Danish Pastry Wreath
or margarine, softened
yeast, active dry
warm, 105 - 115 degrees F
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.