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  1. MMMMM-- Recipe via Meal-Master (tm) v8.01

  2. Title: Danish Pastry (Dansk Wienerbrod)

  3. Categories: Danish, Desserts, Ceideburg 2

  4. Yield: 1 servings

  5. 4 c Flour

  6. 1 ts Salt

  7. 1/4 c Sugar

  8. 2 Yeast cakes (2 1/4 OZ.)

  9. 1 c Milk

  10. 1 Egg

  11. 1 1/2 c Butter

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

  13. milk. Add this, the rest of the milk and the beaten egg to flour and sugar. Beat well until smooth with a wooden spoon.

  14. Roll out the dough on baking board to 1 finger thickness. Spread

  15. small pieces of butter on 2/3 of the dough. The butter must have same

  16. consistency as the dough; if it is too soft it melts into the dough.

  17. Fold together into three layers like folding a napkin, first the part

  18. without butter. Roll out and fold again. Repeat three or four times.

  19. Leave in a cold place for 1/2 hour. This is the dough with which many

  20. different kinds of Danish pastry is made. When pastry is shaped,

  21. 15 to

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

  23. golden brown.

  24. 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

  25. over.

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

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

  28. and sugar.

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

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

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

  32. frosting of confectioner's sugar and water.

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

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

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

  36. sugar, cocoa and water.

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

  38. 1 egg yolk,

  39. 1 tablespoon sugar,

  40. 1 tablespoon

  41. 3/4 cup milk and cook until thick. Take off, add

  42. teaspoon vanilla extract and cool stirring occasionally.

  43. 1/2 cup butter, add

  44. 1/4 lb. ground, blanched

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

  46. 1/4 lb. almonds,

  47. 1/2 cup

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

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

  50. 1957. Posted by Stephen Ceideberg; March 9 1993.

  51. MMMMM


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