6 Reviews

A helpful note for those who try this in the future. Blueberries have very little natural pectin in them, so you may need to add 1 tablespoon of cornstarch to thicken the filling if you use blueberries!

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Pale Rose January 20, 2011

Filling Can I put Cream Cheese in this recipe .

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sadie44 November 01, 2008

I just made this today after reading the recipe in the book and I cannot believe I have made it. I didnt have butter so used shortening instead and the resulting pastry is so flaky and just melts in your mouth. I used the cream cheese filling mentioned by a reviewer and fresh berry jam mentioned in the book. I will definetly be making this again with different fillings.

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Viva Forever March 29, 2008

Fabulous! This was my first time making a danish and I was very pleasantly surprised with the finished product. The instructions were very easy to follow and with a little faith, it turned out fine. I was surprised to find a very wet dough after refrigerating it the first night. I added a lot of flour while rolling it out to keep it from sticking everywhere. I have to admit I was very nervous about that aspect. It turned out just fine though. The danishes looked great and tasted wonderful. Thank you for sharing the recipe.

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Ann in Iowa March 25, 2008

Yikes! This is amazing. This is my first stab ever at a pastry, and with this recipe I feel I have nothing to be ashamed of. I chose this recipe because it didn't require chilling in between the rolling and folding steps like other pastry recipes. To my delight, it came out as flaky and airy as I could have wished. I halved it, making it hard to estimate the sizes during the rolling. Other than that, I followed the recipe exactly. The dough was slightly sticky, but that may have been because it's hard halve an egg. If you're thinking of halving it, I would just go ahead and make the whole batch, freezing half for later. Don't be intimidated by the number of steps. It's not that hard. For the fillings, I used the Danish- Cream Cheese Filling (Danish - Cream Cheese Filling) and homemade olallieberry jam. Oh, heaven! I'm going to have to take it into work just to get rid of the temptation. My braid was just a tad messy, but with a little practice I don't think it will be too tricky

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Wistaria July 04, 2007

I'm not one to easily give 5 stars, but this recipe is worth it. I made Danish pastry once and I swore I'd never do it again. This recipe changed all that. It *is* a lot of work, but you can do it a bit at a time, and Mean Chef's directions make it so easy to understand. I didn't follow the size measurements for rolling out the dough, but my Danishes still turned out well. Even though I got confused with the number of turns I made, these still came out flaky and almost as good as the ones from those fancy breakfast buffets.

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Loribee August 11, 2005
Danish Braid