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Traditional Danish Pastries Recipe
|Warm milk||250 Milliliter (1 Cup 110 F 43°C)|
|Active dry yeast||2 Tablespoon (Package)|
|All purpose flour||500 Gram (3 1/3 Cup)|
|Butter||225 Gram (1 Cup)|
|Ground almonds||100 Gram (1 Cup)|
|Ground hazelnuts||1 Tablespoon|
|Liqueur||1 Tablespoon (Such As Arrack / Ouzo)|
|Powdered sugar||1 Tablespoon|
|Powdered sugar||3 Tablespoon|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 4327 Calories from Fat 2003
% Daily Value*
Total Fat 228 g350.7%
Saturated Fat 125 g624.8%
Trans Fat 0 g
Cholesterol 931.8 mg
Sodium 1258.8 mg52.5%
Total Carbohydrates 479 g159.7%
Dietary Fiber 22.9 g91.7%
Sugars 81 g
Protein 94 g187.2%
Vitamin A 127.4% Vitamin C 13.2%
Calcium 50.2% Iron 171.4%
*Based on a 2000 Calorie diet
Work the extra flour into the extra butter.
Refrigerate then fold and roll with dough as in recipe.
Roll out dough to a 15x12-inch (37.5x30-cm) rectangle.
Grease baking sheets.
To make filling, combine almonds, hazelnuts, arrack or ouzo, powdered sugar and egg white in a small bowl.
Cut dough into 9 long triangles measuring 12x3x12 inches (30x7.5x30 cm).
Divide filling between triangles, spreading it down the center of each.
Roll up dough from bottom edge to point.
Place on greased baking sheets.
Beat egg yolk; brush over dough.
Let stand in a warm place 15 minutes.
Preheat oven to 435°F (225°C).
Bake 15 to 20 minutes or until lightly browned.
To make glaze, blend powdered sugar and lemon juice in a small bowl.
Spoon glaze over warm pastries.