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Danish Pastry - Dansk Wienerbrod

 

280

Trans-fat Free, Good source of fiber
 

Ingredients

4 cups all-purpose flour
1 teaspoon salt
¼ cup sugar
2 ¼ ounces yeast, active dry
cakes
1 cup milk
1 each eggs
1 ½ cups butter

Directions

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 ⅔ 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 cold place ½ 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 min., 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 to 5 deep slashes in this side.

Let rise, brush with egg white and spread with chopped almonds and sugar.

Spandauers Roll our 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 center, forming dough as a ball and place upside down on baking sheet.

After baking spread with frosting of con- fectioner'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 table- spoon flour and ¾ cup milk and cook until thick.

Take off, add ½ teaspoon vanilla extract and cool stirring occasionally.

Almond Paste Cream ½ cup butter, add ¼ lb. ground, blanched almonds and ½ cup sugar and well until smooth.

Another kind of almond paste without butter is made of: ¼ lb. almonds, ½ cup sugar and 3 egg whites.

Work well together until smooth.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 80355% of calories from fat
 % Daily Value *
Total Fat 49g 75%
Saturated Fat 30g 150%
Trans Fat 0g
Cholesterol 156mg 52%
Sodium 754mg 31%
Total Carbohydrate 26g 26%
Dietary Fiber 4g 18%
Sugars g
Protein 31g
Vitamin A 31% Vitamin C 0%
Calcium 8% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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