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 Cuisines > Danish cuisine > Search results
Danish pastry
4 cup flour
1 tsp salt
1/4 cup sugar
2 yeast cakes (2-1/4 OZ.)
1 cup milk
1 egg
1 1/2 cup butter

1. Sift flour and mix with sugar and salt. Mix yeast with a little cold milk. Add the rest of the milk and the beaten egg to flour and sugar. Beat well until smooth with a wooden spoon. Roll out the dough on baking board to 1 finger thickness. Spread small pieces of butter on 2/3 of the dough. The butter must have same consistency as the dough; if it is too soft it melts into the dough.
2. Fold together into three layers like folding a napkin, first the part without butter. Roll out and fold again. Repeat three or four times. Leave in a cold place for 1/2 hour. This is the dough with which many different kinds of Danish pastry is made. When pastry is shaped, place on baking sheet and leave in cold place to rise for 15 to 20 minutes, then brush with egg white and bake in a fast oven until golden brown. 
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