DANISH PASTRY
My Mother-In-Law gave me this recipe after we were first married. It is so easy and tastes so wonderful. It's well loved by many. I can't say for sure if it's authentically Danish, but we served it at our Danish Dinner when we were doing an International Dinner Club. Everyone loved it! Cream cheese frosting is good on this. NOTE: The pastry-to-topping ratio is correct. It's very thick, and must be spooned onto the pastry and then spread to the edges, not over the sides. It will be thicker than the pastry. This seems like it may be getting too brown, but as long as it is still a nice brown, 1 hour is OK. Also be advised there is no sugar in the Danish Pastry itself, the sweetness will come from whatever you choose to frost it with! I use cream cheese frosting with almond flavoring.
Provided by Chef PotPie
Categories Breakfast
Time 1h25m
Yield 2 pastries, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pastry:.
- Cut butter into flour.
- Add water and mix with fork.
- Shape into a ball and divide in half.
- Pat into two 12" X 3" strips on an ungreased cookie sheet.
- FILLING:.
- Bring water and butter to boil and remove from heat. Then IMMEDIATELY, (this is important), add flour and beat until smooth, then eggs, one at a time, beating.
- Add flavoring.
- Add almonds, if using.
- Spoon half of filling on each strip of pastry and spread just to the edges. It will be very thick. Bake 350 degrees for 60 minutes or until golden brown.
- Frost. (There is no sugar in the pastry itself, so the sweetness comes from whatever frosting you choose to use.).
Nutrition Facts : Calories 460.7, Fat 33.5, SaturatedFat 20.3, Cholesterol 174.3, Sodium 307.9, Carbohydrate 32.1, Fiber 1.1, Sugar 0.3, Protein 7.8
DANISH COOKIES (PRESS COOKIES)
This is another old recipe of my mothers. It's at least 50 years old or more. I don't know where she got it but it is very good and buttery.I am going to guess on the amount of cookies it makes. I know it makes a lot. They also freezes well.
Provided by Jane from Ohio
Categories Dessert
Time 25m
Yield 100 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Cream together sugar and butter.
- Add eggs which have been slightly beaten.
- add salt and flour.
- add vanilla.
- Mix well.
- Form into fancy shapes by using a cookie press.
- place on ungreased cookie sheet.
- Bake 8 to 10 minutes.
Nutrition Facts : Calories 72.3, Fat 3.8, SaturatedFat 2.4, Cholesterol 13.5, Sodium 57.3, Carbohydrate 8.8, Fiber 0.2, Sugar 4, Protein 0.8
DANISH PASTRY
All recipes courtesy of Nick Malgieri
Provided by Food Network
Time 5h
Yield about 2 pounds of dough
Number Of Ingredients 9
Steps:
- Heat milk to luke warm, about 100 degrees. Remove from heat, pour into a bowl and whisk in yeast. Set aside while preparing other ingredients. Place flour, sugar and salt in bowl of food processor fitted with metal blade; pulse to mix. Add the 4 tablespoons butter and pulse until butter is absorbed and mixture is powdery in appearance. Add eggs and milk mixture and continue to pulse until dough forms a ball. If the dough refuses to form a ball, add up to 3 tablespoons more flour, one tablespoon at a time, pulsing once or twice between each addition.
- To mix by hand, combine flour salt and sugar in a bowl and stir well to mix. Rub in butter by hand, being sure to leave mixture cool and powdery. Beat eggs until liquid and add to flour mixture along with yeast-milk mixture. Stir vigorously with a rubber spatula to form a dough.
- Cover bowl with plastic wrap and allow to rest 5 minutes. Scrape dough to floured surface and fold dough over on itself 6 or 8 times, sprinkling with up to 3 tablespoons more flour if dough is very soft. Wrap dough in plastic wrap and refrigerate 1 to 8 hours.
- After the dough has chilled, prepare butter: Place half the flour on work surface and place butter on it. Scatter remaining flour on butter and pound the butter with a rolling pin to soften it to a malleable consistency. Scrape butter together and form into a cylinder. Immediately remove dough from refrigerator and press in into a 6 by 12-inch rectangle on a lightly floured surface. Distribute dabs of butter in a 6 by 9-inch rectangle at the closer end of the dough, covering dough as completely as possible. Fold the top (unbuttered) portion of dough down over the middle section and the bottom (buttered) portion up to cover it. Position the dough so the fold is on the left and roll the dough back to its original size, flouring the surface and dough as necessary. Fold both short ends in to the middle of the dough and fold again at the middle, making 4 layers. Reposition the dough so that the fold is on the left again and repeat rolling and folding. Double-wrap dough in plastic wrap and refrigerate dough several hours or overnight before using.
DANISH PASTRY COOKIES
This butter cookie (Finskbrød) Scandinavian Shortbread, is a holiday tradition spanning generations in my family. It is simply not Christmas without them.
Provided by Viki Anderson
Categories Dessert
Time 1h30m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat Oven to 325°.
- Cream together butter and sugar.
- Add flour gradually.
- Add pecans and vanilla.
- Dough will be very dry but will form a ball as your hand warms the butter while forming small crescents or "football" shapes.
- Place on ungreased cookie sheets.
- Bake about 30 minutes or until golden brown.
- When cool, roll in powdered sugar.
Nutrition Facts : Calories 124.1, Fat 9, SaturatedFat 3.6, Cholesterol 13.6, Sodium 45.2, Carbohydrate 9.8, Fiber 0.8, Sugar 1.3, Protein 1.6
DANISH DOUGH
Provided by Food Network
Time 1h20m
Yield 12 servings
Number Of Ingredients 19
Steps:
- In the bowl of an electric mixer, combine the water, milk, vanilla and yeast together. With the mixer fitted with a dough hook, on low, beat the mixture for about 4 minutes to dissolve the yeast. Sift the sugar, salt, flour and cardamom together. Add this mixture and the egg yolk to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl and let rest in the refrigerator for 15 minutes. On a floured surface, place the butter. Lightly dust the top of the butter with flour. Using a rolling pin, lightly pound the butter until flat. Fold the butter in half and continue to pound the butter until the butter is workable. Using your hands, shape the butter into a 8-inch square. Remove the dough from the refrigerator and place on a second floured surface. Roll the dough into a 16 inch square. Place the butter in the center of the dough. Fold the ends of the dough in towards the center, forming a package. Lightly press the ends into the dough, sealing the package completely. Carefully lift the package off of the surface and redust the surface with flour. Lay the package back down on the floured surface. Using a rolling pin, roll the dough out to about a 24-inch rectangle. Fold one end of the dough into the center, then the other end, so that it resembles a letter, and forms a square. (You should have three layers of dough) Place the dough in the refrigerator and allow the dough to rest for 25 minutes. Roll out the dough a second time, forming a rectangle. Repeat the folding process from above two more times, making sure the dough rests between turns. The following directions are for two types of Danish pastries:
- For Cinnamon Rolls: Roll the dough out 1/4 inch thick. Egg wash the dough. Sprinkle the sugar and cinnamon over the egg wash. Starting at the bottom, roll the dough up lengthwise, forming a jelly-roll. Cut the pastry into 1-inch slices. Place the slices, cinnamon and sugar side on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm.
- For Pinwheel: On a floured surface, roll the dough out 1/4 inch thick. Cut the dough into 12 (4-inch) squares. Brush the edges of the dough with the egg wash. Add a spoonful of the cream cheese filling to the center of the square. Place a teaspoon of the jam in the center of the cream cheese. Cut diagonally from each corner to within 3/4 inch of the center. Fold the four alternate points to the center, pressing them down lightly to hold them in place. Place the pastries on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm.
- For Bear Claws: Roll the dough out to 1/4-inch thick. The longer the dough the more claws yielded. Egg wash the entire piece of dough. Spread a thin layer of almond filling horizontally down the center third of the dough. Fold the bottom third of the dough up to cover the filling. Fold the top third of the dough down, like your folding a business letter. Egg wash the dough. Sprinkle with crushed almonds. Cut the dough into 1-inch pieces, crosswise (the shorter end). Make three slashes into the sides of each piece and spread gently into a horse-shoe shape to separate the toes. Proof until dough in size about 15 to 20 minutes. Preheat the oven to 400 degrees F. Bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes, or until golden and crispy. Remove from the oven and brush with the apricot glaze and serve.
EASY CHEESE DANISH
Provided by Trisha Yearwood
Time 35m
Yield 8 danish
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
- Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
- Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
- Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
- Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.
DANISH PASTRY APPLE BARS
This recipe is excellent! I also use the crust recipe for round fruit pies.
Provided by Nancy
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough into a rectangle and fit into a 9x13 inch pan.
- In large bowl, combine apples, brown sugar, white sugar, cinnamon and nutmeg. Put apple mixture in pan. Roll out remaining dough and place over apples. Seal edges and cut slits in top dough. Beat egg white till frothy and brush on crust.
- Bake in the preheated oven for 50 minutes, or until golden brown.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 46.5 g, Cholesterol 17.9 mg, Fat 18.1 g, Fiber 3.5 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 206.6 mg, Sugar 22.6 g
DANISH PASTRY DOUGH
Source: "Baking with Julia" This is an adopted recipe and I will make it and submit revisions if needed.
Provided by Chabear01
Categories Breads
Time 30m
Yield 2 lbs
Number Of Ingredients 8
Steps:
- Pour water into a large bowl, sprinkle over yeast and let soften for a minute.
- Add milk, egg, sugar and salt.
- Whisk to mix.
- Set aside.
- Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.
- Empty contents of food processor into the bowl with the yeast mixture.
- Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.
- Butter must remain in discrete pieces.
- Cover bowl and refrigerate overnight (or up to 4 days).
- Lightly flour work surface, turn the dough out and lightly flour the dough.
- Pat into a rough square.
- Note: If at anytime the dough becomes too soft, cover with plastic and chill.
- Roll out to 16" x 16".
- Fold in thirds like a business letter and turn so that the closed fold is on your left.
- Roll again to 10" x 24".
- Fold in thirds again, turn so the closed fold is on your left.
- Roll into a 20" x 20" square.
- Fold the square in thirds and turn so that the closed fold is on your left.
- Roll into a 10" x 20' rectangle, fold in thirds again.
- Wrap dough in plastic and chill at least 30 minutes (up to 2 days).
- Dough can be frozen for 1 month.
- Thaw in refrigerator overnight.
Nutrition Facts : Calories 1569.2, Fat 98.5, SaturatedFat 60.7, Cholesterol 358.1, Sodium 1246.3, Carbohydrate 149.2, Fiber 5.3, Sugar 25.7, Protein 24.2
DANISH PASTRY
Steps:
- Do ahead
- Prepare the laminated dough as directed on page 182, up to the point of shaping and baking, and roll out as you would for large croissants, into a rectangle measuring about 24 inches wide by 9 inches long and just under 1/4 inch thick.
- Shaping
- To make Schnecken, if you want to use cinnamon sugar, you'll need to apply an egg wash before cutting the dough. Whisk the egg and water together, then gently brush it over the surface of the dough. Separately, whisk the cinnamon into the sugar, then sprinkle the cinnamon sugar over the surface of the dough.
- Use a straight edge, such as a sturdy ruler, to cut 1-inch-wide vertical strips, so that you end up with about 24 strips, 8 to 9 inches long (the dough will shrink slightly as you cut it). For large schnecken, use the entire strip; for a mini version, cut each strip in half to make two 4-inch strips. Lift each strip at both ends and twist in opposite directions to form the strip into a springlike coil, then lay the strip on the work surface and coil it in a circular fashion to make a snail shape. (For full-size Schnecken, you can also coil them from both ends to form either an S-shaped double snail or an eyeglass-shaped double snail, which allows you to fill the schnecken with two fillings.) Tuck the outer end of the coil underneath to close off the circle.
- Place the schnecken 1 inch apart on a parchment-lined sheet pan and cover loosely with plastic wrap. Proof at room temperature for 2 to 2 1/2 hours, until the dough has swelled noticeably.
- To make pinwheels, cut the dough into approximately 3-inch squares for large pinwheels, or 2 1/2-inch squares for smaller pinwheels. Working with one piece at a time, use a metal pastry scraper to cut a notch at each corner, cutting from the corner toward the center without connecting the cuts; leave an uncut center about 1/2 inch wide to serve as a platform for the filling. Take the same side of each corner and fold it over to the center, pressing it into the uncut platform. When all 4 corners are folded, use your thumb to press the ends into each other and seal them in the center of the pinwheel. Don't worry if they come apart during the proofing stage; you can press and seal them again before you add the filling.
- Place the pinwheels about 1/2 inch apart on a parchment-lined sheet pan and cover loosely with plastic wrap. Proof at room temperature for 2 to 2 1/2 hours, until the pieces have swelled noticeably.
- Baking and glazing
- About 20 minutes before baking, preheat the oven to 450°F (232°C). Fill the schnecken by using your thumb to make an indent in the center of each coil large and deep enough to hold about 1 heaping teaspoon of filling, then add whatever fillings you like. Fill the pinwheels by pressing the center with your thumb or finger to create a small pocket, and place about 1 teaspoon of whatever fillings you like into the pocket.
- For both Schnecken and pinwheels, make the fondant glaze while the oven preheats.
- Just before baking the Danish, prepare the hot glaze. Combine the water and sugar in a saucepan and bring it to a boil; stir until the sugar is dissolved, then lower the heat to maintain a gentle simmer while the Danish bake. If you like, stir in the apricot preserves, or squeeze the juice from the lemon into the saucepan, then add the entire lemon half.
- As the syrup is heating up, place the pan of Danish into the oven and lower the oven temperature to 400°F (204°C). Bake for 6 minutes, then rotate the pan and bake for another 5 to 6 minutes, until a medium golden brown.
- As soon as the Danish come out of the oven, brush the hot syrup over them, including over the filling. Let the Danish cool on the pan for about 5 minutes, then drizzle streaks of the fondant glaze over them. Let the glaze set up for about 3 to 5 minutes, then enjoy!
- Filling Options: Cream Cheese Filling
- Combine all of the ingredients in a mixing bowl and cream them together until smooth and slightly fluffy. If using a mixer, use the paddle attachment and gradually increase the speed of the mixer to high. If mixing this filling by hand, use a large, sturdy spoon and be prepared to stir vigorously. The filling should be thick, creamy, and custardlike; it will firm up when baked.
- Fruit Filling
- If using diced apples or pears, poach them in boiling water for 1 minute, then drain. Whisk the water, sugar, salt, and cornstarch together in a saucepan to make a slurry, then bring it to a boil over a medium heat, stirring constantly. It should thicken by the time it comes to a boil. Remove it from the heat immediately, then stir in the fruit. Some fruits will leach moisture into the slurry, so stir the filling a few times as it cools.
- Lemon Curd
- Whisk the lemon juice, sugar, and eggs together in a double boiler over simmering water, then stir continuously until the mixture begins to thicken; this could take 10 to 15 minutes.
- As soon as the mixture thickens, add the butter and stir until it melts. Remove the lemon curd from the heat and continue to stir until the butter is fully incorporated. If it's lumpy, push it through a fine-mesh sieve to smooth it out. Lay a piece of plastic wrap directly on the surface of the curd and set it aside to cool.
- Variation
- If you want richer, softer Danish dough, when making the détrempe, replace 6 tablespoons (3 oz / 85 g) of the water with 2 eggs (3.5 oz / 99 g).
DANISH PASTRIES
Turn the kitchen into your own little patisserie with this step-by-step guide to buttery Danish pastries
Provided by Jane Hornby
Categories Breakfast, Treat
Time 3h30m
Yield Makes 18 pastries
Number Of Ingredients 19
Steps:
- Pulse together the dry ingredients plus 2 tsp salt in a processor, then pulse in the milk and egg, plus 100ml water, until you have a smooth, slightly sticky dough. Knead for 1 min, using a little flour, until just smooth. Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 hr until doubled in size (overnight in the fridge if you like).
- Flour your surface, then pat the dough out to a rectangle, 1cm thick. Lay the butter slices out over the middle of the dough, in a rectangle. Fold the pastry over the top, bottom and then sides until the butter is completely hidden. Press the edges down.
- Roll the dough out to a 50 x 30cm rectangle, first tapping out the dough with the rolling pin in gentle ridges, so that you can tell the butter is being squashed out evenly inside the pastry, before rolling properly. Turn dough 90 degrees, then fold the right third over and the left third over that. Do this three times, chilling for 15 mins after each roll.
- Cut the dough in half, into 2 squares. Roll one piece of dough to 35 x 35cm. Cut into 9 squares, then follow the instructions below for each filling and shape. If you want to make more than one shape, it's easy to divide the filling quantity. Don't worry if your squares rise as you work, just roll them out a bit again.
- To make 18 pecan pinwheels, whizz 85g pecans until fine, then stir in 50g light muscovado, 1 tbsp maple syrup and 25g softened butter. Cut each square of pastry almost to the middle from each corner, spoon on 1 tsp filling, then fold each point over and press into the middle. Scatter more chopped pecans and a little sugar over before baking. Drizzle with a little maple syrup to serve.
- For 18 apricot custard turnovers, you will need 150g tub custard, 2 x 320g cans apricots and a few tsps apricot jam. Put 2 tsp custard in the middle, sit two apricot halves on top, dot with jam, then pull 2 corners over and pinch to seal.
- To make 18 raisin swirls, mix 50g raisins, 25g caster sugar, 1 tsp mixed spice and 50g soft butter. Instead of cutting the dough into 9, leave it whole and spread the filling over. Roll up, slice into 9 rounds, then squash each one. Blend 50g icing sugar and a few drops of water to drizzle over once baked.
- Once shaped and filled, let the pastries rise for 30 mins until puffed and doubled in size. Heat oven to 180C/160C fan/gas 4. Brush with beaten egg, make sure you pinch any edges together again, then bake for about 20 mins until golden and risen.
Nutrition Facts : Calories 218 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium
EASY DANISH
I got this recipe from a friend. While I have seen similar recipes, I haven't seen any just like it. So simple, easy, and people will think you're a professional pastry chef!
Provided by funkycamper
Categories Dessert
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- 1st Part:.
- Cut 1/2 cup butter into 1 cup flour.
- Sprinkle water over mixture and mix until it's moist enough to round into a ball.
- Divide in half.
- On ungreased baking sheet, pat each half into a strip that is roughly 12x3 inches, with strips about 3" apart.
- 2nd Part:.
- Heat 1/2 cup butter and 1 cup water to a rolling boil.
- Turn heat to lowest setting and quickly stir in 1 t. almond extract and 1 cup flour.
- Stir vigorously over low heat until mixture forms a ball, about 1 minute.
- Remove from heat.
- Beat in eggs, all at once, until smooth and glossy.
- Divide in half.
- Spread evenly over strips.
- Bake 60 minutes or until topping is crisp and brown.
- Frost with Sugar Glaze (see below) and sprinkle with nuts.
- Sugar Glaze:.
- Mix 3 cups powdered sugar, 4 T. butter, 1.5 t. vanilla, 1.5 t. almond extract, and 2-4 T. warm water until smooth and of spreading consistency.
- If you are topping with walnuts instead of almonds, use less almond extract or none at all and just use vanilla extract.
- Recipe can be made into individual puffs by patting dough into 3" circles, using a rounded tsp for each puff. Spread rounded tablespoon of batter (2nd part) over each circle, extending it just beyond the edge of the circle. Bake 30 minutes and frost.
DANISH PASTRY
Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.
Provided by Cindy
Categories Bread Yeast Bread Recipes
Time 3h8m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
- In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
- Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
- Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
- To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g
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DANISH PASTRY - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (58)Total Time 3 hrs 6 mins
- Begin by cutting 1/4" butter off the end of each of the 4 sticks in the pound; you'll have about 2 tablespoons butter. Set them (and the remaining butter) aside.
- In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain.
- Add the vanilla, milk, water, and eggs. Mix and knead to make a cohesive, but quite sticky dough. This is easily done in a bread machine set on the dough cycle; or in a mixer.
- Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.
- Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle.
- Gently pound and roll the butter until it's about 6" x 9". The pieces may or may not meld together. If they do, great, they'll be easier to work with. If not, though, that's OK; don't stress about it.
- Repeat with the remaining 4 pieces of butter. You should now have two butter rectangles, about 6" x 9" each.
- Roll the dough into a rectangle about 12" wide and 24" long. Don't worry about being ultra-precise; this is just a guide, though you should try to get fairly close.
- Place one of the butter pieces onto the center third of the dough. Fold one side over the butter to cover it. Place the other butter piece atop the folded-over dough, and fold the remaining dough up over it.
- Turn the dough 90°, so a 12" side is closest to you. Roll the dough into a 10" x 24" rectangle (approximately). Fold each side into the center; then fold one side over the other to make a rectangular packet about 6" x 10".
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#danish #time-to-make #course #cuisine #preparation #occasion #hand-formed-cookies #desserts #scandinavian #european #holiday-event #cookies-and-brownies #christmas #4-hours-or-less
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