: Scandanavian
Danish Pastry
---------- Recipe via
Meal-Master (tm) v8.02

Title: Scandanavian
Danish
Pastry
Categories: Desserts,
Yeast, Ethnic
Yield: 3 pastries

4 c To 6 cups
flour
1/2 ts
Salt
3 Sticks
butter or margarine
3
Eggs
1 c Warm
milk
2 tb
Sugar
1 pk
Yeast
1 ts
Vanilla
Filling:
3 Jars of
thick preserves
Or
jam
Chopped
nuts
Powdered
sugar

Sift 4 cups of flour and salt into the bowl. Cut in
butter as for pie dough to, make coarse
crumbs.
Dissolve
yeast in warm milk with sugar until
foamy.Add to
flour mixture with slightly beaten
eggs
and mix vigorously with wooden spoon.Add additional
flour to make a soft dough and knead smooth and
elastic.Cover in a bowl and refrigerate overnight (
must ).Divide dough into 3 parts. Roll each part on a
lightly floured surface into a large rectangle.Spread
a jar of
preserves of choice over dough.Sprinkle with
desried amount of chopped
nuts.Bring up both long
sides towards the center, overlapping a bit.
Pinch or
tuck under side edges. No need to rise double. Place
on greased
baking sheets and bake in a 350 oven 20 to
25 minutes until golden.
Glaze or dust with powder
sugar.Cool and cut into slices.Note: this is an
extremely delicious
pastry with a wonderful texture. A
variety of fillings could be used instead of the
preserves. However this is not a true Danish dough.
Remember this
dough does not use the butter bar and
"turns" and chilling as would a true danish technique.

-----



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