Recipe: Homemade Danish Pastry (from River Road Recipes)

DANISH PASTRY

1 1/2 cups butter, softened
4 1/3 cups flour, divided use
2 envelopes yeast
1/4 cup water
1 cup milk
3/4 cup sugar, divided use
1 teaspoon salt
1 egg
4 cups flour
FOR THE FILLING:
1/2 cup butter, softened
1/2 cup chopped nuts
FOR THE GLAZE:
Powdered sugar

Cream butter and 1/3 cup flour. Roll or pat between wax paper to 12x6-inch rectangle. Chill.

Dissolve yeast in 1/4 cup water; set aside.

Scald milk, 1/4 cup sugar, and salt together. Cool to lukewarm.

Add yeast mixture and egg to the lukewarm milk mixture and beat.

Stir in remaining 4 cups flour. Knead one minute. 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.

Divide into thirds. Roll each to 9x12-inches. Cut into 3-inch squares.

To make the filling, blend together the softened butter, remaining 1/2 cup sugar and nuts. Place 1 teaspoon of this mixture on each square. Fold over and pinch edges. Let rise 1 hour.

Bake in 425 degree F oven until golden brown (about 15 minutes.)

Glaze with confectioners sugar glaze (powdered sugar mixed with drops of water to glaze consistency).

Mrs. Lenton Sartain

Makes a large quantity
Source: River Road Recipes by Junior League of Baton Rouge, Inc.