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Danish Pastry
July 04, 2011

I arbitrarily decided yesterday that I wanted to serve pineapple danish for this morning. I had the frozen pineapple to make a filling, just wasn't sure on the pastry. This is definitely a more sophisticated recipe then many but it works well and is scalable. I used about a quarter of most ingredients and used one envelope of dry yeast. Worked like a charm. Wife loved the result. If you haven't been successful with this, print out the recipe and read it carefully. Slow down. Chill the dough a bit longer. Don't forget to roll the dough out and fold it extra times. On your final roll make sure you get it down to 1/4 inch. Don't forget the rise after you fill the pastry. It will double - it really will especially if you set it on the stove with the oven on (or recently on). Good luck and good pastry!

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