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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, with a wooden spoon, beat butter and 1/4 cup flour until smooth. | 2. Spread on waxed paper (on wet surface) to 12 8" rectangle. | 3. Refrigerate on a cookie sheet. | 4. Heat milk slightly and add sugar and salt, stirring to dissolve. | 5. Cool to lukewarm Check temperature of water with a termometer (if necessary; should be about 105-115 deg). | 6. Pour into a large bowl and sprinkle with yeast; stir to dissolve. | 7. Stir in milk mixture, egg and 3 cups of flour; beat with wooden spoon until smooth. | 8. Mix in rest of flour with hand until dough leave side of the bowl (Ok, at this point you are wondering is all this worth a few danish's-- it is). | 9. Refrigerate, covered 1/2 hour. | 10. Turn out onto lightly floured pastry cloth; with covered rolling pin, roll into 16 X 12" rectangle. | 11. Place chilled butter mixture on half of dough; remove paper; fold other half of dough over butter; pinch the edges to seal. With fold at right, roll out from center to a 16 X 8" rectangle. | 12. From short side, fold dough into thirds, making three layers; seal edges; chill wrapped in foil, for about 1 hour. | 13. Repeat rolling and folding (if butter breaks through, brush with flour) seal egges; chill 1/2 hour. | 14. Roll; fold again, seal edges, chill, wrapped in foil for 3 hours or overnight. | 15. TO FREEZE: Divide cold pastry into thirds. | 16. Wrap each third in foil; seal, label and freeze. | 17. If desired, make up 1/3 into Cherry Pinwheels and 1/3 into Cinnamon Bear Claws Posted separately (Unbaked Danish pastry may be stored in the freezer for several months, if desired). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1 1/2	cups	softened sweet	2052.0	94.28399999999999	64.116	172.8
purpose flour	1/4	cup		-	-	-	-
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
sugar	1/3	cup		268.66	67.1987	0.0	0.0
salt	1	teaspoon		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
active yeast	2	packages		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
purpose flour	3 1/2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.