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Danish Pastry
Reviews:
October 22, 2008

Thank you, thank you for this wonderful technique!!! I'm one of those people who rarely follow a recipe exactly. In fact, this time, I used my own dough recipe but wanted to leave a GLOWING review on how this member explained on adding butter & rolling out the dough to make a real Danish pastry. I've made puff & Danish pastry before but not much as I find it too labour intensive. Placing tiny bits of cold butter on the rolled dough & then folding & rolling, endless number of times got to me. But the idea of mixing some flour with soft butter, rolling it into a thin layer, made cold & then used is BRILLIANT! I laud the person who thought of this. I made my pastry today & am so happy with the results. I used a home-made mix of ground roasted almonds with baked mashed apples, raisins, cinnamon, sugar & some butter as a filling. I dare not make this too often as it tastes so good but is so rich.

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