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Danish Pastries Recipe
|Dry yeast||2 Tablespoon (About 2 Packages)|
|Milk||1 Cup (16 tbs)|
|Flour||4 Cup (64 tbs)|
|Fruit marmalade/Preserve for filling||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten (Used For Garnishing)|
|Sugar||1 Tablespoon (Used For Garnishing)|
|Chopped almonds||1 Tablespoon (Used For Garnishing)|
Serving size: Complete recipe
Calories 3099 Calories from Fat 756
% Daily Value*
Total Fat 85 g131.3%
Saturated Fat 42.2 g211%
Trans Fat 0 g
Cholesterol 892 mg
Sodium 1186.9 mg49.5%
Total Carbohydrates 504 g168.2%
Dietary Fiber 22.5 g90.2%
Sugars 101.1 g
Protein 84 g167.3%
Vitamin A 53.4% Vitamin C 9.8%
Calcium 52.6% Iron 169.8%
*Based on a 2000 Calorie diet
Mix yeast with flour, remainder of sugar and milk, 2 egg yolks, and salt.
Work mixture with hands or dough hook until dough is smooth and elastic.
Cover well-worked dough; set aside to rise at least 15 minutes.
On floured board roll dough to 1/2 inch thick.
Dot with 4 teaspoons butter; fold dough together.
Roll dough again; repeat process until all butter has been used.
Let dough rest about 10 minutes.
Roll dough to 1/2 inch thick.
Cut into 4-inch squares.
Place marmalade in center of each square; form into horn- or pocket-shaped pieces.
Place pieces on greased baking sheet.
Coat unbaked pastries with egg yolks; sprinkle with sugar and almonds.
Bake at 400 Â°F 20 minutes.