Danish Pastry
From: River Road Recipes by The Junior League of Baton Rouge
(Favorite Recipes Press; April 2000; ISBN: 0961302631; Spiral)
Cookbook Heaven @ Recipelink.com

• 1 1/2 cups butter
• 1/3 cup flour
• 2 packages yeast
• 1/4 cup water
• 1 cup milk
• 1/4 cup sugar
• 1 teaspoon salt
• 1 egg
• 4 cups flour

1. Cream butter and 1/3 cup flour. Roll or pat between wax paper to 12x6-inch rectangle. Chill.
2. Dissolve yeast in 1/4 cup water. Scald milk, sugar, and salt together. Cool to lukewarm. Add yeast and egg and beat. Stir in 4 cups flour. Knead one minute.
3. Roll to 14-inch square. Place butter mixture on half the dough. Fold other half over and seal. Roll to 12x20-inch rectangle. Fold left end one-third over and then fold right end over (fold like you do a letter). Roll again to 12x20-inch rectangle. Repeat twice. Chill in 30 minutes.
4. Divide into thirds. Roll each to 9x12-inches. Cut into 3-inch squares.

Blend together the following:

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup chopped nuts

1. Place 1 teaspoon of this mixture on each square. Fold over and pinch edges. Let rise 1 hour.
2. Bake in 425 degree oven until golden brown (about 15 minutes.)
3. Glaze with confectioners sugar glaze (powdered sugar and water).

MRS. LAURENCE SIEGEL