Danish Pastry

 
This is a tough recipe to do yourself if you've never done something like this before.

I'll be helping some friends do this soon and will update this post with tips and photos after that.

Danish Pastry                                                                  
Best made when it is cold or in the morning. Makes 3 coffee cakes; mix filling and frosting first. Margarine must be used in this recipe--do not substitute butter or shortening.  [Tbsp.=tablespoon; tsp.=teaspoon]

1.  Mix and set aside:   3 Tbsps. yeast  [1 Tbsp.= 1 envelope or cake]
              ¾ cup very warm water
              [comfortably warm on your wrist]
2.  Mix:   4½ cups flour
              ½ cube margarine (¼ cup)
3. Add  ½ cup cream (or evap. milk) & ½ cup water
              [or use 1 c. milk instead of above 1 c. liquid)
              2 Tbsps. sugar
              2 eggs

You'll later add 2½ cubes frozen margarine (1¼ cup)

(*) set these aside (to put on top of pastries before baking):
              1 whipped egg
              1 Tbsp. granulated sugar
              3/4 cup sliced almonds

In your mixer (or with hand mixer or fork), blend step 2 together until crumbly.  Add steps 1 and 3 to a “well” in the flour (step 2).  Mix long enough so dough can form a ball.  Roll out mixed ball onto floured board (or countertop) and roll into 18”x12” rectangle.

Cut 2½ frozen cubes margarine into thin slices and lay on 2/3 of rectangle, leaving 1/3 of dough blank to lay over the top.  Fold into thirds, starting by folding blank 1/3 onto middle 1/3.  Now fold in thirds a second time but start with open ends.  Carefully roll out into a 18”x12” rectangle again and refold like above.  Do this until the margarine is worked into the dough--usually a total of 3 times.  Finally roll dough into an 18”x18” rectangle and cut into three equal rectangles (about 18”x6”) for shaping and filling. ( If kitchen in warm, put extra 2 pieces of dough into refrigerator.)  Takes 15-30 minutes to get this far.

Fillings:  To put inside dough before baking; choose 1 option.  Each recipe makes enough filling for 3 coffee cakes. Nuts or raisins can be added to any filling if you like.
Almond Filling:  Beat 1 egg white in small bowl and add ½ cup almond paste or filling (½ of 8 oz. can) [not marzipan] and ½ cup sugar.  Mix until well blended.  Makes 2/3 cup.
Butter Cream Filling:  Mix ½ cup butter (1 cube), 1 cup sugar, 1½ Tbsps. almond extract.  After applying filling, sprinkle on ¾ cup raisins.
Cream Cheese Filling:  Mix two 8 ounce pkgs. cream cheese, ¼ cup sugar, and 2 Tbsps. lemon juice.  Makes 2 cups.
Vanilla Cream Filling:  Mix 2½ Tbsps. sugar and 2 Tbsps. cornstarch in top of double boiler (or use reg. pan & watch very closely); stir in 1 egg yolk, then beat in 1 cup milk.  Cook, stirring constantly, over simmering water for 10 mins. or until thick, then cook without stirring for 5 mins. longer.  Pour into small bowl, add 1 tsp. vanilla & cool.  Makes 1 cup.
Prune Filling:  Simmer ½ cup dried pitted prunes and ½ cup water for 30 minutes or until very tender.  Puree; add ¼ cup sugar; and cool.  Makes ½ cup.

Frosting: To be drizzled on top after baking is done.
              1 egg white, whipped
              1½ cup powdered sugar
              1 tsp. lemon juice
              pinch of salt

Coffee Cake
Using 1/3 of dough, cut 1” slits on both sides of rectangle, leaving a 2” center for filling. Best with Almond or Butter Cream fillings. Do 13-15 cuts on each side. Scatter nuts or raisins on (if wanted). Braid by folding 1” of top over and alternating sides to bottom, which is then folded under. Put into greased pan shaped as half moon; let rise for ½ hour. 

Brush with)*) beaten egg, sprinkle on sugar, toss on almonds and bake at 400° for 1 minute, then turn down to 350° and bake for 20 minutes or until slightly browned. Drip on frosting while warm.  Need 1-2 oz. almonds.
 
To keep dough, fold into a block, place in plastic bag and store in fridge; use by next day.  To freeze pastries, shape and fill, place on cookie tray as for baking.  Wrap in foil or plastic wrap and freeze.  Allow additional 45 minutes of rising time before baking.  Use (bake) within 4 weeks.  Baked pastries can be frozen up to 3 months.