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Danish Pastry
February 07, 2003

Excellent recipe, though a lot of preparation time is needed. I would suggest doing steps 1-3 the day before you want to make the danishes, then keep refigerated overnight. If you like pecans you should try cutting the rolled out dough into 14x1 inch strips, cover with broken pecan nuts and maple syrup. Roll up strips and bake. When done, add a thin glaze of almond icing.

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