C
Carol Peterson
Guest
I haven't made these in quite some time, but it was fun giving
pastries to people and telling them you made them yourself. They're
always amazed, and this isn't a difficult recipe at all.
The recipe only instructs on how to make crescents and twists. I was
also known to make bear claws. My favorite fillings are Solo almond
or cherry filling, but you can use virtually any fruit or nut filling,
as long as there aren't large pieces.
Keep in mind that these will expand significantly, so minimize the
size of the uncooked pastry.
* Exported from MasterCook *
Danish Pastry
Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : pastries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cold butter
4 cups all-purpose flour
2 envelopes active dry yeast
1/4 cup warm water
1/3 cup sugar
1 cup milk
1 large egg -- slightly beaten
Cut butter into 1/2 c. 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)
Source:
"Pat Zastera (Carol's Mom)"
- - - - - - - - - - - - - - - - - - -
pastries to people and telling them you made them yourself. They're
always amazed, and this isn't a difficult recipe at all.
The recipe only instructs on how to make crescents and twists. I was
also known to make bear claws. My favorite fillings are Solo almond
or cherry filling, but you can use virtually any fruit or nut filling,
as long as there aren't large pieces.
Keep in mind that these will expand significantly, so minimize the
size of the uncooked pastry.
* Exported from MasterCook *
Danish Pastry
Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : pastries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cold butter
4 cups all-purpose flour
2 envelopes active dry yeast
1/4 cup warm water
1/3 cup sugar
1 cup milk
1 large egg -- slightly beaten
Cut butter into 1/2 c. 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)
Source:
"Pat Zastera (Carol's Mom)"
- - - - - - - - - - - - - - - - - - -