Recipe#6306

Title: Danish Pastry (Dansk Wienerbrod)

  From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,
  1957.
  
  Posted by Stephen Ceideberg; March 9 1993.

      4 c  Flour
      1 ts Salt
    1/4 c  Sugar
      2    Yeast cakes (2 1/4 OZ.)
      1 c  Milk
      1    Egg
  1 1/2 c  Butter
 
  Sift flour and mix with sugar and salt.  Mix yeast with a little cold
  milk. Add this, the rest of the milk and the beaten egg to flour and
  sugar. Beat well until smooth with a wooden spoon.
  
  Roll out the dough on baking board to 1 finger thickness.  Spread
  small pieces of butter on 2/3 of the dough.  The butter must have same
  consistency as the dough; if it is too soft it melts into the dough.
  
  Fold together into three layers like folding a napkin, first the part
  without butter.  Roll out and fold again.  Repeat three or four times.
  
  Leave in a cold place for 1/2 hour.  This is the dough with which many
  different kinds of Danish pastry is made.  When pastry is shaped,
  place on baking sheet and leave in cold place to rise for 15 to 20
  minutes, then brush with egg white and bake in a fast oven until
  golden brown.
  
  COCKS' COMBS (HANEKAMME):  Roll out dough to finger thickness and
  spread with a paste made of equal parts of butter and sugar, then cut
  into square pieces 4" x 4".  Place filling across middle and fold
  over.
  
  Press the edges firmly together and make 4 or 5 deep slashes in this
  side. Let rise, brush with egg white and spread with chopped almonds
  and sugar.
  
  SPANDAURERS:  Roll out dough, spread with paste and cut as above.
  Place filling in middle.  Fold corners to the center and press down.
  After baking drop 1 teaspoon of jelly in the center and spread with
  frosting of confectioner's sugar and water.
  
  CHOCOLATE BUNS (CREMEBOLLER):  Roll out dough, spread with paste and
  cut as above.  Place filling of vanilla creme in middle, fold corners
  to the center, forming dough as a ball and place upside down on
  baking sheet. After baking spread with frosting of confectioner's
  sugar, cocoa and water.
  
  As filling may be used apple sauce, jelly, prunes, vanilla creme or
  almond paste:
  
  VANILLA CREME:  Mix 1 egg yolk, 1 tablespoon sugar, 1 tablespoon
  flour and 3/4 cup milk and cook until thick.  Take off, add 1/2
  teaspoon vanilla extract and cool stirring occasionally.
  
  ALMOND PASTE:  Cream 1/2 cup butter, add 1/4 lb. ground, blanched
  almonds and 1/2 cup sugar and mix well until smooth.  Another kind of
  almond paste without butter is made of:  1/4 lb. almonds, 1/2 cup
  sugar and 3 egg whites.  Work well together until smooth.