Danish Pastry
rec.food.cooking/Carol (Damsel in dis Dress)
Recipe by: Damsel's Mom

My mother was half Danish, and the following is her recipe. I have no idea if this recipe was handed down to her, or if it was another recipe that she clipped it out of a Parade Magazine Sunday supplement. All I know is, the pastries are very good!

1 1/2 cups butter
4 cups flour
2 pkg. active dry yeast
1/4 cup warm water
1/3 cup sugar
1 cup milk
1 egg, slightly beaten
fruit filling

Cut butter into 1/2 cup flour; roll into 12x6-inch rectangle. Chill.

Dissolve yeast in water; add sugar, milk and egg. Stir in 2 cups flour and mix well. Add remaining 1 1/2 cups flour; beat until smooth and elastic.

Turn onto floured board; roll into 14-inch square. Place butter mixture on half of dough. Fold over other half and seal edges. Roll out into 12x14-inch rectangle. Fold one-third of dough over center, fold remaining one-third over center; roll out.

Repeat twice more. Chill at least one hour. Roll dough to 1/8-inch thickness. Shape and fill.

To shape pastries:

CRESCENTS:
Cut pastry into 3-inch triangles; place filling on base and roll up. Bend into crescent shape.

TWISTS:
Cut pastry into 1/2-inch strips; twist each lengthwise; shape into pinwheels, pretzels, or "S" shapes.

Fill centers with preserves.

Place pastries on greased baking sheet. Let rise one hour.

Bake at 400 degrees F. for 10-12 minutes. Drizzle with almond-flavored icing.

I like to sprinkle some thinly sliced almonds on still-wet icing.