Freezer Danish Pastry

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl, with a wooden spoon, beat butter and 1/4 cup flour until smooth.
  • Spread on waxed paper (on wet surface) to 12 8" rectangle.
  • Refrigerate on a cookie sheet.
  • Heat milk slightly and add sugar and salt, stirring to dissolve.
  • Cool to lukewarm Check temperature of water with a termometer (if necessary; should be about 105-115 deg).
  • Pour into a large bowl and sprinkle with yeast; stir to dissolve.
  • Stir in milk mixture, egg and 3 cups of flour; beat with wooden spoon until smooth.
  • Mix in rest of flour with hand until dough leave side of the bowl (Ok, at this point you are wondering is all this worth a few danish's-- it is).
  • Refrigerate, covered 1/2 hour.
  • Turn out onto lightly floured pastry cloth; with covered rolling pin, roll into 16 X 12" rectangle.
  • Place chilled butter mixture on half of dough; remove paper; fold other half of dough over butter; pinch the edges to seal. With fold at right, roll out from center to a 16 X 8" rectangle.
  • From short side, fold dough into thirds, making three layers; seal edges; chill wrapped in foil, for about 1 hour.
  • Repeat rolling and folding (if butter breaks through, brush with flour) seal egges; chill 1/2 hour.
  • Roll; fold again, seal edges, chill, wrapped in foil for 3 hours or overnight.
  • TO FREEZE: Divide cold pastry into thirds.
  • Wrap each third in foil; seal, label and freeze.
  • If desired, make up 1/3 into Cherry Pinwheels and 1/3 into Cinnamon Bear Claws Posted separately (Unbaked Danish pastry may be stored in the freezer for several months, if desired).
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