DANISH PASTRY

Makes about 24 pastries...


4 3/4 cups sifted, all purpose flour (approx)
1 1/2 cups butter
1 1/2 pks. dry yeast
1 1/4 cups luke warm milk
1/4 cup sugar
1 egg (beaten)

Measure 1/3 cup flour onto a board or into a bowl. Add butter and chop the flour and butter together with a pastry blender or two knives. Roll the mixture between two sheets of waxed paper into a 12 x 6 rectangle. Chill.

Sprinkle the yeast on the warm milk and let stand until softened and the mixture cools. Add the sugar and the egg. Add the remaining flour gradually and mix with a wooden spoon until a soft dough is formed. Turn the dough onto a floured surface and knead until smooth.

Roll the dough on a generously floured board into a 14" square. Place the butter/flour mixture on one half of the dough and fold the other half of dough over it. Press around the edges to seal.

Pat the dough with a rolling pin and then roll the dough out into a paper thin sheet. Fold the sheet of dough into thirds. Repeat the patting, rolling and folding process 3 times. If the butter mixture softens and begins to ooze out upon rolling, chill the dough before continuing.

Cut the finished dough into 3 equal portions. Cut each portion into equal size squares or rectangles to roll and shape into envelopes. combs, or crescents.

Save any trimmings and stack neatly to preserve pastry layers.

Fill with cheeses and filling of your choice and place on a lighly greased baking sheet. Cover and set aside to rise to double their size. While they are rising...preheat oven to 400 degrees.

Brush the envelopes with a slightly beaten egg diluted with a little water. Bake on the lower shelf until golden brown (about 20 minutes...but keep an eye on them). Cool on racks.

If desired, frost envelopes with 1/2 cup confectioners' sugar blended with 1 Tbl milk and 1/2 tsp vanilla extract.

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~Thomas Dewar~