Danish
Pastry
Ingredients
2 packages active dry yeast
½ cup warm water (105 to 115F)
2 ½ (4-oz size) bars butter or margarine
½ cup sugar
¾ cup milk
3 eggs
4¼ cups sifted all-purpose flour
1 teaspoon ground cardamom
Method
1.
Sprinkle yeast over warm water in large
bowl; stir until dissolved
2.
Cut each bar of butter into 4 lengthwise
strips. On a sheet of foil, arrange
strips close together in a single layer, to form a rectangle. Refrigerate until ready to use.
3.
Stir ¼ cup sugar, the milk, and 2 eggs
(slightly beaten) into yeast mixture.
With wooden spoon, gradually beat in flour, then cardamom.
4.
Turn out onto lightly floured
surface. Knead 3 to 8 minutes, or until
smooth and elastic. Lightly flour board
as necessary.
5.
Roll out dough into a 15 inch
square. On half of dough, place chilled
butter strips to within 1 inch of edges.
Fold other half over butter; press edges together, to seal.
6.
With folded side of dough at left,
quickly roll out lengthwise into a 24-by-8-inch rectangle. From short side, fold into thirds. Repeat rolling and folding twice. (If butter should show through dough,
sprinkle with a little flour.) Refrigerate, in foil, 30 minutes.
7.
The roll and fold pastry 3 times, as
above. Wrap in foil; refrigerate 30
minutes.
8.
Then again roll and fold pastry 3 times,
as above. Wrap in foil; refrigerate 30
minutes.
9.
Roll out half of dough into a
15-by-7-inch rectangle (other half in refrigerator). Place in lightly greased 15-by-10-by1-inch
jelly-roll pan.
10.
Down 2 long sides, make parallel cuts 2½
inches long and ¾ inch apart. Spread
uncut portion with ⅓ cup Prune Filling.
11.
Combine remaining egg with 1 tablespoon
water, for egg wash.
12.
For a braidlike effect, fold cut strips
at an angle across filling, alternating from side to side; fasten with a little
egg wash. Lightly brush top of pastry
with egg wash. Sprinkle with 2
tablespoons almonds and 2 tablespoons sugar.
13.
Refrigerate, covered, 2 hours – pastry will
then be risen and light.
14.
Meanwhile, repeat with other half.
15.
Preheat oven to 350F. Bake pastry 25 to 30 minutes, or until nicely
browned. Cool slightly on wire
rack. Serve warm. Cut each pastry crosswise into 15 (1-inch)
pieces.
Note: Baked pastry may be cooled completely, then
freezer-wrapped and frozen. To serve,
reheat unthawed pastry in jelly-roll pan, at 325F, for 10 minutes. Cut into 15 pieces.
Prune
Filling
¾ cup dried prunes, firmly packed
3 tablespoons sugar
¼ teaspoon ground cardamom
½ teaspoon vanilla extract
Dash salt
¼ cup slivered blanched almonds
Method
1.
Cover prunes with cold water in small
saucepan; bring to boiling. Reduce heat;
simmer, covered, 30 minutes.
2.
Drain prunes, reserving 3 tablespoons
liquid. Cool; pit and chop finely.
3.
Combine chopped prunes, prune liquid,
sugar, and cardamom in small saucepan; cook, stirring, 5 minutes, or until
mixture is a thick purée. Add vanilla
and salt. Let cool.
4.
Makes ⅔ cup
Recipe
was taken from McCall CookBook, the chapter on “Yeast Breads”, “Coffeecakes”
page 101 edition of between 1950 – 1960s.
Danish Pastry was made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
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