Danish Pastries Recipe

Summary

CuisineCourse
Method

Ingredients

 Dry yeast2 Tablespoon (About 2 Packages)
 Milk1 Cup (16 tbs)
 Flour4 Cup (64 tbs)
 Egg yolks2
 Salt1⁄2 Teaspoon
 Butter4 Tablespoon
 Fruit marmalade/Preserve for filling1⁄2 Cup (8 tbs)
 Egg yolks2 , beaten (Used For Garnishing)
 Sugar1 Tablespoon (Used For Garnishing)
 Chopped almonds1 Tablespoon (Used For Garnishing)

Nutrition Facts

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

Directions

Dissolve yeast and 1 tablespoon sugar in 2 tablespoons warm milk; let this sit 10 minutes.
Sift flour.
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 °F 20 minutes.
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