This Danish pastry is a sinful delight made with rich buttery flaky dough Its worth the effort and extra work involved Make sure the dough is wellchilled before rolling folding and shaping
Prep Time
2 hrs
Dificult
Medium
Servings
3 hrs 10 mins
Ingredients
Instructions
Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts
then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the refrigerator.
Mix 3 cups flour with active dry yeast in a mixing bowl; set aside.
Stir together milk
sugar
and salt in a small saucepan over medium heat. Heat until warm
but not hot to the touch
about 115 degrees F (43 degrees C).
Pour warm milk mixture over flour mixture. Add eggs
lemon extract
and almond extract. Stir for 3 minutes. Knead in remaining flour
1/2 cup at a time
until dough is firm and pliable. Cover and let rise at room temperature until doubled in size
30 minutes to 1 hour.
Cut dough in half. Roll each half out to a 14-inch square. Place one cold butter sheet over half of each dough square
off to one side
then fold dough over butter sheet like the cover of a book. Pinch the edges of dough together with your fingers.
Roll each piece out to a 20x12-inch rectangle. Fold into thirds like a letter. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 30 minutes.
Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for at least 30 minutes.
Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit preserves in the center. Fold 2 opposite corners over the center to form a filled diamond shape. Place danishes on an ungreased baking sheet. Allow to rise at room temperature until doubled in size
about 30 minutes.
Preheat the oven to 450 degrees F (220 degrees C).
Brush beaten egg white over pastries.
Bake in the preheated oven until the bottoms are golden brown
8 to 10 minutes.
Recipe Tip
Unbaked dough squares may also be folded in half
