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Danish Pastry Wreath












Trans-fat Free, Good source of fiber


1 ½ cups butter
or margarine, softened
¼ cup all-purpose flour
¾ cup milk
cup sugar
1 teaspoon salt
2 packages yeast, active dry
½ cup water
warm, 105 - 115 degrees F
1 each eggs
3 ¾ cups all-purpose flour
1 x cherries
candied, optional
1 x almond pie filling


Beat butter and ¼ cup flour until smooth and fluffy.

Place wax paper on a large, wet baking sheet.

Spread butter mixture evenly into a 12- x 8-inch rectangle on wax paper.

Chill well. Combine milk, sugar, and salt in a saucepan; heat until sugar dissolves.

Cool to 105 to 115 degrees.

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.

Stir in milk mixture, egg, and 3¾ cups flour; beat at medium speed of an electric mixer until mixture is smooth and leaves side of bowl (dough will be soft).

Cover and chill 30 minutes.

Turn dough out onto a floured surface.

Place stockinette cover on rolling pin; flour well.

Roll dough into a 16- x 12-inch rectangle. Fit cold butter mixture over half of dough, leaving a margin at edges; remove wax paper.

Fold dough over butter; pinch edges to seal.

Place fold of dough to the right; roll dough into a 16- x 8-inch rectangle.

(If butter breaks through dough, flour heavily and continue rolling.) Fold rectangle into thirds; pinch edges to seal.

Wrap dough in wax paper; chill 1 hour.

Repeat rolling, folding, and sealing process; chill 30 minutes.

Repeat rolling, folding, and sealing process; wrap dough in aluminum foil, and chill 8 hours.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 318g (11.2 oz)
Amount per Serving
Calories 117755% of calories from fat
 % Daily Value *
Total Fat 72g 111%
Saturated Fat 45g 224%
Trans Fat 0g
Cholesterol 233mg 78%
Sodium 1119mg 47%
Total Carbohydrate 39g 39%
Dietary Fiber 4g 16%
Sugars g
Protein 36g
Vitamin A 45% Vitamin C 0%
Calcium 10% Iron 37%
* based on a 2,000 calorie diet How is this calculated?


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