Danish Pastry

(from Dora Pederson)

  • 4 cups of flour
  • 1 scant tsp. cardamon or nutmeg
  • 1/4 cup of sugar
  • dash of salt
  • 1/4 lb. of butter
  • 1 cup of milk
  • 1 pkg. dry yeast
  • 1/4 cup hot water
  • 3 eggs
  • 1 1/4 boxes of raisins
  • 1/3 tsp. cardamon
  • 1 1/4 cups confectioner's sugar
  • 1/4 cup butter

Sift together 4 cups of flour, 1 scant tsp. cardamon or nutmeg, 1/4 cup of sugar, and a dash of salt. Add 1/4 lb. of butter and rub ingredients together until crumbly (like pie crust).

Scald 1 cup of milk and let it cool.

Dissolve 1 pkg. dry yeast in 1/4 cup hot water. Add to the milk.

Beat 3 eggs until mixed. Add to the milk and yeast.

Add liquid to dry ingredients. Mix well. Cover and set in refrigerator overnight or for most of the day.

Working quickly, roll out the dough as thin as possible. Spread very thin slices of butter over 1/2 of the rolled out dough. Take outside edges and fold in to the middle. Take top and bottom edges and do the same. Fold in half. Repeat this procedure until you have used 1/2 to 3/4 cup of butter.

Roll out once more into a square. Cut in 3 oblong strips. Spread filling* down the middle of each strip. Fold edges of strips to middle and seal. Place on greased pans, cover and let rise for one hour.

Oven temperature=350 degrees.

Mix 1 egg with 2-3 tablespoons of sugar. Brush tops of pastry with this mixture. Sprinkle with nuts or cinnamon and sugar mixture, or both.

Bake one half hour.

Filling for Danish Pastry

For generous filling for 3 pastries (one recipe), pour boiling water over 1 1/4 boxes of raisins. Let stand for 10 minutes. Drain. Spread on paper toweling to cool. When cool, mix in 1/3 tsp. cardamon, 1 1/4 cups confectioner’s sugar, and 1/4 cup butter. Add more of anything necessary to make a smooth, creamy filling.

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