Scandanavian Danish Pastry

Title:
Scandanavian Danish Pastry

Yield:
3 Pastries

Categories:
Desserts,
Yeast,
Ethnic




Ingredients:





     4 c  To 6 cups flour


   1/2 ts Salt


     3    Sticks butter or margarine


     3    Eggs


     1 c  Warm milk


     2 tb Sugar


     1 pk Yeast


     1 ts Vanilla


          Filling:


     3    Jars of thick preserves


          Or jam


          Chopped nuts


          Powdered sugar






 Sift 4 cups of flour and salt into the bowl. Cut in butter as for pie dough


 to, make coarse crumbs.Dissolve yeast in warm milk with sugar until


 foamy.Add to flour mixture with slightly beaten eggs and mix vigorously


 with wooden spoon.Add additional flour to make a soft dough and knead


 smooth and elastic.Cover in a bowl and refrigerate overnight ( must


 ).Divide dough into 3 parts. Roll each part on a lightly floured surface


 into a large rectangle.Spread a jar of preserves of choice over


 dough.Sprinkle with desried amount of chopped nuts.Bring up both long sides


 towards the center, overlapping a bit. Pinch or tuck under side edges. No


 need to rise double. Place on greased baking sheets and bake in a 350 oven


 20 to 25 minutes until golden.Glaze or dust with powder sugar.Cool and cut


 into slices.Note: this is an extremely delicious pastry with a wonderful


 texture. A variety of fillings could be used instead of the preserves.


 However this is not a true Danish dough. Remember this dough does not use


 the butter bar and "turns" and chilling as would a true danish technique.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini