Christmas Danish Pastry

Recipe by yibbityibbit
READY IN: 2hrs 5mins




  • Read and Follow Carefully!
  • Pastry: Place butter and sugar in 4-quart bowl, pour heated milk over fat.
  • Let stand while yeast dissolves in 1/2 cup water and 1 tbs sugar.
  • Stir and let stand for 5 minutes.
  • When yeast is dissolved and bubbly, add eggs and beat well.
  • Add yeast/egg mixture to cooled milk mixture.
  • Add salt to flour in sifter and sift in to bowl of above ingredients.
  • Beat with a spoon until all flour is added to make a soft dough.
  • Let rise until double.
  • Custard: Heat milk.
  • Mix sugar, salt and flour together and stir into hot milk.
  • Stir until thick, beat egg yolk and gradually add hot mixture TO YOLK until hot and then add back to original mixture.
  • Cook 1 minute more.
  • Let cool.
  • Almond Filling: Beat all ingredients together with mixer.
  • Crumb Mixture: Combine flour, sugar and walnuts; mix in the 1/2 cup butter until well mixed.
  • Assembly: Divide dough into 3 portions, or, make up to 12 small pastries.
  • Roll out to about 1/4 to 1/2 thick rectangles, long side perpendicular to you works best.
  • Place fillings down center of rectangle in this order: Custard, almond filling, crumb mixture.
  • Cut equal number of slits on both sides of rectangle, leaving the center 1/3 of dough intact with fillings.
  • Braid the strips you just cut over the fillings.
  • Place pastries in foil lined pans, brush with egg white beaten with 2 tbs water.
  • Place halved maraschino cherries, like buttons, down the top and sprinkle with more crumb mixture.
  • Bake at 350°F for 20 min for small pastries, 30 minutes for medium, and 35-40 minutes for large.