Danish Pastry (Dansk Wienerbrod)

Title: Danish Pastry (Dansk Wienerbrod)

Categories: Danish, Desserts, Ceideburg 2

Yield: 1 servings

4 c Flour

1 ts Salt

1/4 c Sugar

2 Yeast cakes (2 1/4 OZ.)

1 c Milk

1 Egg

1 1/2 c Butter

Sift flour and mix with sugar and salt. Mix yeast with a little cold

milk. Add this, 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.

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,

15 to

minutes, then brush with egg white and bake in a fast oven until

golden brown.

COCKS' COMBS (HANEKAMME): Roll out dough to finger thickness and spread with a paste made of equal parts of butter and sugar, then cut into square pieces 4 x 4". Place filling across middle and fold

over.

Press the edges firmly together and make 4 or 5 deep slashes in this

side. Let rise, brush with egg white and spread with chopped almonds

and sugar.

SPANDAURERS: Roll out dough, spread with paste and cut as above.

Place filling in middle. Fold corners to the center and press down.

After baking drop 1 teaspoon of jelly in the center and spread with

frosting of confectioner's sugar and water.

CHOCOLATE BUNS (CREMEBOLLER): Roll out dough, spread with paste and cut as above. Place filling of vanilla creme in middle, fold corners

to the center, forming dough as a ball and place upside down on

baking sheet. After baking spread with frosting of confectioner's

sugar, cocoa and water.

As filling may be used apple sauce, jelly, prunes, vanilla creme or almond paste:

1 egg yolk,

1 tablespoon sugar,

1 tablespoon

3/4 cup milk and cook until thick. Take off, add

teaspoon vanilla extract and cool stirring occasionally.

1/2 cup butter, add

1/4 lb. ground, blanched

almonds and 1/2 cup sugar and mix well until smooth. Another kind of

1/4 lb. almonds,

1/2 cup

sugar and 3 egg whites. Work well together until smooth.

From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,

1957. Posted by Stephen Ceideberg; March 9 1993.

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